We have blogged on the Pheasant beforeHe has been hanging around our place for a couple of months and is as tame as. He has been nicknamed FARRK because everytime someone sees him for the first time they say " FARRK is that a pheasant?"
Just after this pic was taken he also started drinking bubbles. He was last seen wobbling off into the dark night...
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11 comments:
He will be a tasty marinated Cock will you roast or barbeque?
Good one Tina. Is this how you also catch Titi - with your NBR prize?
Appreciate you have plenty of champers after winning that bubbly bonanza but really. Profligacy.
lindsay i assure you he drank only lindauer ..
F`n hell that was some diet!!
Bubbles tempt Cock
Bubbles? Wasn't Bubbles cremated with Michael Jackson?
Great to see you have pheasants too.
I cannot recall seeing so many pheasants in North Yorkshire this year.
They used to be rare but seem as common as nowadays.
Can't say I have killed and eaten one yet.
PHEASANT TERRINE
with orange, apricots and pistachio nuts
Ingredients:
Marinade
1 tbsp rosemary chopped
1 tbsp thyme chopped
2 cloves garlic crushed
1 small onion chopped
1/2 C dry sherry
1/4 C fresh orange juice
1 tsp black pepper grinded
Filling
4 pheasant breasts cut in 10 mm strips
500 gms streaky rind-less bacon
2 eggs beaten
200 gms Crème Fraiche or cream
1/2 C pistachio nuts
100 gms dried apricots
Orange slices
Thyme
Preparation
Marinade
Place the herbs, garlic, onion, sherry, orange juice & pepper in a non-reactive dish. Add the pheasant strips and refrigerate overnight.
Take half the pheasant & the marinade plus the eggs, 200 gms bacon & cream, and pulse in a food processor. Line a1.5/2 litre oven-proof loaf dish with baking paper. Put thyme & orange slices on the bottom. Line the dish with the bacon strips & bring over the sides.
Press in 1/3 the meat mixture. Arrange pheasant strips on top. Put in a layer of apricots, followed by 1/3 meat mixture & pheasant strips, followed by a layer of pistachio nuts, the rest of the pheasant strips & the meat mixture & press in. Fold over the bacon & the baking paper. Cover with foil & place in a water bath half filled with boiling water.
Cook at 170°C for 1-11/4 hours or until thoroughly cooked. Pierce with skewer & check that juices run clear. Remove from water bath & cover with fresh foil. Allow to sit for 30 minutes then place a weight on top and refrigerate overnight. Allow to “ripen” for at least 2 days.
Loosen with knife & lift out using baking paper. Turn onto dish and cut in thick slices. Serve with salad, relish and crusty bread.
I like the look of the other bird...
Is this a picture of you auditioning to be one of Qaddafi's bodyguards? LOL
http://yardyyardyyardy.blogspot.com/2010/12/mad-dog-gets-his-bone.html
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