How to cook pheasant
- kprange Nov 14, 2010 02:35 PM
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?
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.
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.
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.
I sauteed the pheasant with in oil, and braised it. I will be eating it tomorrow for dinner - I will let you know how it turns out.
I went with a variation of Nigel Slater's recipe. We will see how well I did.
I did brine it - my friend said to brine it to get any "shot" out of it.
Thanks for your suggestions.