Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Pheasant with quince cheese.


    Posts : 955
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Pheasant with quince cheese.

    Post  Admin on Tue Jul 13, 2010 10:32 pm

    Fill the cavity of a pheasant with 2 tbspn Quince & Damson Cheese, or Quince Cheese with a sprig of thyme. Cover the breast with bacon, melt a little butter in an oven proof dish, add the pheasant and lightly brown. Pour in 1 or 2 glasses of red wine.
    Place in a pre-heated oven (200C/400F/gas mark 6) and roast for 35-45 minutes, basting from time to time with the red wine and meat juices.
    When cooked to taste, remove pheasant to a heated serving dish.
    Optional: add crushed juniper berries or cranberries. Add a further glass of re wine to the juices and boil over a high heat to reduce.
    Carve the bird in half and serve with roasting juices, mashed potatoes and cabbage. Add a small portion of Quince & Damson or Quince Cheese on the plate as a side dressing.

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