After a competition I participated in last Saturday (see the thread in the dog training section of the forum), I had some pen-raised pheasants to cook. I wanted to try something new, so I asked a chef that works with me what she would do. The first thing she suggested off the top of her head sounded delicious, so I tried it, and it was great!
You will need:
1 pheasant, deboned (don't discard the carcasse!) and cubed
2 lb thinly sliced bacon
Brown sugar
Toothpicks
Preheat your oven to 425 degrees. Cook the bacon, but not until crispy, then set aside. You can do this while deboning/cubing the meat. Put the pheasant meat in a bowl, and drop a generous amount of brown sugar in, and mix it up well, thoroughly coating the meat. Wrap each cube in bacon, and pin with a toothpick or skewer, then place on a cookie sheet. Cook for 12-15 minutes (don't overcook!), then serve. Yummmm!
I didn't get any photos, because this was my first try, and they weren't beautiful- but they sure were tasty!
Oops, forgot the bonus!
Pheasant stock:
1 pheasant carcasse
1 medium onion, cut in half, peels and all
1 large clove of garlic, cut in half, peels and all
2 sticks of celery, leafs and all, rinsed
2 quarts of water
Place all ingredients in a stock pot, cover with the lid slightly askew, and simmer for 12-24 hours, adding water as necessary to maintain at least 1 quart of liquid in the pot. Strain, then place in a storage container for later use. Freezing is a great way to store it.
This stock can be used in a variety of soups, roasts, etc.
You will need:
1 pheasant, deboned (don't discard the carcasse!) and cubed
2 lb thinly sliced bacon
Brown sugar
Toothpicks
Preheat your oven to 425 degrees. Cook the bacon, but not until crispy, then set aside. You can do this while deboning/cubing the meat. Put the pheasant meat in a bowl, and drop a generous amount of brown sugar in, and mix it up well, thoroughly coating the meat. Wrap each cube in bacon, and pin with a toothpick or skewer, then place on a cookie sheet. Cook for 12-15 minutes (don't overcook!), then serve. Yummmm!
I didn't get any photos, because this was my first try, and they weren't beautiful- but they sure were tasty!
Oops, forgot the bonus!
Pheasant stock:
1 pheasant carcasse
1 medium onion, cut in half, peels and all
1 large clove of garlic, cut in half, peels and all
2 sticks of celery, leafs and all, rinsed
2 quarts of water
Place all ingredients in a stock pot, cover with the lid slightly askew, and simmer for 12-24 hours, adding water as necessary to maintain at least 1 quart of liquid in the pot. Strain, then place in a storage container for later use. Freezing is a great way to store it.
This stock can be used in a variety of soups, roasts, etc.
