Quote:
Originally Posted by peanut
I went out for meal last weekend and had Partridge for the first time. Very nice too.
I've never tried Pheasant though, let us know how it goes, if you can taste it through all the extras though.
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I got 4 nice hen pheasants for £10 from the farmer's market, smaller than the cock but more fat = more flavour.
I like to cook pheasant in whiskey, based on recipe in Leith.
Season pheasant.
In a casserole big enough to snugly take the pheasant. Soften chopped onion, slightly browning then remove from the pan. Add some butter to the oil and brown off the pheasant. Return the onions and add whisky (60ml or more if you want) and flame that off. Cover and put into oven until cooked.
Set bird aside to rest, add some lemon juice and cream to onions and cook through.
I'd have to go lookup the exact quantities/method but that approximates it.