Planned Leftovers with Game Birds

I have been working on clearing out my chest freezer this winter in anticipation of a major defrosting session (and maybe replacement with an upright which I find much easier to use), and so have been avoiding purchasing ‘meat for the freezer’ while we eat what we’ve already got. This means that we haven’t been taking advantage of the seasonal bounty of game birds in the local market. But something I read a couple of weeks ago made me realize we hadn’t even had any game birds fresh, and the hunting season here is nearly over (perhaps is over by now!). So for the past week, we have been indulging in pheasant.

The first day, I planned to follow my favourite pheasant recipe from the Joy of Cooking, but discovered I didn’t have about half the ingredients around the time the oven was preheating, so I improvised. A lot. It turned out well, and the Other Half asked if I was going to blog about it. Um, yes? But I hadn’t taken any pictures, or made any notes while I was cooking. So he had to go back to the market and buy more pheasant while it was still there. (And since there’s quite a lot of freezer space at the moment, he bought a job lot. I can’t complain, really. 🙂 ) Obviously, if I wanted to put anything on the blog, it should be right away, so I made the same improvised dish again, before we’d even used the leftovers from the first time around.  I think you can see where this is heading.

Hopefully, those of you with hunters in the family, or even just shopping omnivores like me, will find some new ideas in the following week’s menu based on pheasant (any medium sized game bird will do), with more leftover than we usually have from one pheasant dinner! Some of the suggestions are for dinners, and some are for lunches. Remember to give yourself a little break from pheasant by having other foods on days in between, but it is a good idea to have things in more or less this order, as you are gradually using up the biggest or most perishable pieces of meat first, even taking good refrigeration into account.

Day one: Pheasant Braised with Leeks and Mushrooms, boiled potatoes.

Harvest all the meat you can off the bones now, separating it according to purpose. Make stock as soon as possible.

Day two: Sliced pheasant breast sandwiches, crudites and yogurt.

Day three: Re-fried pheasant thighs (off the bone), boiled rice, leftover leek and mushroom ‘sauce’.

Day four: Pheasant fried rice, including leftover bitty bits of meat, leftover boiled rice and fresh diced vegetables.

Day five: Pheasant soup (using your own stock of course), including any remaining leftovers and adding vegetables and starch as required.

I'm an American living in the UK, combining rural Mid-west ideas about food with a suburban coastal British reality. It's fun!

Tagged with: , , ,
Posted in Eating seasonally, Leftovers
One comment on “Planned Leftovers with Game Birds
  1. […] plenty of leftovers in our small household. If you also expect leftovers, don’t forget to plan how to use them. Do note that there’s virtually no wing meat (if wings are there!) and the drumsticks are […]


What do you think?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

What’s Creative Economy in the Kitchen about?
Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
Search the site by category

Enter your email address to follow this blog and receive notifications of new posts by email.

March 2015
Image of versatile blogger award
Blogging U.

© Julia Davis-Coombs and Creative Economy in the Kitchen, 2014-2020. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Davis-Coombs and Creative Economy in the Kitchen with appropriate and specific direction to the original content.

Honey Homestead

My quest to grow 3 beehives into financial independence & the homestead that followed

Frustrated Nomad

always dreaming, sometimes doing...

organised castle

A simple, sustainable life

%d bloggers like this: