This lovely slow cooker pheasant recipe has been in our family for several years now and every autumn we make it at least once. Perfect for enjoying the first of the pheasants early in the shooting season and Chanterelle mushrooms gathered in the forest.
I found a dead pheasant (still warm) by the roadside yesterday and decided to try cooking pheasant for the first time. I skinned the pheasant (MUCH simpler than plucking it) and tried this recipe. To be honest, I spent much of the day fearing I had a culinary disaster on my hands, but we had a backup meal of mushroom risotto cooking at the same time, so we weren't going to go hungry. Once cooked, the meat just fell off the bones, so I pulled the meat off instead of carving it. Despite seven hours in the slow cooker, the meat tasted dry and unappetising, but once everything was mixed again, and the wonderful sauce had been thickened with a couple of tea-spoons of cornflour, it was transformed, No-one in the family was prepared to even consider eating roadkill, but my wife tried a small amount, enticed by the aromatic smell of it cooking. She ended up going back for seconds, as did everyone else eventually :-) I think the mushroom risotto (recipe link above) worked particularly well as both that and the pheasant were loaded with wild mushrooms (porcini and chestnut mushies in the risotto, hedgehog fungus in the pheasant dish). We also had side dishes of asparagus and broccoli, but I guess any vegetable would do. Note: The chanterelle season is over so all I could get were hedgehog fungus and a small number of autumn/winter/grey chanterelles. They worked a treat. - 30 Nov 2015