John Myers
Meat: Pheasant
The perfect meat: pheasant recipe with a picture and simple step-by-step instructions.
- 1 Wild Pheasant Supreme, approx. 300 g
- 10 g Porcini mushrooms, dried
- 130 ml Chicken broth
- 70 ml Red wine
- 30 g Onions
- 3 Juniper berries, squashed
- 1 Bay leaf
- 3 Allspice grains, ground
- Venison Seasoning
- Salt
- Black pepper from the mill
- Unexpectedly, I got a wild pheasant. I left it hanging in the shed for 2 days, near the frost line.
- Lt. Google research there are very different ways of working. Let hang for up to 3 days or use immediately. Pluck dry or scald. Gutting or not.
- After the good little bird got in the way of some shotgun pellets, I decided to dry-pluck and not to gouge.
- The clubs and the breasts were released cleanly, 2 small parts on the back, then nothing is left anyway but the carcass.
- So I had 3 servings for 1 person. Put the 2 clubs together and each one breast with wings (Supreme).
Now for the recipe:
- Sprinkle the supreme with salt, pepper and game spices. Soak the boletus in hot water. Finely chop the onion.
- Place a small rack in the roasting pan. Add the spices and mushrooms. Pour in the broth and red wine.
- Now place the Supreme on the wire rack and simmer in the closed roaster on a low flame for about 2 hours.
- There was ribbon noodles and zucchini vegetables with mixed mushrooms.
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