After only 10 minutes of watching Celebrity Chef...
- Thread starter dreamwaters
- Start date
cdn1canhunt
CGN frequent flyer
- Location
- southwestern ontario
Oh my !!!!!!!
Recipe:
Debone and cube pheasant breast and thigh meat. Keep drumsticks intact for now.
Dredge in mix of flour, salt, pepper and mild curry powder. Shake off excess.
Put Dutch oven on stovetop on medium and heat some olive oil or bacon fat.
Brown all pieces thoroughly. I like the flavours that come from generous browning, so sometimes might smoke detector miiiight go off once or twice. �� Set pieces aside.
Dice a large onion and cook in remaining oil until translucent, then deglaze with a cup of sherry, using a flat wooden spatula to scrape up all the browned meat goodness off the bottom. Then replace all the meat.
Top up with chicken broth until meat is not quite covered. Put lid on and put in preheated 275F oven for two hours.
Remove drum sticks. They will be cooked but not yet falling off the bone. This is your chance to take them apart and take out all he wiry tendons before they get into your pie. Debone and replace the meat (or eat it if no one is looking!).
Add diced potatoes and peas, adjust salt and curry seasoning to taste, and replace in oven for another hour, or until potato is tender.
Mix in a half cup of full cream and let cool to thicken. If still too liquid for a pie filling, simmer down on low heat on stovetop. Remember, it will thicken as it cools.
I can’t seem to make a pie crust better than the Pillsbury Dough Boy, so I use those, but if you can do better than the fat kid, have at ‘er!
For the decoration, I cut out the parts of the pheasant from pie crust trimmings and moistened them, then coloured them with turmeric and paprika (body and tail), dill (green part of head), paprika (wattle and eyes) and a white strip for the neck. A few sprigs of Rosemary for the feet. Put that on there and egg washed the whole thing with an egg yolk before popping it back in the oven for 40 minutes.
Pair with appropriate beaverages and people of your choosing and enjoy!
Dave
Debone and cube pheasant breast and thigh meat. Keep drumsticks intact for now.
Dredge in mix of flour, salt, pepper and mild curry powder. Shake off excess.
Put Dutch oven on stovetop on medium and heat some olive oil or bacon fat.
Brown all pieces thoroughly. I like the flavours that come from generous browning, so sometimes might smoke detector miiiight go off once or twice. �� Set pieces aside.
Dice a large onion and cook in remaining oil until translucent, then deglaze with a cup of sherry, using a flat wooden spatula to scrape up all the browned meat goodness off the bottom. Then replace all the meat.
Top up with chicken broth until meat is not quite covered. Put lid on and put in preheated 275F oven for two hours.
Remove drum sticks. They will be cooked but not yet falling off the bone. This is your chance to take them apart and take out all he wiry tendons before they get into your pie. Debone and replace the meat (or eat it if no one is looking!).
Add diced potatoes and peas, adjust salt and curry seasoning to taste, and replace in oven for another hour, or until potato is tender.
Mix in a half cup of full cream and let cool to thicken. If still too liquid for a pie filling, simmer down on low heat on stovetop. Remember, it will thicken as it cools.
I can’t seem to make a pie crust better than the Pillsbury Dough Boy, so I use those, but if you can do better than the fat kid, have at ‘er!
For the decoration, I cut out the parts of the pheasant from pie crust trimmings and moistened them, then coloured them with turmeric and paprika (body and tail), dill (green part of head), paprika (wattle and eyes) and a white strip for the neck. A few sprigs of Rosemary for the feet. Put that on there and egg washed the whole thing with an egg yolk before popping it back in the oven for 40 minutes.
Pair with appropriate beaverages and people of your choosing and enjoy!
Dave
Their is a recipe sub?
BigUglyMan
CGN Ultra frequent flyer
- Location
- New Scotland
Palate. When you try to type English, you #### it up!
Sub-forum, at the top of the main page of the Hunting Forum. Game Recipe. Click the words.
Bite me you ..............you.........yew..........yew...........yewse..............well yew no............
