Pheasant

[UnderOpenSky]

I've got a pheasant! A lady I work with got it for me after I said how nice it was at the xmas meal and I wanted a go at cooking one myself. She showed me how to to skin it and take everything out which was a bit yucky, but cool at the same time.

So I've got a bag of bits of pheasant and a bag of its giblets. I was thinking of making a stock from the giblets and some boans and doing the bird in the slow cooker. with some red wine and veg, but not sure the best thing to do with the giblets. What's the best way to do the stock? Do it seperatly, filter it, then add it to the gravy? How long to boil it for? Would you stick other stuff in there, or would you leave that till everything went into cook?

 

[dessiato]

giblets for stock with some onion, carrot, celery, garlic and red wine. Boil it for as long as you want to get the rreduction that you want, then strain it and use it for gravy, or just keep it frozen until you want to use it.

The bird will cook beautifully in a slow cooker, but beware of gunshot if you microwave it, and when you eat it.

Is it a male or female? Female tends to be a little less tough in my experience, but this will not really matter if you are slow cooking it.

 

[Minnie_the_Minx]

Have you phucked it yet and was it pleasant?

 

[UnderOpenSky]

It was lush!

I adapted a couple of recipes from the net to make my own drunken pheasant. I made a stock with all the bits, along with some garlic, onions and chicken stock cubes. I left it to chill then scooped the fat from the the top.

I lined the slow cooker with chopped pears and apples, then I then fried up a pack of bacon and a couple of onions in butter and stuck them in the slow cooker. Then browned the pheasent in the same way, adding herbs, then dumped that in as well. Topped it up with a pint of Bulmers pear cider and a pint of the stock, then added a spot of paprika and cinamun, along with 2 tsp of brown sugar.

Result!

It got skinned rather then plucked Minnie, sorry to spoil the joke.

 

[Minnie_the_Minx]

It was lush!

I adapted a couple of recipes from the net to make my own drunken pheasant. I made a stock with all the bits, along with some garlic, onions and chicken stock cubes. I left it to chill then scooped the fat from the the top.

I lined the slow cooker with chopped pears and apples, then I then fried up a pack of bacon and a couple of onions in butter and stuck them in the slow cooker. Then browned the pheasent in the same way, adding herbs, then dumped that in as well. Topped it up with a pint of Bulmers pear cider and a pint of the stock, then added a spot of paprika and cinamun, along with 2 tsp of brown sugar.

Result!

It got skinned rather then plucked Minnie, sorry to spoil the joke.

I didn't ask you if you plucked it

 

[fractionMan]

I cooked mine up as a casserole in the end

Spuds, carrots, swede, onion, leek, celaric and celery. Tons of red wine, rosemary and other assorted bits. Oh and bacon.

Bunged it in the slow cooker for 3 hours and it was awesome.

 

[danny la rouge]

Just one? One? You should have been given a brace.

God.

 

[fractionMan]

.

 

[idioteque]

I lined the slow cooker with chopped pears and apples, then I then fried up a pack of bacon and a couple of onions in butter and stuck them in the slow cooker. Then browned the pheasent in the same way, adding herbs, then dumped that in as well. Topped it up with a pint of Bulmers pear cider and a pint of the stock, then added a spot of paprika and cinamun, along with 2 tsp of brown sugar.

Nomnomnom!

 

[Yelkcub]

You want to make pheasant pie! Bit of chorio with it - lovely!