I was lucky enough you be kindly given two phesent from our shoot. So straight away searched for a good and simple recipe to do them justice. We let them hang for just a few days and cooked them with cider. Dad butchered them and showed me how to do it for the future- not too hard really, well not when your just going for the breast anyway. The one thing I will say at this point as I feel its a good and fair word of warning to anyone doing this for the forst time. When you cut them they often have feed in this case corn still in their gullet which pores out, rather grose really but good to note that it is infact just feed and not maggots which is the first thought that entered my mind.
Any who on with the cooking ... pint of cinder 4 breasts wraped in streky bacon in a dish and cook for an hour and a half then a nice sholot and creme fresh sauce served with mash leeks and cabage- bloody lovely.
No pic of this one i am afraid as only remembered after demolishing it.
No comments:
Post a Comment