Cooking with Jonny69: Roast Pheasant

Jonny69 · 16-12-2008, 12:13

Recently I have been getting a taste for game and at the weekend I visited Portobello Road market in London. Strangely, as one of the few genuine Londoners, I've never been up there. It's basically a tat market but there are a few gem-like stalls thrown in there, some cool shops, fashion and plenty of places to get food. I spotted a butcher's stall and he had a row of ready-to-roast pheasants for £5 each. This is a few pounds less than they will cost me locally so I decided to go for one. While I was there looking at them trying to get my gloves off the man said I could have one for £4 - bargain! Sunday dinner became this, roast pheasant:

It couldn't be more convenient, packed up like a chicken, so no plucking or gutting needed. One pheasant will feed two people with seconds:

Out the pack it didn't smell too gamey. When the meat is hung for a long time it can smell like it's off and when I've had pheasant in the past it can be a bit off putting for a first-timer. This one was just right:

Oven on to 220 degrees, I wrapped the bird in streaky bacon and put in a knob of duck fat:

With this I have a Decanter magazine bronze award winner from M&S. Cabernet Sauvignon from Oc region of France which is south and sunny. Look out for this region because there are some great wines coming from there at the moment. Currently on offer at £3.99 which puts it in that price bracket which I normally avoid, but the decanter award tells me otherwise so I took the chance:

After 45 mins to an hour the bird is done cooking, it then wants to sit under some foil for 15 mins or so to rest:

While it rested I reduced down a glass of red wine with some chicken stock I'd made previosuly and frozen to make gravy. Game likes fruit and sweetness but I don't like fruit with meat so I went for a red wine reduction in the gravy and it worked well.

Carve up and serve with potatoes roasted in duck fat, roast parsnips and lightly creamed spinach with a light grate of nutmeg and you have a hearty roast dinner:

Mind your teeth on the shot

Belmit · 16-12-2008, 12:23

Awesome. I need to eat a wider range of animals more regularly.

Food meet at someone's gaff maybe? Anyone got a big dining room?!

Tak · 16-12-2008, 19:50

*whimper*
hugnry

lostkat · 16-12-2008, 23:07

Looks gorgeous. Leon was saying we should try pheasant the other day. Will have to see if he can run one over

Glaucus · 16-12-2008, 23:16

pheasant is lovely and cheap.. Found a new butcher which does game at what I think is great prices.

Looks real tasty Johny69

Jonny69 · 17-12-2008, 00:24

Quote:

Originally Posted by AcidHell2

Found a new butcher which does game at what I think is great prices.

Jealous

We have no butchers left round here at all so I have to grab this stuff when I see it. Wish I'd got a few more, but I'd have had to buy a new freezer then

16-12-2008, 12:13	#1
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Cooking with Jonny69: Roast Pheasant Recently I have been getting a taste for game and at the weekend I visited Portobello Road market in London. Strangely, as one of the few genuine Londoners, I've never been up there. It's basically a tat market but there are a few gem-like stalls thrown in there, some cool shops, fashion and plenty of places to get food. I spotted a butcher's stall and he had a row of ready-to-roast pheasants for £5 each. This is a few pounds less than they will cost me locally so I decided to go for one. While I was there looking at them trying to get my gloves off the man said I could have one for £4 - bargain! Sunday dinner became this, roast pheasant: It couldn't be more convenient, packed up like a chicken, so no plucking or gutting needed. One pheasant will feed two people with seconds: Out the pack it didn't smell too gamey. When the meat is hung for a long time it can smell like it's off and when I've had pheasant in the past it can be a bit off putting for a first-timer. This one was just right: Oven on to 220 degrees, I wrapped the bird in streaky bacon and put in a knob of duck fat: With this I have a Decanter magazine bronze award winner from M&S. Cabernet Sauvignon from Oc region of France which is south and sunny. Look out for this region because there are some great wines coming from there at the moment. Currently on offer at £3.99 which puts it in that price bracket which I normally avoid, but the decanter award tells me otherwise so I took the chance: After 45 mins to an hour the bird is done cooking, it then wants to sit under some foil for 15 mins or so to rest: While it rested I reduced down a glass of red wine with some chicken stock I'd made previosuly and frozen to make gravy. Game likes fruit and sweetness but I don't like fruit with meat so I went for a red wine reduction in the gravy and it worked well. Carve up and serve with potatoes roasted in duck fat, roast parsnips and lightly creamed spinach with a light grate of nutmeg and you have a hearty roast dinner: Mind your teeth on the shot __________________

16-12-2008, 12:23	#2
Belmit The Mouse King of Denmark Join Date: Jul 2006 Location: The Winchester Posts: 6,476	Awesome. I need to eat a wider range of animals more regularly. Food meet at someone's gaff maybe? Anyone got a big dining room?! __________________

16-12-2008, 19:50	#3
Tak L'Oréal Join Date: Jul 2006 Location: Portsmouth Posts: 9,977	whimper hugnry __________________ The look on your face when a toddler rips out your heart and shows it to you? Priceless.... For everything else, there's FWOOSH!

16-12-2008, 23:07	#4
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	Looks gorgeous. Leon was saying we should try pheasant the other day. Will have to see if he can run one over __________________ Oooooh Cecil, what have you done?

16-12-2008, 23:16	#5
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	pheasant is lovely and cheap.. Found a new butcher which does game at what I think is great prices. Looks real tasty Johny69 __________________