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PHEASANT???!!!!!

#1
Morning,

A work colleague has kindly brought me in some fresh pheasant breast and legs that he shot at the weekend :jelous:

Anybody familiar with pheasant as I have no idea what to do with it or how long to cook it for etc....is it slow cooker friendly?

Any classic combos?

Cheers - any help would be great :p

REM
 
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#3
Hi found this
Game terrine
1 oven-ready pheasant, yielding 227g / 8oz meat
454g / 1lb extra-lean minced turkey
57g / 2oz streaky bacon, diced
2 garlic cloves, crushed
1 teaspoon fine sea salt
10 black peppercorns, crushed
10 juniper berries
1 tablespoon brandy
142ml / 5floz red wine
bay leaves and redcurrants or cranberries, to garnish








INSTRUCTIONS

1. Put the pheasant in a roasting pan and cook in a preheated oven at 200C/400F/Gas Mark 6 for 15 minutes. Set aside to cool. Remove the skin from the pheasant and throw it away. Tear the meat off the bones and cut into small pieces.
2. Put the pheasant meat in a bowl with the minced turkey and diced bacon. Add the remaining ingredients and mix well together. Cover the bowl and leave in a cool place to marinate for 2 hours, so that the flavours develop.
3. Spoon the mixture into an ovenproof terrine or loaf tin and stand it in a roasting pan, which is half filled with water.
4. Cook in a preheated oven at 150C/300F/Gas Mark 2 for 2 hours, until the terrine shrinks away from the sides of the tin. Allow to cool.
5. When it is thoroughly cooled, cover with some foil and then weight the top down with weights or heavy cans. Leave in the refrigerator for 24 hours before eating. If wished, the terrine can then be frozen.
6. Garnish the terrine with bay leaves and redcurrants or cranberries. Serve cut into slices with cranberry sauce,
serves 10
1.5 syns on red
7 on a green
 
Last edited:
#4
Hi
Pulled these off the internet obviously will have to be tweaked to make them SW friendly


Legs
Uses: Thigh fillets can be stuffed, rolled and roasted and served with traditional accompaniments such as game chips, roast parsnips and redcurrant or crab apple jelly. Pheasant thigh fillets can also be casseroled with vegetables and stock.

To prepare: Remove all packaging. To roast, brush the fillets with oil, flatten and fill with a stuffing of your choice. Roll and secure.

To cook: To roast, preheat the oven to 220C, gas mark 7. Place the stuffed fillets in a roasting tin and cook for 20 minutes, brushing with oil occasionally during cooking. Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat.
To casserole, preheat the oven to 170C, gas mark 3. Heat 1 tbsp oil in a frying pan, add the meat and brown on all sides. Transfer to a casserole dish, add vegetables and stock of your choice, cover and cook for 50-60 minutes in the centre of the oven. Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat. Do not reheat once cooled. Cool any leftovers to room temperature, refrigerate within 2 hours and consume within 2 days.

Breasts
Uses: Breast fillets can be pan-fried or stir-fried. Serve breast fillets with celeriac mash, parsnip crisps and a rich gamey gravy made from the cooking juices. Mix stir-fried strips of pheasant with chunks of apple, crunchy slices of celery and fresh watercress and top with a creamy dressing for a delicious warm winter salad this works well with cold leftovers, too.

To prepare: Remove all packaging. Breast fillets can be marinaded prior to pan-frying, or cut into thin strips across the grain of the meat for stir-frying.
To cook: To pan-fry, heat 15g butter and 1 tbsp olive oil in a frying pan. Add the fillets and cook over a high heat for 30 seconds on each side, reduce the heat and cook for 5-6 minutes. Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat. To stir-fry, heat 1 tbsp oil in a frying pan and cook breast fillet strips for 2-4 minutes, stirring occasionally. Add any vegetables, flavourings and sauces as desired. Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat. Do not reheat once cooled. Cool any leftovers to room temperature, refrigerate within 2 hours and consume within 2 days.
 


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