Pheasant breast à l’orange with dried apricots & prosciutto

[Tintin]

Gave this a try yesterday. Came up well.

https://www.bbcgoodfood.com/recipes/pheasant-breast-lorange-dried-apricots-prosciutto

TBH - I was a little surprised that the ultra-woke BBC would still have game recipes on their website. I guess when they realise, they will put up a tasty tofu alternative option.

 

[analog_peninsula]

Pheasant breast can be quite dry, but the flavor itself is quite mild. I assume the prosciutto, the butter, and the olive oil was used to prevent things from becoming too dried.

 

[Tintin]

Pheasant breast can be quite dry, but the flavor itself is quite mild. I assume the prosciutto, the butter, and the olive oil was used to prevent things from becoming too dried.

Yes it came out moist enough - I'm a firm believer that most things in life are better with prosciutto .

 

[Datchew]

Looks delicious
Methinks we need more cooking recipes and food pics of game on this site.

 

[Tanks]

I'll have to try it out, I limited out each day in ND last week.

 

[skydiver386]

@BRICKBURN Can we get a new section on wild game cooking?

There needs to be more like this on this forum!

 

[deewayne2003]

I’ll have to try that next time I have some birds, as previously stated the dryness can be hard to overcome.

Pheasant and dumpling soup made in extra thick/rich broth was my only savior on pheasant that I could pull off.

 

[BeeMaa]

The best way to fight dry meat is to brine the breasts overnight. 1 part salt and 2 parts brown sugar dissolved in warm water then chilled with ice. Rinse, dry and bring to room temp before any other prep. Works for everything from pork butt to Thanksgiving turkey, regardless of the method of cooking.

 

[Field28]

Looks delicious
Methinks we need more cooking recipes and food pics of game on this site.

A food thread would be cool!!!

 

[Field28]

The best way to fight dry meat is to brine the breasts overnight. 1 part salt and 2 parts brown sugar dissolved in warm water then chilled with ice. Rinse, dry and bring to room temp before any other prep. Works for everything from pork butt to Thanksgiving turkey, regardless of the method of cooking.

Works wonders for turkey, both wild and domestic. Helps to make drippings for the domestic Thanksgiving bird while not drying out and helps keep fried wild turkey breast nuggets moist and juicy while having a crispy golden crust!

 

[Tintin]

Pheasant and dumpling soup made in extra thick/rich broth was my only savior on pheasant that I could pull off.

Sounds great - would be keen to see the recipe for that one.

 

[Spearhead]

You had me at pheasant.
In south Louisiana, a pheasant, quail andouille gumbo is always satisfying. Even our Jazzfest in New Orleans offers it by the way of Prejean’s from Lafayette. YUM, tender and NOT dried out.

Prejean’s Pheasant, Quail and Andouille Gumbo recipe

You need the courage of your roux-making convictions to make today’s recipe from our files, which is the famous Pheasant, Quail and Andouille Gumbo from Prejean’s, the restaurant in Lafayette

www.nola.com

 

[Field28]

You had me at pheasant.
In south Louisiana, a pheasant, quail andouille gumbo is always satisfying. Even our Jazzfest in New Orleans offers it by the way of Prejean’s from Lafayette. YUM, tender and NOT dried out.

Prejean’s Pheasant, Quail and Andouille Gumbo recipe

You need the courage of your roux-making convictions to make today’s recipe from our files, which is the famous Pheasant, Quail and Andouille Gumbo from Prejean’s, the restaurant in Lafayette

www.nola.com

Man oh man that sounds good!!!
How bout adding a few cubes or strips of Tasso to the mix?