OK guys, genuine question. I've never done (portioned up already) pheasant in a slow cooker before, so any tips on what to include (root veg diced up, obviously) to bring out the best warmly received. Cider or wine? Skin left on, or removed. Best herbs to use, etc Thanks in advance please log in to view this image
Ah, only saw this, this morning. I'm guessing you did it for Dinner last night? What did you try? I would have left the skin on, and done it in cider. Carrots, onions, celery, garlic etc. Bay and Lemon Thyme as herbs. If I was going to make it Christmasy, maybe Sage and some cloves.
It fell off the bones! It's classy that mate! Us Chefs don't "Carve" things these days! It just falls off the bone with perfection!
Oh hell yeah! If you have left over turkey and fancy making up a nice sarnie, I just made: Took those little baguettes that you over cook to warm through, then in them: Lettuce, cold turkey, bit of stuffing, a little slice of pickled gherkin. Then I mixed up a little bowl of Mayo, Cranberry sauce, and horseradish. and spread that over the top part of the baguette. It was amazing!!
It was great! Creaminess of the mayo, tiny bit of heat from the dash of horseradish, sweetness from the cranberry.
I'm having my family over for lunch on 1st Jan, so went to my local butcher for a joint of bone in leg of pork and it weighs just over 7lbs. Also got myself a nice piece of rump steak to have when I get home from watching Loserpool V Citeh tomorrow night and I'll have that with jacket potato, mushrooms, grilled tomato and home-made peppercorn sauce.
