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Pheasant breasts are usually skinless. They've worked pretty hard so can often be tougher than chicken. Wanting a quicker dinner than slow cooking would produce, I stuffed some pheasant breasts with mozzarella and wrapped them in bacon to keep them moist during their half hour in the oven. Served hot for dinner with roast winter vegetables - … [Read more...]
This slow cooked pheasant casserole would work just as well with chicken or rabbit. Sweet chestnuts are a traditional accompaniment to pheasant as they both appear at the same time of year. Pheasant is very lean so works better casseroled rather than roasted in my opinion. One good sized pheasant would serve four like this, accompanied with some … [Read more...]
A pheasant is a wild bird, is lean and has worked hard. Roasting it is likely to result in a dry, tough and sinewy offering. Slow cooking brings out the best of pheasant, is easy and tolerant of delays. I don't pre-cook the ingredients but do blend the garlic, onion, oil and vinegar together first to make the start of the sauce. You don't need as … [Read more...]
Pies make a small amount of meat go a long way in a delicious and portable reincarnation. Short crust pastry is quick and easy to make yourself, but you could substitute boughten puff pastry if you prefer. You can use any left-over meat from a roast such as chicken, lamb or beef. These pies freeze well and reheat, once de-frosted, in about 15 … [Read more...]
