Pheasant Recipes

Titoki Pheasant Shoot produces wild birds of outstanding quality that offer excellent culinary delights. In accord with its policy on conservation and harvesting of shot birds, the Titoki Shoot places a strong emphasis on the slogan, “We eat what we shoot”. At the end of the shoot day the bag is divided between the guns and the beaters and other helpers.

Recommended preparation

Upon receiving your birds we recommend that they are hung in a cool place by the neck for a period of one to three days. While the plucked bird is still prized, most shooters now breast the birds and remove the legs. The resulting portions can be used immediately or frozen.

An alternative is to get Titoki to breast and vacuum pack your birds. Processing charges are: breast and vacuum packed 3 birds (6 breasts) to the pack at a charge of $10.00 per pack plus any applicable freight charges.

Marinade
1 tbsp rosemary chopped
1 tbsp thyme chopped
2 cloves garlic crushed
1 small onion chopped
1/2 C dry sherry
1/4 C fresh orange juice
1 tsp black pepper grinded

Filling

4 pheasant breasts cut in 10 mm strips
500 gms streaky rind-less bacon
2 eggs beaten
200 gms Crème Fraiche or cream
1/2 C pistachio nuts
100 gms dried apricots
Orange slices
Thyme

Preparation

Marinade

1. Place the herbs, garlic, onion, sherry, orange juice & pepper in a non-reactive dish. Add the pheasant strips and refrigerate overnight.
   
   Take half the pheasant & the marinade plus the eggs, 200 gms bacon & cream, and pulse in a food processor. Line a1.5/2 litre oven-proof loaf dish with baking paper. Put thyme & orange slices on the bottom. Line the dish with the bacon strips & bring over the sides.
   
   
2. Press in 1/3 the meat mixture. Arrange pheasant strips on top. Put in a layer of apricots, followed by 1/3 meat mixture & pheasant strips, followed by a layer of pistachio nuts, the rest of the pheasant strips & the meat mixture & press in. Fold over the bacon & the baking paper. Cover with foil & place in a water bath half filled with boiling water.
   
   
3. Cook at 170°C for 1-11/4 hours or until thoroughly cooked. Pierce with skewer & check that juices run clear. Remove from water bath & cover with fresh foil. Allow to sit for 30 minutes then place a weight on top and refrigerate overnight. Allow to “ripen” for at least 2 days.
   
   
4. Loosen with knife & lift out using baking paper. Turn onto dish and cut in thick slices. Serve with salad, relish and crusty bread.
   
   

Ingredients:

Pheasant
4 pheasant breasts
Zest & juice 1 lime
1 Tbs minced root ginger
1 Tbs minced lemon grass
1 clove garlic minced
1 Tbs sweet chill sauce
2 Tbs fish sauce

Savory rice
1 Tbs vegetable oil
1 onion finely chopped
3 cloves garlic finely chopped
4 cups water
1 cup rice

Vegetables
4 rings pineapple
Green beans
6 leaves Rocket, shredded

Preparation

Pheasant

Place pheasant in baking dish. Mix other ingredients and pour over. Bake at 170°C for 30 to 45 minutes, until cooked through and golden brown.

Savory rice

Heat oil in a large flat bottomed saucepan, add chopped onion and garlic, stir and heat for 10 minutes. Add water and rice. Stir and simmer for 15 minutes until all the water is absorbed and rice is creamy. Stir in rocket.

Assemble

Put rice on plate in circle. Add green vegetables. Place grilled pineapple on top. Top with pheasant. Glaze with pan juices.