PLEASANT PHEASANT
posted in Mydish's blog on Mon Jan 28 2008
The pheasant season ends on 31 January, so don't miss your last chance to enjoy it.
Most pheasant comes from a small number of carefully selected shoots on country estates in Southern England, the Midlands and Scotland and you can get them in most supermarkets or at your local butcher.
You can buy whole pheasant or tender breast and thigh fillets, all of which are delicious and can be cooked in a number of ways – roasted and served with parsnip chips or if the bird is older and not tender enough to be roasted, they are excellent slowly braised and tenderised in a sauce such as red wine or Madeira.
The advantage of a little age is, of course, a lot more flavour. Pheasant casserole also improves if you make it the day before you need it and re-heat gently before serving.
The flesh is pale, lean and firm, with a subtle gamey flavour. The breast meat is more delicate in flavour and tender than the legs, which tend to be darker in colour and more sinewy.
Why not try two of our favourite recipes - roast pheasant http://www.mydish.co.uk/recipe/816/roast_pheasant and pheasant with apples and cream http://www.mydish.co.uk/recipe/453/phesant_with_apples_and_cream
You can even use the left overs for pheasant pie or turn it into delicious pate for a light lunch with crispy homemade bread.
Pheasant is in season from 1 October to 31 January.
Most pheasant comes from a small number of carefully selected shoots on country estates in Southern England, the Midlands and Scotland and you can get them in most supermarkets or at your local butcher.
You can buy whole pheasant or tender breast and thigh fillets, all of which are delicious and can be cooked in a number of ways – roasted and served with parsnip chips or if the bird is older and not tender enough to be roasted, they are excellent slowly braised and tenderised in a sauce such as red wine or Madeira.
The advantage of a little age is, of course, a lot more flavour. Pheasant casserole also improves if you make it the day before you need it and re-heat gently before serving.
The flesh is pale, lean and firm, with a subtle gamey flavour. The breast meat is more delicate in flavour and tender than the legs, which tend to be darker in colour and more sinewy.
Why not try two of our favourite recipes - roast pheasant http://www.mydish.co.uk/recipe/816/roast_pheasant and pheasant with apples and cream http://www.mydish.co.uk/recipe/453/phesant_with_apples_and_cream
You can even use the left overs for pheasant pie or turn it into delicious pate for a light lunch with crispy homemade bread.
Pheasant is in season from 1 October to 31 January.
