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Unread 01-28-2013, 03:48 PM   #8
buccaneer
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Join Date: 10-23-10
Location: Sunset City Western Australia
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I have a completely different take and so maybe it is not relevant.
I think the result of a fast hot cook (grill) serves and honours pheasant way more than smoking it, I no longer do it.
I rub the breast with EVOO and S&P, lay it skin down on a hot grate and turn at 4 minutes and repeat, then rest.
I see no point in going for an I.T and there is no way it tastes better than when it is pink and juicy.
Game birds just do not have the fat or collagen to come out well done any longer or slower in my opinion.
I'll post this in case anyone wants to try it, a fave of ours
Ingredients:
1 pheasant Breast

Olive oil

¼ brown onion, finely chopped

1 clove garlic, crushed

½ x 400g can chopped tomatoes

2 tbs finely chopped basil

1 cups milk

¼ cup polenta

20g butter
Method:
1 Rub pheasant breast with a little olive oil and season with salt and pepper. 

2 Heat a char-grill pan/hot bbq grate- over medium-high heat, add pheasant, skin side down and char-grill for about 4 minutes on each side or until cooked through. Set aside rest 3 minutes
.

3 Heat a little oil in a small saucepan over medium heat. Add onion and garlic and cook 3 minutes, stirring occasionally until soft. Add tomatoes and basil and simmer for 5 minutes.


4 Meanwhile, bring the milk to boil in a medium saucepan, add the polenta and whisk constantly for about 5-8 minutes or until thick and creamy.
Add the butter and season with salt and pepper, whisk to combine. 

5 Spoon the polenta onto plate, top with pheasant breast and spoon
HTH
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