Off Topic Pheasant

Got given one off my brother in law on Saturday, it's in my freezer right now.
I fancy using it to make a casserole.
How would you lot cook it?

 

Take it out of the freezer and thaw thoroughly.

Prepare a marinade, in the mean time, using BBQ dry rub, add some worcester sauce and a little bit of lemon and lime, with a dash of tobasco sauce.

Line a deep roasting tray with tin foil and coconut oil.

Carry the pheasant into your back garden.

Toss pheasant into the air and kick it over the back fence into the field - repeat this process until all pieces of the bird are completely out of sight.

Get chicken out of fridge, pour marinade over it and place into roasting tray for 1 hour on 180.

 

I never pluck one .chop feet off chop wings off then head cut bottom of neck pull crop out pull the birds skin inside out then gut.skin comes off with feathers no mess.i can do one in under two minutes. Stu likes a stew with the meat.

 

For taste hang for at least five days.never had a frozen one too many fresh on legs here

 

I'd roast it with spuds and stuffing, I like a bit of roast pheasant. It'd be nice in a pie too.

 

Roast it. Serve on a bed of haggis. Nice red wine gravy.

 

A bed of haggis sounds a bit mental, I'm not knocking it I just can't picture it. I've never had haggis actually thinking about it.

 

i though this thread was about peasants, and we would talk about Spud cock, bugger

bash the twatting thing with a big tenderiser, roast it ,shed it with forks, serve as peking duck, with pancakes smeared with hoisin sauce, add cucumber shredded like matchsticks, same with spring onions, yumy.

 

Haggis is amazing! Give it a go. If you get a good one its really tasty. A pub I used to go to served game with haggis and it was beautiful.

 

A meat tenderiser does not tenderise meat, it's a misconception, the worst tool a chef can use.
I'd pan Fry the breasts and legs in clarified butter finishing off in the oven for a few minutes , make a stock with the rest of the bird then make a nice red wine sauce with the stock.
Or you could confit the legs if you are feeling fancy.

 

**** that bash it wiv an ammer

 

Stu it

 

Yeh me too

 

Cut its nose off, wipe its bottom and microwave it 'til it smells done.

 

It's one of those foods that I've always been put off by what's in it and I never seem to see it anywhere either. I'd try it though for sure.

 

You should be able to get it in most supermarkets. You get what you pay for though so the more expensive ones are usually nicer. For a really good one you have to find a butcher that does them.

 

I had it for the first time on Burns night.

Loved it!

 

Cooked one on the same day of it's kill, Got from the motorist friend who killed it, for the feathers as I used to tie my own trout flies. Stripped the skin and feather straight off and put it in the oven in an oven bag for the cats! - They never got any! It was very very tasty

 

Its great, isn't it? One of my favourites.

I believe, if you knock one down yourself, stop, and pick it up, its technically poaching. If you see someone else knock one down and you stop and pick it up, its fine. So really, you need a two man, two car team to get them! Not sure if the same applies to haggises.

 

I used to run them over for fun when I was in the forces, they must be one of the stupidest creatures going.

They sort of run away, when they see your car approaching then at the last second they jump back into the road.