Pheasant

Moza

Moza

Moza

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Joined
30 Mar 2004
Posts
236
Location
Aberdeen
So I got given a pheasant today...anyone got any ideas on good way to cook it? Most people just say streaky bacon on top with plenty butter to keep moist...but does anyone have anything a bit more exciting?



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Cheers
 
Aw, shame it's not still got its feathers and head still on :p

I roasted my last one with streaky bacon on it. I think it's the best way for pheasant. Basically I roasted it whole for about 20 minutes, cut the breasts off and put the bird back in for about another 15 minutes to cook the rest of it through. This kept the breasts nice and moist (wehey!). I made a sauce from the cooking juices, some marinated cherries, cognac, a lot of butter and seasoning. Served with mash and broccoli :)

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I hit a pheasant the other week with the car, it's head came clean off and went one way - the body another! :o

I smiled like a serial killer...
 
Ahleckz said:
I hit a pheasant the other week with the car, it's head came clean off and went one way - the body another! :o

I smiled like a serial killer...
Click to expand...

Hannibal Lecter lives is Scotland, :p
i would have stopped and picked up the body :D
also agree, roasting is best.
 
You can also do the trick of covering the breast with foil for part of the roast, stops it overcooking as you then do the legs etc.

I like the sound of Jonny's though. Anything more fruity would be a great compliment. Plums/ cherries/ redcurrents? Go nuts. Red wine reduction... reduce the wine and fruit down by half though, so it really thickens. Then add the stock. Will give you a great sauce/gravy/jus
 
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