Quizzes & Puzzles46 mins ago
Pheasant
3 Answers
I've been given a leg & breast of pheasant, can anyone tell me the
best way to cook it please? Tia
best way to cook it please? Tia
Answers
1 to 3 of 3
Best Answer
No best answer has yet been selected by Spreeny. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
Are they attached together or separated?
Pot-roast the legs in red wine or cider. Brown the leg in an oven-proof casserole dish. Remove once the whole leg is golden brown. Add chopped carrots, onion, celery, garlic, thyme and parsley to the pot. Add some tomato puree and cook for around 2 mins. Put the leg back in and add some wine. Reduce by boiling rapidly. Once reduced add some chicken stock and enough water to cover the leg. Place in a slow-cooker or put the casserole in the oven at a low temp (150) for 30 mins.
The breast can be cooked exactly like chicken. It can be pan fried until brown on all sides and cooked about 3/4 of the way through. Remove it and keep ot warm. In the same pan add onions/shallots, mushrooms and butter. Cook until softened. Add cider or calvados and allow to flame to burn off the alcohol. Add some cream and a bit of chicken stock and allow to bubble. Return the pheasant to the pan and reduce the sauce down. Serve with some mash.
Pot-roast the legs in red wine or cider. Brown the leg in an oven-proof casserole dish. Remove once the whole leg is golden brown. Add chopped carrots, onion, celery, garlic, thyme and parsley to the pot. Add some tomato puree and cook for around 2 mins. Put the leg back in and add some wine. Reduce by boiling rapidly. Once reduced add some chicken stock and enough water to cover the leg. Place in a slow-cooker or put the casserole in the oven at a low temp (150) for 30 mins.
The breast can be cooked exactly like chicken. It can be pan fried until brown on all sides and cooked about 3/4 of the way through. Remove it and keep ot warm. In the same pan add onions/shallots, mushrooms and butter. Cook until softened. Add cider or calvados and allow to flame to burn off the alcohol. Add some cream and a bit of chicken stock and allow to bubble. Return the pheasant to the pan and reduce the sauce down. Serve with some mash.
1 to 3 of 3
