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Nov 27, 2007 04:30 PM

Help me plan my pheasant pheast

We have a friend visiting this weekend and are doing a home-cooked dinner with wild pheasant on Saturday night. The men will be out hunting during the day, so meal prep is up to me. Although chances are good that they'll get skunked, we already have the birds waiting in the freezer. I'll probably cook two different birds with different preparations (at least one roasted--possibly both). I'm flush with pheasant recipes, so it's just a matter of picking the right ones, but would love suggestions for starters, sides, and dessert.

I also thought this would be a good time to finally try the No-Knead Bread.

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  1. Hey there,
    Sorry I did not see this before your feast - how did it go? I love cooking wirh pheasant; if you do them again, try breaking the birds down into breasts, then leg/thighs and wings. Slow cook the leg, etc, and poach the breasts (skin off) in a full-bodied white wine, like a Rousanne or an oaky Chandonnay...