OT - Excellent Meal

i have just prepared a packet of chocolate hobnobs
if you see them lying on the special offers shelf just buy them

"Michael Hobby" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I know this is OT but I have just enjoyed the most superb meal which -
although I say it - I prepared myself. It ranked amongst the best I have
had in my sixty years.

In a casserole dish heat some oil and garlic and then place a whole
pheasant and heat until lightly browned all over then transfer the bird to
another dish. To the oil, garlic and juices add some red wine, cream,
flour, mixed herbs and seasoning to form a creamy sauce.

Pour the sauce over the bird and add sliced potatoes, carrots and
mushrooms.

Put a lid on the dish and cook gently on a medium heat for about two
hours.

Enjoy with a glass of good wine.

I often think people are ridiculously sqeamish about eating game nowadays.
Just after WWII I was weaned on pheasant and rabbit. I rember seeing both
hanging up outside REAL butchers shops when I was a young lad. Both are
good sources of food unaffected by factory farming methods favoured by the
corporate greedy supermarkets.

If I see a dead pheasant etc on the road I will, if it's not badly
damaged, pick it up; result: a couple of good cheap meals.

Michael Hobby said:

I know this is OT but I have just enjoyed the most superb meal which -

Quoted message said:

If I see a dead pheasant etc on the road I will, if it's not badly damaged,
pick it up; result: a couple of good cheap meals.

You are Hugh Fearnley–Eatsitall and I claim my five pounds. :-)
--
Phil Cook looking north over the park to the "Westminster Gasworks"

"Michael Hobby" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I know this is OT but I have just enjoyed the most superb meal which -
although I say it - I prepared myself. It ranked amongst the best I have
had in my sixty years.

In a casserole dish heat some oil and garlic and then place a whole
pheasant and heat until lightly browned all over then transfer the bird to
another dish. To the oil, garlic and juices add some red wine, cream,
flour, mixed herbs and seasoning to form a creamy sauce.

Pour the sauce over the bird and add sliced potatoes, carrots and
mushrooms.

Put a lid on the dish and cook gently on a medium heat for about two
hours.

Enjoy with a glass of good wine.

I often think people are ridiculously sqeamish about eating game nowadays.
Just after WWII I was weaned on pheasant and rabbit. I rember seeing both
hanging up outside REAL butchers shops when I was a young lad. Both are
good sources of food unaffected by factory farming methods favoured by the
corporate greedy supermarkets.

If I see a dead pheasant etc on the road I will, if it's not badly
damaged, pick it up; result: a couple of good cheap meals.

Hardly! Read "Just after WWII I was weaned on pheasant and rabbit"

Mind you - wish I had his dosh!