Pulled Pheasant Thigh
|For the Recipe|
Place all the ingredients in an oven proof pot and place in the oven at 130°C for 2-3 hours, checking every 45 minutes.
When ready, the meat should fall off the thigh or leg bone easily when picked up.
Strain off all the oil, keep the meat and remove the bones.
(the oil can be saved for another confit)
Mix the meat with your favourite BBQ sauce and serve atop one of our pheasant and pork burgers, or alone in a bun with some Asian slaw.