Comments on: Pot roast pheasant (gypsy style) recipe for Christmas Eve http://www.cottagesmallholder.com/pot-roast-pheasant-recipe-for-christmas-eve-gypsy-style-167 Stumbling self sufficiency in a small space Thu, 09 Feb 2012 00:52:19 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: fn http://www.cottagesmallholder.com/pot-roast-pheasant-recipe-for-christmas-eve-gypsy-style-167/comment-page-4#comment-75513 fn Tue, 17 Jan 2012 00:16:57 +0000 http://www.cottagesmallholder.com/?p=167#comment-75513 Hi Bill If you use boned, skinned breasts they will be dry. Pheasant has a tendency to be dry even with skin and bones in. I would have marinaded them in oil and lemon juice for 12 hours and then baked them in foil parcels with the recipe ingredients and the marinade for about 40 mins. Hi Bill

If you use boned, skinned breasts they will be dry. Pheasant has a tendency to be dry even with skin and bones in. I would have marinaded them in oil and lemon juice for 12 hours and then baked them in foil parcels with the recipe ingredients and the marinade for about 40 mins.

]]> By: Bill F http://www.cottagesmallholder.com/pot-roast-pheasant-recipe-for-christmas-eve-gypsy-style-167/comment-page-4#comment-75507 Bill F Mon, 16 Jan 2012 21:05:46 +0000 http://www.cottagesmallholder.com/?p=167#comment-75507 I followed this recipe as closely as possible with a pair of skinned, bone-in pheasant breasts. The recipe overall was tasty, but they were still dry. Left them in the oven too long? Maybe because they were previously frozen? I followed this recipe as closely as possible with a pair of skinned, bone-in pheasant breasts. The recipe overall was tasty, but they were still dry. Left them in the oven too long? Maybe because they were previously frozen?

]]> By: Antonia http://www.cottagesmallholder.com/pot-roast-pheasant-recipe-for-christmas-eve-gypsy-style-167/comment-page-4#comment-75476 Antonia Sun, 15 Jan 2012 20:18:55 +0000 http://www.cottagesmallholder.com/?p=167#comment-75476 Hi there. I just wanted to thank you for this recipe - it has become a staple of my repertoire and I have also passed it to my mother! She did it with guinea-fowl, which worked really well. I did it again tonight and added jerusalem artichokes in. They cooked really well and imparted a lovely flavour to the sauce. Also I used sherry instead of wine, which added a tang (that I suppose you get with the brandy, which I have always left out, not being much of a fan). Anyway, thanks so much for putting this recipe out there! Hi there. I just wanted to thank you for this recipe – it has become a staple of my repertoire and I have also passed it to my mother! She did it with guinea-fowl, which worked really well. I did it again tonight and added jerusalem artichokes in. They cooked really well and imparted a lovely flavour to the sauce. Also I used sherry instead of wine, which added a tang (that I suppose you get with the brandy, which I have always left out, not being much of a fan). Anyway, thanks so much for putting this recipe out there!

]]>