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Any particular reason to bother with whole pheasants for Christmas dinner for 4, when I could just buy breast fillets and pan fry them in five minutes?
No. No need to go all fancy. Go for the easy option and forget oven juggling. Bonus - no leftovers too.
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cooking phesant on the bone is a safer option as it is pretty nasty when over but if you’ve a nice light touch I don’t see why not. Suppose theres something nice about the carving of a whole thing?
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The only vaguely edible bit of a pheasant is the breast. Partridge is much nicer, wrap it in bacon and pan fry, serve with a mushroom sauce.
Aroogah
Tenderloin
andyp
@lemonade
Any particular reason to bother with whole pheasants for Christmas dinner for 4, when I could just buy breast fillets and pan fry them in five minutes?
I have been conditioned to think roast dinner means sticking great big things in the oven, considering branching out this time though