Thursday, May 18, 2006

Pheasant Fun #3 - [Eating]

I butchered the pheasant on Sunday night, cooked it on Monday, and we ate it for dinner on Wednesday!

I was working all day, and got home around 6:30. I'd cleverly already asked my mum to heat up the stew and make mashed potato so that dinner was ready when I came home.

Mmm... check it out! How good does that look! It's so cold outside, and this was so warm and comforting. It was miles better than the braised pheasant with mushroom and bacon - I think it's partly because this recipe has much more detailed instructions, so it's harder to screw up. For instance, in this one Nigella instructs you to reduce the sauce to make it thicker. In the original braised pheasant recipe, she doesn't say to do so, and I remember that stew being distinctly unpleasantly watery. Also, marinating the pheasant makes it less tough. Ooh, and the braised pheasant with mushroom and bacon has red wine in it, which I think is gross in stews (e.g. coq au vin, and any other stew... it just makes everything soddenly purple and smelly). This stew has delicious gin and Martini Rosso in it. Here, the sauce is rich and thick and tasty, and just generally gorgeous.

Hurrah for pheasant!


domesticgoddess said...

Am happy for you that it worked out better than last time, and that the fault wasn't in the bird. It does look very nice and gamey. Love the clear action, too! Next thing you know you'll be loving pheasant so much you'll be making 'Some Like it Hot' references like Nigella.

But in defence of red wine in stew, you can't fault boeuf bourguignon :)

Frances said...

A vote for red wine in stews from me too!

As long as the stew is thickened red wine gives a nice extra flavour!

At its good for the heart! :-)

domesticgoddess said...

hmm, I meant 'cleaver action'!

fooDcrazEE said...

did u really slaughtered the pheasant ?

Sarah said...

Well, it was already dead, so I can't take all the credit. I just cut its head off.