How to breast a pheasant
Category: Lactating Breasts
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A couple of deep baking trays and a cooling rack will create a pheasant smoker, a novel way of cooking the gamebird. Eating what you shoot is all part of the shooting code, so you need to have a few delicious pheasant recipes in your repertoire. Pheasant is also free-range and high in protein, nutritious and delicious. These days the top game chefs recommend hanging birds for a minimal time, as they taste best when very fresh. Which is a good thing too, as that gamey taste probably put off a lot of diners who otherwise would have enjoyed a pheasant dish.
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Smoked Pheasant Breasts
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The pictures for this Instructable are of a Dove, though the process is the same for each of the above stated foul. Be advised that the following photographs are rather graphic due to the nature of this process. Though the Dove is no longer living, the removal of body parts and images of the innards could understandably discomfort some. Removal of the head is optional. I personally do this shortly after gathering the Dove to ensure that it is completely dead and not just stunned. The first time can often be unsettling. Be assured that if the Dove is stunned, it will feel no pain once the spine is severed.
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How to Breast a Pheasant
Oven roast this rich game bird - bring out the flavour with sweet cider and apples, and let the juices run into a cream and sage sauce. If you've got leftover pheasant to use, this dish makes the most of a modest amount and is a great weeknight supper. This sophisticated recipe is full of bold and interesting flavours, perfect for a romantic evening in. Need an impressive autumnal dish to serve at a dinner party?