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Aug 15, 2006 12:34 AM

Pheasant? Anyone Cooked One?

So i bought a Pheasant at the local farmers market, i also bought a pound of shitake mushroom. I am making a stew with some pancetta and sherry and onions and rosemary. I'll post how it come out. Any good recipes?

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    1. re: carswell

      great, thanks! Kind of similar to what i ended up doing. Cant wait

    2. Roast Pheasant w/cranberry-peppercorn sauce.
      If the pheasant isn't trimmed, you have to do that first. Season the cavity with salt, pepper, thyme, and bay leaf, then truss the bird. Roast at 450 untill juices run pink. Remove from the oven and let it rest. In the roasting pan, and your mirepoix and caramelize. Add chicken stock and simmer until well flavored, then strain and set aside.
      Combine some red wine(4 oz.), cracked peppercorns(1/2 tsp.), shallots and a bay leaf and reduce it by a half and strain.
      Add the reduction to the pheasant juice, bring it back to a boil and simmer it for 5 mins. Add cranberries(6 or 7 oz.) and 1 oz. sugar and simmer another 15 mins. or until thickened(can use some diluted arrowroot to thicken too), and remove it from the heat. If you have some port, I'd finish the sauce with a little. I would serve it halfed and partially deboned, then brush some sauce on each half and warm it in the oven. Bring the remaining sauce to a boil, and finish it with some butter, check the seasoning, and place 1/2 a pheasant in a little pool of the sauce.

      1. I have roasted it and my only caveat is watch it like a hawk. It can go from perfect to over cooked and dried out in the blink of an eye, I blinked unfortunately.

        5 Replies
        1. re: Candy

          Good point, don't soon as the juices run pink, I take it out right away.

          1. re: Infomaniac

            My parents have pheasant pretty regularly, and because Mom is prone to blinking, she makes a rich sauce to balance the dryness. Some combination of cream, currant jelly and booze, I think.

            1. re: Millicent

              I'd be interested in learning more about that sauce next time you talk to your mom.

              1. re: Infomaniac

                Okay, got Mom's answer (and she always cooks wild pheasant, btw): the sauce is a combination of madeira, dijon mustard and currant jelly -- no cream. She doesn't have a recipe with measurements, just approximates and tastes.

                Let us know if you make it -- I'd be curious to hear how it worked for someone else.

                1. re: Infomaniac

                  Thanks very much. I'll have to get some Maderia when I go to Barcelona next month. I have plently of Pheasant in the field in back of my house. I don't hunt, but someone in the neighborhood will help me out there. I'll try it this fall and report back. Many thanks to you and your Mom. Cheers

          2. No recipes, but I just wanted to add that my fiance stir fries it a lot... my favorite is sort of a teriyaki sauce.

            1. Huge difference between farm-raised pheasant and wild birds. Anything that must fly or run for its life will be much leaner than a cosseted domestic animal. Best lesson: know what you are dealing with and adjust cooking methods accordingly.