Sunday, February 17, 2008

Tonight's DinDin.

Mr. Hawthorne and I decided to take one of the many pheasant corpses out of the freezer tonight. We thawed it and placed it in our slo-kukker.
By the way, in case you hadn't figgered it out, the Hawthorne boys popped these birds on one of their many hunting trips.

I added some wine, chicken stock, and fresh rosemary sprigs from the garden.

Mr. Hawthorne decided to add the bacon.

We turned the krok pot on high. Started about 1:30pm.
Now, we have so much pheasant, we've cooked it every way. The key is in not over-cooking it. Then it becomes tough. I'm not overly fond of pheasant, but I do want to master this bird.

In the meantime, we had lunch. Cod fillets, baked in the convection/microwave oven on convection, with Old Bay Seasoning, butter, and white wine added to the mix. Then we baked Ina's leftover Cauliflower Gratin.

So, of course, Rosie had to "doll" it up.
Bottom right is my Mustard Emulsion, with Paprika Oil, and Celery/Basil Infused Oil. On top of the cod is my
Rum/Pineapple Salsa.

After several hours of cooking the pheasant, Mr. Hawthorne added the veggies:
carrots, celery, onion, and potatoes.
Ahh. Six hours later.
Tender pheasant and veggies.

Oh my. The gulls are viscous.

Not to mention rectal.

Ahh. My back yard.

I really like this pic.


Marilyn said...

Ah, the vicious rectal gulls.

Marilyn said...

So, dear Rosie, what do peasants (er, pheasants) taste like?

Rosie Hawthorne said...

Wild chicken. Which is faintly reminiscent of viscous rectal seagull.