Method: Make a simple olive oil and lemon juice salad dressing. Put it into a bowl. Wash, dry and slice the peppers and apple. Leave the tomatoes whole. Slice two or three thick slices from each breast quarter. Add these all to the bowl with most of the parsley and toss. Then garnish with chunks of feta (this is Graceburn, once made in Bermondsey but now in Kent) and more parsley. Serve with a quiche, or with seeded volkornbrot.
Tag: pheasant
Pot roast pheasant
One pheasant left at the back of the freezer drawer! These days I buy them in the supermarket and freeze a couple when the season is ending. But there was a time when my father used to bring home a brace on Friday nights (price: £1 ) and we would pluck them and draw (gut) …