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Thread: Pheasant cooking

  1. #1
    Member dretopshot's Avatar
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    Pheasant cooking

    What do you guys like to do with your pheasants?

    I thought I would share a recipe that I use all the time during pheasant season. I did a video of how I cook the pie:

    http://youtu.be/L7ChmSa86wY



    Sent from my iPhone using Tapatalk
    Pointer likes this.

  2. #2
    Gold member Pointer's Avatar
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    That looks good, a nice way to keep the moisture in, wrap it in pastry

    I know it sounds horrible, but I've been pressure cooking mine this last shooting season. Yeah, those horrid things your nan used to do her veges in. So far I've only done a few birds in them but its a great way to do a whole bird and keep the moisture in, as opposed to roasting a whole bird which can dry them out if you don't use an oven bag. Throw in some bonus veges and bobs your mothers brother. The quick cooking time is an added advantage too.

    However at heart I'm a breast and leg guy, especially if its been shot up the clacker as is the case with most pointing dog owners. The rest gets kicked under a bush
    Munsey and mikee like this.

  3. #3
    Member dretopshot's Avatar
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    I've never tried pheasant in a pressure cooker, I'll maybe try that. If I'm roasting I normally skin the bird & cover with streaky bacon to stop it from drying out.

    The only problem with pheasant is because it is so lean it does dry out very quickly.


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  4. #4
    Gold member Pointer's Avatar
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    Yep I'm giving your pie a go next year. I use the bacon trick on quail, wrapped and bacon and roasted whole. Delicious
    gsp follower likes this.

  5. #5
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    ive well the missus crock potted a pheasant and duck together.
    have to say i was sceptical but they were both bloody tasty.
    same for me on the quail pointer try a bit of mandarin or orange up the gunga to or orange juice and water rather than oil to roast/bake

 

 

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