I was given a frozen, whole pheasant...I took my own advice & went to google for recipes...found several but different ones. Should it be soaked in salt water or milk? Anyone with some favorite hints. I'm not familiar with cooking game, like venision & pheasants...are they likely to be gamey or extra greasy (like duck?). I just have 1 & it looks small...I've roasted rock cornish game hens, chickens & turkeys...are pheasants likely to be tough birds?
And, if I don't repond...please forgive me. Lately when I've asked to be notified by email when someone responds...I don't hear anything. I'll try & keep looking for answers. Thank you.
I typed "pheasant" (without the quotes) in the search box at the top of the page and got 8 different recipes to choose from. This one looks good. (Click name to see the recipe in a new window.)
Uncle Stanley, an avid hunter and fisherman, encouraged me to try game
cooking, and this recipe is one of my successes," relates Sharon
Shamosh from Rockville Center, New York. The tangy orange-cranberry
sauce that complements the tender meat makes it ideal for the holidays.
Roast Pheasant with Honey-Fig Sauce. Makes 4 servings.
1 pheasant (2 to 2 1/2 lb/1 to 1.25 kg)
12 small shallots or pearl onions
1/4 cup butter
Salt and pepper
1 cup dry white wine
1 tbsp brandy
1/4 cup chopped dried figs (about 3)
3 tbsp liquid honey
1 tbsp fresh lemon juice
4 fresh figs, stemmed and quartered
2 tbsp all-purpose flour
1 cup chicken stock
Taste of Home Field Editor. Blogger & Photographer. http://nutmegdisrupted.com/
Pheasant with Apple Glaze
Preheat oven to 400F (200C).
Rinse pheasant and pat dry inside and out. Trim excess fat at back of cavity. Stuff body cavity with thyme sprig, onion and garlic. Place apple at mouth of cavity. Tuck wings under back; tie legs together with kitchen string. Place in roasting pan, breast side up.
Glaze:In small bowl, whisk together jelly, salt, pepper, cinnamon and 1-1/2 teaspoons (7 mL) of the chopped thyme; brush 1 teaspoon (5 mL) over pheasant.
Bake in 400F (200C) oven, brushing twice with some of the remaining glaze, for 30 minutes. Cover with foil; bake, brushing once with remaining glaze, for 15 minutes longer or until juices run clear when pierced and meat thermometer inserted in thickest part of thigh registers 185F (85C). Using fork, remove apple from cavity; chop finely. Transfer pheasant to platter; tent with foil and let stand for 10 minutes.
Meanwhile, skim all but 1 tablespoon (15 mL) fat from roasting pan; place pan over medium heat. Add apple and remaining thyme; cook for about 7 minutes or until golden brown. Add brandy; cook for 30 seconds or until almost evaporated.
Sprinkle with flour; cook, stirring, for 1 minute. Whisk in stock, salt and pepper and bring to a boil, stirring, for about 4 minutes or until slightly thickened. Carve pheasant and serve with gravy.
from Canadian Living
From Michael Smith
Thanks for all the reponses...the automatic email features seems to be working. They all sound good!
Please come back and do a review!!! I would love to hear how you ended up preparing it and how you liked it!
Not sure when I'll be cooking it...it's frozen solid & may live in the freezer for awhile. My experience w/game is limited. I had a package of venison for a long time...our DIL's father had sent it...she kept asking how we liked it...I kept saying it was still in the freezer. Finally I found a recipe for BBQ'ed venison in TOH...I prepared it & didn't care for it...thought it was stringy, gamey & black (or at least a lot darker than any beef I'd ever eaten)....my DH (who's a lot like 'Mikey' the kid years ago who'd eat anything) thought it was fine. So, I've been told to soak it in milk, salt water...I'm going to think about it. The recipes that were sent all sound delicious.
I live in SD and LOVE pheasants but I don't use many ingredients in the way I prepare them. First of all you need to know that pheasants are very dry because there isn't much fat under the skin. I usually only use the whole bird if I plan to make creamed pheasant. Then I cook it and remove the meat from the bone to use. Another favorite is to use the pheasant breasts, roll in seasoned flour, fry until brown then put in the crockpot with your favorite cream soup, add onions, salt and pepper (more pepper than salt is my preference with pheasant). Cook on low for 4-6 hours and enjoy! You can serve with mashed potatoes, rice, biscuits - whatever you like. Hope you get some ideas from me! Kathy
Thanks Kathy for the ideas on what to do with the 1 pheasant we were given. My cousin in Iowa said he usually soaks them in salt water before freezing & also usually pulls the skin off so he doesn't have to deal with the feathers. I've not cooked much game...this is the 1st pheasant & I also did a BBQ with some venison. I'm really not sure what's in the bag...looks whole & may have the skin removed...don't seen any feathers or feel any pin feathers.
How I cooked it: I did soak it in salt water for about 2 hours....then it went into the crockpot w/some potatoes, carrots, onion, celery, garlic cloves...added about 1/2 cup chicken bouillion & topped it w/a can of creamed chicken soup. Cooked it on low for 8 hours...it came out whole (by the time I cook a chicken it's sometimes removed by slotted spoon)...sliced nicely...I used my immersion blender to make a gravy & ground up some of the veggies in the thicken gravy...thought it was good...no gamy taste...if I didn't know what I was eating, I would of thought it was dry chicken.
When we were kids my father and grandfather hunted pheasant. They are dry. When my mom cooked them she soaked them in salt water for an hour or two, then she took a whole bottle of red wine and poured it all over the pheasant inside the body cavity too. She then fried it in oil/butter and onions, salt and pepper. Like when you are frying chicken. I remember when the pheasant was brown she would add wine and water and put the lid on the pan and simmer till the bird was tender. One other way she cooked the bird. Was to soak as above, and then she put it in one of those oven bags with wine, onions and salt and pepper. Bake until tender.
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