Tford Posted January 4, 2019 Report Share Posted January 4, 2019 Not being a fan of pheasant I decided to try a new recipe, which I can wholeheartedly recommend. pheasant breast cut pocketed Packet stuffing (being lazy) inserted into pocket in sausage shape. closed pocket up, and wrapped in 3 pieces of streaky bacon placed on sheet of cling film with knob of butter alongside wrapped/rolled and tied up tight in cling film parcel to form a tube shape Poached for 15-20 minutes, then pan fried to crisp bacon (minus cloning film obviously) job done, you are then left with a nice piece of meat, cut along it and you’ll have a lovely sausage shape with bacon outer, breast middle, and stuffed core. Enjoy! Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted January 4, 2019 Report Share Posted January 4, 2019 Very nice, we just roll the breasts in some seasoned and spiced flour and then either bake or fry and they are lovely. Quote Link to comment Share on other sites More sharing options...
prem1234 Posted January 4, 2019 Report Share Posted January 4, 2019 sounds and looks good....i'll give that a go 👍 Quote Link to comment Share on other sites More sharing options...
rapid .25 Posted January 4, 2019 Report Share Posted January 4, 2019 Yep definitely try that 👍 Quote Link to comment Share on other sites More sharing options...
Tford Posted January 4, 2019 Author Report Share Posted January 4, 2019 *cling film, not cloning film.... I bet you thought so that’s how come there were two on the chopping board 😁 Quote Link to comment Share on other sites More sharing options...
Saltings Posted January 7, 2019 Report Share Posted January 7, 2019 (edited) if you can hang the pheasant two weeks or three depending on ambient temp before using the meat the gamy tasty goes and you have a top meal all meat needs to hang after slaughter to breaks the enzyme down to make more tasty turkey makes you sleepy game meats give you a lift pheasant partridge inc salmon / venison lifts you and makes you want to do more 30day old beef looks black but god does it melt in your mouth aged meat is the way forward our ancestors did not have freezers but knew how to preserve meats history can teach the uneducated Tesco's shoppers to seasonal game etc is not the way forward ask your granny how she looked after her kids and do the same home cooking Edited January 8, 2019 by Saltings Quote Link to comment Share on other sites More sharing options...
dougall Posted January 7, 2019 Report Share Posted January 7, 2019 Saltings, If you hang a pheasant for 2-3 weeks at the mo it will turn green...hanging pheasant in my experience increases the gaminess not 'tother way round...? Quote Link to comment Share on other sites More sharing options...
prem1234 Posted January 7, 2019 Report Share Posted January 7, 2019 (edited) I shot on Saturday and took a brace of cock birds......I breasted them and did as described above but unfortunately did not have any stuffing so I used Boursin Garlic and Herb cheese. It was a big hit the wife and kids 👍 Edited January 7, 2019 by prem1234 Quote Link to comment Share on other sites More sharing options...
Tford Posted January 8, 2019 Author Report Share Posted January 8, 2019 8 hours ago, prem1234 said: I shot on Saturday and took a brace of cock birds......I breasted them and did as described above but unfortunately did not have any stuffing so I used Boursin Garlic and Herb cheese. It was a big hit the wife and kids 👍 There’s an idea... may have to try that version. Quote Link to comment Share on other sites More sharing options...
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