Morkin Posted December 16, 2020 Report Share Posted December 16, 2020 I thought just say I tried something different to me that is with pheasant breast last night's tea, Had some pheasants from shoot and some of the cocks looked a bit old so cut breasts of and marinated them in a good splash balsamic vinegar tomatoes sauce and finely cut clove of garlic left in fridge for 14 + hours then put in casserole dish with pound of mince covered with sliced potatoes ,cooked for 2 hours 180 and I really enjoyed it ,the pheasant was very tender and tasty ,Hope this gives somebody an idea Quote Link to comment Share on other sites More sharing options...
Jim Neal Posted December 17, 2020 Report Share Posted December 17, 2020 Thanks for that, interesting.. minced beef I presume? And browned off quickly in a pan beforehand? Spuds raw or quick par-boil first? Quote Link to comment Share on other sites More sharing options...
Morkin Posted December 17, 2020 Author Report Share Posted December 17, 2020 Hiya Jim ,yes. Beef mince and raw potatoes sliced on top quarter inches think roughly .just worked really well because you wonder sometimes how long to cook older pheasants other than slow cooking for hours , but I still enjoy the slow cooker as well.Time of year to be game boy as they say Quote Link to comment Share on other sites More sharing options...
Jim Neal Posted December 17, 2020 Report Share Posted December 17, 2020 Thanks 👍 Quote Link to comment Share on other sites More sharing options...
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