 |
| Wild pheasant, wood pigeon with endive |
Our lamb farmer lady
gave us wild pheasant and wood pigeon to taste, they were frozen whole, with
feather and inside complete.
We could do the
traditional way of dunking in hot water a few time and remove feather, but
actually could be plucked dry. Turned out to be really easy for wood pigeon,
the feather just came off easily. The pheasant was hard, so the easy way out is
to remove skin and feather together. This is less messy than having a big pot of
hot water and wet birds dripping everywhere.
 |
| Wild pheasant, wood pigeon |
1. The birds were cut into big pieces, seasoned with salt and pepper, place on a rack and dry in
the fridge for 2 days.
2. Sweat
leek/onion/shallot until soft, add pigeon and pheasant, sear all sides golden.
 |
| Wild pheasant, wood pigeon with endive |
3. Add a cup of Grand
Marnier/Rum/Sherry, a cup of water, season with soy sauce, white pepper
and 5 spices powder, add endives (or any other winter vegetable) cut into
halves around and on top, cover with lid and cook at medium heat for 6-7
minutes for the breasts, and simmer for 15 more minutes for the tough legs of
the birds.
No comments:
Post a Comment