Thread: Need advice on how to best cook a pheasant with out " ruining it" - again

So since it seems the other thread is "forbidden" lets try again.

Suggestions please. only other one I cooked (which I was given) I tried roasting and the thing came out so tough you could have bounced it off the floor or used it as a weapon Not one of my best efforts. Don't want the same result this time

Oven bag, big chunk of butter and teaspoon of mixed herbs in the gut cavity...allow extra time and slower cooking.

Originally Posted by Spook

Oven bag, big chunk of butter and teaspoon of mixed herbs in the gut cavity...allow extra time and slower cooking.

+1 on the oven bag and butter.

Pheasant should be roasted like a chicken but be careful because it can dry out quickly.

A Rosemary & Thyme stuffing will help keep it moist

I have also placed a couple of strips of streaky bacon on the breast to help it from drying out.

I usually roast them at 180c for about 30-35mins until the juices run clear, or until the thermometer tells me they are cooked.
Use a cooking thermometer and when the internal temp of the breast reaches 60-65c they are done.

Preheat the oven and let it soak for 15 mins once up to temp then put the birds in.

Roast pheasant is delicious.
Red current or Cranberry sauce goes bloody good with Pheasant too.

Cheers
Pete

Roast long and low with bacon wrapped to cover the breast meat.

Cant see the other thread now, forbidden.................

Gonna try brining (as seems highly recommended online) it then 15 minutes in the barbie hood down at flat tack followed by into the oven at 140 ish for a bit

If it is an old bird or I have made a bad shot and there is some rough flesh and broken skin, I have often made a batch of bechamel sauce and added boiled pheasant to it (boiled in just water with salt and ground pepper. then take the meat off the bones and cut up or shred), adding onions just on colour, diced carrot, some of the white part of leeks, heaps of parsley, chives and thyme...make the bechamel sauce thick...either have as is with good mashed tatties or make a pie of it using shortcrust savoury pastry...

PS: was going to include the call of the rooster in my post but poor connection tonight but I did read that the ring neck pheasant was introduced into North America in 1880...that was 16 years after dear Mrs Wells introduced them into New Zealand...

Originally Posted by EeeBees

If it is an old bird or I have made a bad shot and there is some rough flesh and broken skin, I have often made a batch of bechamel sauce and added boiled pheasant to it (boiled in just water with salt and ground pepper. then take the meat off the bones and cut up or shred), adding onions just on colour, diced carrot, some of the white part of leeks, heaps of parsley, chives and thyme...make the bechamel sauce thick...either have as is with good mashed tatties or make a pie of it using shortcrust savoury pastry...

Sounds like the go for the next one. This ones currently roasting, it was a young bird judging by the spur length I would say last years

Look forward to reading how it turns out (delicious I bet), Mikee

Is it ready yet?

Sent from my GT-S5360T using Tapatalk 2

Originally Posted by veitnamcam

Is it ready yet?

Sent from my GT-S5360T using Tapatalk 2

No but I have learn t my BBQ gets up to 700F if you turn all 5 burners on and leave the lid down. Bird is in the oven now 30 mins to go.

Waiting

Originally Posted by Rushy

Roast long and low with bacon wrapped to cover the breast meat.

+1

Originally Posted by Rushy

Roast long and low with bacon wrapped to cover the breast meat.

+1