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Cooking a pheasant

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ProfilePosted byOptionsPost Date

Merlin

Merlin Report 31 Dec 2010 14:36

Bung it in a Slow cooker with Shallots,and some Garlic plus Half a bottle of Red,Then Allow it to cook slowly, devouring the other half of Red whilst waitng.Then enjoy.

Researching:
Vlad the Impaler and Dracula. Wend,Prickly,Island,GG.+CC.+DIZZY & Mersey.

Julia

Julia Report 31 Dec 2010 09:54

If it was me cooking this bird, I would follow the suggestion of Guardian Angel, but,but,but,.......... I would cook a little Red Wine jus, to accompany it. Sacrilage to serve it with 'gravy'.
I'm a big believer in cooking with alcohol LOLOL
Enjoy
Julia in Derbyshire

Researching:
Turner Cambs/.Northants, Singapore and Penang,Trengrove Singapore and Penang, Arnull (Champion Race Horse Breeders & Trainers 'Oleander')Germany and Denmark

Guardian Angel

Guardian Angel Report 31 Dec 2010 09:47

Rub some oil over it and cover in streaky bacon if you have any. Roast it for about 45 minutes uncovered.

Enjoy, it's a fab bird!

AnninGlos

AnninGlos Report 31 Dec 2010 09:42

I was going to say watch out for shot. I wouldn't hang it for too long if you don't like strong meat, it will be very 'gamey', but casseroled or slow cooked in red wine and with herbs it will be very nice.

Researching:
Photo spring Researching Somerset, Dorset, Hampshire, Derbyshire, Staffs, Devon, Glamorganshire. Ingram, Masters, Tamblyn, Knight, Warner, Bate, Allen, Riggs, Dominey, Duffin

Libby

Libby Report 31 Dec 2010 08:26

I've only ever cooked pheasant once, years ago,when my lads were young. It was given to us as a gift by our local butch.... err poacher. Didn't like it, flavour was too strong, think I roasted it like a chicken.

My lads had a great time, seeing who had the most pieces of shot on their plate. lol

Researching:
Gregory,(Southampton & Liverpool) Cowley,(Cheshire & Liverpool) Irons,(Scotland & Liverpool) Cowan,(Liverpol) Shergold,(Salisbury) Richens+variants, (Wiltshire) Seabrooke (Liverpool)

maggiewinchester

maggiewinchester Report 31 Dec 2010 01:30

I hate game that has been hung - the fresher the better as far as I'm concerned.
When I was an ag lab, pheasants were a perk of the job.
I used to roast mine like a chicken, breast down - but not for so long, or casserole it.
Treat it like a chicken, but with slightly less cooking. 'Tis only a bird!!

Researching:
Henry Floyd (g x 4 grandad)

Penfold

Penfold Report 31 Dec 2010 00:20

Stuff it!!!..........Sage & onion that is. lol :o)))

Gee

Gee Report 30 Dec 2010 23:04

If you can...

Hunt it
Kill it
Gut it
Feather it
Cook it
Eat it


Youre welcome to it ;)

Researching:

Susan-nz

Susan-nz Report 30 Dec 2010 22:44

Hi,

My BIL cooks his in a slow cooker with whatever herbs and spices you fancy....

Susan

Researching:
ALBEITMAN,INGRAM,ROSS,CASEY

TheLadyInRed

TheLadyInRed Report 30 Dec 2010 22:37

It's already been plucked and had innards removed - what do I do now?

ButtercupFields

ButtercupFields Report 30 Dec 2010 22:23

I think you have to hang it for a few days until it errrmmm...decomposes a bit, to add to the flavour:-)

AnninGlos

AnninGlos Report 30 Dec 2010 22:15

I am sure if you google Pheasant recipes you will find plenty. Probably casserole in red wine.

Only disgusting if you are a vegitarian I would have thought. I don't particularly like the thought of raising birds to be shot but I doubt it is any worse than wringing a chicken's neck if it was cleanly shot. Or sending larger beasts to the abbatoir.

Researching:
Photo spring Researching Somerset, Dorset, Hampshire, Derbyshire, Staffs, Devon, Glamorganshire. Ingram, Masters, Tamblyn, Knight, Warner, Bate, Allen, Riggs, Dominey, Duffin

PricklyHolly

PricklyHolly Report 30 Dec 2010 22:12

Please excuse while i faint!!!

Researching:
"If I don't see you through the week.........I will see you through the window". :o))

Caroline

Caroline Report 30 Dec 2010 22:08

Aren't you meant to hang it to improve the flavour ?

Gee

Gee Report 30 Dec 2010 22:06

Disgusting.....

Researching:

TheLadyInRed

TheLadyInRed Report 30 Dec 2010 21:54

Have been given a freshly shot pheasant today (yuk!!) but as it is now dead I don't want to waste its poor life.
Anyone get any special (easy) recipes for how best to cook the poor thing?