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Pheasant, seasoned and drizzled with olive oil & honey, roasted in the oven.
(mini éclairs, cream-filled, sans chocolait)
Most Pheasant recipes advise filleting the meat off the bone,
I now know why hacking it in half and chucking it in the oven is the "hopefull cheat's" way out.
The dam-ting is(was) wild!
got bits of shot still in it and is so attached to it's own bones
(well, you would be, wouldn't you?)
that it's not that easy to get stuck into with a knife & fork as yer average 1/2 chicken might be.
The "Soesjes", however, were just XL-ent.
1st Jan 2009, 20:46