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@dancing james
I was given a pheasant for Christmas by Aroogah. It hung for almost 2 weeks as it was not very warm in my shed. Christmas eve I finally plucked and gutted it.
Last night a squash, carrots and onions were roasted in the oven with chilli and garlic.
Lardons were crisped up in a frying pan, one breast was removed from the bird and then quickly fried off in the pan with the bacon, this was deglazed with a splash of calvados and a bit of cream.
The whole affair was accompanied by Aroogah's home made blackberry and apple jelly, it was divine.
Yesterday I picked up some pork and apple sausages on special for 40p. These were coloured in a frying pan. The limbs of the pheasant were removed and they were also seared along with the carcass in the fat in the pan, finally the giblets were cooked to give them some colour. All the meat was placed in the slow cooker along with a few carrots, celery and some apples. The frying pan was deglazed with a little sherry and water to make an impromptu stock.
Everything was left on low in the slow cooker overnight. The house now smells so gamey! Upon inspection the pheasant is falling away from the bone, it is an autumnal pink inside. The cooking fluids need to be poured off and chilled to enable the fat to be skimmed.
The meat will then be separated from the bones, some cream added to the sauce and I will live like a peasant king for a week.
Chris, many thanks for the bird.