dazza Posted September 29, 2004 Report Share Posted September 29, 2004 Any good receipes for the above? Quote Link to comment Share on other sites More sharing options...
Hammergun Posted October 2, 2004 Report Share Posted October 2, 2004 Last year in Sporting Gun, there was a recipe for Pheasant in Mango chutney. Please does anyone keep back issues of Sporting Gun and still have it? It was a good recipe, but unfortunately I lost it. Quote Link to comment Share on other sites More sharing options...
apbuild Posted October 2, 2004 Report Share Posted October 2, 2004 HG, Still got all of my back issues of SG. Will try to find the recipe for you when I get a moment. Will post it soon. Rob. Quote Link to comment Share on other sites More sharing options...
apbuild Posted October 2, 2004 Report Share Posted October 2, 2004 HG, Ingredients for 2 servings. 1 pheasant 1 sml onion 1 clove garlic thyme & parsley 1/4 pint creme fraiche or cream 1/2 jar mango chutney worcester sauce salt & pepper 1. remove pheasant breasts and dust with seasoned flour. 2. fry onion & garlic in oil, add the pheasant breast, seal & saute gently on a low heat until cooked through. 3. remove from the pan and set aside 4. add thyme and parsley to the juices and, over a low heat, stir in the mango chutney and creme fraiche, worcester sauce may be added to taste. 5. return the pheasant breast to the pan and simmer or finish slowly in the oven until ready to serve. 6. if you use cream, this should be beaten and left in the fridge for 1 hour to become solid. You can also use roast or casseroled pheasant which has been removed from the bone. The mango chutney and worcester sauce are then beaten into the cream or creme fraiche and the pheasant meat covered with the sauce. reheat slowly in the oven. enjoy HG. regards, Rob. Quote Link to comment Share on other sites More sharing options...
jordan Posted October 3, 2004 Report Share Posted October 3, 2004 me i either roast the entire bird or slice of all the meat i can and fry it in a pan lovely Quote Link to comment Share on other sites More sharing options...
apbuild Posted October 8, 2004 Report Share Posted October 8, 2004 MMMMMMMMMM, Pheasant in mango chutney!! Quote Link to comment Share on other sites More sharing options...
Guest ferret_meister Posted October 23, 2004 Report Share Posted October 23, 2004 pheasant in old speckled hen.....frukin heaven Quote Link to comment Share on other sites More sharing options...
henry d Posted October 24, 2004 Report Share Posted October 24, 2004 :yp: mango pheasant will give it a whirl.If you roast a pheasant first lift the breast skin off the meat then get 1ozsoft butter and add 1 crushed garlic clove,grated rind of 1/2lemon and 1tbs of fresh thyme.Shove it between skin and meat and roast as normal.Heaven on a plate (feeling hungry now) :yp: Quote Link to comment Share on other sites More sharing options...
Browning Posted October 25, 2004 Report Share Posted October 25, 2004 Similar to Henrys method but try using soft cheese instead of butter.......scrumptious ! I can't take the credit for that though, its out of Clarissa and Johnnys book. Quote Link to comment Share on other sites More sharing options...
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