Thread: Pheasant cooking

That looks good, a nice way to keep the moisture in, wrap it in pastry

I know it sounds horrible, but I've been pressure cooking mine this last shooting season. Yeah, those horrid things your nan used to do her veges in. So far I've only done a few birds in them but its a great way to do a whole bird and keep the moisture in, as opposed to roasting a whole bird which can dry them out if you don't use an oven bag. Throw in some bonus veges and bobs your mothers brother. The quick cooking time is an added advantage too.

However at heart I'm a breast and leg guy, especially if its been shot up the clacker as is the case with most pointing dog owners. The rest gets kicked under a bush