Recently we went to Prahran Market for a leisurely shop. We were keen to buy some game meats and were so pleased to buy a pheasant and venison steaks. We used to eat these meats quite regularly in London where they were easy to buy.
So we used Maggie Beer's way of cooking pheasant which worked a treat...only 30 mins in the oven after browning on the cook top. This reminds me of Mr Bean and his Christmas turkey episode. For the last 10 minutes you stand the pheasant on its end.
I barracked from the sidelines and Gregg did everything. He made a chestnut, pancetta and herb stuffing along with a shitake mash and beetroot jam. I am not a fan of beetroot but did not mind this too much. It really felt like christmas dinner with the colours and the wintry feel.
It was delicious and moist.
Sharon
