Saturday, December 26, 2009

That Pheasant is a special bird.

Yep. Special. If you are lucky enough to either hunt yourself or know someone who does, a fresh bird is great, but requires a cooks touch in the kitchen.

This bird is very dry, so you have to add moisture, aka bacon.
Matt, my fiance decided to wrap in bacon then wrap the bacon and bird with a drop biscuit recipe, placed it in a covered dish and baked at a 350 oven for about a half an hour - 45 minutes. Once out of the oven, unwrap them and lightly pan fry to add color, as they are a little grey looking.

** They do turn out much more tender than just placing in a pan and pan frying.

The leftovers are great in soup, yum!!!

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