Another pheasant recipe which sounds delicious. Quoted from Farmhouse Fare 1985.
" Potted Pheasant
75g/30z butter per bird
2-3 pheasants, well hung
black pepper
nutmeg or mace
Melt butter in flameproof casserole and turn the birds in this one at a time, then pack them all in together. Season well with freshly ground black pepper and grated nutmeg or mace, the butter providing the salt. Cover and cook in a moderate oven 180c/350f/gas4 or or on top of stove over a low heat until tender, about one and a half- two hours.
When cooked, strain off the pan juices into a small bowl (and keep) and as soon as cool enough to handle,skin them and remove the meat in as large pieces as possible,taking out any splinters or shot. Pack the meat in a straight sided dish, first a layer of small pieces, then the large pieces laying in one direction then the rest of the small bits. The skin and bones go back in the pan with giblets and water added, for stock.
Spoon the butter from the casserole juices into the filled dish and press down well with a wooden spoon. The butter should fill all the spaces, if not add a little more melted butter. Cover with buttered paper or foil and weight down firmly with kitchen scale weights( DL who has these anymore, use tins of baked beans or small bricks!) Put in a cold larder until next day. The gravy from the casserole juices must not go into the dish but should be preserved as it is to turn the stock into a wonderful game soup.
Next day, remove paper or foil and, unless it is to be eaten at once, seal it with a little more butter, if needed.
This is an old fashioned recipe which will keep for a week or two in a cold larder, most useful in the shooting season. You could serve it as a starter to dinner party guests with hot toast, but a slice with a plain jacket potato and some celery is, in itself a meal fit for a king.
Mrs. E Hollingsworth, Cotton, Suffolk"
I am going to make this as soon as I am offered some pheasants!!
Topic: pheasant, with crispy jackets (Read 2403 times)
