Pheasant Archives - Page 4 of 5 - The Blackface Meat Company

Pheasant with Roast Pepper Pappardelle.

Ingredients: 2 red peppers and 2 long Marmara or green peppers, deseeded and thickly sliced. 3 garlic cloves, peeled and thinly sliced. 2 tbsp olive oil. 1Â½ tsp cumin...

Red Pheasant Curry.

Serves 4. Ingredients: A 2 inch piece of fresh root ginger, peeled and chopped. 4 cloves garlic. 450ml water. 6 tbsps oil. 6 pheasant breasts, cut into 1 inch...

Thai Pheasant with Glass Noodles.

Serves 4. Ingredients: 6 pheasant breasts, cubed. 3 tbsp sunflower oil. 50g Thai green curry paste. 400ml coconut milk. 3 tbsps fresh coriander, chopped. Glass noodles. 200g bean thread...

Warm Pheasant Salad With Wild Mushroom Dressing.

Ingredients: 4 tbsp olive oil. 4 pheasant breast fillets. 2 whole unpeeled garlic cloves. 200g wild mushrooms (morel, chanterelle). 4 tbsp dry white wine. 2 tbsp finely chopped red...

Pheasant Guidwife

Ingredients: 1 pheasant. 2 large Spanish onions. Oil for frying. 4 heaped tablespoons chutney. 1 wine glass red wine. 1 heaped teaspoon cornflour. Salt and pepper. Method: Pre-heat the...

Pheasant or Partridge – Pot Roasted With Port And Juniper Berries.

Ingredients: 2 pheasants or partridges. 1 packet of pancetta cubes/lardons or bacon rind cut into small pieces. 8 shallots peeled and left whole. 3 sticks of celery sliced up...

Pheasant