My wife and I enjoy eating a meal that’s put together by a good chef. We marvel at how (s)he can take several ingredients and make them into a meal so much greater than the sum of its parts. The art, we’ve learned, is in the melding.
I’ve been searching for a recipe to serve boneless pheasant breasts in a juicy, non “stringy” manner for several years. I’ve tried having the breasts ground into sausage; tried pheasant cassoulet; tried slow cooking in a crock pot. That I’m still looking tells all about my success.
The other day, I found a recipe online. While staunchly maintaining that we’re not food snobs, I won’t deny that Nancy and I had always refused to try any recipe whose central ingredient was a Campbell’s soup product. Nothing against a can of Campbell’s soup on a cold and rainy day, mind. But we like to cook with food, not with cans, boxes or packages.
We decided to try the bottom-most recipe on this link, the Classic Pheasant Bake. I made only one substitution. I used the10 breast halves of 5 pheasants cut into 5/8” chunks instead of two whole pheasants. I brined the pieces for 6 hours by covering them in water and adding a shot glass each of sugar and salt. I then proceeded as directed.
The pheasant was a revelation! It absolutely - and literally - melted in our mouths. I don’t know whether it was the brine, the oven, arcane alchemy in the Campbell’s or what. But we’ve got our pheasant breast recipe.
2 comments:
Mike, I finally got into the timber-doodles on Saturday but the day was cut short due to a visit to the vet. Mollie received 15 staples to close up a gash on her chest.Before Saturday I only had 4 woodcock flushes and I've been afield over 12 times. Good Luck, Phil Ortiz
I'm very sorry to read about Mollie, Phil. I hope that she'll recover fully.
I've had good luck on wc in the last 10 days especially. This is already Gordie's best year!
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