Pheasant for christmas dinner

elgar_2

Im sure there are probably lots of ideas there already I have missed, but as I dont post often I couldnt find any on searching.

Its our first Christmas together and we are spending it just us two (for the first time either of us been away from our families).

we wanted something different for Christmas dinner so I saw a nice Pheasant with stuffing from Aldi. However I have no idea what to serve as with it.
Any other ideas on pudding and starter will be good to...in fact suggestions on how to make a first Christmas special.

Elaine

ubamother

As it's your Christmas dinner and you don't have to pander to anyone else'e requirements, serve whatever you like best! Pheasant and baked beans anyone? If it was me just cooking for two, I would cut a mixture of carrots/onions/swede/parsnip/celeriac/sweet potato (just pick the ones you like) into large chunks, blanch for a few minutes in boiling water, dry, then shove them all in the same roasting pan with some olive oil and thyme, salt and pepper and then roast. Lots of veg, one pan for the washing up. I would probably add a leek mornay - chop and blanch leeks and cool under running water. Heat milk with some onion, a bayleaf and a dollop of mustard and some black peppercorns, infuse for half and hour (or in my case until I'm bored), make a savoury white sauce, mix with the leeks, put in a dish and sprinkle with some good hard cheese and some breadcrumbs if you have them. Dot with butter and into the oven. You can prep the mornay a day before, and they can go in while the pheasant is resting and you're laying the table.

Rainy-Days

You can serve the same with it as you would turkey or goose. I have also found that a homemade port sauce with the pheasant is always nice as well.

We had quite a few over last year between Christmas and New Year for drinks and I did two pheasant and port casseroles and one lamb casserole and the pheasant went first and beat the lamb hands down in terms of servings. I think it's a treat really because it is not something you have very often, but I do like it so I am sure you will enjoy it.

spike7451

Pheasant has a more robust flavor than Turkey & is more suited to strong flavors so I'd serve a Celeriac mash with the roast spuds,maybe a 'stir fry' of chopped leeks,bacon & sprouts instead of stuffing & a red wine gravy.

Loads of Pheasant recipies;
http://allrecipes.co.uk/recipes/tag-949/pheasant-recipes.aspx
Good site for info on Game & recipy's.
http://www.basc.org.uk/en/games-on/topnav/recipes/pheasant-recipes/index.cfm

lostinrates

I agree with serve what you want but with the caveat ''traditional'' sides are often traditional siply because they work well. Game chips/crisps cruck is welcoe for me alongside pheasant and I would avoid the traditional Chrtsmas sprout along side pheasant, and go rather for something greener, fresher as a side. I like the idea of leeks, though personally woul gently cook the in a little butter, and fresh runchy green beans. I love the suggestion of port sauce.

If you haven't had pheasant before i might be worth trying something with it in before committing to it. Although we have pheasant a bit its because we get given them. In all honesty its not a taste I adore myself.

elgar_2

Thank you all excuse my ignorance but what are game chips....I hope I now like pheasant as I never tasted it my DH has and likes it so reason for getting it

how do i make port sauce!! Not sure about having leeks as a veg, funny i always think of them in soup and stew but not as a veg on their own!!! I think I always feel its an English thing!! (Mind DH is English so maybe...)

NOt sure what to have as our starter or pudding...and thinking what to do with left-over pheasant...as i think there may be some left!!
hmm

Elaine

lostinrates

elgar wrote: »

Thank you all excuse my ignorance but what are game chips....I hope I now like pheasant as I never tasted it my DH has and likes it so reason for getting it

how do i make port sauce!! Not sure about having leeks as a veg, funny i always think of them in soup and stew but not as a veg on their own!!! I think I always feel its an English thing!! (Mind DH is English so maybe...)

NOt sure what to have as our starter or pudding...and thinking what to do with left-over pheasant...as i think there may be some left!!
hmm

Elaine

whatabout braised celery as a veg?

Game chips are very thinly sliced frie potatos.....like crisps.
http://www.google.co.uk/imgres?q=game+chips&hl=en&sa=X&rlz=1T4SNYK_en-GB___GB445&biw=1280&bih=682&tbm=isch&prmd=imvns&tbnid=rWGKXObQq3hrlM:&imgrefurl=http://www.cookeryonline.com/RECIPES%2520HTML/Potato%2520Dishes/Gamechips.html&docid=GFwIgin_vFiEeM&imgurl=http://www.cookeryonline.com/RECIPES%252520HTML/Potato%252520Dishes/Images/Game%252520Chips_jpg.jpg&w=632&h=422&ei=_6PUTr-QO87C8QPVsu2AAg&zoom=1&iact=hc&vpx=963&vpy=87&dur=89&hovh=183&hovw=275&tx=232&ty=117&sig=109074401999491588844&page=1&tbnh=135&tbnw=177&start=0&ndsp=18&ved=1t:429,r:5,s:0




Pheasant doesn't go very far, significant leftovers are unlikely to be an issue,mothing a few sandwiches can't use up:)

starter: hot or cold? For pudding I sometimes make a christmas pudding icecream because it is done in advance. It can be served dressed up with a sauce (rum and butterscotch is popular with my dh) or as a sundae or in baked alaska for a fun pudding.

elgar_2

Ahh thanks for the game chip tip...they look nice but we dont have a deep fat fryer..

I think we might try the Brussels with bacon etc suggested and see if i can make a sauce (dont have lots of alcohol in house as dont drink, have sherry only as use it in cooking!! so think may waste port, unless someone wants to borrow it from me afterwards!)

will see what i can think up!!

elaine

lostinrates

elgar wrote: »

Ahh thanks for the game chip tip...they look nice but we dont have a deep fat fryer..

I think we might try the Brussels with bacon etc suggested and see if i can make a sauce (dont have lots of alcohol in house as dont drink, have sherry only as use it in cooking!! so think may waste port, unless someone wants to borrow it from me afterwards!)

will see what i can think up!!

elaine

I don't have a deep fat fryer either and make them in the traditional way, and infrequently. I ave been known, on ocasion, to siply serve crisps:o. You used to be abe to buy ''gme chips'' but haven't seen them for ages,

spike7451

elgar wrote: »

Ahh thanks for the game chip tip...they look nice but we dont have a deep fat fryer..

I think we might try the Brussels with bacon etc suggested and see if i can make a sauce (dont have lots of alcohol in house as dont drink, have sherry only as use it in cooking!! so think may waste port, unless someone wants to borrow it from me afterwards!)

will see what i can think up!!

elaine

You could serve a Whisky peppercorn sauce (also great with steak) & use a miniature bottle for that or use a miniature bottle of port or wine.
For the game chips,thinly slice spuds,parsnip,beetroot & carrot into 1mm thick slices,butter a baking tray & arrange the slices on top,then brush melted butter over the top & grill till golden,season with salt & pepper before serving.

kirsty822001

OOPS ! read the title of this thread as 'pleasant for christmas dinner' :rotfl:was thinking of a fraught xmas meal someone could face, sorry!