Reynard
Guru
- Location
- Cambridgeshire, UK
We no likey turkey here chez Casa Reynard, so mum and I will have anything else but.
Last year we had monkfish tail wrapped in serrano ham and roasted in the oven, the year before we had a guinea fowl, and the year before that, a shoulder of lamb. I keep it reasonably open-ended until Xmas eve to see what's going on YS.
This year I plan on either having duck or gammon unless something else catches my fancy on YS in the mean time. The duck I have in the freezer is already boned out, so, if I decide to have that, I will stuff it with sausage meat, apples and prunes, roll it up, braise it in the crock pot till nearly done, then crisp it up in the oven.
If your oven is on the small size and it's just for two like it is here, the crock pot is your friend - that way you don't need to buy a big piece of meat as it won't dry out. Maybe a nice piece of beef rib (on the bone of course) braised in a good beer, with roasties and red cabbage. Or how about pork shoulder braised in cider with mash, apple sauce, veg and prunes and saussies wrapped in bacon. What about rabbit if you can get it?
Or, if you do want a bird, guinea fowl is a good bet, or maybe a really good free range organic chook. I'd advise against pheasant unless you know exactly where the bird has been sourced from. Pheasant can be tough, gamey and disappointing, which is not what you want for Xmas dinner.
Last year we had monkfish tail wrapped in serrano ham and roasted in the oven, the year before we had a guinea fowl, and the year before that, a shoulder of lamb. I keep it reasonably open-ended until Xmas eve to see what's going on YS.
This year I plan on either having duck or gammon unless something else catches my fancy on YS in the mean time. The duck I have in the freezer is already boned out, so, if I decide to have that, I will stuff it with sausage meat, apples and prunes, roll it up, braise it in the crock pot till nearly done, then crisp it up in the oven.
If your oven is on the small size and it's just for two like it is here, the crock pot is your friend - that way you don't need to buy a big piece of meat as it won't dry out. Maybe a nice piece of beef rib (on the bone of course) braised in a good beer, with roasties and red cabbage. Or how about pork shoulder braised in cider with mash, apple sauce, veg and prunes and saussies wrapped in bacon. What about rabbit if you can get it?
Or, if you do want a bird, guinea fowl is a good bet, or maybe a really good free range organic chook. I'd advise against pheasant unless you know exactly where the bird has been sourced from. Pheasant can be tough, gamey and disappointing, which is not what you want for Xmas dinner.
Fair enough, but User's husband has to throw him raw meat every day or he will rip the cage apart.
Besides, I am half Belgian, I'll have you know... 
