Recipe ideas for a brace of Pheasant

[Chris Hopkins]

I've got a brace of Pheasant ordered for next week from my local butcher and I have no idea how to go about cooking it and what would compliment it best!

Any tips and recipes would be much appreciated!

Thanks.

Chris

[Zeek]

Few here...

http://forums.pigeonwatch.co.uk/forums/index.php?s...

[Plotloss]

Its a bit of a faff but glorious when made with pheasant (which is one of the traditional birds this dish of the kings was originally made with)

http://www.cyber-kitchen.com/rfcj/ROSH_HASHANAH/Ch...

[prand]

My recommendation would be to simply roast them (pretty much as with chicken of same size - although you need more fat, covering up and basting as pheasant is pretty lean):

http://www.blackface.co.uk/recipes_detail.asp?reci...

Not sure how your pheasants will be prepared but I imagine if you've never done this before ask the butcher make sure they are plucked, cleaned & gutted. If they've been hanging a very long time you might be in for a smelly, messy time...

Mind out for lead pellets (the pheasant will most likely been shot) when cooking & eating! I chipped a tooth once.

Edited by prand on Monday 13th October 15:04

[Tanguero]

Treat the birds with the resect they deserve.

Liberaly smear the breast with butter, coverwith rashers of streaky bacon and roast. Serve with gravy made from the pan juices, a spicy homemade bread sauce game chps (like thick crisps deep fried) and braised celery.

Perfect.

[Watch-Collector]

Very nice!!! Also do an oven caserole type thing with smoked bacon and a generous glug of a good red wine ( half bottle) , and slow cook with red onions , sweet Pots and a good meaty mroom like stakee!