deepsouth
somebody shut me the fark up.
so, a friend of my dad's goes to south dakota every year on a pheasant hunt an this year, he gave me a few of the birds. I never cooked pheasant before, so I decided to just smother them with gravy with very little seasoning and serve them with grits and a salad.
I soaked the birds in milk for just a bit and floured them and seared them in a pan before transferring them over to a dutch oven and making a gravy to smother them in. I cubed up a little benton's bacon to get some fat to brown the birds and then I made the gravy with the leftover drippings and flour mixed with beef stock. i added in some portobello mushrooms and some rosemary and into the oven at 250 for about an hour or so. the grits were from anson mills. i can never get enough of those. the leftover cold grits will be sliced and fried and served with honey or syrup for a breakfast dinner this week.
i didn't get a bunch of pics, but here it goes......
thanks for looking!
I soaked the birds in milk for just a bit and floured them and seared them in a pan before transferring them over to a dutch oven and making a gravy to smother them in. I cubed up a little benton's bacon to get some fat to brown the birds and then I made the gravy with the leftover drippings and flour mixed with beef stock. i added in some portobello mushrooms and some rosemary and into the oven at 250 for about an hour or so. the grits were from anson mills. i can never get enough of those. the leftover cold grits will be sliced and fried and served with honey or syrup for a breakfast dinner this week.
i didn't get a bunch of pics, but here it goes......
thanks for looking!
