how do you cook a pheasant?

Question

any tip's cooking a pheasant that is all prepared, and ready to go.

Answer 1

Pluck the bird and then chop its head off and then thow it in the oven for about one hour!

Answer 2

If you want to smoke it and have a smoker with a thermometer;do this. Marinade all you want with what you like. The important part is to not have the smoker-cooker over 200% f. Use the water pan below. Very important... Wrap the bird with bacon and foil. Pheasant is a little dry if over cooked. Get a electronic meat thermometer( I got mine from Big Lots 3 -4 years ago and it is great. Get the one with the wire.) Cook slow and when it hits 170% take off. I do this with wild turkey with excellent results. Tried with quail and doves but pheasant and mountain grouse work. If you let it go over 170%( I do the smaller birds less, at 165 or so.) It will be dry. The secret is letting the bird rest for a while before diving into it. Good luck. You can do this in the oven too.

Answer 3

Pluck the bird and remove intestines. Wash and pat dry with kitchen paper. Because Pheasant has very little fat you need to cook in such a way that the meat does not end up dry and tough.

Quarter the bird and cut again until you have approximately 2" pieces. Heat 4 tablespoons olive or veg oil into a thick bottomed pan on a med heat and add the pieces of pheasant and cook until brown.

Pour in 1 cup dry red table wine, 2 bay leaves, salt, black ground pepper and 1 stick (1"), cinnamon and cook for 5 mins on high heat. Add a further 2 cups water. Cover and simmer gently for approximately 30 minutes (depending on age of bird), or until meat is tender.

Answer 4

If it has not been hung, do so for about three weeks in a cool place - shed, garage etc., then remove feathers, trying not to tear the skin off. My wife makes me do it outside, preferably in cold conditions but that could be her evil nature, rather than culinery preferences. I've never managed not to damage the skin but it has never spoiled the finished result. If your question is accurate you do not need this preamble.

Cover bird with streaky bacon. Cook in the oven [gas 5/6] until pheasant is cooked [juices run clear].

Make a sauce: 1 stick of celery, chopped finely
1/2 onion ditto
1 carrot ditto
4oz/100gm mushrooms [we prefer chestnut] ditto
1/2 pint veg stock
Cook until JUST cooked - al dente?
Add red currant jelly, [2 tablespoonsful officially but more if you would prefer it to be a richer taste]
port to taste, as above for richness

Strain veg and rermove from sauce. It's so long since we first did this that we cannot remember the source of the original recipe but one is supposed to chuck away the remaining vegetables, however, the smell was so good that we keep it and put it on the plates - very tasty.

We serve it with mashed potatoes to soak up the sauce and something like broccoli and carrots for colour. I think that roasted parsnips would be an added flavour.

We like to eat it with lots of Merlot or any, heavy, fruity,red wine - depending upon how wealthy you are.

Enjoy!!

We should have thought of this for Christmas!

Answer 5

how long as it been hung for. I you dont hang them upside down until it starts going off a bit it is very tough meat, other then that cook it like any other bird. It should be hung for a minimum of 10 days or you dont get any flavour from it. truss it ( string the legs together ) cover the breast with fatty bacon and roast for 10 mins at 230 centigrade, then reduce temp. to 200 cent. continue for about 40 mins basting often with melted butter, about 15 mins before cooked remove the bacon put flour over the breast and baste well and finish cooking. Remove the strings when cooked and place on a hot dish and put watercress on the top of it. Nice served with a nice green salad. Always test any kind of fowl by pricking with a fork underneath the leg to make sure the juices run clear.

Answer 6

In a oven proof fry pan and sear it then cook in the med - hot oven for 6 6 8 which is 6 minutes on each side and 8 minutes on the breast.

The tip is to keep it moist as all game birds are very lean... due to the fact they have actually live a life of running and flying around the countryside etc... can be ate ever so slightly pink.

Hope this helps...

Answer 7

I put them (Never do them alone, they're too small, do two at least) in a casserole pot and cook slowly in Red wine, set the cooker on the lowest setting and cook for about six hours - really slowly, check the level of the wine after a few hoursh - open a fresh bottle - check it is tasty two or three timesh - check for wine loss again after a few minutes - open another bottle of wine jusht for good measuresh - your my best mate you - hic - pour another glass of wine and watch telly snoring.

What Pheasant?



No, seriously, casserole them slowly in red wine. Game birds are generally tough so need tenderising by slow cooking..

Answer 8

You can also fry it in a pan.
Marinate the pheasant in port wine for two hours.
Then fry it in a pan until it's nice brown, reduce the heat and add the marinade and let it simmer for about half an hour.
Serve with fried mushroom and homemade mashed potatoes.

Answer 9

One of my favorite pheasant recipies:
Boil the bird, bone-in until juices run clear
let it cool shortly, then de-bone
Chop into bite-sized pieces
Add homemade noodles (The frozen ones will work also) and chicken stock.
Makes a great dish that most will think is chicken and noodles
Serve with fresh bread and steamed vegetables

Answer 10

three 2- to 2 1/2-pound pheasants* (preferably hens, which come with feet attached)

With a sharp knife cut off legs, including thigh portion, of 1 pheasant and cut legs into drumstick and thigh portions. Reserve drumsticks and feet if attached for stock. Cut off wings and reserve for stock. Cut breast meat from pheasant carcass, keeping breast halves intact, and remove skin. Reserve carcass and skin for stock. Cut up and reserve parts of remaining 2 pheasants in same manner.
Trim any excess fat from thighs and pat thighs and breasts dry. Arrange thighs and breasts in a flat-bottomed dish just large enough to hold them in one layer.

Answer 11

I personally love it the Irish way. Put it in a pot with onions, carrots, parsnips, turnips and potatoes and fill with good quality vegetable stock. Cook on a long low heat. Its fab, very rustic and beautiful natural flavours. Meat very tender also.