This dish is a version of an Indian dish called Murgh Makhani (Butter Chicken). In my version, I first braised the pheasant with Indian spices and then added heavy cream, toasted cashews and melted butter to finish cooking the pheasant in a creamy, slightly spicy sauce. The result was a creamy, sweet, spicy, tender pheasant!! I served the teetar makhani with jasmine rice and an Indian bread called … [Read more...]
Smoked meats always remind me of Autumn and I’ve created a twist by using brined game birds and I add them to the smoker… with hay!! French farmers use hay for not only feeding their livestock, but also to cook with. And to make it even more special, I steeped cream in a handful of hay to create a yummy mustard cream sauce. Grab a glass of white wine, a lap blanket and dine outdoors and enjoy all … [Read more...]
On any animals, the legs, shanks, and shoulders have the worst reputation for being tough, stringy, chewy, full of tendons and basically, only thought of as usable for grind or the soup pot. But when cooked properly, these cuts can be transformed into a flavorful showstopper! My favorite way is to use a low and slow method of OVEN BRAISING these cuts. The work is minimal, and … [Read more...]
I've modified this dish from a Sous Vide recipe for those of you who don't have access to a water oven, or immersion circulator. I loved this dish so much that I didn't want to limit who could try it. The texture will be slightly different, and searing the meat is done before braising, not after, but the flavor rocks!! I've used the photo for the sous vide recipe, so yours will look … [Read more...]
After a 24 hour apple cider brine, these little birds get wrapped in a caul fat blanket, then smoked. What's left is a tender, tasty, juicy little bird. … [Read more...]
I love pheasant! It's such a great bird to have for those who haven't tried wild game birds before. They aren't very large, and the flavor is quite mild compared to other game birds. One pheasant will feed two hungry people. The apple cider brine, creates a flavorful bird inside and promotes a beautiful golden skin. Then, four layers of caul fat are wrapped around it to protect the bird … [Read more...]
