What's in your oven?

[nickyboy]

Never had that combination

Me neither. But it was bloody delicious

 

[Reynard]

Just put a brace of pheasants in the oven for tea tonight. My sister shot them last week, and I picked them up on Boxing day. Will have them with a red wine and red currant sauce.

Mmmm, how were they?

Pheasants can be a bit hit & miss in terms of quality (a mate of mine goes shooting, so I get given on a regular basis), so I tend to throw them in the crock pot as opposed to roasting them.

 

[Reynard]

I always used to peel back the skin (without plucking) like a jacket and take the breast meat off, discarding the rest. Too much work for little reward plucking and gutting them.

I've never plucked a pheasant in my life LOL... No need to. Just peel the skin off the whole bird.

Only ever braise them these days, so lack of skin isn't a problem.

 

[Ming the Merciless]

Cheese on toast (it is also a grill)

 

[Andy_R]

Mmmm, how were they?

Pheasants can be a bit hit & miss in terms of quality (a mate of mine goes shooting, so I get given on a regular basis), so I tend to throw them in the crock pot as opposed to roasting them.

Once prepped, I quickly browned the skin in a skillet with butter, and then roasted them with root veg and a few sprigs of thyme for 75mins, basting with butter every 15 minutes. Quickly knocked up a red currant and wine sauce (more butter - James Martin would be proud of me), let the pheasant rest for 30 minutes and then nommed. Delish.

 

[Tin Pot]

I've never plucked a pheasant in my life LOL... No need to. Just peel the skin off the whole bird.

Only ever braise them these days, so lack of skin isn't a problem.

Not a pheasant plucker then, maybe a pheasant plucker’s son/daughter/et al?

 

[postman]

Nothing and while young Miss Postman is home from Uni,it seems our oven is not up to her standards.She is going to set about it and clean the insides.

 

[Houthakker]

2 baked potatoes at the mo.

 

[Reynard]

Not a pheasant plucker then, maybe a pheasant plucker’s son/daughter/et al?

Another reason I don't pluck them is that the cats will eat the stray feathers. Same reason I can't have cat toys with feathers on here.

 

[Reynard]

Once prepped, I quickly browned the skin in a skillet with butter, and then roasted them with root veg and a few sprigs of thyme for 75mins, basting with butter every 15 minutes. Quickly knocked up a red currant and wine sauce (more butter - James Martin would be proud of me), let the pheasant rest for 30 minutes and then nommed. Delish.

Actually, that sounds rather delectable.

 

[swee'pea99]

Macaroni and cauliflower cheese - a family standard. Went down well with the in-laws - clean plates all round.

 

[Andy_R]

Actually, that sounds rather delectable.

'tis important to let the meat rest..I was told to always let meat rest for at least half as long as it's been cooked. That way it will finish cooking, and start to re-absorb the juices.

 

[Reynard]

'tis important to let the meat rest..I was told to always let meat rest for at least half as long as it's been cooked. That way it will finish cooking, and start to re-absorb the juices.

I know. Works a treat, that does.

Though no amount of resting will ever redeem a bird that could be interchangeable with my boots.

 

[Andy_R]

I know. Works a treat, that does.

Though no amount of resting will ever redeem a bird that could be interchangeable with my boots.

So let your boots rest, and eat them instead...winner! Although this tough old bird might give you a challenge

 

[Reynard]

Cauliflower cheese yes (and Mr R made cauliflowers and broccoli cheese the other night )... but I don’t like macaroni (I don’t particularly like most pasta).

Cauliflower and broccoli cheese is on the agenda here.

BTW, add some gorgonzola piccante or stilton into your sauce for the cauli cheese. It's a revelation!