Three brace of pheasant were brought in for me today from last week. My friend who shot them hadn't got time to do anything to them and if he left them any longer he was worried they'd go off and be wasted.
|Preparing birds in the dark|
I have to admit that I was a little lazy with preparing these birds, I was late back after doing a job on the way home from work (fitted a cat flap - exciting times!), so I just took the breast meat off these birds so I could chuck it all in the freezer quickly. Four breasts in each bag, three bags full makes enough meat for three meals.
|Free meat in the freezer|
I'm pretty sure I know what I'll do with some of it and that's to use my made up recipe of pheasant, chorizo and pearl barley.
I love to make this one on a Monday to cook on Tuesday and be ready for when we get home.
Pheasant - As much or as little as you've got
About 3-4 inches of a chorizo sausage chopped up,
200g of pearl barley,
One tin of tomatoes,
A large handful of dried tomatoes (supplied by Compost Woman - Thank you they are lovely),
A load of mushrooms (cut up quite large),
Three bay leaves,
Salt and pepper,
A good slug of balsamic vinegar
Enough water to cover plus a bit as the pearl barley will soak it up (or stock is better, maybe even some red wine if you've got some open)
(you can also add carrots or other veg to this list depends on what veg you want to add in or you've got).
Really precise measurements I'm sure you'll agree!
All I do then is brown off the meat and the onions in some oil, then chuck everything in the slow cooker and leave to cook on low for about 8 hours.
The chorizo goes really well with the pheasant and because it's been slow cooked it's all really tender, the pearl barley almost makes this like a risotto - nice and warming on a winters night.
I think it's lovely to come home from a day outside in the cold to have tea ready and waiting to eat!
Anyone else got any good pheasant recipies?