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Serve with fondant potatoes, parsnip puree, red wine and raspberry jus, pickled beetroot and raspberry gel.
I've been watching too much Masterchef.
I've never found any pheasant at the food bank, so sorry, I can't help.
Seriously: If you value it, take/fetch it yourself
i always end up making it quite dry if I roast it.
I used to get quite a lot from the shoot that was local. Back in my farming days
I used to get a brace every so often from my uncle who used to go shooting and, in his later years when he couldn't shoulder his gun properly, beating with the local shoot. Sadly, he passed away a couple of years ago so the only pheasants I see now are the ones I try to avoid running over on the way home.
Actually, considering we are currently in open season I'm surprised I've not seen more about. The valley where they go shooting is normally overrun at this time of year.
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Seriously: If you value it, take/fetch it yourself
Nil Satis Nisi Optimum
I saw a recipe for pheasant in cider which is why I went that way first. I have plenty of cider so may use some in the stock.
i have some streaky bacon from the same place which is pretty special. 2 rashers fills a sandwich. It’s quite a strong smoke on it though, so it can over power other flavours.
i also have 2 varieties of my home made bacon. One lightly smoked, one garlic and herb. The second might be the most sensible option.
sorry for the dadsnet style post, sometimes I spend too long thinking about dinner
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regarding the gravy, heres what i would
use the legs, detach fron bird leaving breasts intsct on the bone i.e. the crown..this is what we will poach.
finely chop raw legs
brown in hot pan
add finely cubed carrot, onion, garlic, celery thyme and bayleaf
cook the veg with the legmeat until lightly browned
add wine? a medium glassd full reduce until it has coated the veg and legs, add another glass and repeat then add stock from poaching to cover by 1 inch and cook for say 20 mins, taste, if nice balance between booze and bird flavours set aside to infuse
to finish sauce, pass through a fine sieve pressing HARD to extract all juice from bones etc
reduce until lightly coats back of spoon, fuinish by adding spoonful of quince jelly until it tastes nicely sweet, not too much but to taste, whisk in good knob of butter add salt and pepper to taste serve
Seriously: If you value it, take/fetch it yourself