ROY Posted November 25, 2012 Report Share Posted November 25, 2012 Got a brace of pheasants from yesterdays shoot, Now i always make a right mess when trying to pluck em and feel i waste a lot of meat when i just breast em, so was thinking of skinning them. Can anyone suggest a good recipe for skinned pheasant??? preferably something spicy. Thanks in advance. Quote Link to comment Share on other sites More sharing options...
Blackpowder Posted December 9, 2012 Report Share Posted December 9, 2012 When I roast a skinned pheasant I wrap the breast completely in streaky bacon, flatten the rashers out with a knife first to make them go further. Also it is worth experimenting with something like sausage meat or haggis under the bacon keeps it nice and moist. Blackpowder Quote Link to comment Share on other sites More sharing options...
Albert 888 Posted December 9, 2012 Report Share Posted December 9, 2012 Bramar phesant like a casserole. Leaks,bacon,apple juice,carrots,celery. And what ever else you fancy in it. Dont know the recipe but its good. Maybe google it. Yum yum. Quote Link to comment Share on other sites More sharing options...
henry d Posted December 9, 2012 Report Share Posted December 9, 2012 I used a Coq au Vin recipe by HFW and it works a treat, especially with old birds, super tender. Quote Link to comment Share on other sites More sharing options...
Norfolk turkey Posted December 12, 2012 Report Share Posted December 12, 2012 Pot roasted with carrots,celery,onion with a chicken stock topped up with cider. Quote Link to comment Share on other sites More sharing options...
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