This will be my Christmas dinner ! I cook for just myself , so this is a real joy to find . Loads of Lusciousness in one pot , bloomin luvvly . 🍸🍾 Cheers !
This man knows from old recipies how to cook a wild pheasant .The heavy cast iron dutch oven and the stock x the ingredients he uses are spot on .THIS MAN CAN COOK A PHEASANT TO PERFECTION .👏👏👏👏👏👍
This is brilliant, and probably even is fairly frugal. I love cocotte cooking. I must be on my fourth or fifth one already here in France! Barley is so healthy but it's gluten -- I can certainly eat it, and I do love it. I guess I'd just have to take a nice long siesta for the rest of the day, ha ha! (Gluten puts me straight to sleep!) :)
Scott Rea Very appetising,one school of thought with small game birds is not to pluck,but purely to take out the breasts,this being one of the bigger birds more worthy of the time to pluck? Anything smaller,partridge downwards,I think skin the breasts out.Your thoughts from the artisan end?
jcbairmaster73 Well Jc, if you think they are in good condition i like to pluck the pheasants,but like i say some times life is to short to pluck a pheasant so i do skin most of mine,and if the legs are damaged i will breast them out,i will always pluck a duck,even if i just pluck the breas,t i will breast them out skin on,cause i like the crispy skin .i always pluck pigeons cause they are the easiest,check out my pigeon butchery master-class video,i will also breast pigeon out skin on to,it all comes down to how much time you have,the condition of the bird especially if they have been shot close range,but apart from the duck its ok to skin and breast out the others or skin the whole thing,hope this helps mate,but now....its time for beer and turkey,have a great day mate,cheers.Scott
If anyone's gluten intolerant so the barley doesn't agree with them, maybe quinoa could be scrubbed and rinsed, dried, popped in the dry pan a bit and used instead. Adding a bit of cress here is inspired -- nice light, spicy marsh green.
Scott Rea Just enjoyed this dish and a real winter warmer is was too. Cheers Scott and bring it on. Gonna try the game burgers next, so watch out MacD's! Top stuff thanks Paul
Same way if I cook 2 same timings etc what temp in an electric oven ? I'm lazy I'm getting 3 prepared for me so not sure if they will be plucked or skinned
Hi rob do it mate,it is my favourite pheasant dish,it is truly stunning,give it ago you will be blown away,i have a new pheasant recipe coming up on friday which i think you will like,so if you havent allready subscibe my friend,all the best and let me know how it goes,cheers.Scott
He is a Brit with a French soul for cooking! I love game. I'd heard the food in the UK is bad but I stuck to the game and local specialties and was fine there -- ditto Scotland. The average French meal can be pretty boring, actually. If you don't know to ask for regional, seasonal specialties, it's terribly bland!
did you tenderize the pheasant or its a younger one? the reason why i'm asking this because, mature or older birds will take at-last three hour to cock before becoming tender . so i want your clarity on that.
