Well, the chowder recipe seems a bit shy of making a public appearance, so how about a different twist on a pheasant?
This one is pot roasted with carrots, leeks, green grapes, apricot jam red wine and chicken stock. To be really authentic the grapes should be fresh gooseberries; sharper and IMO nicer, but needs must when the Devil drives.
Nothing much to the preparation; just brown the bird in oil (I use rapeseed but please yourself) cut the vegetables so they are all more or less the same sized chunks, fry them in oil, add flour and cook for a few minutes. Add red wine and some decent chicken stock.
He was a big old bugger this one, a typical back season Welsh hill bird, so a couple of hours wasn't too long to cook him.
This plate has got your name on it ..... cut the bird in two lengthways, add a few spuds and peas and Robert is Mummy's sibling.
Lab "Jack" played his part in bringing this to the table, and fancies he's in for some gravy; and so he is.
I only put the pics in because Rev Drew said I should ...
Eug
