Morrisons very poor serviceHave you ever tried to return something at Morrisons for a refund or replacement? Don't bother trying, it's pointless. In a moment of madness we purchased on of their ready meals, which was...
Gypsy tartOn Sat, 25 Mar 2006 12:08:15 GMT, "Alan Holmes" Go to www.google.com and type "gypsy tart" recipe into the search bar. I got 3,130 recipies.. e.g. Serves 6 1 400g (14oz...
First decide if you want to hang it or cook it fresh.
Fresh is fine (and my preference) but after two or three days the flesh will toughen and that can only be cured by hanging. Do so somewhere cool, dark and dry where the bird can be hung by the neck. 6 days in cold weather like now should be fine. 10 and there's a good chance it'll be too gamey (for my taste at least).
Whether fresh or hung the next bit is to pluck. Cut off the wings at the second joint then for the rest of the bird pull out the larger feathers individually; the smaller ones a few at a time and the smallest a few more at a time. Pull in the direction of growth and try not to tear the skin.
Simple way to clear of the last of the fluff is to sear with a flame. Do not do this indoors as it STINKS. Indeed the whole process is a might odorous.
Cut the head off low down the neck and empty the crop.
The steel yourself for the revolting bit.
Oven proof frying pans 594You're welcome Paul. You may be aware already, but such pans need seasoning (I've got several inc. the Nisbets paella pan). Heat your oven to max. Wipe some veg oil (I...
With a small, very sharp knife cut in a circle around the anus. The trick is to reach into the body cavity without cutting anything unpleasant. The cut will be about 2" across.
If you are fortunate or skilful you should then be able to draw out the innards in one, long bit. Youreallydon't want to break the gall bladder as its contents are vile, bitter, somewhat contagionous and almost impossible to eradicate if the carcbutt gets contaminated with them. The other bits are just unpleasant and messy, not disastrous. With luck you should be able to detach the liver and heart to add to the gizzard for gravy stock.
Finally cut off the feet just below the fleshy part.
Wash inside and out thoroughly and dry.
The pheasant can be jointed and pot roasted or cbutterole or roasted whole. To roast put a small peeled onion up it's arse, lard the top skin and cover with fatty bacon both the breasts and legs. One bird should take about 40 mins in a 200C-400F-Reg6 oven. A bit of oil and wine in the pan with a bouquet garnis if you like. Very little liquid will come off the bird so you must supply it yourself. Baste occasionally and push the bacon off into the pan for the last 10 minutes.
Last such pheasant I had was, oh, end of February. I was in the fortunate position of only having to offer advice. :-)
Matthew
