Cooking With Game

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

    Pheasant Guidwife.


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

    Pheasant Guidwife.

    Post  Admin on Sat Jan 02, 2016 10:19 pm

    ##1 pheasant.
    ##2 large Spanish onions.
    ##Oil for frying.
    ##4 heaped tablespoons chutney.
    ##1 wine glass red wine.
    ##1 heaped teaspoon cornflour.
    ##Salt and pepper.

    1.Pre-heat the oven to 150c/300f/gas mark 3.
    2.Brown the pheasant in the oil and set aside.
    3.Then fry the onions.
    4.Sit the pheasant on top and spread a thick layer of chutney over it.
    5.Cook for 1.5 hours.
    6.Thicken the juice with cornflour.
    7.If you have a claypot, just spread the onions over the bottom of the pot, coat the bird with oil, then sit it on top and cover with chutney, put on the lid, place in a cold oven and set heat to maximum.
    8.Cook for 1.5 hours.

    Serve with creamy mashed potatoes and buttered parsnips.

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