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#16 dodger

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Posted 29 December 2011 - 02:39 pm


Oven roasted they are awesome.

plucking and gutting isn't as arduous as lazy b*****ds make out!
Pull all feathers out (a few mins per bird), slice through skin at bottom of breast bone and pull out guts.
Chop off head, rinse body cavity thoroughly.

Shove seasoned onion into body cavity and garlic, possibly some mixed herbs.
rub olive oil, then salt and pepper into skin (tasty skin mmmmmm!) and then lightly cover in streaky bacon.

Oven - 180 degrees, 45 mins. At 30 mins, take bacon off and roll, cocktail stick holds em like that, back in oven to finish.

Wife 'doesn't like' game, but doing the phessies this way with the usual roasties n trimmings (and the essential redcurrant jelly) saw her yumming it down and looking for seconds.
Girly shotgun coming up I reckon!

http://www.thehuntinglife.com/forums/pub...
Had it on xmas day it was lovely cheers for the tips :thumbs:

#17 The Duncan

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Posted 31 December 2011 - 10:38 pm

That's really nice to know, thanks dodger :)

#18 noddy10

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Posted 06 January 2012 - 08:22 pm

Oven roasted they are awesome.

plucking and gutting isn't as arduous as lazy b*****ds make out!
Pull all feathers out (a few mins per bird), slice through skin at bottom of breast bone and pull out guts.
Chop off head, rinse body cavity thoroughly.

Shove seasoned onion into body cavity and garlic, possibly some mixed herbs.
rub olive oil, then salt and pepper into skin (tasty skin mmmmmm!) and then lightly cover in streaky bacon.

Oven - 180 degrees, 45 mins. At 30 mins, take bacon off and roll, cocktail stick holds em like that, back in oven to finish.

Wife 'doesn't like' game, but doing the phessies this way with the usual roasties n trimmings (and the essential redcurrant jelly) saw her yumming it down and looking for seconds.
Girly shotgun coming up I reckon!



going to do this tomorrow, is the red currant jelly for the gravy mate?

#19 The Duncan

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Posted 07 January 2012 - 12:57 am

I put a teaspoon or two in the gravy and have a bit on the plate too. Lovely :)

#20 salukiman

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Posted 03 February 2012 - 09:32 pm

Phessant will be complemented by things that are sweet such as prunes figs and such try this a bit chef like and work but wicked

skin phessant and lay out on a bord stretching the skin will give you a better result later

take meat from the legs and put in a blender season with sea salt fresh ground black pepper an egg yolk cnhopped shallot clove of garlic and 4ish fresh sage leaves

slice breasts season with salt and pepper put the blits mixture in th center of the skin in a line about half mix breasts go evenly on top with remaing mix on top of that
roll up skin making a sausage shape roast this withe the seam of the skin facing down and rubbed in olive oil at 160 untill juices are clearr

this in the trade is callad ballotine of phessant wit a sage and onion force meat serve with bubble and squeek and a sauce of cream chicken stock and grain mustad




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