pheasent breast

[moocowme]

just bought some yesterday as have never had it before. what should i do with it? preferebly something that is not a lot of fuss and faffing about really.

I've never had the breast alone - I've only bought whole ones. I guess you're either roast it or fry it. It can get dry, so if you're roasting, maybe wrap in streaky bacon.

Watch out for lead shot when you eat it.

Enjoy.

Something in the Coq au Vin stylee would be nice - red wine, bacon, onions, mushrooms. Ma JetLi always make Coq au Vin with whole pheasant and it's scrummy. I would agree with MrsMuddle that pheasant can dry out so some kind of "wet" cooking would probably be best...

can I be cheeky and ask you where you bought it/how much it cost? They were talking about pheasant breasts on Britain's Best Dish the other day, and one of the chefs said it was really cheap. It's always sounded expensive to me. this was the recipe but a lot more fuss and faff than you want - but maybe will give you some inspiration?

You can usually buy frozen pheasants in a fishmongers, and sometimes in a Chinese cash and carry type place. I'm sure a good butcher's or farm shop would sell them too.

i got it from sainsburys, not seen it before but they had a few game meats and as i had not bought pheasant i thought i would try it. i did not fancy the rabit. i cannot remember how much it was but could not have been that expensive as i would not have bought it.

i was thinking of doin it in the slow cooker - Co au Vin sounds good.

Someone gave me one they'd hit on the way to work. I have to bite the bullet and pluck and prepare it later.

Looking forwards to eating it but may not have much of an appitite by then...

Planning on either roasting, cooking whole in the slow cooker, or wrapping bits of it in bacon.

No no no, by far the best pheasant breast recipe is Clarissa Dickson Wright's Pheasant Breast with Horseradish cream (also works well with mustard if you've no horseradish)

I'm probably too late (don't come on here often) , sorry.

Its also good curried like butter chicken, if its an old bird.

Spider: just cut out the breasts if you can't face plucking.

I'm good with feathered pheasants (my one life skill!) No need to pluck - just slice the breast skin and peel back. Easy-peasy.