Pheasant Rissoles Recipe

Now the shooting season is well under way, the gift of a few of pheasants are all too frequent if you are the cook.  Having tried all the usual roasting, curry, pie, etc recipes, I had a look through the old recipe books of Mrs Woodman, the cook at Flete many years ago.  This one caught my eye.

6 pheasants

3 parsnips

3 carrots

3 potatoes

3 onions finely chopped

teaspoon of mixed herbs

2 chicken stock pots

3 raw eggs

toasted white breadcrumbs

Roast the pheasants for 1 hour: take the meat off the bone when they are cool: save the juices and make them into a thick gravy: add the 2 stock cubes to the gravy: cook the vegetables: fry the onions and add the herbs: put the meat including the skin through a mincer adding the vegetables at intervals so everything is mixed up: mix everything up with the beaten egg and add the gravy to make it all stick together.  Shape it into balls the size of a scotch egg, flatten them like cheeses, and coat them with the breadcrumbs.  These can be frozen or cooked straight away for 20 minutes at 220 degrees.

Pheasant rissole production