Aromatic Stuffing of Pheasant, Chicken or Fowl
Roasting a pheasant or fowl is better and has more flavor if you stuff it with aromatics such as apples and citrus. See more at:
TRANSCRIPT:
What we'll do next is we'll stuff the cavity with some wonderful fall items to give it aromatics from the inside.
And what I've done is, utilizing the citrus that I squeezed and took the zest off, I'm going to use that along with--
That was in the marinade.
That's in the marinade with the zest and the juice. And this is the Cortland Apples. So I mix that with the citrus. And I have a little shallots from Apple Street Farm here.
That's right here.
That's right here.
Apple Street Farm.
Yes.
Another lovely place.
Yes, yes. A little bit of pepper and that's really it. And then we'll take the pheasant, give it another quick wash in the lovely marinade with the butternut squash oil.
So the aromatics inside, that's just to perfume it so it's scenting it from the inside out--
Correct
--when it cooks.
Not really to eat. But you could pull some of these apples out and squash it on the meat and it'd be great.
Pretty good, right?
Yeah, really great. So it's nicely stuffed right in there. You don't really actually have to stuff it. Or you could make a traditional stuffing with bread and sage and onions and celery and maybe mushrooms and chestnuts. And you could actually put that in your pheasant also for a nice Thanksgiving dish.
- See more at:
Hunting and Cooking Montana Pheasants with Ryan Callaghan and Chef Kevin Gillespie
Ol Cal, Chef Kevin, and Snort knock off work a bit early one day to hunt some of the last of the season’s Montana pheasants. With a couple plump roosters in hand they return to Cal’s place so that Kevin can show him a classic French dish that transforms the tough to use legs and thighs of the pheasant into a meal fit for a king; or at least a hungry upland hunter.
Check out the gear Kevin and the MeatEater Culinary team use here:
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Check out the gear the MeatEater Crew uses in the field here:
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How to cook The Prince of Wales' favourite dish: Pheasant crumble pie
The Prince of Wales is the guest editor of Country Life's November 14 issue, which coincides precisely with his 70th birthday. One of the features commissioned by The Prince shows how to make his favourite dish, pheasant crumble pie. Here's how to make it yourself, as demonstrated by John Williams, executive chef at The Ritz in London.
‘I got this recipe from someone I know,’ writes HRH The Prince of Wales in next Wednesday’s issue of Country Life, which he has guest edited.
‘It is delicious. I invented a grouse one recently, Coq au Vin with Grouse, as well as Moussaka with Grouse (it doesn’t always have to be lamb), in other words Groussaka!’
The man cooking the recipe on this page is John Williams, a chef whose career began with a bag of grouse.
‘I’d just been taken on as an apprentice at The Percy Arms in Northumberland and they wanted me to pluck and gut them,’ The Ritz’s executive chef remembers, sitting in his office before the lunch service begins.
‘It was the first thing I had ever touched in a professional kitchen. I come from a seaside town, so I was much more used to fish and I’d definitely never encountered that aroma before,’ he divulges with a smile. ‘But, you know, today, it’s one of my favourite smells. Come the Glorious Twelfth, I’m outside that door anxiously waiting for the birds to arrive.’
Read more at
#PrinceOfWalesCountryLife
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.
Pheasant Curry - Indian Style Pheasant Recipe
Pheasant is a very common game bird found in many parts of the world. In the UK freshly hunted pheasant is available in the winter months from butchers and select supermarkets. In India it used to be a very popular game dish and was regularly served in royal households. I have prepared the Pheasant Curry hunters style or 'Shikari style' as it would have been in the days gone by after a royal hunt. Many times this dish would have been cooked in the field immediately after a hunt. Try out this extremely fragrant, spicy and warming curry on winter evenings. Check out my other wild game recipes by clicking on the links below. Enjoy!
#PheasantRecipe #PheasantCurry #WildGame
Pheasant sausages – recipe – from Weschenfelder
Cai Ap Bryn makes delicious pheasant sausages. Watch and learn the recipe here.
Ingredients:
Pheasant meat mince (including all offcuts)
Fatty pork mince
Spice/herb mix
Sausage tubes
(plus you will need a sausage stuffer)
Get 10% off the following Weschenfelder products: Trespade TC 12 EL ECO Electric mincer (£234 RRP) + Trespade Minnie-Plus Little Demon Rosso Stuffer (£150 RRP) + Leonard’s Pheasant Mix (£6.50 RRP) – Use discount code FS10 at checkout. Offer valid until 31 October 2022.
For more from Weschenfelder, go to
For more from Cai, visit
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