A while back a colleague in work gave some wild pheasant he'd shot. It's been in the freezer for a few weeks. Anyway I had two legs and two breasts, so I seasoned and then seared these, then softened some onions and garlic in a little oil with some butter. Then added carrots, and returned the pheasant with some chicken stock and red wine, Seasoned with a bay leaf and mixed herbs, and cooked for 4 hours in the slow cooker.
To accompany I am slow roasting potatoes cut very small, at 150 c in extra virgin olive oil, with a little salt pepper and a fair amount of rosemary.
A modest Shiraz will accompany this repast. I have tasted the gravy and I must say it's pretty good. I have never cooked pheasant before, though i have eaten it.
I have also had a little bit to drink, during a couple of video calls with friends and relatives, which is a great help during these extended periods of lock-down.
Be safe everyone...and please share what you're eating...
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Roman noodles.
Feivel...fuck ur funny...where do you buy them?!? My boys like the Asian Ramen variety
Me...last night AAA sirloin side of cream sauce (sauté onion mushrooms, add cream - let reduce; add steak “juice”, stir) baked potato Caesar salad
@Whitefire13
Just some Shrimp flavor to noodles. To be more precise they are Ramen Noodles by Maruchan.
Had to eat something I am high.
Sounds like you're living the dream...enjoy..
Edit: Sorry Whitefire13 just realised your question was meant for Fievel Mousekewitz...lol
The pheasant was shot by a friend from work. Only one piece of shot, but a few small bones to negotiate. all in all a very nice meal, and I have half left for tomorrow... I love me a good steak, always used to eat sirloin, but now I tend to buy ribeye. Pepper sauce every time, with sautéd mushrooms and fried onions...
I am not someone that is fond of cooking...so mostly nuked frozen veggies, with shredded cheese thrown on top. A few times a week I will stir fry the same with rice and protein...mostly chicken breast. My wife, is the cook in our family. A couple weeks ago, there were ten ramekins of creme brulee in the fridge...the best I can do is store bought jello pudding cups.
@Sheldon
Pheasant? Have never had it or seen it on a menu. How did it turn out? It was my understanding that Chefs recommend undercooking game meat.
I had shot duck once. Dark meat, a bit gamy for my taste.
Last night, I was going to have magic powder, but changed my mind. I had a whole pumpkin sitting in the pantry and some left over veg in the fridge.. So, bubble and squeak, with some link sausages sitting on top. It was acceptable, but not something I'll cook again Unless I also have some left over spuds.
@cranky47
It was very nice, the gravy I made was top notch though I do say so myself. The breast was a little dry, and without the gravy would have been very dry, but the leg was not dry at all, though a few small bones had to be negotiated, and I found one small piece of lead shot.
All in all very nice, and yes if cooking dry then it's probably best to under cook, but I cooked it in a stock and wine in a slow cooker, so it can cook for a while. nice and tender after 4 hours, falling apart.
I haven't cooked mash for ages, and after buying a potato ricer that's a shame. mainly because since the lock down I have not had any cream. I make mash with butter and cream, not too much, but most important is to properly season with salt.
So tomorrow I have pheasant left, some chicken and mushroom tikka masala, some roast potatoes and some sausages I cooked this morning, along with half a tin of baked beans.
I have also put the bread maker on, so will have a loaf (150 gm wholemeal, and 250 gm plain) ready for just after 9 am tomorrow. Well at least I won't starve tomorrow... :-)...
Well, managed to find a half-eaten piece of roadkill in the middle of our driveway yesterday. (Maybe a rabbit. Could've been a possum. Hard to tell at that point.) So I scraped up what I could (being mindful to pick out the larger pieces of gravel), and toted it back to the house. Told my wife to wash it in the sink and pick off what fur she could. Meanwhile, I set out to the back yard where I was able to find a good handful of grubs and worms in one of our older wood piles. Then I headed over to the front yard where I gathered a mess of dandelions and milk thistle. Got back to the kitchen and set a large pot of water to boiling. Tossed everything in there with a couple of dashes of salt and pepper and let it all simmer down for a couple or three hours or so. Mmm-mmm-mmm.... And the few pieces of already buttered bread I managed to salvage from my neighbor's garbage can topped off the meal quite nicely.
Edit to add: Oh, and before any of you food critics out there get on your high-horses... YES, I did cut the thorny points off the milk thistle before putting it in the pot. Geeez, I'm not stupid. Duh!
HEY that’s my apocalypse meal! TM
Been fighting a migraine today.... good old grilled cheese sandwich and tomato soup
Bits and pieces of whatever is handy.... frozen cherries, part of a Subway like sandwich, Beef fried rice, finger sized Korean rice cakes with nuts and iced tea.
We have home made chicken soup today. Boiled up the roast carcase for the stock with herbs and root vegies. Got a lovely jellied stock which was diluted and seasoned. Added more Bay leaves from my tree, pearl barley, carrot, sweet potato and green onion tops finely chopped. With half a loaf of home made light rye will make a substantial lunch today.
I have of course just finished 3 slices of delicious smoked frying speck...and an egg from a neighbour so fresh it sat up in the pan like a virgins tit....lovely.
I'm not eating what I want to be eating........ ;-)
Me neither.
I could kill for a meat pie and a plate of chips, with gravy. Instead i twas one of those soups for lunch, with bread and butter.
It was called 'Chinese chicken and corn". I was so intrigued by shameless lie which was the label that I just had to find out what twas actually in it. Sorry I bothered now.
Think I might make some Faki (middle Eastern-ish lentil soup)
A lovely balsamic and porter pork stew with a bottle of Washington State Cabernet
Yuuummmmmmmmmmmm
....oh ya...occasionally we draw and quarter a fatty infant, for BBQ at summer GTG's. Usually marinated overnight in a balsamic reduction and cherries...mmmmmmega tender. Num.
@doG
"....oh ya...occasionally we draw and quarter a fatty infant, for BBQ at summer GTG's. Usually marinated overnight in a balsamic reduction and cherries...mmmmmmega tender. Num."
Sadly, all the children around her have grown up. Not that fond myself , but my pet Dragon, Trevor loved them. You'd think people with several children wouldn't miss the odd one. BUT ,they bloody did, carrying on like pork chops. Was forced to go and find homeless persons. Trevor doesn't like them much. They smell and are tough. They also tend to shit themselves before Trevor can bite off their heads.
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I found Trevor late one night, driving home. He was on the side of the road, looking pitiful, with a splinter in one of his wings. Only a baby really, with a three foot wing span. I think he imprinted on me, because he insisted on coming with. I made him a nice bed under the house and fed him porridge . Today I think he's fully grown with an 18 foot wingspan . He lets me ride him sometimes, but that scares me rigid.
I've been hoping for a burglar for years, but no luck so far.
I have no idea what I ate but I’m full of shits and giggles...
@White
The afternoon began with excellent intentions.
Then, at around five, I took a few large granny smith apples and made a large apple pie. Canadian style like mum taught me. (you don't precook the apple ,but layer it in slices raw) )
It was ready around six. With Creme Anglaise. (custard made with custard powder) There's still some left over, in fridge. Great, it's time for morning tea.
I forgot that apples have that much fibre.
@Cranky!!! Invite me to dinner and I will bring the French Vanilla Ice Cream. I have tried making apple pie a few times here in Korea but their apples suck! Nothing like a Granny Smith. I seem to always end up with too much juice in the pie regardless of what I do. (I did not think of precooking the apples.... that might work! I'll have to try again!!) Anyway... wish I was there.
I'm having the Easter corona special--pangolin steak with tiger pizzles, batwings, and rhino horn sprinkles, followed by some meat crackers and a glass of something that started out as red wine.
Loaf is ready, so breakfast will be a cup of tea and some toast with Bovril on it.
After I get my lazy arse in the shower that is.
Dishwasher is on so I may empty that first and put the dishes away. Not sure about lunch, but I have some pheasant left, and some chicken and mushroom tikka masala and some boiled rice in the fridge.
I may take a beef brisket out for tomorrow, and with the bread I'll have sandwiches for work next week.
Tonight... ham and scalloped potatoes
This morning will be bacon, fried eggs, biscuits, and fried diced potatoes. My typical breakfast is a bowl of cereal. On Sunday mornings, though, the wife cooks us up a little treat.
Hey, does anybody know if vegemite goes bad? I can't find an expiration date on the jar.
Yes, as soon as they make it....
Bovril on the other hand tastes good on toast, and has the kind of longevity Moses would be jealous of.
@ TM
No, vegemite NEVER dies. You're good to go. Its the kind of stuff archeologists will dig up and try and figure out what the fuck we used it for.
I'm a Promite man meself...same product different label.
Ans as for that british poison "Bovril"...that is boiled rendered, boiled again., mashed, boiled cow until it is a black disgusting paste......tastes like gangrene smells.
Eaten Bovril on toast since I was a child. It's weird how some tastes don't cross cultures.
However I tried marmite with an open mind, but it was made (then) with yeast extract, smelled not unlike a dirty old sock to me, and tasted worse.
Perhaps this is a bit like religion where cultures indoctrinate certain tastes on the majority as they go through their formative years? To me I can't comprehend another reason anyone would a yeast extract appealing.
@ Sheldon
I was brought up on "hot Bovril" after school a big steaming mug...came to Australia and didnt have it again until I went back to the UK...and was given a mug in a cafe by my fellow musicians. I thought I would recapture the taste of my childhood, instead, had two mouthfuls, ran outside and upchucked. What a waste of a chip buttie!
It is never used by anyone I know over here...whereas Marmite was a regular at table when friends travelled back from overseas. I think its got something to do with drinking cold beer makes the yeast extract taste better.
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