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

Out of the main bustle of the Coffee shop this is where people gather to share recipes and tips/tricks.

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?
Image
“One cannot think well, love well, sleep well, if one has not dined well.”
― Virginia Woolf
User avatar
suffolk
Registered
 
Posts: 34697
Joined: August 11th, 2010, 6:47 am
Location: East Anglia, surprisingly!

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:
Food, Felines and Fells (in no particular order)
User avatar
Seatallan
Registered
 
Posts: 8470
Joined: April 1st, 2010, 3:28 pm
Location: Reading

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.
User avatar
earthmaiden
Registered
 
Posts: 8793
Joined: April 2nd, 2010, 8:36 pm
Location: Wiltshire. UK

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.
Image
“One cannot think well, love well, sleep well, if one has not dined well.”
― Virginia Woolf
User avatar
suffolk
Registered
 
Posts: 34697
Joined: August 11th, 2010, 6:47 am
Location: East Anglia, surprisingly!

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 ??
User avatar
Zosherooney
Registered
 
Posts: 9446
Joined: March 31st, 2010, 3:04 pm

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
Sue
User avatar
StokeySue
Registered
 
Posts: 17477
Joined: April 21st, 2010, 5:18 pm
Location: Stoke Newington (London)

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:
User avatar
smitch
Registered
 
Posts: 1243
Joined: March 31st, 2010, 2:40 pm
Location: Manchester(ish)

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

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

The missing cider has been replaced :tu:
Image
“One cannot think well, love well, sleep well, if one has not dined well.”
― Virginia Woolf
User avatar
suffolk
Registered
 
Posts: 34697
Joined: August 11th, 2010, 6:47 am
Location: East Anglia, surprisingly!

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:
Image
“One cannot think well, love well, sleep well, if one has not dined well.”
― Virginia Woolf
User avatar
suffolk
Registered
 
Posts: 34697
Joined: August 11th, 2010, 6:47 am
Location: East Anglia, surprisingly!

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
User avatar
Badger's mate
Registered
 
Posts: 311
Joined: January 12th, 2017, 8:47 pm
Location: Ware

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:
Image
“One cannot think well, love well, sleep well, if one has not dined well.”
― Virginia Woolf
User avatar
suffolk
Registered
 
Posts: 34697
Joined: August 11th, 2010, 6:47 am
Location: East Anglia, surprisingly!

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:
User avatar
Badger's mate
Registered
 
Posts: 311
Joined: January 12th, 2017, 8:47 pm
Location: Ware

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:
Food, Felines and Fells (in no particular order)
User avatar
Seatallan
Registered
 
Posts: 8470
Joined: April 1st, 2010, 3:28 pm
Location: Reading

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.
User avatar
earthmaiden
Registered
 
Posts: 8793
Joined: April 2nd, 2010, 8:36 pm
Location: Wiltshire. UK

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:
Image
“One cannot think well, love well, sleep well, if one has not dined well.”
― Virginia Woolf
User avatar
suffolk
Registered
 
Posts: 34697
Joined: August 11th, 2010, 6:47 am
Location: East Anglia, surprisingly!

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
User avatar
Badger's mate
Registered
 
Posts: 311
Joined: January 12th, 2017, 8:47 pm
Location: Ware

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:
Image
“One cannot think well, love well, sleep well, if one has not dined well.”
― Virginia Woolf
User avatar
suffolk
Registered
 
Posts: 34697
Joined: August 11th, 2010, 6:47 am
Location: East Anglia, surprisingly!

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.
Food, Felines and Fells (in no particular order)
User avatar
Seatallan
Registered
 
Posts: 8470
Joined: April 1st, 2010, 3:28 pm
Location: Reading

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? ;)
Image
“One cannot think well, love well, sleep well, if one has not dined well.”
― Virginia Woolf
User avatar
suffolk
Registered
 
Posts: 34697
Joined: August 11th, 2010, 6:47 am
Location: East Anglia, surprisingly!

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.
User avatar
Badger's mate
Registered
 
Posts: 311
Joined: January 12th, 2017, 8:47 pm
Location: Ware

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.
Je pense, donc je suis. - Decartes
Ratatouille
Registered
 
Posts: 5999
Joined: August 23rd, 2013, 11:48 am


Return to The Kitchen

Who is online

Users browsing this forum: Bing [Bot] and 3 guests