Oh, days like these......
- Thread starter 911sse
- Start date
944s2
Active member
Annoying but could be worse
A deer took the front rhs out of a previous car I had
And there are some gory pics floating about just now of a german BMW & a Deer
http://www.ebaumsworld.com/pictures/view/45089/
A deer took the front rhs out of a previous car I had
And there are some gory pics floating about just now of a german BMW & a Deer
http://www.ebaumsworld.com/pictures/view/45089/
Jane Smart
PCGB Member and Party-Girl
Awwww the poor bird [
]
]
BillMain
New member
Serves two
1 pheasant
6 rashers streaky bacon
half a pint of milk
Four large handfuls of stale white breadcrumbs
Large packet good-quality crisps
Brussels sprouts for two
2 shallots
12 cloves
Butter, salt and pepper
Stick the cloves into peeled shallots, pour the milk over them and leave to infuse in the milk on the back of the Aga (or on
a coolish radiator). After a couple of hours, add enough breadcrumbs to create a sloppy, but not liquid sauce. Leave to infuse again, off the heat. To serve, take out the shallots and cloves, add a walnut of butter and warm. This is the bread sauce.
Fry the remaining breadcrumbs in another walnut of butter until browned and crisp. Roast the pheasant, with the bacon over the breast, in a little butter for 45""60 minutes, until done. Peel and boil the sprouts; warm the crisps.
Enjoy!
1 pheasant
6 rashers streaky bacon
half a pint of milk
Four large handfuls of stale white breadcrumbs
Large packet good-quality crisps
Brussels sprouts for two
2 shallots
12 cloves
Butter, salt and pepper
Stick the cloves into peeled shallots, pour the milk over them and leave to infuse in the milk on the back of the Aga (or on
a coolish radiator). After a couple of hours, add enough breadcrumbs to create a sloppy, but not liquid sauce. Leave to infuse again, off the heat. To serve, take out the shallots and cloves, add a walnut of butter and warm. This is the bread sauce.
Fry the remaining breadcrumbs in another walnut of butter until browned and crisp. Roast the pheasant, with the bacon over the breast, in a little butter for 45""60 minutes, until done. Peel and boil the sprouts; warm the crisps.
Enjoy!
Jane Smart
PCGB Member and Party-Girl
Bill how could you []
]
Posts made and opinions expressed are those of the individual forum members
Use of the Forum is subject to the Terms and Conditions
