Part One
So following the skinning. Which I have to say I really got a kick out of and can't wait to do the same to the next dead game bird that crosses the threshhold. Probably a pigeon.
Anyway, made up a quart of Mad Hunky brine, added a wee dash of cure #1 and into the fridge for about 36 hours.
Decided to wrap in pancetta. Took two small chunks - about 2 oz each - and sliced them wafer thin. (well about 1.5 mm anyway).
IT's amazing how far such a small piece of 'bacon' will go if you slice it thin enough :-)
Oh and the pancetta was smoked - so that's allright then
Roasted low and slow till the general temp was aroud 70c and the bacon was crispy. Convert it yourself, I've currently got my lightning fast grey, made in england, thermopen set to centigrade - get over it
I was aiming for a cold platter, so left the birds to cool and then dismembered them.
Almost no waste on a pheasant.
Final arrangement was with the crispiest bits of pancetta and some devilled eggs :-)
And yes you're right - there should have been 4 legs. But I did have to taste something :-)
The pheasant was served with baked potatos, coleslaw and cumberland sauce
And here's the fork...
Simple, but hands down one of the best meals I've made in a long while. Everything just worked together.
The pheasant was moist, the brine added a great savoury flavour. I can see why rich is shifting so much
Two smallish pheasants will feed 3 hungry people.
Oh yeah, the leftovers.
And I can state with confidence that the plate was empty by the time I got round to washing it up
Kept dessert simple. Fresh fruit tropical salad, with a little mincemeat (I will post it up soon - honest) and some vanilla and strawberry icecream.
All in all a really great meal.
Learnt some new stuff and will now do research into brine mixes :-)
So following the skinning. Which I have to say I really got a kick out of and can't wait to do the same to the next dead game bird that crosses the threshhold. Probably a pigeon.
Anyway, made up a quart of Mad Hunky brine, added a wee dash of cure #1 and into the fridge for about 36 hours.
Decided to wrap in pancetta. Took two small chunks - about 2 oz each - and sliced them wafer thin. (well about 1.5 mm anyway).
IT's amazing how far such a small piece of 'bacon' will go if you slice it thin enough :-)
Oh and the pancetta was smoked - so that's allright then
Roasted low and slow till the general temp was aroud 70c and the bacon was crispy. Convert it yourself, I've currently got my lightning fast grey, made in england, thermopen set to centigrade - get over it
I was aiming for a cold platter, so left the birds to cool and then dismembered them.
Almost no waste on a pheasant.
Final arrangement was with the crispiest bits of pancetta and some devilled eggs :-)
And yes you're right - there should have been 4 legs. But I did have to taste something :-)
The pheasant was served with baked potatos, coleslaw and cumberland sauce
And here's the fork...
Simple, but hands down one of the best meals I've made in a long while. Everything just worked together.
The pheasant was moist, the brine added a great savoury flavour. I can see why rich is shifting so much
Two smallish pheasants will feed 3 hungry people.
Oh yeah, the leftovers.
And I can state with confidence that the plate was empty by the time I got round to washing it up
Kept dessert simple. Fresh fruit tropical salad, with a little mincemeat (I will post it up soon - honest) and some vanilla and strawberry icecream.
All in all a really great meal.
Learnt some new stuff and will now do research into brine mixes :-)
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