Scour the Internet and your cookery books and there are zillions of recipes for cooking pheasants but, heavens, so many are so complicated. You can roast them simply if you wish and that's fine. But today, with time on my hands, I tried out an idea of my own.
First used the poultry shears to cut out the backbone. Then I splayed it, chopped down the breast bone and then I cut it half. Slapped it in a dish and threw in olive oil, lemon juice, sliced mushrooms and sliced baby spuds, parboiled. Chucked in finely sliced sping onions (scallions, America), smashed garlic and the usual salt and pepper. Left it for hours.
Finally before cooking, I browned the pheasant pieces in the frying pan before throwing the lot in the oven at around 180C or so for 30 mins. It turned out to be fine although the pheasant was a little dry. I'd try 20 - 25 minutes next time.
I guess I once saw cooking as I saw chemistry. You know 5 mls of olive oil no different from titrate 50 mls of o.1N sodium hydroxide. But I learned that Madhur Jaffrey uses far to much oil for my taste and you need far less black beans than any recipe suggests. So I still look at recipes but I have matured and now I do it my way. That's good for I have always done most things, 'My Way,' although I cannot stand Frank Sinatra
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