Thread: Pheasant - How do you cook it?

I have 2 plucked birds in the freezer, any suggestions?

A chicken recipe and just use pheasant over the chicken?

Wrap them with Bacon and roast them

crockpot with plenty of chicken stock. this is my lazy way

or my current favorite is butter phesant, like butter chicken but with phesant, also works well with turkey and peacock

the other thing i do regularly is roast the chicken/phesant/turkey on the first night then use the left over meat in a butter chicken resipie the next night
the roasted meat just basically just needs to be simmered in the cream butter chicken sauce then spread over rice
Im making myself hungry dammit

I can send you my postal address Wildman

Any recipes for the legs? @Pointer what did you tell me to do with them? I forgot.. Slow cook watch out for the tendons?

Yep the lower leg (calves?) have lots of bone like sinews in them, I usually biff the lower section but you can leave them on while slow cooking and just be careful.

Whole birds that aren't too shot up, slow cooker for sure. I prefer creamier sauces for slow cooking, have the sauce / stock only half way up the bird so you can cook it on its back. when three quarters through spin it over onto its breast for the last hour, will save you drying out the breast meat.

That said, I usually leg and breast mine because there isn't much else on a phezzy

Cheers

Originally Posted by Wildman

I have 2 plucked birds in the freezer, any suggestions?

We roast them in the crock pot (no water in the bottom) on low for most of the day with a half dozen chicken drumsticks, keeps the fat content up and stops drying the phesy out.

I would confit or braise them.

Or try this: General Tso's Recipe - How to Make General Tso's Chicken | Hunter Angler Gardener Cook

I think we did them in a crock-pot, turned out quite nice. Hope to get a few more this year when I move up north...