can you roast pheasant the same way you would chicken/ turkey? or does it need treating/ seasoning some how?

Answer 1

Yes and yes.....Bake at 350 degrees. Season inside and out with salt & pepper. Roast in a pan 45 minutes, basting occasionally with juices in bottom of pan just as you would with any poultry.

Answer 2

Since pheasant has very little natural body fat it can dry out quickly during roasting. I would season the outside with salt and pepper and your favorite seasoning rub and then add strips of smoked bacon all over the bird held on to the bird with toothpicks in order to provide another flavor as well as to baste the bird in bacon fat while roasting. I would also roast it on a rack to keep the bird off the bottom of the pan and also add some water in the bottom to also contribute moisture. To conserve moisture even more I would cover the roasting pan in aluminum foil. The bird should come out moist and tender.

Answer 3

Pheasant can be roasted like any fowl, however you must add some fat & moisture to keep the pheasant from drying out as there is very little occurring naturally in the game bird. Clean and prepare your pheasant, drying well preparing 1 game bird for each person. Salt & pepper, lay over two or three slices of bacon onto the breast meat and secure well with string. Brown in a baking dish with butter/oil combination (2 TB butter, TB vegetable oil - this keeps the butter from burning while browning) Turn the game over from time to time until it is browned all over. Add two or three minced shallot, some additional butter if needed and saute until beginning to caramelize. Pour over 1/2 cup brandy, light with a match and shake the pan until the flame dies. Pour over 2 cups of chicken stock, salt & pepper and roast uncovered in 375 oven for about 1/2 hour basting frequently. Add 1 pint cream and 1/4 cup prepared horseradish to sauce. Continue roasting about 20 minutes longer, basting well. Remove to heated platter, remove strings and tent the game birds with tin foil to rest for a few minutes and serve sauce around the pheasant or on the side. Serve with current jelly and wild rice for a traditional hunt breakfast or main meal.

Answer 4

Pheasant even if farm raised is genetically a game bird. It has very little fat, to prevent drying out I lay strips of bacon across the entire top of the bird before roasting. Herbs stuffed inside the bird are very nice, try fresh rosemary. Salt & pepper the outside of the bird lightly, place on a rack in a roasting pan and cover the bird with bacon, roast at 350* Farenheit for about 1 hr. Baste bird with pan juices after 1st half hour. Remove bacon after roasting and munch on it while you wait for bird to cool to a nice carving temperature. Serve with wild rice and vegetable of your choice, I like brussels sprouts with an onion cream sauce. I LOVE PHEASANT!

Answer 5

It can be roasted the same as Chicken but usually cooks quicker and can be a bit dry so is best covered with foil during cooking

Answer 6

Duck / Goose/ Pheasant Breasts

Cut breast meat into small cubes. Soak in beaten eggs for at least 20 minutes. (For extremely tender meat soak overnight) Remove from egg mixture and roll in seasoned Italian bread crumbs. Brown the coated meat in butter or margarine in a frying pan over medium high flame.

Remove meat and place in an oblong casserole dish (single layer). Add 1 can of beef broth and 1 can of drained mushrooms (8-10 oz. Size or more if you like mushrooms)

Place thin slices of Muenster cheese over meat mix and cover with foil. Cook in oven at 350 degrees for 1 hr. and 20 minutes.

If you use pheasant instead of duck / goose switch from beef broth to chicken broth

______________________________________________________________________________________________



Creamed Pheasant


1/3 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon lemon pepper

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1 dressed pheasant or substitute (1 1/2 to 2 1/4 lbs.), cut up, skin removed

3 tablespoons vegetable oil

1 cup whipping cream

Heat oven to 300 degrees. In large plastic food-storage bag, combine flour, salt, peppers, garlic powder and paprika. Add pheasant pieces. Shake to coat. In 10-in nonstick skillet, heat oil over medium-high heat. Add pheasant pieces. Cook for 10 to 12 minutes, or until meat is browned, turning occasionally. Place pheasant pieces in a 2-quart casserole dish. Pour cream over pheasant pieces. Cover, bake for 1 to 1 1/2 hours, or until meat is tender.

Serves 3 – 4

______________________________________________________________________________________________

Teriyaki Jerky

1 pound of meat cut into strips

1/4 cup soy sauce

2 tablespoons brown sugar

1/4 tsp. black pepper

1/2 tsp. ground ginger

1 tsp. ground garlic powder

1 tsp. kosher salt

Marinate for two hours. Dry in oven, dehydrator or smoker

______________________________________________________________________________________________



Pheasant with Wild Rice Stuffing

1 package Uncle Ben's Wild Rice Stuffing Mix

1 small clove garlic crushed

1/4 cup chopped onion

1/4 cup chopped celery

2oz can Mushrooms

1 Tablespoon Parsley Flakes

small amount of crushed sage, if desired



Saute onions, celery and mushrooms for about 5 minutes over medium heat. Boil contents of wild rice stuffing mix for about 25 minutes, then drain any remaining liquid. Mix all ingredients together, salt & pepper to taste. Stuff into pheasant and place breast down into baking pan. Cover with a couple slices of bacon. Cover and bake at 325 degrees until meat on the legs is easy to pull. Cover during this stage of cooking. Uncover and turn breast up for a few minutes if you wish to have bird browned.

Answer 7

Sure you can. JUst be careful it does not dry out.