Monday, February 11, 2008

Potted pheasant

It’s a bit late this year, because the pheasant season has just ended, but if some time you find yourself cooking pheasants and you have some left over this is a really good way to use it up. The number of times I have carefully put the leftover legs in the fridge and never used them because by the time they are chilled they are tough and chewy and full of sinews, when I could have been making potted pheasant.

Remove as much of the flesh as you can from the leftovers and make stock with the rest. If the bird has got cold a good way is to reheat it in a low oven with the braising vegetables and a little wine, cider or water. When cool enough you can get quite a lot off the bones.

Clarify some butter by slowly heating the butter through and pouring off the clear liquid, leaving behind the milky fluid.

Whizz the pheasant in a processor with some of the reduced braising stock, some clarified butter and about half a teaspoonful of my favourite spice, mace, or the same of nutmeg, plus some black pepper.

Pack into a clean jar and pour clarified butter over the top to seal. Should keep in the fridge for several weeks.


Abbey said...

What beautiful feathers...

Jeanne said...

Oh how lovely they are... And they look pretty good potted too, I must say.

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