Little warning to start - underneath this blog post there is a pretty detailed and graphic description of how these birds were prepped, so if you don't like that kind of thing, don't scroll further than the end of this post.
Andy returned from work with these, courtesy of a friendly beater. Unfortunately, not everyone who takes part in organized shoots wants to take their kill home, even though it costs them for each one shot. So these didn't entirely die in vain, and we can't afford to turn down free food. Besides which, I think I can modestly say I have invented the pheasant casserole to end all pheasant casseroles. It really needs starting the night before eating. Our birds hung in the cold, stone outhouse for about ten days, and were still in excellent condition, if a little gamey. When Andy had done the business of chopping the birds up, I was left with the business parts...
Once they were trimmed, washed and checked for stray pellets, I popped them in a Tupperware box and added - a generous slug of Worcestershire Sauce, about a tablespoon of dried herbs, two crushed cloves of garlic, a big squish of tomato puree and another good slug of soy sauce. Then I put the lid on tightly, and gave it a vigorous shaking until the parts were all covered. It was left to marinade for at least three hours.
Then they went into the crock of my faithful slow cooker, along with a tin of chopped plum tomatoes and a tin of haricot beans + the liquor (I would have preferred borlottie or chick peas, but we had run out. You need a good, meaty bean). I also added a tablespoon of brown sugar (molasses would be even better, but I only had soft Demerara) and a bay leaf. The cooker was turned on at LOW at 11pm when we went to bed, and left overnight, until 9, when I went for my walk. It was turned on again at about 12 noon - and at five it was nice and tender (pheasant can be a tough old bird, which is why I leave it in for so long). I chopped the breasts and stripped the legs, trying to remove as many bones as possible. You could also just leave the parts whole as they are, and serve them like that. I left it all for a further hour, before we ate. It was, if I might say so, pretty darned good. What you are left with is a rich, sticky casserole, with deep, sweet flavours - just the thing for a cold winter's day. Soy sauce makes an excellent condiment with this, and a whole grain bread would be the perfect companion. If your birds were shot, do look out for undetected pellets.
And there was enough left over for leftover lunch today.
Andy returned from work with these, courtesy of a friendly beater. Unfortunately, not everyone who takes part in organized shoots wants to take their kill home, even though it costs them for each one shot. So these didn't entirely die in vain, and we can't afford to turn down free food. Besides which, I think I can modestly say I have invented the pheasant casserole to end all pheasant casseroles. It really needs starting the night before eating. Our birds hung in the cold, stone outhouse for about ten days, and were still in excellent condition, if a little gamey. When Andy had done the business of chopping the birds up, I was left with the business parts...
Once they were trimmed, washed and checked for stray pellets, I popped them in a Tupperware box and added - a generous slug of Worcestershire Sauce, about a tablespoon of dried herbs, two crushed cloves of garlic, a big squish of tomato puree and another good slug of soy sauce. Then I put the lid on tightly, and gave it a vigorous shaking until the parts were all covered. It was left to marinade for at least three hours.
Then they went into the crock of my faithful slow cooker, along with a tin of chopped plum tomatoes and a tin of haricot beans + the liquor (I would have preferred borlottie or chick peas, but we had run out. You need a good, meaty bean). I also added a tablespoon of brown sugar (molasses would be even better, but I only had soft Demerara) and a bay leaf. The cooker was turned on at LOW at 11pm when we went to bed, and left overnight, until 9, when I went for my walk. It was turned on again at about 12 noon - and at five it was nice and tender (pheasant can be a tough old bird, which is why I leave it in for so long). I chopped the breasts and stripped the legs, trying to remove as many bones as possible. You could also just leave the parts whole as they are, and serve them like that. I left it all for a further hour, before we ate. It was, if I might say so, pretty darned good. What you are left with is a rich, sticky casserole, with deep, sweet flavours - just the thing for a cold winter's day. Soy sauce makes an excellent condiment with this, and a whole grain bread would be the perfect companion. If your birds were shot, do look out for undetected pellets.
And there was enough left over for leftover lunch today.
Recipe for Spicy Pheasant
(adaptable) halve amounts if only one bird
A brace of pheasant, using the legs and breasts
One tin of chopped tomatoes
One tin of hearty beans/pulses - borlotti, chickpeas, haricot
Marinade
About 3-4 tablespoons Worcestershire Sauce
2-3 big tablespoons of mature chutney (I used my own two year old plum)
1 tablespoon dried mixed herbs
About 3-4 tablespoons Tomato Puree
About 3-4 tablespoons Soy Sauce
Later additions
One large bay leaf
Tablespoon soft brown sugar or molasses sugar
Shake bird parts in the marinade, in a tightly lidded box or sealed bag. Leave to souse for at least 3 hours. Put into slow cooker with your choice of beans, the tomatoes, bay leaf and sugar. Cook on lowest setting for at least ten hours, depending on your cooker. You want the meat falling off the bone. I did mine for fifteen (ish) hours.
See also -
Basic pheasant stew
Sticky pheasant
(adaptable) halve amounts if only one bird
A brace of pheasant, using the legs and breasts
One tin of chopped tomatoes
One tin of hearty beans/pulses - borlotti, chickpeas, haricot
Marinade
About 3-4 tablespoons Worcestershire Sauce
2-3 big tablespoons of mature chutney (I used my own two year old plum)
1 tablespoon dried mixed herbs
About 3-4 tablespoons Tomato Puree
About 3-4 tablespoons Soy Sauce
Later additions
One large bay leaf
Tablespoon soft brown sugar or molasses sugar
Shake bird parts in the marinade, in a tightly lidded box or sealed bag. Leave to souse for at least 3 hours. Put into slow cooker with your choice of beans, the tomatoes, bay leaf and sugar. Cook on lowest setting for at least ten hours, depending on your cooker. You want the meat falling off the bone. I did mine for fifteen (ish) hours.
See also -
Basic pheasant stew
Sticky pheasant
Underneath this nice recipe is a step by step guide to prepping birds quickly, it contains graphic pictures of the bird being cut up, so you have been warned.
