Sunday, August 25, 2013

Dinner tonite

I'm not a great chef, but sometimes I can work up a decent enough meal. Here was what I had to work with.

Took his breast meat out on the bone, then sliced it into fillet. I decided to turn him into pheasant burgers.


Pheasant breast fillets
Fresh Ciabatta buns
Gherkins - sliced long ways (not cross ways like McDonalds...)
Iceberg lettuce
Caramelised onion & garlic relish
Sweet tomato
Red onion slices

Ok, take your pheasant fillets, rub with oil, salt & pepper. Add some oil to a pan and a knob of butter. When butter is melted in oil, cook breasts until tender and slightly pink. Take out and set aside to rest. Slice your bun in half and put Camembert slices on, then toast under a grill. When browned, put avocado, tomato and red onion slices on. Add salt & pepper. Gherkin goes on next, then a pheasant fillet, then relish, then another fillet. Then beetroot, lettuce and if you really want to (I did) put some mayonnaise on the top bun, then put it all together. Grab a beer.


Yummm. A fitting way to devour the last bird of the season.

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