How To Make A Pheasant Roulade, 2 ways. #SRP
Following on from my original pheasant Roulade video, i have totally perfected MY original idea, and made it more simple to achieve. This truly is a stunning product, that is so simple to make.This time, i have made it 2 ways, one with meat glue (transglutominase), and the other Au Natural, no meat glue. So which ever method you choose, you will be guaranteed a sublime end product. In this video i test each one, from manufacturing each one, to the plate and then taste tasting, so which ever one you opt for, you will be very impressed with the outcome.It truly is a product that not only tastes good, but look outstanding on the plate.
Enjoy.
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
Traditional homemade beef roulades - recipe for beef chops, meat
Hello ????
Today we will make traditional beef chops that are perfect for any occasion. It doesn't matter if it's a birthday, christening, Christmas, wedding or New Year's Eve - the recipe for beef roulades is irreplaceable.
Enjoy ????
Ingredients for 1 beef roulade:
- A piece of meat approx. 250-350 grams
- 3-4 slices of bacon
- 0.5 - 1 pickled cucumber
- 1 medium onion
- 1 teaspoon of grainy mustard
- 1 tablespoon of flour
- Butter for frying
- 500 ml of broth
- Optionally, 1 onion for the stock
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