- Pius Avocado III
I roasted a largish pheasant and now find myself with a bit of breast meat and both legs left. Any tasty uses for this modest yet delicious pile o' goodness, beyond eating it on its own? Any ideas regarding making stock (I also have squab bones for this purpose)from birds such as these would also be welcome. Cheers!
I think there are a couple of ways you could make this a lovely pheasanty dish.
I'd make a very thin gravy from a portion of the leg meat (with skin) which I'd frizzle in a dry pan. I'd remove the meat once there was a pretty good fond, add some flour, then deglaze with a combination of stock, cream, and a dash of white wine. Choose your herb here, but make it delicate. I'd think that tarragon would be too pushy here -- maybe something like the barest sprinkle of fresh thyme leaves. Or leave the herb out completely.
I'd season lightly with sea salt and a white pepper (I always think black pepper clashes with delicate meats like pheasant). I'd simmer the gravy gently until it was slightly thickened only.
Serve that with your leftover pheasant.
Or, make a really good mushroom sauce to go over it. Nothing too thick though. A thin white sauce, with some gently sauteed mushrooms (wild if you can possibly get good ones) stirred in, with a bit of brandy or cognac stirred in and left to simmer for about 10 minutes.
Or, you could always put it over watercress with lemon juice on it, as a cold salad. Fantastico.
I wish I had your leftovers :)