Tuesday, 1 January 2013

Pheasant Rillettes

Found a couple of freezer burned pheasants in the bottom of the freezer when I cleared it to make some space for the elk this year.  I know - how could I let this happen.  I thawed them out and trimmed until I was left with a handful of good looking meat.  I mashed some thyme, salt and black pepper, rubbed it on the meat and confited it in duck fat.  Slow cooked them all day in the oven at 225F.  Put it in the fridge and left for Portland.  When I got back - I chopped it fine, put in a bit more salt - a lot more pepper - a sprinkle of cayenne - and a bit more thyme and put it in a jar in the fridge.  Had some last night - not bad at all for two year old pheasant.

No comments:

Post a Comment