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How to cook pheasant

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I went on a walk today and came home with two skinned, bone-in, freshly killed and cleaned pheasant. How in the world do i cook them?


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  1. Are you a Seinfeld fan? This post has a certain "yada-yada-yada, I had the lobster bisque..." about it.

    Anyway, this is probably the most delicious thing I've ever cooked. The smell transports you.


    1. When I roast a pheasant I like to cover the breast with cheese cloth to maintain moisture. Just be careful not to over-cook it; it can get very dry quite quickly.

      1. I have been looking into this as well since I am going to prepare pheasant for Thanksgiving. Just this last weekend I found this article from the Brit food magazine Delicious for pot roasted pheasant. I am thinking of giving this one a try.


        1. If you know the birds were young then a straight roast will be fine (although you need to be really careful the legs don't overcook). If not, then go for a pot roast. Google will find you lots of variations, although I usually use Nigel Slater's recipe in Kitchen Diaries - the birds get browned, some celery, carrot, garlic and sage go in. He suggest using vermouth as the liquid but I prefer white wine.

          1. Every year I have a bunch of wild pheasants to fix from my hunting. No matter what recipe you chose I have found that brining is very helpful in keeping the lean breasts moist. I like some sugar in my brine personally.