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I'm not a pheasant plucker....

(14 Posts)
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ferry23 Sun 17-May-26 18:33:23

....I'm a pheasant cooker.

Yesterday I cooked a little pheasant I had in the freezer. I dusted it with flour and seasoned it and seared it first with a couple of rashers of smoked streaky bacon, I deglazed the pan with some red wine then it went in the slow cooker with leeks, celery, garlic clove, carrot, juniper berries, thyme and a bay leaf. Then I added some more red wine, vegetable stock, some lentils and a dollop of tomato puree. I parboiled some new potatoes then added them about an hour before the end of the cooking time (7 hours).

I've just taken the meat of the carcass ready to heat up for dinner tonight. It smells delicious and the sauce is rich and unctious.

So votes please -

A couple of hunks of crusty ciabatta bread to mop up that sauce as there's plenty of veg in it

Or - green beans

(I wouldn't be able to eat the bread AND the beans as it's quite a hefty portion)

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Magenta8 Sun 17-May-26 18:47:12

I am vegetarian but if you took out the pheasant and bacon I think it would still be a lovely flavoursome stew. I especially like the idea of the juniper berries, new potatoes and red wine. I might just give it a go.

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twiglet77 Sun 17-May-26 18:49:06

I’d have the bread with it.

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ViceVersa Sun 17-May-26 19:12:19

I'd go for the beans. Last time I cooked pheasant (my OH was the pheasant plucker - the dog the pheasant provider!), I stuffed the breasts with black pudding and then wrapped them in bacon. It was delicious.

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lixy Sun 17-May-26 19:13:26

Bread to mop up every last drop.

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Cossy Sun 17-May-26 19:13:32

Bread!

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ferry23 Sun 17-May-26 19:32:56

Jolly good, that went the way I hoped it would.

I obviously just needed some validation to eat bread instead of beans, grin

Just about to take it out the oven - bread all ready to go with it.

Thanks!!!

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JaneJudge Sun 17-May-26 19:36:35

I love the leftovers in a curry ❤️

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Oreo Sun 17-May-26 21:00:35

As long as you aren’t a pheasant plucker’s daughter hey Ferry
😂

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JamesandJon33 Mon 18-May-26 00:52:38

I think it’s a pleasant, pheasant plucker.

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fancyflowers Mon 18-May-26 07:47:02

It would be the bread for me.

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David49 Mon 18-May-26 12:17:10

We get pheasant in the feathers, I don't like roast pheasant because it goes dry so easily, so I don't pluck the pheasants, just skin it, much quicker, much less messy, then take the breast and legs for a casserole. Add root vegetables cook for 2 hours or so, serve with greens and potatoes

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Sago Mon 18-May-26 14:08:01

My husband is a shooter so in season we have a lot of pheasant.

I find the best way to cook is to pan fry the breasts then create either a cider/apple creamy sauce or a red wine sauce with shallots and juniper, the juniper berries can look like shot so it’s better to remove them!

I always serve with green veg and game chips.

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David49 Mon 18-May-26 20:35:02

Sago

My husband is a shooter so in season we have a lot of pheasant.

I find the best way to cook is to pan fry the breasts then create either a cider/apple creamy sauce or a red wine sauce with shallots and juniper, the juniper berries can look like shot so it’s better to remove them!

I always serve with green veg and game chips.

Yum will try that.

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