How do you prepare your Pheasant?

Question

Any recipes? I am thinking to confit the legs and sear the breast but I am kind of at a loss for ideas after that. Any personal favorites?

Answer 1

Try googling for Jacque Pepin. He is an excellent French chef (has a show on PBS) who cooks a lot of game. Sorry I can't help directly, but if Jacque says it's good, then it is.

Answer 2

Put the bird in a roasting pan and preheat the oven to 375.
Add one quart of water two teaspoons of salt and a tablespoon of pepper( in the water).
On top of the stove you want to set a one quart sauce pan with two cups of water turn it on and get the water boiling.
Add one cup of lemon sugar or lemon drops and stir till it's all melted (sounds strange but tastes great)
45 minutes after starting the bird pull it out and drain off the water then place it on your roasting rack inside the roasting pan. Turn your oven down to 325 then baste the bird with the lemon sauce.
Baste every ten minutes for 40 minutes. By then your bird is done and should have a nice golden glaze all around it. Serve warm and enjoy. It will be awesome!

Answer 3

http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=6608

Substitute pheasant for chicken in this recipe. It's fantastic. We use a wild rice blend instead of the couscous.

Answer 4

I start with a nice glass of Red Wine and some Cheese.

Answer 5

One way to fix a pheasant is to fry it like a chicken, another way is to bake it.

Answer 6

usually i say Prepare yourself rooster cuz ima gonna shoot you!! LOL just kidding...we fileted the breast meat into chunks and browned with spices and cooked into a casserole with mushroom soup and rice and topped with scallopped potatos its was good!!

Answer 7

I say...

This may hurt a bit...