best way to cook a pheasent

[charb 0]

best way to cook and prepair a pheasent, also get the giblets out pluck etc

thanks

[Guest bigredbusa]

Roast Pheasant (serves 2/3)

1 pheasant, butter, streaky bacon, salt & pepper

Preheat oven to 190ºC/Gas mark 5

 

1. Place 2oz butter inside the bird and season well with salt & pepper

2. Cover the breast & legs with streaky bacon

3. Put the pheasant in the oven and roast for 35 minutes basting frequently

4. Remove the bacon and put back in the oven on a separate dish with the pheasant and roast for a further 10 minutes

5. Remove the pheasant for carving and make a light gravy from the juices

 

Serve with potatoes and/or game chips, bread sauce and vegetables of choice

 

 

 

Pheasant in cider (serves 4)

1 pheasant, 2 carrots (sliced), 2 shallots, 4oz sliced mushrooms, mixed herbs, ¾ pint stock, ¼ pint cider, salt & pepper

Preheat oven to 150ºC/Gas mark 2

 

1. Put the pheasant in a casserole and add the vegetables and herbs

2. Season with salt & pepper and pour in the stock and cider

3. Cover the casserole and cook in the oven for 3 hours until tender

4. Remove the pheasant from the casserole and the meat just falls off the carcass. Return all the meat to the casserole

 

Serve with baked or mashed potatoes and vegetables of choice (Red cabbage is particularly tasty)

[Guest little_lloyd]

Dont bother with the plucking,...Skin em

 

Just chop the head of tight to the body and then you can just peel the skin, Then i take the breasts and legs of and bobs your uncle!!

 

No plucking, No gutting

 

Skin and breast em

[Hob&Jill 258]

I always pluck mine, love the skin...

 

Then just stick it in a slow cooker and stew it for 8 hours or so.

[BLACKBOB 9]

Dont eat the yellow fat deposits on the skin, :sick: :sick:

 

The way i cook them is the same as the first recipe, i only breast them if im short of time and for the casserole.

 

 

Cheers bob