Game For Anything

So, as you do, I had a couple of roast pheasant carcasses lying around after the weekend. What to do?

Well, on the basis that what's good for the chicken is good for the pheasant ... err, anyway bones were stripped of extraneous flesh, chucked in a pot with celery sticks, onions, bay leaves, peppercorns and covered in water, brought to the boil and simmered for an hour or two. Good thing about game, very little fat, so nothing to skim off.

Following day, softened onion and couple of celery sticks in olive oil/butter. Did the risotto thing with wine then hot stock (a ladle at a time) and chucked in the cooked meat I stripped off the carcass of the bird, and hey presto, an interesting take on a classic risotto. And I can't believe I just typed that last sentence...