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Thread: Need advice on how to best cook a pheasant with out " ruining it" - again

  1. #1
    Member mikee's Avatar
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    Need advice on how to best cook a pheasant with out " ruining it" - again

    So since it seems the other thread is "forbidden" lets try again.

    Suggestions please. only other one I cooked (which I was given) I tried roasting and the thing came out so tough you could have bounced it off the floor or used it as a weapon Not one of my best efforts. Don't want the same result this time

  2. #2
    Member Spook's Avatar
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    Oven bag, big chunk of butter and teaspoon of mixed herbs in the gut cavity...allow extra time and slower cooking.
    Which is worse, ignorance or apathy...I don't know and don't care.

  3. #3
    P38
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    Quote Originally Posted by Spook View Post
    Oven bag, big chunk of butter and teaspoon of mixed herbs in the gut cavity...allow extra time and slower cooking.
    +1 on the oven bag and butter.

    Pheasant should be roasted like a chicken but be careful because it can dry out quickly.

    A Rosemary & Thyme stuffing will help keep it moist

    I have also placed a couple of strips of streaky bacon on the breast to help it from drying out.

    I usually roast them at 180c for about 30-35mins until the juices run clear, or until the thermometer tells me they are cooked.
    Use a cooking thermometer and when the internal temp of the breast reaches 60-65c they are done.

    Preheat the oven and let it soak for 15 mins once up to temp then put the birds in.

    Roast pheasant is delicious.
    Red current or Cranberry sauce goes bloody good with Pheasant too.

    Cheers
    Pete
    veitnamcam and Kiwi Sapper like this.

  4. #4
    OPCz Rushy's Avatar
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    Roast long and low with bacon wrapped to cover the breast meat.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
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  5. #5
    Member mikee's Avatar
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    Cant see the other thread now, forbidden.................

    Gonna try brining (as seems highly recommended online) it then 15 minutes in the barbie hood down at flat tack followed by into the oven at 140 ish for a bit
    veitnamcam likes this.

  6. #6
    Member Dundee's Avatar
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    "Thats not a knife, this is a knife"
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  7. #7
    Member EeeBees's Avatar
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    If it is an old bird or I have made a bad shot and there is some rough flesh and broken skin, I have often made a batch of bechamel sauce and added boiled pheasant to it (boiled in just water with salt and ground pepper. then take the meat off the bones and cut up or shred), adding onions just on colour, diced carrot, some of the white part of leeks, heaps of parsley, chives and thyme...make the bechamel sauce thick...either have as is with good mashed tatties or make a pie of it using shortcrust savoury pastry...
    Last edited by EeeBees; 01-06-2014 at 07:08 PM.
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  8. #8
    Member EeeBees's Avatar
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    PS: was going to include the call of the rooster in my post but poor connection tonight but I did read that the ring neck pheasant was introduced into North America in 1880...that was 16 years after dear Mrs Wells introduced them into New Zealand...
    ...amitie, respect mutuel et amour...

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  9. #9
    Member mikee's Avatar
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    Quote Originally Posted by EeeBees View Post
    If it is an old bird or I have made a bad shot and there is some rough flesh and broken skin, I have often made a batch of bechamel sauce and added boiled pheasant to it (boiled in just water with salt and ground pepper. then take the meat off the bones and cut up or shred), adding onions just on colour, diced carrot, some of the white part of leeks, heaps of parsley, chives and thyme...make the bechamel sauce thick...either have as is with good mashed tatties or make a pie of it using shortcrust savoury pastry...
    Sounds like the go for the next one. This ones currently roasting, it was a young bird judging by the spur length I would say last years

  10. #10
    Member EeeBees's Avatar
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    Look forward to reading how it turns out (delicious I bet), Mikee
    ...amitie, respect mutuel et amour...

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  11. #11
    Almost literate. veitnamcam's Avatar
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    Is it ready yet?

    Sent from my GT-S5360T using Tapatalk 2
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

  12. #12
    Member mikee's Avatar
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    Quote Originally Posted by veitnamcam View Post
    Is it ready yet?

    Sent from my GT-S5360T using Tapatalk 2
    No but I have learn t my BBQ gets up to 700F if you turn all 5 burners on and leave the lid down. Bird is in the oven now 30 mins to go.

  13. #13
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    Waiting
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    Quote Originally Posted by Rushy View Post
    Roast long and low with bacon wrapped to cover the breast meat.
    +1

  15. #15
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    Quote Originally Posted by Rushy View Post
    Roast long and low with bacon wrapped to cover the breast meat.
    +1

 

 

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