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Sunday, 18 January 2015

Pheasant Chilli

When out with Davy recently he graciously produced a pot of Pheasant chilli which he finished with saffron rice over the fire, I didn't have a spoon with me so a simple bit of improvisation took place
 
 
 
a split piece of green ash, quickly and roughly whittled (and I mean quickly, less than 5 minutes!)
 

 
 
and the feast was ready to devour, as for the recipe, you best asked him yourself on the Buzzard Facebook page.

 
 

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