Pulled Pheasant Thigh
Serves
10
Prep Time
5 minutes
Cook Time
3 hours
Serves
10
Prep Time
5 minutes
Cook Time
3 hours
A variation of the southern-American BBQ classic!
Ingredients
| For the Recipe | |
| 20 | Pheasant Thighs |
| 1 bulb | Garlic |
| 5g | Thyme |
| 5g | Rosemary |
| 6g | Fennel Seeds |
| 1 | Lemon |
| 1ltr | Vegetable Oil |
| BBQ Sauce |
Equipment
| Ovenproof dish |
| Sieve or slotted spoon |
Place all the ingredients, minus the BBQ sauce, in an oven proof pot and place in the oven at 130°C for 2-3 hours, checking every 45 minutes.
Do not worry about the large quantities of oil, it will not be consumed. Slow cooking in fat is a French method known as confit.
When ready, the meat should fall off the thigh or leg bone easily when picked up.
Strain off all the oil, keep the meat and remove the bones.
(the oil can be saved for another confit)
Mix the meat with your favourite BBQ sauce and serve atop one of our pheasant and pork burgers, or alone in a bun or bao with some Asian slaw.
Protein (100g) |
27 |
Calories (100g) |
119 |
Fat (100g) |
1.2 |
Cholesterol (100g) |
66 |
Selenium (100g) |
0.37 |