Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: fish on April 15, 2008, 15:23
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this is a recipe i was given by an aunt who lived her whole life in a village near Bridgewater called Weston Zoyland.it got its parculiar name in the days when even the mention of pheasant for tea would get you up before the beak! as with most old country recipes the quantities are aproximate Aunty Conie would just add apinch of this and a shake of that but she finally put it to paper before she died in the 1980's.
1 plump pheasant,hung for 3 days .
2 tablespoons of seasoned flour
2 oz dripping or bacon fat.
2 tablespoons of condensed tomato ,ie paste or home condensed and potted.
1 pint of stock (rabbit stock idealy but chicken or pheasant will do!)
1 good sized onion.
1lb carrots sliced not peeled.
1 cricket ball sized turnip peeled and dixed
a pinch of garden herbs ,sage thyme,parsley chives.
half a jug of cider (half a pint)
joint the bird into four and toss in seasoned flour,then brown in a pan with the fat.remove to a casserole dish and deglaze the pan with the cider then add the remaining flour and herbs then pour over the bird in the casserole dish.
Now add the rest of the ingredients ,cover and cook in a moderate oven for an hour and a half.serve with red currant jelly.
hope this appeals to you folks,it realy is a nice change from wrapping in bacon and roasting!