what would you do with a pound of shredded cooked pheasant?

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what would you do with a pound of shredded cooked pheasant?

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dpack

Joined: 02 Jul 2005
Posts: 45510
Location: yes

Posted: Mon Feb 02, 15 3:56 pm Post subject: what would you do with a pound of shredded cooked pheasant?
as i also have phessie stock,filo.veg ,sausages ,ham ,cabanos etc etc a pie is obvious but im open to suggestions so long as it starts take about a pound of ph............... thanks

Behemoth

Joined: 01 Dec 2004
Posts: 19023
Location: Leeds

Posted: Mon Feb 02, 15 4:03 pm Post subject:
Some sort of chinese dumpling/pancake?

devon flighter

Joined: 08 Aug 2010
Posts: 2

Posted: Mon Feb 02, 15 4:39 pm Post subject:
we do pate with ours !

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42207
Location: North Devon

Posted: Mon Feb 02, 15 4:40 pm Post subject:
Pastilla (Or however you want to spell it.) North african filo pie thing. Shredded meat, couscous, onion. sultanas, bit of feta if you've got some, pine-nuts/pistachios. Appropriate spices.

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Tue Feb 03, 15 9:46 am Post subject:
Burritos.

Green Rosie

Joined: 13 May 2007
Posts: 10498
Location: Calvados, France

Posted: Tue Feb 03, 15 9:50 am Post subject:

sean wrote:

Pastilla (Or however you want to spell it.) North african filo pie thing.
Shredded meat, couscous, onion. sultanas, bit of feta if you've got some, pine-nuts/pistachios. Appropriate spices.

Not keen on pheasant, as Dad used to hang it for far too long which put me right of it ... but this should delicious.

dpack

Joined: 02 Jul 2005
Posts: 45510
Location: yes

Posted: Tue Feb 03, 15 10:15 am Post subject:
interesting ideas i have half left and used half last night in 2 layers of filo in a buttered flan dish half a pot of creme freshe one egg black pepper mixed and spread into flan bake 25 mins rather nice as the sharpness of the creme fresh cuts the richness of the phessie

Nicky cigreen

Joined: 25 Jun 2007
Posts: 9717
Location: Devon, uk

Posted: Tue Feb 03, 15 10:34 am Post subject:
make a Thai curry with the remaining meat - I often do this with left over roast pork. bulked out with cubes of squash, lovely

dpack

Joined: 02 Jul 2005
Posts: 45510
Location: yes

Posted: Tue Feb 03, 15 10:37 am Post subject:
i happen to have a squash

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Tue Feb 03, 15 11:19 am Post subject:
Pheasant, onion & mushroom pithiviers.

dpack

Joined: 02 Jul 2005
Posts: 45510
Location: yes

Posted: Tue Feb 03, 15 12:11 pm Post subject:
i have onion and mushroom

dpack

Joined: 02 Jul 2005
Posts: 45510
Location: yes

Posted: Tue Feb 03, 15 12:15 pm Post subject:
this is getting interesting . it is sometime difficult to find 4 or 5 ways to use the main named ingredient rather than making one style and freezing 4/5 of it i recon to get at least a dozen portions out of a brace of phessies and with pies etc that can go up to more i still have a litre of frozen stock as a soup base or whatever so this pair might get to over 20 plates

tahir

Joined: 28 Oct 2004
Posts: 45431
Location: Essex

Posted: Tue Feb 03, 15 12:22 pm Post subject:
Do you make paratha? I reckon some finely sliced onion, chillis a nit of garam masala and some pheasant would make a nice filling

dpack

Joined: 02 Jul 2005
Posts: 45510
Location: yes

Posted: Tue Feb 03, 15 12:30 pm Post subject:
yep ,i make most bread/pancake type carby things

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