Pheasant Breast, Grilled Carrots and Potatoes, and Spiced Stewed Roma Tomatoes

Continuing our Thanksgiving Celebrations with Leftovers! Not bad for Leftovers! Eh?

Used the Potatoes and Carrots, from our Gardens, that we placed in our Cast Iron Frying Pan to hold the Bird, and center piece to our Ring-Necked Pheasant Dinner yesterday.

The Carrots and Potatoes weren’t quite done when the bird was so we saved them for today. We had separately prepared our vegetables yesterday to help ensure A Happy Thanksgiving Dinner.

So, today, on Thanksgiving Day 2023, I took the Carrots and Potatoes that were not quite done yesterday and sliced them up to grill them in the Castiron Frying Pan. Yes, I love Castiron Cooking! The Carrots I did first with a slight bit of olive oil, we’re currently out of our Rendered Lard, and sauteed the Carrots in the larger of two pans. I then poured the Carrots in the Smaller pan and added some salt and a little brown sugar. Using the larger of the two pans to fry the potatoes. To the potatoes I added Watkins Sea Salt, Pepper, and Rosemary. I then placed the Carrots in a well in the center of the potatoes and topped it with the whole Pheasant, less the Leg Quarters we ate yesterday. I then placed the whole thing in the oven at about 400 F for about 10 minutes to warm the Pheasant. Removing the Vegetables and Breasts after it was sufficiently warm and removing the breasts from the bird.

As the Vegetables and Pheasant was warming in the oven I made the stewed tomatoes from our fresh Briden Farm Garden Tomatoes. Cutting them into small pieces and sauteeing them in a little olive oil, Watkins Sea Salt, Black Pepper, Chilli Pepper, Basil, and Harissa.

So, from one of our Pasture Raised Ring-Necked Pheasant we’ve made two beautiful meals, and still have enough on the carcass to make a couple of sandwiches for later on. The vegetables and the pheasant, all raised or grown by us, sure make a delicious meal; or meals.