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

  1. 01-06-2014, 09:59 PM #16
    mikee
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    Quote Originally Posted by Dundee View Post
    Waiting
    Name: tmp_IMAG0697384343067.jpg Views: 297 Size: 70.1 KB

    Breast meat was way way better than chicken and not at all dry but yummy. Legs were not as good. Very stringy but ok.

    Nothing wasted scraped the bones for the dogs as a treat.

    Next time I think I will just roast the bird "on the crown" and casserole the legs or do as suggested above and make a pie filling
    veitnamcam likes this.
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  3. 01-06-2014, 10:00 PM #17
    P38
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    Is it done yet Mikee?
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  4. 01-06-2014, 10:09 PM #18
    Dundee
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    Quote Originally Posted by mikee View Post
    Attachment 24997

    Breast meat was way way better than chicken and not at all dry but yummy. Legs were not as good. Very stringy but ok.

    Nothing wasted scraped the bones for the dogs as a treat.

    Next time I think I will just roast the bird "on the crown" and casserole the legs or do as suggested above and make a pie filling
    Very impressed well done!!!!
    "Thats not a knife, this is a knife"
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  5. 01-06-2014, 10:16 PM #19
    P38
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    Num num num

    Sure looks delicious.

    Cheers
    Pete
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  6. 01-06-2014, 10:31 PM #20
    veitnamcam
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    looks good:thumbup:

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  7. 01-06-2014, 11:21 PM #21
    scottrods
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    Loads butter under the skin. Wrap breast in streaky bacon n cook in the oven bag

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  8. 02-06-2014, 08:03 AM #22
    Rushy
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    Jeez Mikee that looks cracker.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
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