Pheasant...

[SheWillBeLoved]

What do I do with this thing then? More importantly, why do I continue to buy things that I have no clue what to do with?

I was told to just roast it, but surely there is something more exciting to do with it than chuck it on my plate instead of chicken for Sunday lunch?!

You can roast a pheasant, but it tends to be quite a dry meat, so it actually comes out nicer in a casserole.
I'm sure you'd find a recipe on-line with no problem.

Buying things that you have no idea what to do with a great habit. It does wonders for expanding the repertoire!

Pot roast it, or if you do roast it, put plenty of bacon across its back and some form of citrus fruit up its jacksy in the cavity and don't have the oven too hot, that should prevent it from drying out too much.

What are you doing with a pheasant in August? I thought the season didn't start 'til the end of September!

We cook preposterous amounts of pheasant in our house,mostly because, come late winter they are practically given them away in our neck of the woods.

The little buggers can dry out, and then they are vile- so lavache is right about the streaky bacon and the lemon up the bottom. Also lovely with some cumberland sauce (melt redcurrent jelly, add orange juice, port, ginger, mace) and mash. Good pot roasted, especially with chestnuts (there's a good Jane Fearnley-Wittingstall recipe for this). And in a pie, with or without other little creatures (rabbit, venison, mushrooms (if they count as little creatures))

And, here's the piece de resistence, they are great in a curry (originally hail from Asia, dontcha know??)- I first had this in Rules restaurant in Soho and I'm now pretty obsessed with creating the perfect pheasant.

Sorry for sounding excitable. I love pheasant!!

Glorious Twelfth.

Cut off the breasts, throw the rest away.

Fry onion or shallot 5 mins in butter in shallow pan, add pheasant breast to brown it, then add slug of sherry/wine, then cream and mustard or horseradish, and simmer 20 mins till meat is done. Season, add chopped parsley and serve.

throw the rest away?!?
use the rest for a nice pheasant risotto thingy.

Bit stringy omho!

Glorious Twelth is Grouse, pheasnat starts Oct 1st.

Pot roast, liking the idea of a curry, we have a pile in the freezer aswell, DH did partridge and chorizo last year which was lovely so could maybe do the same?

Pheasant in a creamy sauce with apples and a dash of calvados, rolled in pancakes. Mmmm.