How To make Aromatic Pheasant
1 ounce dried mushrooms
2 pheasants
jointed
2 stalks lemon grass
1 fresh red chili :
(no seeds to hot)
2 inches fresh root ginger
1 lemon juice of
juice and grated peel of 1 orange 2 garlic cloves :
(2 to 3)
1 can blueberries
1 tablespoon arrowroot
3 tablespoons olive oil
Soak the mushrooms in water (not too much) for a couple of hours . In the bottom of a casserole dish put the olive oil and the pheasant joints and brown quickly. Finely slice the lemon grass and finely chop the ginger, chili and garlic and add to the pheasant with orange peel, lemon & orange juice and blueberries. Strain in the water from the mushrooms and push the mushrooms down between the pheasant joints. Season with salt and cover the casserole. Cook in the middle of the oven at 325 F for 2 Hours. When cooked pour the juices from the casserole (keep the pheasant warm in a low oven) into a saucepan. Mix the arrowroot with a little water until smooth and add to the saucepan stirring all the time until the sauce has thickened. Pour sauce over pheasant joints and top with chopped coriander leaves. Serve with anything you like, rice, mashed potato and green veggies. (tasty) by Christopher E. Eaves <cea260@airmail.net>
How To make Aromatic Pheasant's Videos
How To Truss A Fowl, Chicken or Pheasant
Trussing promotes more even cooking and helps keep in the juices. See more at:
TRANSCRIPT:
What I like to do with the pheasant once it's stuffed with whatever you'd like to stuff it with is truss it. The purpose of trussing is to pull the bird in tight so it cooks evenly and also holds in its juices. What we'll do is take this butcher twine. And we can use any twine that you have in the house, any string. I take it and I just slide it right under the front third of the pheasant. I come right over the legs and I criss-cross underneath like so.
Like tying skates.
Yes, exactly. And then I flip the bird over. And I bring it just under this wing. And then I rock it over here and over the top of this way, like so.
OK.
And then I just tie it right there. And see how it holds nice and tight?
I do see that. I would need a little practice.
Yes.
But that is impressive.
And a little half hitch or just any type of knot you know.
Nice.
Just cut it and look at that.
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Pheasant Recipe. Confit Pheasant leg. How to make pheasant leg confit. #pheasant #SRP #confit
Confit Pheasant legs.
This is a great way to cook the much underused pheasant leg. Predominantly a tough and sinuous part of the bird, it's always hard to find away to cook them and keep them tender and moist. Slowly braised in duck fat with a few aromats turns the much maligned leg into a restaurant quality dish. Tender and juicy meat that falls from the bone, add in a light pre cook cure and you have the ultimate product. To my mind, THE best way to cook these tricky little beauties. Mine was served on a salad of rocket and watercress, with pan fried black pudding and pomegranate. Takes some beating I tells ya. Enjoy...
Cindy Challoner's Roast Pheasant
Born in Aberaeron, Cindy has over 10 years’ experience as a chef. Her passion for locally sourced produce impressed the BBC2 Great British Menu judges, when she represented Wales in 2019.
Amazing quail & truffle preparation at 2 Michelin star Werneckhof By Geisel, Munich
Master of this culinary conviction is Tohru Nakamura, a Munich native with Japanese roots. Together with his team he serves a modern cuisine with influences from national and Asian culinary culture. Tohru is a purist, high-quality products are the most important and the chef puts special touches with lots of different aromas. But the essence always stays the nature of the main ingredient.
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Wild Pheasant Breast Recipe | 4K
This wild shot pheasant breast was a delight to cook. I love anything that involves wild game. Pheasant breast is the meet you can make super delicious or ruin it by making it too dry.
Try my recipe and you will not be disappointed !
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Equipment:
- Anova Sous Vide Circulator -
- Vacuum Sealer -
- Vacuum Sealer Bags (Sous Vide bags) -
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- Breasts from 2 Pheasants
- Salt and Pepper to taste
- Garlic ???? 2 to 3 cloves
- Butter ???? 20 grams
- Olive Oil
- Thyme to taste
- Jalapeño half of one
- Tomatoe one and a half medium
- Place the breasts into the sous vide bag
- Seal the bag
- Set the your water circulator to 145F and wait until your water is at the desired temperature
- Place sealed bag into the water bath and set the count down on your clock as 45 min
Enjoy! Always yours Aspen Cooking!
Check out more videos:
► -P.F. Changs Sweet and Sour Pork
► - Duck Leg Confit (Sous Vide)
► - Umami Dry Brine Red Steaks
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► - King Oyster Mushroom Scallops
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► - Homemade Moussaka Recipe
#cooking #recipe #pheasant
???? Thank you for watching my video: Wild Pheasant Breast Recipe | 4K
Grilled Pheasant
I show how simple it is to cook Grilled Pheasant on my gas grill. You can do the same on any grill or in your oven. I use It's Incredible rub for the simple seasoning.
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