Fell for two pheasants in a local supermarket some time ago. They came out of the freezer Friday and right now have been seasoned with salt and pepper and “tied up” with some bacon and then turned over and seared all over before the heat was turned down, some stock added and the lid came on.
- Caroline Henderson, Made in Europe
- Ben E. King, Stand By Me
While the birdies bubble quietly, peel potatoes and a little celeriac (I’d say 1/4 of the potatoes in weight), cube ’em and set them to boil. They probably need 25 minutes or so.
- ABBA, Take A Chance On Me
- Sinne Eeg, Comes Love
I use a metal pot for potatoes for mash and not a non-stick one – that allows me to use the mixer right in the pot once the ‘tatties are boiled and done. Helps keeping the mash warm and saves on the cleaning afterwards.
- Georgeanna Bonow, Killing Me Softly
- Marillion, Kayleigh
Clean and fix a bunch of mushrooms – due to coming home from a weekend shortly before cooking start, I made do with reconstituting half a jar of dried chantarelles. Wash a decent amount of green seedless grapes (or take seeds out of some that aren’t…) and cut them in halves.
- Shania Twain, You’re Still The One
- Leonard Cohen, Ain’t No Cure For Love
When the pheasants are done, take them up and set them aside for a wee bit. Sautee the mushrooms on a deep pan, add the grapes and then a bit of cognac. Flambé – wooohooo! Add cream and the stock from the pheasants to make a decent sauce. Might need a little touch of seasoning and sauce colouring.
Pour the water from the potatoes/celeriac and mash them with some butter and milk, salt and pepper.
Serve. With red wine! And chew slowly and carefully as pheasants may contain shotgun pellets. We found two while carving these and one while eating – but no damages to anyones dentistry!
- Toni Braxton, Un-Break My Heart
- Bryan Ferry, As Time Goes By
- Angie Stone, More Than A Woman