Jonners
Well-Known Member
- Messages
- 140
- Locality
- Isle of Man
With apols to vegetarians!
Pheasant season has just ended so this must wait until next year. But you can usually get a brace of pheasant from a local shoot for a nominal sum or buy them from a butcher who has a game license for about £5 (for two good sized birds) - this will feed 6 people easily and is really easy and cheap although it sounds exotic.
Preparation 20 mins (longer if you pluck birds yourself!!), cooking 2-3 hours
Pluck and gut the birds if necessary or get someone to do it:shocked: You can get them ready plucked but this costs a bit more - worth it unless you are a bit strapped for cash at the time
I'm writing this from memory so be creative!!
In a large pan brown both birds in butter - turning to brown all over.
Remove birds and fry a whole load of shallots in butter
Return birds to pan
2 Tablespoons of calvados or brandy - heat for 10 secs in a pan - light and pour over birds.
When flame out, pour on 1-2 pints of cider or apple juice and bring to boil
Add a few chopped carrots, bay leaf, seasoning and cover pan and simmer (bottom of aga if you have one) for about 2 hous or until meat really tender.
Whilse this is cooking slice a few apples, brush with melted butter and a bit of sugar and put under hot grill for a few mins to caramalise (these are put on top of meat when served)
When meat tender remove from bone - this is a bit tedious but well worth it believe me. I take bids out of juice using a slotted spoon, dismember and remove meat with a fork - then either return to juice or serve separately surrounded by veg on a large plate - looks very attractive and a nice communal way to eat
Thicken juice with whatever you have - I mix 2 tablespoons of flour with melted butter then mix in - I suppose you could use cornflour although this step is not vital as the calvados/apple juice/bay leaf is very rich - good idea to experiment with a little of the juice first
Serve with whatever - roasted root veg (carrots, beetroot, parsnip brushed with oil and put in hot oven in baking tin for about 20 mins - just keep an eye on them) and mashed pots are my favourite.
Spread caramalied apples on top of meat.
Serve with redcurrant jelly (can add this to the gravy if want but then v. v .rich).....
Hope you enjoy this bit of country fair
I do a similar thing with rabbit - let me know if you want details - it's fantastic food , nutritious, healthy and very very cheap
Pheasant season has just ended so this must wait until next year. But you can usually get a brace of pheasant from a local shoot for a nominal sum or buy them from a butcher who has a game license for about £5 (for two good sized birds) - this will feed 6 people easily and is really easy and cheap although it sounds exotic.
Preparation 20 mins (longer if you pluck birds yourself!!), cooking 2-3 hours
Pluck and gut the birds if necessary or get someone to do it:shocked: You can get them ready plucked but this costs a bit more - worth it unless you are a bit strapped for cash at the time
I'm writing this from memory so be creative!!
In a large pan brown both birds in butter - turning to brown all over.
Remove birds and fry a whole load of shallots in butter
Return birds to pan
2 Tablespoons of calvados or brandy - heat for 10 secs in a pan - light and pour over birds.
When flame out, pour on 1-2 pints of cider or apple juice and bring to boil
Add a few chopped carrots, bay leaf, seasoning and cover pan and simmer (bottom of aga if you have one) for about 2 hous or until meat really tender.
Whilse this is cooking slice a few apples, brush with melted butter and a bit of sugar and put under hot grill for a few mins to caramalise (these are put on top of meat when served)
When meat tender remove from bone - this is a bit tedious but well worth it believe me. I take bids out of juice using a slotted spoon, dismember and remove meat with a fork - then either return to juice or serve separately surrounded by veg on a large plate - looks very attractive and a nice communal way to eat
Thicken juice with whatever you have - I mix 2 tablespoons of flour with melted butter then mix in - I suppose you could use cornflour although this step is not vital as the calvados/apple juice/bay leaf is very rich - good idea to experiment with a little of the juice first
Serve with whatever - roasted root veg (carrots, beetroot, parsnip brushed with oil and put in hot oven in baking tin for about 20 mins - just keep an eye on them) and mashed pots are my favourite.
Spread caramalied apples on top of meat.
Serve with redcurrant jelly (can add this to the gravy if want but then v. v .rich).....
Hope you enjoy this bit of country fair
I do a similar thing with rabbit - let me know if you want details - it's fantastic food , nutritious, healthy and very very cheap