JDP
Senior Cook
It's that time of year and chicken is now taking the back seat to pheasant, grouse, woodcock, ducks and geese. Does any one have any unique recipes to share. Don't bother with the Campbell's cream of mushroom soup and game, then bake for 3 hours or put in the crock pot all day. Let's see some creativity. I will start:
1. Pheasant Brucetta ( a great way to use the legs)
* Simmer legs with a mer poix of celery, onion and carrot, black pepper corns and a bay leaf. When tender peel the meat from the bones and shred. Strain stock and use for soup or sauces.
* Dice and brown off some bacon. Set bacon on side and cook diced mushrooms and mined garlic in the bacon fat (add evo or butter if needed).
* Return bacon to the pan along with the pheasant. Toss in some diced sundried tomatoes, fresh basil, sliced leek, and parsley. Season with salt and pepper. Add crushed red pepper if you like a little heat.
* Place on top of thinly sliced Italian bread and top with fresh grated parmesan. Broil until cheese is golden. You can serve it like that or drizzle with a little balsamic vinegar.
I have more if there is interest.
Happy Hunting,
JDP
1. Pheasant Brucetta ( a great way to use the legs)
* Simmer legs with a mer poix of celery, onion and carrot, black pepper corns and a bay leaf. When tender peel the meat from the bones and shred. Strain stock and use for soup or sauces.
* Dice and brown off some bacon. Set bacon on side and cook diced mushrooms and mined garlic in the bacon fat (add evo or butter if needed).
* Return bacon to the pan along with the pheasant. Toss in some diced sundried tomatoes, fresh basil, sliced leek, and parsley. Season with salt and pepper. Add crushed red pepper if you like a little heat.
* Place on top of thinly sliced Italian bread and top with fresh grated parmesan. Broil until cheese is golden. You can serve it like that or drizzle with a little balsamic vinegar.
I have more if there is interest.
Happy Hunting,
JDP