Slow cooked Pheasant?

Discussion in 'Cooking' started by Chockswahay, Nov 6, 2015.

  1. Chockswahay

    Chockswahay Funster

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    I have been given a brace of pheasant which I am hanging in the garage now. Probably eat them over the weekend.

    Does anyone have any hints please for cooking them? They will be without skin (when I have prepared them) so I don't really want to roast them. I thought in a slow cooker with some wine etc?

    Thank you (y)
     
  2. Robert Clark

    Robert Clark Funster Life Member

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    We found the meat to be tough and stringy
    Young birds are better than mature ones
    Slow cooker would be ideal - and a long marinade in wine beforehand
     
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  3. NickNic

    NickNic Funster Life Member

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    You can't go wrong with a game stew especially at this time of year. Get hold of some rabbits and maybe another bird to keep them company. Lots of root veg, use a really good stock, add some red wine and maybe some juniper berries then cook it long and slow.
     
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  4. Wildge

    Wildge Funster

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    My last brace I hung for 5 days they are easier to pluck the longer they're hung...but it sounds as though you are skinning them (y) Depends on how old the birds are as to how to cook them...if they are young with pointy feathers and short rounded spurs, and soft feet on the hen,they are good just roasted,onion,apple or lemon in the cavity, body buttered,salt,pepper and cover breast with bacon. Roast for about an 1-1+1/2 hrs. depending on size. Don't forget to baste. If the birds are older with long pointy spurs, rounded feathers and hardened feet they are better casseroled/ slow cooked.
    :D Whatever your tipple .......red wine with shallots/onions: Calvados/brandy with cream and apples: Madeira with parsley and nutmeg: or white wine with orange/mushrooms ....... just bung it in with the obligatory stock, onion/salt/pepper/diced celery or carrot.......
    ..and enjoy :wine:
    Jude
     
    Last edited: Nov 6, 2015
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  5. Chockswahay

    Chockswahay Funster

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  6. dippingatoe

    dippingatoe Read Only Funster

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    Pheasant either needs short fast cooking or long and slow, anything in between means tough dry and stringy. It depends how you like your meat, if pink meat is not appealing then go for long slow casserole or slow cooker. I often take off the breasts and fast pan fry them with an onion, flambe with whisky, add some green grapes then thicken sauce with cream, for another day slow cook the legs with say cider onions and apples, or alternatively red wine onions and mushrooms thickened with cream. The slow cooked meals freeze well, as does the raw pheasant for later use. :)
     
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  7. Judge Mental

    Judge Mental Funster Deceased RIP

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    Right! that's it...You have talked me into it..what time shall I come round?:)
     
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  8. Judge Mental

    Judge Mental Funster Deceased RIP

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  9. Chockswahay

    Chockswahay Funster

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    Haha..... well at least they are dead first:whistle:
     
  10. Chockswahay

    Chockswahay Funster

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    Thanks for the replies and suggestions folks ...................... "choices, choices" :)
     
  11. Oriel

    Oriel

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    The recipes sound really good. I've never cooked pheasant before but think I might give it a try! :)
     
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  12. Wildge

    Wildge Funster

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    :rolleyes: YOU'RE GAME :roflmto:
     
  13. Zains Pops

    Zains Pops Funster

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    Pheasant, the birds, I thought this thread was about Baldricks mates....Peasants.
    Big disappointment there, I thought we were discussing how to rid the world of Mr Corbyn's mates.
     
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  14. John Laidler

    John Laidler Funster

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    I have a recipe in a book "Pheasant in Gigondas" which I've made several times but without either pheasant or Gigondas! Just using chicken and a cheap plonk but it is very nice. Essentially it is coq au vin but you wrap bacon around the bits of pheasant and hold them in place with a cocktail sewer. I think the idea of the bacon is to keep the meat from getting too dry.
     
  15. Mattyjwr

    Mattyjwr Funster Life Member

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    How long do pheasants last in the freezer? I put them in last night and I was expecting them to last a couple of months but they were dead when I had a look at them this morning.
     
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  16. Barclaybasher

    Barclaybasher Funster

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    You've got to be desperate to cook pheasant....... not enough meat to make a decent sandwich......... and a waste of a beautiful bird
     
  17. NickNic

    NickNic Funster Life Member

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    A decent size pheasant is plenty big enough for two people and much like chickens, beautiful or not, are bred for food. They aren't naturally found in the wild in any numbers. If nobody shot them to eat you would never see any.
     
  18. DuxDeluxe

    DuxDeluxe Funster Life Member

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    Carruthers, the manservant tells me that you really have to roast peasants really slowly for them to be tender. Apparently they taste like chicken........
     
  19. Barclaybasher

    Barclaybasher Funster

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    .. if you can be bothered to pick the meat off the bones........
     
  20. NickNic

    NickNic Funster Life Member

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    Don't need to. Cook them properly and it falls off.
     
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