Topic: Game Season - inspiration required

[tempest63]

Only two shoots into the season and already the fridge is filling with pheasants and I

[Peripatetic Phil]

Not innovative at all, but how mine (found dead in the car park at Newquay Airport 11 days ago) was cooked :

Hung in the garage (by the legs) for 11 days, stuffed with three rashers of middle bacon, wrapped in a further three rashers, cooked in goose fat for 30 mins at 170^oC (fan) in a cast-iron casserole with lid, basted, a further 12 minutes, basted again, bacon removed, a further 12 minutes, lid removed, a further 10 minutes at 200^oC, rested for a few minutes and served. Accompanied by nothing more than pheasant gravy, bread sauce and McCann's Home Fries (and a left-over bottle of Shiraz-Cabernet). Food of the Gods !

** Phil.

[tempest63]

I saw this today in a Le Creuset book at their Braintree Freeport outlet. Sad thing is yesterday was our last shoot of the season except for the beaters day on Wednesday, and I gave my last two brace to a friend who serves them up in his restaurant.

https://www.lecreuset.co.uk/braised-pheasant-pappardelle-with-root-vegetables-thyme-white-wine

T63

[Peripatetic Phil]

https://www.lecreuset.co.uk/braised-pheasant-pappardelle-with-root-vegetables-thyme-white-wine

Well, I must be singularly dense today :  here are the first seven steps --

• Brown the pheasant well in a pot with some oil.
• Wash, peel and roughly cut the vegetables, then add to the pot and brown lightly.
• Add the herbs and white wine and bring to the boil.
• Turn down the heat and simmer for 10 minutes, until the alcohol has burnt off.
• Pour in the cream, place the lid on and simmer again for an additional 45 minutes.
• Remove the pheasant and vegetables, and strain off the liquid reserving for later.
• Remove the meat from the bones of the pheasant and blend with the vegetables, in a blender, until it becomes a coarse pur

[tempest63]

Personally, I would eat it as it is in the picture and not destroy it,

T63

[Peripatetic Phil]

I too !