pheasent - what can i do with them?

[MattyJC]

Hi folks, been a long time since I was last about, but looking forward to getting back into things.

So,

I bought a couple of pheasants this morning, ready for the oven, now I have them, Ive not a clue what to do with them! I'm quite competent in the kitchen, just looking for some ideas

Thanks in advance

[MattyJC]

[Melbourne12]

Traditionally you wrap them in bacon (since they're so lean) and roast them.

Personally, I prefer them done in the slow cooker, which makes them lovely and succulent, although the skin doesn't get crispy.  Roast pheasant has to be timed carefully, or it goes dry.

Basically, you brown the pheasants all over in a pan with olive oil, and transfer them to the cooking dish.  Cook some onions in the same pan until they begin to colour, and add them to the pheasants.  Add a bottle (or two) of good quality medium dry cider, and cook as slowly as possible until done (an hour or hour and a half after coming to the simmer).

There are any number of variations.  I like to fry some chopped streaky unsmoked bacon along with the onions.  If you've still got some shallots, that's a bit more classy than onions.  You can add some chopped chestnuts.

I've just looked up Delia on the subject.  She flames the pheasants in Calvados, and serves them with caramelised apples (wow), but the basics remain the same.

[ceres]

I stuff them with an apple-based stuffing.

[Digeroo]

There was one strutting round my lottie today pecking at my cabbages, I like the sound of stuffing it with apple. 

There is just the question of catching it.

I really like pheasant, just roasted wrapped in bacon.  It would be lovely if you did not get a mouthful of shot every now and then.

[pumkinlover]

There was one strutting round my lottie today pecking at my cabbages, I like the sound of stuffing it with apple. 

There is just the question of catching it.

I really like pheasant, just roasted wrapped in bacon.  It would be lovely if you did not get a mouthful of shot every now and then.

;D ;D ;D
Fresh road-kill every time- no shot ;)
We tend to casserole or curry them, not mad on the taste as a roast but would agree with slow -cooking to keep the moisture in.
Will try Digeroo's method though next time.

[goodlife]

I've got couple hanging in GH just now.. ;D I use them just like any other bird meat for curries..caseroles etc.
OH's favourite what I do for Christmast is 'pheasants in blanket'..pieces of breast meat marinated in olive oil, black pepper and finely chopped garlic overnight..next day I wrap the pieces with streaky bacon and cook in oven...served with red wine and black currant jelly reduction and some creamy mash...YUM..along side other foods of course.. ;D

[Digeroo]

Do you really eat road kill?  I have often thought about it.

I drive regularly over the cotswolds and at some times of year I see several per trip.  It is often difficult to miss the silly beasts.  One day I found a whole crop of splatted grouse.  Don't they  belong to someone?

[pumkinlover]

Yes we are happy to eat road kill as long as it is fresh. I often drive the same stretch of road frequently in the Peak District, so spot them- and know if it is fresh. It is legal as long as you did not hit the bird or rabbit.
If you hit it you must not pick it up. Also obviously check its safe to stop!
I bring live things home too to look after and release, except the Sid pigeon with his broken wing. He lives in a GH.

[Digeroo]

Still not sure I can pluck it.  I drive the same route so if a bird has appeared since I went the other way it can only be a max of a couple of hours old.   I do not think I would want a rabbit you sometimes see a sick one round here.

[pumkinlover]

No I would not go near a sick one. Poor things. Mr PKL does the job he finds it no problem.

[gazza1960]

I agree with the others about road kill,me and jude often driven out to Henley on Thames and the A4 goes for miles through the countryside and ...yes,,,,youve guessed it Gazza is adept at indicating at the drop of a hat on the roadside to walk back and retrieve "hopefully" a plump fat freeby  !!!!!!!
I will hang em in the shed as long as the killed bird looks freshly "bumpered" .

This link is an Ol fav that I refer to when looking for game ideas.

http://honest-food.net/2008/11/27/on-hanging-pheasants/

as to recipe ideas these days I prefer to take the breasts out and use in a marco recipe I found on the knorr webpage...not a marco fan but the recipe is delish !!!!!!!!!!

http://www.knorr.co.uk/Recipes/Game-Recipe/Pheasant-Breast-with-Creamy-Wild-Mushroom-Sauce.aspx

as I said I dont use the remainder of the bird these days and after finding this stock recipe I now make it and freeze it for use in future meals.

http://www.recipe-ideas.co.uk/recipes-7/Pheasant%20Stock%20-%20Master%20Chefs.htm

It does take some doing but is well worth it  !!!!!!!!!!

Gazza

[MattyJC]

Thanks, some brilliant stuff there, reckon ill fire the slow cooker up for Xmas day then some apple based stuffing for new year :)