Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Tonight's Supper/Dinner was/is ?

I was concerned about the birds drying out. I cooked the thighs and legs whole, searing on high heat, then reducing to low until they were done rare. I knew they could continue to cook off the heat.
Before adding the meat to the finished dish, I deboned and chopped the Pheasant dark meat. I found it to be tender and very juicy, not at all dried out or tough.
I breasted the carcasses, and reserved the breasts. I am going to poach two, and bread and fry two, just to see how they come out. I made stock from the bones, and saved that. I scraped the carcasses and used that meat to make Pheasant Salad. Nothing went to waste.

I cooked the 4 Pheasant breasts last night. Poached them in stock made from the Pheasant carcasses along with some orange juice. Added some Herbes de Provence. I sauteed shallots and garlic in butter and olive oil. Added some of the poaching liquid and Port Wine. I reduced that to half, and finished the sauce with heavy cream.
I browned the poached breasts in butter, and served them over garlic mashed potatoes, topped with the reduction sauce. It came out very good indeed. The breasts were fork tender, and full of flavor.

I call it hobo soup. Make it at least twice monthly.

Don't foget a few drops of Sriracha,

Mmmm, now ya got me thinking about doing a confit of ruff grouse & wild duck legs & thighs, that are in my freezer.

Great plan, Sam. Nothing going to waste. Wish you weren't a day's drive away. I'd have haunted your ass yesterday.

Dish looks delicious.

Greg, When I made the stock, is scraped the bones and used that meat to make Pheasant Salad spread. Nothing was wasted but the bare bones.