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Pheasant question
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Nanny

Joined: 17 Feb 2005
Posts: 4520
Location: carms in wales

Posted: Wed Dec 21, 05 9:00 pm Post subject:
i sear the breasts with some onions in butter then add a spoonful of creamed horseradish and some double cream, cook it slowly then serve with tagliatelli came out of that game cookbook i got for my birthday and it is lovely and only took maybe 20 mins to cook i would use 2 pheasants though and thusly 4 breasts

Caplan

Joined: 30 Aug 2005
Posts: 90

Posted: Wed Dec 21, 05 9:46 pm Post subject:
From what i remember of cooking them i'd agree about the leg & tendon thing - great meat but hard to extract for a family meal. Better to save the legs for other things (butties/bubble and squeak/stock/chef's perks etc) and concentrate on the breast meat. Pot roasting them is the best way of treating them as gil suggested - roasting partridges i aways found better

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Thu Dec 22, 05 10:16 am Post subject:

Sean, check the crop. If it was shot late on in the day it may have a very full crop which can sometimes taint the breast meat in a few days.

Mrs Beaton recommends a quick wash in distilled vinegar to remove taint followed by a good rinse.

To remove the tendons in the leg, crack the bone, cut around the skin and then whilst grasping the foor and thigh in either hand pull sharply, the tendons will come out, possibly with a little flesh but you are left with very tasty legs, which on a decent sized bird can be quite meaty.

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Thu Dec 22, 05 11:30 am Post subject:
The pudding: it's like steak & kidney pudding, except the filling is a mix of pheasant chunks, chopped onion and bacon with whatever herbs you like and seasoning. All the meat goes in raw with the sweated onions, seal the pastry and steam for a couple of hours. just plain yummy! One pheasant does for one pud in a largish bowl.

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Thu Dec 22, 05 12:09 pm Post subject:
Nice recipe Mochyn, do you add the pheasant giblets as well?

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Thu Dec 22, 05 7:54 pm Post subject:
Either bung them in or use them to make a yummy stock for gravy. My mum gave me the recipe and it's now a family favourite.

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