bullsmilk 2 Posted March 28, 2006 Report Share Posted March 28, 2006 right all why when i cook a pheasent dose it end up very tough and it dosent cut very easy either? any ideas Quote Link to post Share on other sites
Guest sushie Posted March 28, 2006 Report Share Posted March 28, 2006 If you are roasting a pheasant put plenty of fat bacon on the breast to keep it moist and keep basting it with the fat out the tray Quote Link to post Share on other sites
bullsmilk 2 Posted March 29, 2006 Author Report Share Posted March 29, 2006 ah cheers Quote Link to post Share on other sites
Kye 77 Posted April 3, 2006 Report Share Posted April 3, 2006 If i was you, i would have the bird breast side DOWN,...Then when all the juices gather at the bottom, it keeps the breast meat moist...when you pull it out of the oven, let it stand for five to ten minutes, it will soak up a little juice as it cools off a little...also, rap it up in bacon, or just do what we used to d oand kill a load, sell them to someone, and go get a Curry and a few Beers!..lol. Kye.. Quote Link to post Share on other sites
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