Using up the pheasant
After the roast pheasant meal there was quite a lot of meat left to be picked off the bones. I cut it into fairly small pieces and kept it in the fridge until a subsequent lunch. I used Kingsmill wholemeal buns, cutting them with a bread-knife, and spreading the bottom half with mayonnaise, the top one with cranberry sauce. I put the pheasant pieces on, then ground some sea salt over them before closing the buns. I find that cold meat, and especially cold bird, needs salt to being out its taste. I rarely add much salt when cooking, but cold meat needs it. The leftovers made 6 good baps which went down very well with a chilled Chilean chardonnay. In the old days I suppose I’d have boiled the bones and skin with their residual scraps to make a stock, but since I already had a half pint of stock from the cooking itself, I couldn’t be bothered and threw them away instead.