Roast pheasant, but not as I know it ...

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Roast pheasant, but not as I know it ...

Postby suffolk » October 21st, 2017, 9:20 am

Yesterday I bought a pheasant with the plan of doing my usual slow-cooker pot roast with apples, cider and cream.

However, I've been having a ponder ... then I had a google ... and found this

http://www.foodnetwork.ca/recipe/roast-pheasant/1199/

What do you think about doing that, but with cider and sage instead of the Cabernet, vanilla and rosemary?
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Re: Roast pheasant, but not as I know it ...

Postby Seatallan » October 21st, 2017, 10:37 am

Sounds wonderful! In fact, I'd prefer it with coder and sage. :chops:
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Re: Roast pheasant, but not as I know it ...

Postby earthmaiden » October 21st, 2017, 12:21 pm

I would usually cook pheasant in a similar way to the recipe as I love red wine with such things (I have never added vanilla though, I wonder what it brings to the dish) but I'm sure cider would be nice and the sage complement it well. It's ages since I had pheasant.
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Re: Roast pheasant, but not as I know it ...

Postby suffolk » October 21st, 2017, 12:35 pm

I was trying to get ahead by roasting the carcase and making the broth today (meal planned for tomorrow evening), but the cider seems to have disappeared :? I'm blaming Stokey Sue's mouse ;) ... OH has been spoken to and says he'll get some more tomorrow and I'll complete the broth phase tomorrow morning.
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Re: Roast pheasant, but not as I know it ...

Postby Zosherooney » October 21st, 2017, 10:32 pm

Hmmm! Cider does not last long in our house either Suff...

I don't do pheasant but Mr. Z. loves it. I just find it too rich. He asks what time you are dishing ??
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Re: Roast pheasant, but not as I know it ...

Postby StokeySue » October 22nd, 2017, 12:15 am

I hope my mouse doesn't like cider, I bought some today for cooking tomorrow, and it's not in the fridge
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Re: Roast pheasant, but not as I know it ...

Postby smitch » October 22nd, 2017, 9:06 am

My younger rat loves beer and cider so you may be in trouble :lol: :lol:
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Re: Roast pheasant, but not as I know it ...

Postby suffolk » October 22nd, 2017, 9:55 am

The missing cider has been replaced :tu:
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Re: Roast pheasant, but not as I know it ...

Postby suffolk » October 22nd, 2017, 6:20 pm

Goodness me! That was very good indeed :chops:
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Re: Roast pheasant, but not as I know it ...

Postby Badger's mate » October 22nd, 2017, 9:16 pm

I usually slow cook pheasant with sage on a bed of onions, carrots and celery/celeriac with a splash of white wine or cider. It gets seasoned with S&P and a hint of baharat. The veg and juices are liquidised at the end for gravy. There's usually plenty and excess gravy is frozen in readiness for cooking the next pheasant. It is served differently from your recipe though, Suffs. Mrs B has the breast fillets and I get to chew on the legs and carcase.

Cold pheasant is wonderful, if you get any leftovers. These days I do it in the IP and that will happily take a brace. :D
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Re: Roast pheasant, but not as I know it ...

Postby suffolk » October 23rd, 2017, 7:10 am

BM ... in the unusual event of there being any leftover pheasant, favourite here is pasties filled with pheasant and black pudding, the usual veg and a dollop of my homemade grape and rosemary jelly. :chops:
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Re: Roast pheasant, but not as I know it ...

Postby Badger's mate » October 23rd, 2017, 8:47 am

We love it as a cold cut with bubble & squeak, pickles, HM coleslaw. It makes a lovely sandwich too.

I sometimes have bits and pieces of cooked game accumulated in the freezer over the winter, which get amalgamated into a pie, or more likely a hotpot in the Spring. :chops:
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Re: Roast pheasant, but not as I know it ...

Postby Seatallan » October 23rd, 2017, 10:49 am

I have a wonderful Two Fat Ladies recipe for pheasant and walnut terrine. I often make it as a starter for Xmas Day and am intending to do so this year as it happens. :chops:
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Re: Roast pheasant, but not as I know it ...

Postby earthmaiden » October 23rd, 2017, 1:53 pm

That sounds wonderful Seatallen .. we have never had leftover pheasant :oops: but it might actually be worth cooking to use cold.
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Re: Roast pheasant, but not as I know it ...

Postby suffolk » October 23rd, 2017, 2:22 pm

Oooh Seatallen ... I've found it http://www.foodnetwork.com/recipes/phea ... pe-1918463

Any recipe that involves half a bottle of red Vermouth, a pheasant and a jar of pickled walnuts is right up my street .......... :drool:

It may well be on our Christmas menu too :chef:
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Re: Roast pheasant, but not as I know it ...

Postby Badger's mate » October 23rd, 2017, 4:46 pm

Any recipe that involves half a bottle of red Vermouth, a pheasant and a jar of pickled walnuts is right up my street ..........


Totally agree, but it might be a struggle prising the vermouth out of Mrs B's hands... :D
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Re: Roast pheasant, but not as I know it ...

Postby suffolk » October 23rd, 2017, 5:01 pm

You might have to buy two bottles BM :cocktail: :cocktail: ;)

I have a standing order at the farm shop for half a dozen jars of pickled walnuts each winter. :drool:
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Re: Roast pheasant, but not as I know it ...

Postby Seatallan » October 23rd, 2017, 5:45 pm

:lol: :lol: :lol:

It's one of our faves. Mr S requests it most years.
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Re: Roast pheasant, but not as I know it ...

Postby suffolk » October 23rd, 2017, 5:54 pm

You think I'm joking don't you? ;)
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Re: Roast pheasant, but not as I know it ...

Postby Badger's mate » October 24th, 2017, 8:58 am

I love pickled walnuts too. Especially with cold cuts but also if we bring fish & chips home. The vinegar always gets used up in cooking.
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Re: Roast pheasant, but not as I know it ...

Postby Ratatouille » October 24th, 2017, 9:04 am

I wish I could get pickled walnuts - maybe I could add some to my Ocado list when friend Paul comes next month.
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Re: Roast pheasant, but not as I know it ...

Postby suffolk » January 5th, 2020, 6:53 pm

Today, instead of my usual pot roast pheasant I brined and then roasted it, following this recipe https://www.deliciousmagazine.co.uk/rec ... ala-gravy/
... I added some orange zest to the brine solution just because I could ;)

A very good result with the breasts being particularly succulent. OH is very happy and I shall definitely repeat.

Along with the root veg we had tenderstem broccoli and creamy mashed potatoes with a touch of grated nutmeg.
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Re: Roast pheasant, but not as I know it ...

Postby wargarden » January 5th, 2020, 10:25 pm

the one and only time I had pheasant was pheasant under glass.
it was very good.

phesant under glass.jpg
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Re: Roast pheasant, but not as I know it ...

Postby Badger's mate » January 5th, 2020, 11:26 pm

Looks good Suffs. I might well give that a go before the season ends. Tonight we had a lovely brace of partridge cooked as mentioned earlier in the thread. We had them with mash, red and white cabbage, roast parsnips and JO baked onions :chops:
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Re: Roast pheasant, but not as I know it ...

Postby earthmaiden » January 5th, 2020, 11:27 pm

That sounds nice Suffs. I have never brined anything but it does seem to give good results. I have only had pheasant roasted - and have always liked it.

I haven't got a set of glass covers though :?.
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Re: Roast pheasant, but not as I know it ...

Postby Badger's mate » January 6th, 2020, 9:20 am

There's a section on brining meat in the recently published The Book of St John, and a recipe for guinea fowl that involves brining.
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Re: Roast pheasant, but not as I know it ...

Postby PatsyMFagan » January 6th, 2020, 9:40 am

I brined a turkey one year for Christmas (á la Nigella iirc ;) ) ... It certainly was succulent, but I didn't like the residual salty taste .. not alot, but too much for me :rolleyes: :td:
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Re: Roast pheasant, but not as I know it ...

Postby StokeySue » January 6th, 2020, 10:04 am

Interesting recipe Suffolk, I have a pheasant in the freezer

I am intrigued by the instruction to use ice, which I haven’t seen in a brining recipe before, I wonder if it would be ok to sub chilled water and chill down the finished brine?
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Re: Roast pheasant, but not as I know it ...

Postby suffolk » January 6th, 2020, 10:32 am

I didn’t use ice ... I had plenty of time to prepare the brine ahead of time so heated the smaller amount as instructed then left it to cool overnight ... next morning I added an equivalent amount of water to the cubes (I halved everything as I only had the one pheasant) and chilled it for an hour in the fridge before immersing the pheasant.
I did taste the brine to check that it wasn’t too salty ... if it had been
I’d have added more water. The pheasant didn’t taste salty at all.
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Re: Roast pheasant, but not as I know it ...

Postby StokeySue » January 6th, 2020, 11:13 am

Thanks Suffolk, that’s what I thought
I see there’s a fair amount of sugar in the brine, which is probably there at least in part to reduce the amount of sugar used

Won’t do it immediately as have one portion of pheasant à la Normande in the freezer to use up
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Re: Roast pheasant, but not as I know it ...

Postby suffolk » January 6th, 2020, 11:48 am

They’ll be out of season at the end of the month ... unless you have frozen ones. :D
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Re: Roast pheasant, but not as I know it ...

Postby StokeySue » January 6th, 2020, 11:59 am

Yes, I bought a brace, currently one is frozen cooked and one raw
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Re: Roast pheasant, but not as I know it ...

Postby Seatallan » January 6th, 2020, 1:02 pm

That looks wonderful Suffs! :chops:

I really should grab a pheasant before they go out of season. There's heaps of pheasant shoots locally and the farm shops all have them in stock. Better get to it whilst I can.
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Re: Roast pheasant, but not as I know it ...

Postby suffolk » January 6th, 2020, 1:14 pm

And for my next trick :lol:

I've taken the meat from the legs and picked the carcass, chopped it up and added it to some crumbled black pudding, chopped onion, celery, apple, carrot and onion and powdered mace and ground black pepper to make a batch of pasties ... with rough puff pastry that made seven pasties ... two for supper and the rest for the freezer :hungry:
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Re: Roast pheasant, but not as I know it ...

Postby earthmaiden » January 6th, 2020, 1:44 pm

I think I need to wangle a lunch invitation :lol: :chops:.
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Re: Roast pheasant, but not as I know it ...

Postby Seatallan » January 6th, 2020, 3:54 pm

:hungry: :hungry: :hungry: :hungry: :tu:
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