how do i cook pheasant? someone said with bacon and red wine, need more detail, how long, temp, covered?etc?

Answer 1

It depends if the pheasant is whole with skin on or just the breast with no skin. You can treat the first as you would a roast chicken but it needs moisture adding as game birds tend to be a quite dry meat,so you could cover with streaky bacon or butter,put a little water in the roasting tin,cover with foil and cook in a med.temp oven for 15mins to the lb. Skin off then I tend to use red wine, redcurrant jelly and water to slowly braise in a med. temp. oven. for about 2-3hrs then thicken the juices with a cornflour mix,then season.

Answer 2

Hello,

Assuming your phesant has been fully plucked and had all the remaining feathers removed, you would cook a phesant exactly the same way you might cook a large chicken or turkey.

Place the bird in a large baking tray and cook for about an hour (60mins) on a medium heat in a gas oven. Gas mark 5-6.

**Make certain you take out the jibblets and inners too though before cooking.

**No the bird doesnt need to be covered as this way you should end up with nice golden cripsy skin.

**Pheasant has its own unique taste though, its NOT like chicken or Turkey its more gamey as far as I can recall (it was a very long time ago).

IR

Answer 3

We get a lot here - usually shot by local farmers etc.
This recipe is great! Best with the male pheasant - use the hen to cook with more gentle methods.

Quarter the pheasant (or cut how you please) and fry in olive oil over a high heat. Once sealed, turn down gas and add a little sliced onion, and cook until onion is softened. Pour some boiled water into pan until bottom of pan is covered to a depth of about 5mm. Slake two teaspoons of cornflour in water, add to pan and stir until it thickens. Now add the contents of a tin of pitted black cherries and season with ground rock salt and black pepper. Allow to simmer in the pan - ideally covered with a lid until it thickens to the consistency that appeals to you.

Answer 4

Look before you leap. I had a hell of a time with wild duck. Turns out, after experimenting we had to cook it medium rare like prime rib as per "Gourmet Cookbook, Louis Diat" If you are planning an event try a dry run because cooking a unique item for the first time can backfire and ruin the event. Good luck.

Answer 5

I had a friend who cooked it as a curry in Patak's madras curry sauce. It was delicious!!!

Answer 6

Just cook it the way you would cook a chicken.

Answer 7

remember to finish off the meal in the company of the pheasant plucker.

Answer 8

few ideas here:
http://www.recipezaar.com/recipes/pheasant