how do i cook a brace of pheasant for xmas?

Question

suggestions so far are with a pint of red wine and streaky bacon, but i need more info....covered or not, temp, time....etc etc etc

Answer 1

Classic Pheasant Bake Recipe


Ingredients:


1 cup raw wild rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can mushrooms
2 1/2 cups water
Water chestnuts
Four strips of cooked bacon, cut into squares
2 pheasants, cut up, floured and browned
1 pkg. instant onion soup mix
1 can fried onion toppers

Directions: Mix rice, canned soups, water, mushrooms, bacon and water chestnuts in 9x13 glass casserole dish. Add pheasant. Sprinkle with onion soup mix. Cover lightly with foil. Bake for two hours at 300 degrees. Add onion toppers and cook for another 30 minutes.

You can find more recipes at http://www.ultimatepheasanthunting.com/recipes/

Answer 2

If you are sure that your birds are young you could roast them simply with the bacon over the breasts. Start with the oven high (200c ish) and turn it down to 170 after 15min. Roast for 20min per lb. If they are older birds casserole them. Chop the bacon and fry to release some fat. Brown the birds all over and put in a casserole dish. Brown some small onions and add with the wine to the dish. Cover and cook in the oven at about 180 for about 30 min then on 150 for a couple of hours. Great with mash pots and some braised red cabbage.

Answer 3

Pheasant like all game birds has little body fat so introduce things like butter and bacon. I rub plenty of butter all over the bird, season and cover with bacon. I also add chopped shallots and rosemary into the cavity. Roast at 200c for approx 45mins basting frequently. To test age of bird look at spur on leg, if pliable, young bird so excellent roaster, if hard and coarse, older bird, so cook in a stock with liquid, and finish roasting in oven to brown. Try roasting in a foil envelope to keep moist and brown off last 15 mins in oven.

Answer 4

If you have more then 2 in your brace double this up:
Roast Pheasent In Applejack And Cream Sauce

Ingredients

2 pheasent
1/4 c onion [finely chopped]
2 tb butter
2 pheasent livers [finely chopped]
1 1/2 c day old bread [cubed]
2 tb butter
1/2 c apple [chopped & peeled]
1 tb parsley
2 tb butter [softened]
4 sl bacon [halved]
1/4 c apple jack
1/2 c chicken stock
1/4 c apple jack
1/4 c heavy cream

Instructions

1) Rinse the pheasent and pat dry inside and out. Saut, the onions and liver in 2 tb butter for 2 to 3 min. stirring frequently, then pour into a bowl. Saute, the bread in a mixture of the pandrippings and 2 tb of butter for 3 to 4 min. then add to the liver mixture...
2) Add the apple and the parsley and salt and pepper to taste, mixing well rub the birds with 2 tb of butter and spoon the stuffing into all the cavities. Truss the birds as you would chickens...
3) Arrange the bacon over the breasts and legs, and place breast side up on rack in roasting pan. Roast in 375o oven for 30 min. then salt and pepper to taste...
4) Heat a cup of applejack in small saucepan and ignite and pour over birds. Baste with the pan juices, and bake 10 min. longer or `til brown, crisp, and tender...
5) Place the birds on a heated platter. Add the chicken stock, remaining applejack to the pan juices boiling for 2 to 3 min. then add the cream, bring to a boil season as desired and serve over pheasent...

Answer 5

Well, you seem to have a brace of decent answers, and I get mine free from a local shoot, the first thing to do is pluck all the feathers whilst the bird is still warm, and quickly remove its' innards. Chop its' head & feet off, wash it, and stuff an onion up its a**e. Bung them in the oven at 180 for a good 2 hours. Bit of butter over them, and sprinkled with salt & pepper.
Job done.

Bob.

Answer 6

stuff the pheasant with raviolli stuffing, bake in the oven, take out, take stuffing from pheasant, put in bowl, throw away pheasant, eat the stuffing

Answer 7

Season it with Gunpowder

Answer 8

first get two pheasants, and teh find a pheasant plucker...

and you have no idea how difficult it is to write it , let alone say it...

happy christmas!

Answer 9

Are you planning on cooking more than one ?

Answer 10

in an oven