Only two shoots into the season and already the fridge is filling with pheasants and I
Not innovative at all, but how mine (found dead in the car park at Newquay Airport 11 days ago) was cooked :
Hung in the garage (by the legs) for 11 days, stuffed with three rashers of middle bacon, wrapped in a further three rashers, cooked in goose fat for 30 mins at 170oC (fan) in a cast-iron casserole with lid, basted, a further 12 minutes, basted again, bacon removed, a further 12 minutes, lid removed, a further 10 minutes at 200oC, rested for a few minutes and served. Accompanied by nothing more than pheasant gravy, bread sauce and McCann's Home Fries (and a left-over bottle of Shiraz-Cabernet). Food of the Gods !
** Phil.
I saw this today in a Le Creuset book at their Braintree Freeport outlet. Sad thing is yesterday was our last shoot of the season except for the beaters day on Wednesday, and I gave my last two brace to a friend who serves them up in his restaurant.
https://www.lecreuset.co.uk/braised-pheasant-pappardelle-with-root-vegetables-thyme-white-wine
T63
Quote from: tempest63 on January 28, 2018, 04:52 PMhttps://www.lecreuset.co.uk/braised-pheasant-pappardelle-with-root-vegetables-thyme-white-wine
Well, I must be singularly dense today : here are the first seven steps --
- Brown the pheasant well in a pot with some oil.
Wash, peel and roughly cut the vegetables, then add to the pot and brown lightly.
Add the herbs and white wine and bring to the boil.
Turn down the heat and simmer for 10 minutes, until the alcohol has burnt off.
Pour in the cream, place the lid on and simmer again for an additional 45 minutes.
Remove the pheasant and vegetables, and strain off the liquid reserving for later.
Remove the meat from the bones of the pheasant and blend with the vegetables, in a blender, until it becomes a coarse pur
Personally, I would eat it as it is in the picture and not destroy it,
T63
I too !