Tasty pheasants
Discussion
Cut breasts out and carve legs off
Chop up rest sautee with rosemary, mushrooms and onions and a bit of sugar till caramelized, pour in some red wine and chicken stock, reduce to adequate consistency, salt, pepper to taste, before serving stir in 2 teaspoons butter or truffle butter
panfry the legs till well coloured, add halved shallots and a bit of icing sugar, reduce heat and caramelize, flambee with a dash of brandy, add more red wine and let simmer for 20 min, serve with the shallots, but drain fluid (can be used to dilute above gravy if reduced too much)
Trim the breasts (if you have and like put sliches of black truffle between skin and meat, fy in a hot non stick pan on off side for 2 min and skin side for 3 min, turn over, put a knob of butter in pan and keep warm at around 80 degrees till serving (should be pink like that)
Serve with your favourite veg (sprouts or broccoly and almond is nice), mashed patatoes or handcut fries and have plenty of red (shiraz or nebbiolo) :cloudnine:
Chop up rest sautee with rosemary, mushrooms and onions and a bit of sugar till caramelized, pour in some red wine and chicken stock, reduce to adequate consistency, salt, pepper to taste, before serving stir in 2 teaspoons butter or truffle butter
panfry the legs till well coloured, add halved shallots and a bit of icing sugar, reduce heat and caramelize, flambee with a dash of brandy, add more red wine and let simmer for 20 min, serve with the shallots, but drain fluid (can be used to dilute above gravy if reduced too much)
Trim the breasts (if you have and like put sliches of black truffle between skin and meat, fy in a hot non stick pan on off side for 2 min and skin side for 3 min, turn over, put a knob of butter in pan and keep warm at around 80 degrees till serving (should be pink like that)
Serve with your favourite veg (sprouts or broccoly and almond is nice), mashed patatoes or handcut fries and have plenty of red (shiraz or nebbiolo) :cloudnine:
Hi, I posted some pics in the photo's thread.
It was very tasty, didn't really follow the recipe though. I just raided the cupboard and made a stew/broth.
Pan fried the breasts in some garlic and red wine for a bit.
INto the pot went halved shallots, carrots, sweet potato, courgette and aubergine.
Added a little chilli, herbs and seasoning. Topped off with lots of red wine, chicken stock and some red wine vinegar.
I was going to serve up with mash but there was so much veg, just had some bread for mopping it up.
These:
To this:
It was very tasty, didn't really follow the recipe though. I just raided the cupboard and made a stew/broth.
Pan fried the breasts in some garlic and red wine for a bit.
INto the pot went halved shallots, carrots, sweet potato, courgette and aubergine.
Added a little chilli, herbs and seasoning. Topped off with lots of red wine, chicken stock and some red wine vinegar.
I was going to serve up with mash but there was so much veg, just had some bread for mopping it up.
These:
To this:
Looks good. I like doing mine slowly in cider (with the usual casserole ingredients) and then stir in creme fraiche at the end. 
I also did a recipe once where you lined a casserole with bread, plonked the birds on top, poured over a glass of cider or white wine and then after cooking whizzed the remaining bread and juices into a bread sauce. That was nice as well.
I also did a recipe once where you lined a casserole with bread, plonked the birds on top, poured over a glass of cider or white wine and then after cooking whizzed the remaining bread and juices into a bread sauce. That was nice as well.
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