Thread: Pheasant - How do you cook it?

Yep the lower leg (calves?) have lots of bone like sinews in them, I usually biff the lower section but you can leave them on while slow cooking and just be careful.

Whole birds that aren't too shot up, slow cooker for sure. I prefer creamier sauces for slow cooking, have the sauce / stock only half way up the bird so you can cook it on its back. when three quarters through spin it over onto its breast for the last hour, will save you drying out the breast meat.

That said, I usually leg and breast mine because there isn't much else on a phezzy