How to cook pheasant
Discussion
New one for me - although I'm pretty adept at picking up anything and knocking up some kind of edible meal - I'm not entirely sure how to deal with this one.
It's locally sourced, hung and prepared - so all I need to do is cook it.
Current plan is to spatchcock, get some colour into it in a hot pan, then oven roast for 30-40 minutes.
Any better ideas?
It's locally sourced, hung and prepared - so all I need to do is cook it.
Current plan is to spatchcock, get some colour into it in a hot pan, then oven roast for 30-40 minutes.
Any better ideas?
Just had it.
Spatchcocked, fried in butter, then finished in the oven for half an hour. Served with roast root veg. / spuds.
Cut up a red onion and smashed some garlic cloves and roasted with the pheasant, also roasted the backbone - once removed from the pan, I added chicken stock, Worcester sauce, cranberry jelly and a bit of cornflower to make a gravy.
Breasts were slightly pink and still fairly tender.
Very tasty, very cheap, Sunday roast.
Spatchcocked, fried in butter, then finished in the oven for half an hour. Served with roast root veg. / spuds.
Cut up a red onion and smashed some garlic cloves and roasted with the pheasant, also roasted the backbone - once removed from the pan, I added chicken stock, Worcester sauce, cranberry jelly and a bit of cornflower to make a gravy.
Breasts were slightly pink and still fairly tender.
Very tasty, very cheap, Sunday roast.
HarryFlatters said:
Trabi601 said:
The legs are in the freezer now. I'll defrost, shred and stir-fry next week - I'm working away for most of this week.
This is screaming confit to me, rather than stir fry.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff