Seeing that it's Autumn...?

Question

... and it's the game as season, I'd like to know what pumpkin goes well with pheasant or guinea fowl?

Answer 1

I hope you have plenty of time to cook it - the first one up off the web is a granddady of work

And I Don't know why he says Roast Duck - I suspect that is a typo from one of his other recipes

See his web page to see how to make everything

-------------------------------- from source
Oven Roast Pheasant and Pumpkin-Molasses
Purée, served on a Sauce of Apples, Tequila
and Ancho Chiles with Crispy Tortilla Relish
Adapted from Dean Fearing

Yield: 4 servings

Roast Duck

Two 2 1/2 pound pheasants, wings and wishbone removed
2 1/2 Tablespoons grapeseed oil
6 sprigs fresh cilantro Pumpkin Molasses Purée (see recipe)
Sauce of Apples, Tequila and Ancho Chiles (see recipe)
Crispy Tortilla Relish (see recipe)
Salt and freshly ground black pepper to taste

Preheat oven to 400°F.


Season each bird inside and out with salt and pepper. Heat oil in a flat roasting pan large
enough to hold the birds. Sear birds for 6 minutes or until brown on all sides. Place pan in
oven and roast pheasants for 20 to 25 minutes. Baste birds with pan juices at least twice
during roasting. Remove pheasants from oven and allow to rest for at least 10 minutes
before carving.

When birds are cool enough to handle, remove leg and thigh quarters from breasts. Separate
drumsticks and thighs at joint. Make a slit on the underside of the thigh along the length of the
thigh bone and remove bones. Reserve boneless thighs. If desired, use drumsticks and thigh
bones for pheasant stock (for the Sauce of Apples, Tequila and Ancho Chiles.) Slice the
boneless thighs and reconstruct in original shape. Keep warm.

Remove the breast meat from the carcasses to make 2 boneless halves from each breast. Use
the sharp point of a knife to cut between the meat and the bones, starting at the widest part of
the breast; separate each half. Prior removal of the wishbone and wings will make this easier.

Peel off the skin and slice each breast against the grain, starting with the thicker end. Slice very
thin pieces and keep in the shape of breast halves.

Spoon a portion of Pumpkin-Molasses Purée into the middle of each of four hot dinner plates
and arrange slices of breast and thigh meat to form a circle on top of the purée. Surround the
pheasant with a ring of Sauce of Apples, Tequila and Ancho Chiles. Place a small portion of
Crispy Tortilla Relish to the side of the pheasant. Garnish with a sprig of cilantro and serve.

Answer 2

Butternut squash goes fantastically well. Just halve it, remove the seeds and cut it into long wedges. Drizzle it with loads of olive oil and sea salt and pepper and roast it in a really hot oven for about 35 minutes. The skin is the best bit! xx

Answer 3

Acorn squash is always good with any bird.
Zucchini and crooked neck squash complement Guina Fowl.

Answer 4

both if you use it in med veg

red onion courgettes peppers mushrooms pumkin

chopped up add honey tyme olive oil and put in the oven till soft you will have to do hard and soft veg seperate

put your game on top

finish with a balsamic dressing or a plum jus

or emai l [e-mail] he's a chef and will help you !

Answer 5

It goes well with both

Answer 6

Both so no worries.:-)