Wonderful food, a warm welcome and a beautiful location.

Potted Pheasant; wood fired of course!

Last week we were lucky enough to be given some pheasants by a very generous friend.

Potted Pheasant; wood fired of course!

With Christmas in mind instead of simply roasting them we decided to make some potted pheasant – an ideal gift for the foodie in your life. If you want to have a go yourself this is what we did (BTW if you don’t have a wood fired oven, don’t worry – you can cook the pheasant in your regular oven, slowly at about 150C, until cooked through; don’t put any smoking wood in though!):

1. First of all we cleaned and removed the shot from 4 pheasant breasts and legs (on the bone). We smoked these in a 120C falling oven with the embers (mixed with juniper and oak chips) to one side. At the same time we smoked a 750g piece of pork belly (rind off and cut into 3 pieces). This took about 2 hours. You could afford to do this at an even lower temperature.

Potted Pheasant; wood fired of course!

Potted Pheasant; wood fired of course!

Potted Pheasant; wood fired of course!

2. We then placed the smoked meat into a pot with 2 chopped onions, a bunch of thyme, 1/2 teaspoon each of mace, nutmeg, all spice and paprika, the reserved pork rind, 1 litre of pheasant or chicken stock and 3 tablespoons of duck fat. We placed this back in our Bushman oven at a slightly higher 160C falling temperature and left overnight.

Potted Pheasant; wood fired of course!

3. In the morning we removed all the meat from the bones and also took out all the tendons etc. The meat was then shredded with a sharp knife. Don’t use a food procesor for this.

Potted Pheasant; wood fired of course!

4. We then reduced the sauce by 75% and added the shredded meat.

Potted Pheasant; wood fired of course!

5. This was divided between 6 sterilised jars, topped with a slice of lemon, a few tufts of thyme and finally sealed with clarified butter.

Potted Pheasant; wood fired of course!

6. Keep in the fridge and use up within 2 weeks or store it in tightly-sealed plastic containers and freeze until you want to use it.

7. Spread on sourdough toast with butter and homemade pickles, this is really delicious!

Potted Pheasant; wood fired of course!

Close
loading...