DougGuy
11-28-2013, 12:06 AM
Stumbled upon a MacFarlane's farm raised pheasant in the store and just couldn't resist the temptation to try one.
Made up some herb butter with rosemary, sage, oregano, basil, thyme, and paprika, it smelled the kitchen up wonderfully! I very slowly melted the butter, and mixed in all the spices, put that in the fridge and let it turn back to butter, I will stick some of it under the skin so it keeps the breast moist, and use some of it to baste with.
My plan is to stuff the inside loosely with a little onion, some rosemary and thyme, and 1/4 of a squeezed orange. Lay the bird in the baking dish with a little wine and chicken stock to keep it moist, and wrap some bacon slices over the top and roast until it's 165F or it looks done and the legs move easily and the juices run clear.
Cornbread stuffing with oysters, some serious looking NC raised collards and home made cranberry relish.. Oh yeah baybie, Bobby Flay got nothing on this! :bigsmyl2:
Made up some herb butter with rosemary, sage, oregano, basil, thyme, and paprika, it smelled the kitchen up wonderfully! I very slowly melted the butter, and mixed in all the spices, put that in the fridge and let it turn back to butter, I will stick some of it under the skin so it keeps the breast moist, and use some of it to baste with.
My plan is to stuff the inside loosely with a little onion, some rosemary and thyme, and 1/4 of a squeezed orange. Lay the bird in the baking dish with a little wine and chicken stock to keep it moist, and wrap some bacon slices over the top and roast until it's 165F or it looks done and the legs move easily and the juices run clear.
Cornbread stuffing with oysters, some serious looking NC raised collards and home made cranberry relish.. Oh yeah baybie, Bobby Flay got nothing on this! :bigsmyl2: