MegaSack DRAW - 6pm Christmas Eve - LIVE on our YouTube Channel
Got a brace of pheasants from the butchers for Christmas Eve dinner.
Any recipe suggestions?
Thinking of some kind of casserole?
Thinking of some kind of casserole?
Noooooo!
Roast them they're delicious.
Roast them they're delicious
That's what I normally do but I wanted a change!
Hugh Fernly Whittingstall does a curry with them that is stunning!
I'll go find a link.
I know a pheasant plucker..
I used to do a nice pheasant dish . Remove the breasts , coat in flour , pan fry in a litle oil with a little chopped onion, add pink peppercorns , madeira and a bit of gravy , reduce down until breasts are cooked and serve with whatever you fancy . I used to do them on a bed of stir fried cabbage and a sausage made from the leg meat minced with herbs onion and seasoning .
OH is nailing a couple of pheasant kievs (garlic butter and mature cheddar filling) 'n' chips together for our tea tonight 😀 Om nom nom.
Roasting is fine, but pheasant can dry out a little too much sometimes.
My take on it...Sort of a Hunter's Pot of a one dish meal.
Large Le Creuset (or similar).
A little oil in it and then brown off the skins of a brace of pheasant, remove birds to one side when brown.
Then, to the oil, and added pheasy-fat, add some chopped garlic and shallots. Soften up a little. Add some carrot, celery and anything else that takes your fancy.
Meanwhile, stuff the pheasants with some wild rice. You can add mushrooms if you're a weirdo.
Put birds in the pot, and then add a bottle of red wine (Nothing too cheap, but nothing too spendy), herbs of your choice (I find a little basil and oregano works well, and a bay leaf or two) and a little ground pepper.
Put in a hot oven (Top oven of the Aga here) for an hour and a half or so.
Serve. With more red wine to wash it down. The rice becomes a cooked-in stuffing, and combined with the wine, helps keep everything nice and moist.
