PHEASANT COOKING TIMES : COOKING TIMES
PHEASANT COOKING TIMES : COOKING GAMES GIRLS ONLY
Pheasant Cooking Times
- Fish is naturally tender, requiring short cooking times at high temperatures. Allow 10 minutes per inch of thickness (at the thickest part) for fresh fish, 20 minutes per inch for frozen fish.
- flesh of a pheasant; usually braised
- A large long-tailed game bird native to Asia, the male of which typically has very showy plumage
- large long-tailed gallinaceous bird native to the Old World but introduced elsewhere
- Pheasants (or Phasianinae (Horsfield, 1821)) refer to any member of the subfamily of Phasianidae in the order Galliformes.
By the time I remembered to snap a shot, it was almost all gone!
Rabbit, chicken, turkey, pork shoulder, and beef sirloin from Goose the Market.
Food historians generally agree that cipaille influenced the tourtiere, or maybe ice versa. Cipate as it’s often called literally means “six pies,” but most likely French hunters picked up the recipe from the English custom of cooking a large pie of fish for a boat’s crew while at sea. The French hunters modified it during the 14th or 15th century as a slow cooked casserole. They would throw a portion of the previous day’s catches into a pot layered with pastry, then set it over a fire for the day while they hunted. It’d be ready when they came back to camp.
In Quebec, it became the common dish for loggers, who often worked in solitary for months at a time. Like the French hunters, they’d let it cook all day in their cabin’s stove while they worked. When they came home, they’d be greeted with a warm waft of cooked rabbit, pheasant, elk, and/or moose.
The recipe varies wildly all over Quebec. Some families cook smaller versions for more intimate occasions, but others use it for family reunions or church gatherings and make a pie or two large enough for 40 people. Spices likewise vary, but recipes almost always incorporate layers of pastry and salt pork. Like the tourtiere, potatoes and onions have become ways to thicken the pie. And of course, the recipe has generally dropped its wild game influence and now usually includes beef, pork, and chicken.
This particular recipe includes turkey, chicken, beef sirloin, pork shoulder, and a little rabbit. There are also some potatoes, onions, and parsley (in lieu of savory) mixed in.
The recipe first appeared in American cookbooks in 1796, where Amelia Simmons named it the “sea pie.” Her version included pigeons.
010508, 5/366: Weekend Preparations
January 5, 2008. 005/366. Well, Husbear started working on a movie on Wednesday. This is great, because it means an actual income stream until at least April (still paying off Italy debt over here!), but it obviously also means that his time at home has been seriously curtailed. He's trying to take care of some cooking chores today and tomorrow so we have delicious, up-to-his-standards meals for the rest of the week.
On Thursday, Husbear contacted Sebastian at Countryside Farm Products (we bought our Christmas goose from him this year, and a rooster, and a pheasant, and five quail... quite a guy) to see if he could buy some chicken feet to make a stock. He got four pounds. Half of them are on the stove right now.
This is the way he's made chicken stock for the last year and a half. Chicken feet make an amazing stock, and they're usually really, really cheap. These are of really good quality, too - some of the best we've seen!
Also today, he started confit-ing half of a pork belly from the Christmas half-pig (yet to be blogged) and salted cabbage to make sauerkraut, though that won't be ready for a couple of weeks. He's been busy.
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