Pheasantly surprised

Shakey

Finally this stupid pheasant took a chill pill and let me take its photo.
It must have been a good hair day or something.



I have a hard drive 1/2 full :wxwax of hurried blurry pictures of this damn bird however today was a different story.



Sure is a colorful bird aint it?

Cheers,
Tim

ehughes

Great shots Tim, I used to see these everywhere, I'm not sure I've seen one in the last five years or so around here...

Ed

Osprey Whisperer

"Pheasantly Surprised"


That was rather fowl .

Nice colors and sharp details. Don't know if you cropped these any...but I'd like to see a bit more room around/in front of the head. Give that bird a bit of space to move/look into. Do they taste like chicken?:uhoh


PHEASANT UNDER GLASS:


Ingredients:

• 2 Pheasant breasts
• 2 tablespoons Lemon juice
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 3 tablespoons Butter
• 1 teaspoon Shallots; peeled, chopped
• 2 tablespoons Brandy
• 1/3 cup Dry white wine
• 1/3 cup Heavy cream
• 1 tablespoon Meat Glaze
• 2 dashes cayenne
• 1 tablespoon Truffles or morels; cut into thin strips
• 2 tablespoons Mushrooms; thin strips

Directions:




Remove skim from pheasant breasts. Trim edges and flatten breasts slightly with a meat mallet. Rub breasts with 1 Tbsp. of the lemon juice, and sprinkle with salt and pepper. Melt 2 Tbsp. of the butter in a 9-inch skillet.

When butter foams, add breasts and saute 3 minutes on each side. Do not overcook. Make a shallow cut in one of the breasts with a sharp knife. The meat should be pink and the juice that run out should be clear yellow. Remove breasts from skillet and keep warm.

Add shallots to dripping and saute until golden brown. Drain butter from shallots and reserve. Add brandy and wine and reduce to half its volume. Add cream and Meat Glaze and reduce to half its volume gain. Strain sauce, and add the remaining 1 Tbsp. lemon juice, the remaining Tbsp. butter and cayenne. Mix truffles and mushrooms, and divide into 2 portions. Place warm breasts on a serving dish. Top each with truffles and mushrooms. Pour sauce over breasts and cover with a glass cover. Recipe from the Greenbrier Hotel.

:hide

jwear

great shot color we just don't see em anymore :cry

Harryb

Hey Tim,

Despite whatever happpened before you really nailed him today.
Excellent shots.

bfjr

Very nice, colorful, crisp shots
and yes makes a heck of a meal too :lol4