The slow cooker chef: Recipe for lazy, tasty Pheasant and Venison casserole à la Beastley
Sometimes I have to accept a decorating job that I don’t want. I sense on the initial visit that I will not be happy there and make my excuses. I can’t say, “I don’t like you and I don’t want to work for you.” So I explain apologetically that I have a one year waiting list at the moment. Sometimes I treble my quote. The ‘bad job’ radar blipped on my reccy visit to a couple that I will call The Beastleys. They were just a bit too charming and gushy. I trebled my hourly rate and placed them at the...
read moreBest recipes for leftovers: pot roast Pheasant and mushroom pie with cider recipe
A nibble of cold pheasant, straight from the fridge, is good if a little dry when one is grazing at lunchtime. But I never fancy a proper meal of cold game remnants.This is a hot pie that we made using up the Gypsy style pot roast pheasant leftovers (about half a pheasant) including the remains of the delicious gooey sauce from the base of the casserole (2 tablespoonfuls). You have to make the first dish to get the essential elements of the second. We love this pot roast pheasant but love the sauce more. I was surprised at how much meat was...
read morePheasant stew with mushrooms, oven baked shallots and Puy lentils recipe
This is the first time that The Cottage Smallholder has participated in a blog event. ‘Waiter There’s Something In My…’ is hosted across three great sites. The first theme is stews. *See the bottom of this post for the link to the details. Tasty pheasant dishes needn’t be rich to be good. This stew is packed with flavour and is good to eat at this stage in the season when you might be beginning to suffer from a surfeit of rich game dishes. We call this condition Pheasantitis. The only remedy is to freeze the birds...
read morePheasant braised with grapes, clementine juice and white wine recipe
Sometimes the Cottage Smallholder game plucking service comes in very handy. We’ll pluck and draw some game in exchange for a brace of pheasant or partridge. This gives us a good supply of fresh game right through the shooting season. This is our own recipe for pheasant and grapes, braised in clementine juice and white wine. The fruit both tenderises the flesh and balances well with the rich meat of the pheasant. Loads of summery flavours. The ginger wine was an experiment that worked surprisingly well. This is quick to prepare and...
read moreDavid’s pheasant breasts sautéd in butter and marsala recipe
You will need a steak hammer for this recipe or a sturdy wooden rolling pin. This is the story of how I found mine. Many years ago, at the end of my first tumultuous love affair, my mother gave me a two week holiday on the island of Hero (one stop on from Gomera) in the Canary Islands. She booked me into a hotel that was starred in The Good Hotel Guide. She had loathed my boyfriend and probably hoped that I’d meet a new Adonis. I was happy to go along with the plan and arrived safely on the island in a small propeller plane. The spacious...
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