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Tag Archives: pheasant
Pheasant Chilli
It is said that chilli con carne (chilli with meat) comes from Texas and is most definitely not Mexican, however, if you check the history books, you’ll see that Texas was settled by the Spanish and later became part of … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes
Tagged ancho, Bohemia, Chili Queens, chilli, chilli con carne, Chipotle, chorizo, coriander, cumin, Historia verdadera de la conquista de la Nueva España, jalapeño, mushrooms, oregano, pheasant, pheasant chilli, Pimentón de la Vera, red pepper, Sister María de Ágreda, smoked streaky bacon, soup of the devil, Tecate
6 Comments
Pheasant and Leek Pie
I got the idea for a pheasant and leek pie via Scottish Cock-a-leekie soup, or cockie leekie (circa 1598), which probably came from a French chicken and onion dish. Old recipes included beef shin and prunes, but I thought a … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes
Tagged carrot, celery, Cock-a-leekie soup, Els Nanos Collita, French mustard, garlic, hare's eye, leeks, pastry, pheasant, pheasant and leek pie, sherry vinegar, stock, streaky bacon, Tempranillo
20 Comments
Faisán en Adobo
In the days before canning and refrigeration, people had to rely on other methods of food preservation, such as immersion in fat or oil, pickling in alcohol or vinegar, salting (raw salt or brine) and smoking. When the Spanish and … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes, Spanish
Tagged adobado, adobo, anchovy paste, Anciano Gran Reserva, celery, escabeche, extra virgin olive oil, garlic, Kalamata olives, oregano, pheasant, Pimentón de la Vera, red pepper, red wine vinegar, thyme, vinegar
10 Comments
Faisán con Lenteja Pardina
The pheasant is originally native to Asia, but the Romans were so enamoured with the bird that it was introduced throughout their empire. Pheasants are a common sight in Catalan markets, where they are a fully wild game bird, unlike … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes, Spanish
Tagged Albet i Noya Curios Tempranillo, almonds, anchovy paste, celery, Faisán con Lenteja Pardina, garlic, juniper berries, leek, Pardina Lentils, parsley, pheasant, pheasant stock, pheasant with lentils, picada, Pimentón de la Vera, red pepper, sherry vinegar, sofregit, streaky bacon, tomatoes
9 Comments
Pheasant Filé Gumbo
A friend of mine brought me back some andouille and gumbo filé from New Orleans last week. My first thought was to make a rabbit gumbo, but the lovely Pheasant Girl has taken to saving me her best brace of … Continue reading
Posted in Drink, Food, Game, Meat, Recipes
Tagged andouille, Cajun, Cajun seasoning, cayenne pepper, Creole, Faisan Filé Gumbo, filé, filé gumbo, gumbo, holy trinity, Lea and Perrin's, pheasant, pheasant filé gumbo, pheasant stock, roux, Tabasco Sauce
8 Comments
Pheasant with Gammon
Last week, as you recall, I cooked a Basque dish called Alubias de Tolosa con Sacramentos – when I’d eaten the beans (alubias) I was left with about 1 1/2 pints stock and most of the meat from a gammon … Continue reading
Posted in Drink, Food, Game, Meat, Recipes
Tagged gammon, gammon jelly, gammon knuckle, gelatine, juniper berries, mirepoix, pheasant, Pimentón de la Vera, sherry vinegar, stock
13 Comments
