please can anyone tell me how to cook a pheasant?

Answer 1

This is a recipe that I have not tried yet, but have had done similarly myself. Hopefully you will find it helpful!

Pheasant with Chorizo
3/4 pound chorizo sausage,crumbled
4 tablespoons unsalted butter
3/4 cup finely chopped onion
2 tablespoons finely diced celery
5 serrano chiles, seeded and minced (Use jalapeno if you want it a bit milder...or only use 2 serranos.)
1 medium garlic clove, minced
3 cups crumbled Blue Corn Bread (Only if you can find it..otherwise use Jiffy!)
2 teaspoons finely chopped thyme
1/2 teaspoon crumbled dried sage
1/2 cup finely chopped cilantro
3 tablespoons half-and-half
1 large egg, lightly beaten
1/4 teaspoon freshly ground pepper
1 tablespoon vegetable oil
Two 2 1/2 -pound pheasants
4 slices of bacon

Make the stuffing: In a heavy medium skillet, cook the chorizo over moderately high heat until browned, about 5 minutes. Transfer to a large bowl. Discard the fat.
Melt 2 tablespoons of the butter in the skillet. Add the onion, celery, serranos and garlic and cook until slightly softened, about 3 minutes. Toss the vegetables with the chorizo. Mix in the Blue Corn Bread, thyme, sage and cilantro. Stir in the half-and-half and egg. Season with the pepper and mix thoroughly.
Preheat the oven to 400°. In a large heavy skillet, melt the remaining 2 tablespoons butter in the oil. Add the pheasants and sear over moderately high heat, turning with tongs, until golden all over, about 6 minutes. Transfer to a plate to cool.
Stuff the birds with about half of the stuffing and reserve the rest. Place the pheasants, breast side up, without touching, in a roasting pan and crisscross 2 bacon strips over each bird. Roast until the juices run clear when the thighs are pierced with a small knife, about 45 minutes. Cover loosely with foil and let rest for 20 minutes before carving.
Meanwhile, shape the remaining stuffing into twelve 2-inch round patties. Preheat a cast-iron skillet over moderate heat, add the patties and cook, turning, until lightly browned, 4 to 6 minutes.
Carve the pheasants and serve with the patties and cavity stuffing.

Answer 2

Baked Pheasant Recipe :

1 can (10.75-oz) cream of chicken soup

1/2 cup Apple cider

1 tsp. Worcestershire sauce

3/4 tsp. Salt

1/3 cup Chopped onion

1 Clove (small) garlic, minced

1 can (4-oz) sliced mushrooms, drained

2 Pheasants

Paprika

Blend all ingredients except pheasants and paprika. Pour over pheasants and sprinkle with paprika. Bake at 350, covered, for 1-1/2 to 2 hours. Remove cover the last 30 minutes of cooking. After 1 hour, sprinkle again with paprika.

Answer 3

Pheasant can dry out easily when roasting. Insert knobs of butter between the skin and the breast meat and roast like a chicken. I generally put a pint of mulled wine in the roasting tin ans cover with foil. This keeps the bird from drying out and puts a lovely flavour on the meat.

Answer 4

I always make a stew or caserole out of my pheasant. with red wine stock and blue cheese lots of recipies on the net for it.

dont hang it too long either a few days

Answer 5

Make sure that it is well hung and you can then roast in foil with added butter and some nice beef dripping. Or cut it into joints(Legs,Breast etc) you can make a casserole of it with vegetables and cook slowly. This is the tastiest way. My mouth is now watering.

Answer 6

20 minutes/lb and 20 minutes extra if you are roasting it. If it is a wild one then watch out for the lead shot in its chest. It'll hurt your teeth when you bite into it!