Best pheasant recipe please??

Discussion in 'Cooking' started by upmarkethippy, Oct 30, 2012.

  1. upmarkethippy

    upmarkethippy Read Only Funster

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    Hi all you very knowledgable people, I am looking for the best way to cook pheasant?

    Both myself, swmbo and her children have never tried it...I am looking for a way to cook it that is quick and simple, but tasty?? :thumb::BigGrin::Eeek:

    Any ideas please????
     
  2. acting_strange

    acting_strange

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    IMHO thre best way is to pluck/skin it....gut it...then steam it to get the meat of.

    Then put it in a nice pie with onion, carrot, swede, a nice thick stock with a dash of red wine...

    MMMMMMMMmmmmmmmmmm

    It's quite a strong meat hence the above...
     
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  3. tofo

    tofo Funster

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    last piece of phesant i ate

    cost me a back toof

    blessed slugs

    yep farther in law shot it
    mother in law cooked it
    roasted like a chicken

    and i bit the bullet

    how they laughed

    wont eat it now just in case

    :thumb::thumb::thumb:
     
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  4. Snowbird

    Snowbird Funster Life Member

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    The skin is very tender and easily rips when plucking. It looks such a mess after being plucked most people throw it in the bin and don't bother cooking it :Doh:
    As said, it is quite a strong meat and my mother always hung pheasant in the wash house for a week before plucking. I never liked it so have no idea how to cook it.
     
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  5. Dreamchaserrv

    Dreamchaserrv Read Only Funster

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    Roast with bacon and red wine, pan fry or casserole, Treat as you would a duck or chicken lovely peppery tasting meat be carefull not to dry it out, keep it moist, fresh pheasant is best.
    Plenty of good recipes on tinternet, or if not sure post to me, i havn't had a good pheasant for a couple of years.:RollEyes:
     
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  6. Stewart J

    Stewart J Funster

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    Forget plucking we always skin and gut them, quarter the bird (2 x breasts & 2 x legs) fry up some onions etc, throw in some chopped fresh veg, pour into casserole dish, herbs and seasoning as required, pop in the pheasant add some water and either white whine or cider (red wind tends to really darken an already dark meat) and casserole. Serve with fresh steamed or whatever veggies:thumb:

    As mentioned pheasant skin is very thin and easily torn so plucking is a nightmare.

    Try googling bbc good food cooking pheasant, loads of idea's:Smile:
     
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  7. Wildman

    Wildman Read Only Funster

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    bung it in the chuck in pot with a couple of bottles of cider, plenty of veg and more cider.
    Oh yes and more cider.:thumb:
     
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  8. pappajohn

    pappajohn Funster Life Member

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    Roadkill ????

    as said, best if hung for a while.

    40 years since I had pheasant pie.

    bloody awful then, as it will be now
     
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  9. peter H

    peter H Funster Life Member

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    With a sharp knife, slit down the centre of the breasts.
    Using your fingers stip back the skin, intact if possible, complete with feathers.

    Using the knife again, remove the two breasts from the bone, discard the rest unless you use the legs etc for making stock. There isnt much meat on the legs.

    Butter the breasts well, wrap in streaky bacon cover in foil and put a glug or two of white wine in the roasting tin and roast in a hot oven (say 200C) for about 45 minutes.

    Try not to over cook as its a dry meat anyway.

    Alow to rest for at least 10 to 15 minutes. Serve with veg of your choice and a nice dry sauvignon blanc.

    you can make a gravy from the pheasant stock if required.

    Bon Appetite

    Peter
     
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  10. bobandjanie

    bobandjanie Funster Life Member

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    Some people are really posh eh! I skin and gut them, put in a sliw cooker with various veg and stock, cook for hours and serve with green veg. The meat should just fall off he bones...watch out for the sinews though.
    Personally I do not hang them, I knock them over with the car :Rofl1: Jane
     
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  11. Snowbird

    Snowbird Funster Life Member

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    If you do decide to pluck,the wet pluck will stop the skin tearing. Get a big pot of water heated to around 150deg and dunk the bird in for around 5 seconds. Do this 4 or 5 times and check to see if one large feather will pull out easily. You keep dunking till one feather will pull away without resistance. I have plucked up to 200 birds in half a day with this method and no tearing when in my teens. Dont dunk longer than 5 seconds at a time or the skin will blister.
     
  12. Momo

    Momo Funster

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    This is my favourite recipe for pheasant, given to me by my Spanish mother-in-law:

    Plucked & skinned Pheasant cut into four joints
    Flour
    Olive Oil
    1 onion, finely chopped
    1 carrot, finely chopped
    1 leek, finely chopped
    2 cloves garlic, finely chopped
    2 steak tomatoes, grated
    Large measure Brandy
    Large measure Dry White Wine
    Modena Vinegar,
    Salt, Pepper
    Water

    Prepare frying pan with generous amount of olive oil for frying
    Salt & Pepper joints
    Coat joints in flour, shaking off excess
    Brown all sides in hot oil, remove and drain
    Add garlic and onion to oil and fry gently
    Add remaining vegetables to oil and continue frying gently
    Cook for about 5-6 minutes until vegetables are soft, remove from pan and liquidise, return pheasant to pan turn up heat and add Brandy, cover and cook in Brandy for about 5 minutes until alcohol evaporates, add liquidized vegetables and adjust seasoning, add dry White Wine (and water if sauce too thick), gently cook covered for about 30 minutes. Serve with sauce spooned over and finally present with a few drops of Modena Vinegar.

    Absolutely delicious, especially if served with garlic fried potatoes! :thumb:
     
  13. peter H

    peter H Funster Life Member

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    I shall try this at the earliest oportunity.
    Guess you could use Chicken or Guinea Fowl in lieu of the pheasant

    Peter
     
  14. Momo

    Momo Funster

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    Yes, this is a perfect recipe for any poultry so chicken or guinea fowl perfect.

    Here's the recipe for Garlic Fried Potatoes which go superb with the Pheasant:

    Four large potatoes, peeled
    Whole head of garlic, preferably with purple skins
    Olive Oil, Salt, Chopped parsley

    Cut potatoes into large dice (about 2cm square)
    Separate cloves from garlic head, make slit through skin and garlic with knife but don't remove skin
    Heat Olive Oil in frying pan
    Fry whole garlic cloves to perfume oil for about 2 minutes
    Add diced potatoes to garlic, cover and reduce heat to cook through
    Turn up heat to crisp off
    Drain on kitchen roll and sprinkle with chopped parsley to serve.

    Absolutely delicious! :thumb:
     
    Last edited: Oct 31, 2012

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