Altillathedak
Member
Pheasant liver ragu, deep fried pheasant wishbone tenders (that nice little chunk of meat under the wishbone after you bone out a breast), and pheasant pat??. Life is great.:10sign:
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Lots of goodies made from "bits" today
- Thread starter Altillathedak
- Start date
Altillathedak
Member
Sure. This is the recipe I use for the ragu. I use both livers and hearts...occasionally a bit of leg meat as well.
http://food52.com/recipes/2212-jen-s-improved-chicken-liver-ragu
This recipe also looks good...just haven't tried it yet.
http://honest-food.net/2014/11/17/giblet-pasta-sauce-recipe/
The "pat" should have been pate. Sorry about that. I use the pate recipe from the recipe section of this forum as a guide. Two exceptions...I don't grind the meat. I cook it and then use the food processor. I don't use dry mustard either. I use a brown or honey mustard. Lastly...I use legs, hearts, livers, slightly shot up meat for the pate.
http://food52.com/recipes/2212-jen-s-improved-chicken-liver-ragu
This recipe also looks good...just haven't tried it yet.
http://honest-food.net/2014/11/17/giblet-pasta-sauce-recipe/
The "pat" should have been pate. Sorry about that. I use the pate recipe from the recipe section of this forum as a guide. Two exceptions...I don't grind the meat. I cook it and then use the food processor. I don't use dry mustard either. I use a brown or honey mustard. Lastly...I use legs, hearts, livers, slightly shot up meat for the pate.
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Altillathedak
Member
You bet. Doesn't seem right to not make full use of them.