dso88 15 Posted October 3, 2011 Report Share Posted October 3, 2011 Just had a pheasent given to me anyone know any nice ways of cooking and what's the best way of plucking and gutting etc thanks Quote Link to post Share on other sites
craigyboy 1,274 Posted October 10, 2011 Report Share Posted October 10, 2011 (edited) just cook it like chicken,put some streaky bacon over it,salt and pepper and bung it in the oven and the best way to gut and pluck it is...outside and if you dont like the taste of it,then next time put it in a curry Edited October 10, 2011 by craigyboy 1 Quote Link to post Share on other sites
carp man 1 219 Posted October 11, 2011 Report Share Posted October 11, 2011 just cook it like chicken,put some streaky bacon over it,salt and pepper and bung it in the oven and the best way to gut and pluck it is...outside and if you dont like the taste of it,then next time put it in a curry :laugh: Quote Link to post Share on other sites
Lab 10,979 Posted October 11, 2011 Report Share Posted October 11, 2011 Whatever you do dont over cook it.....it just goes dry and tasteless. As Craigyboy says get some bacon over it and that will keep it juicy. Either that you whip the breasts out and quickly pan fry with added herbs that you fancy........ Quote Link to post Share on other sites
judge2010 196 Posted October 11, 2011 Report Share Posted October 11, 2011 i think they always taste better poached off lab's game farm lol Quote Link to post Share on other sites
Lab 10,979 Posted October 11, 2011 Report Share Posted October 11, 2011 i think they always taste better poached off lab's game farm lol I'd gut you like a fish if you come within 20 yards of the farm................ Quote Link to post Share on other sites
judge2010 196 Posted October 11, 2011 Report Share Posted October 11, 2011 i think they always taste better poached off lab's game farm lol I'd gut you like a fish if you come within 20 yards of the farm................ 1 Quote Link to post Share on other sites
martnmagik 68 Posted October 11, 2011 Report Share Posted October 11, 2011 just cook it like chicken,put some streaky bacon over it,salt and pepper and bung it in the oven and the best way to gut and pluck it is...outside and if you dont like the taste of it,then next time put it in a curry once youve plucked a fair few youll figure out its quicker and cleaner to skin them 1 Quote Link to post Share on other sites
jeppi 49 Posted October 16, 2011 Report Share Posted October 16, 2011 just whip the breasts off mate lay the bird on the floor(on its back) open the wings and stand on them (tight up to the bird) and pull the legs and hay presto its skined and gutted in one just cut off the breasts and wrap in straky bacon and stick them in the oven Quote Link to post Share on other sites
jeppi 49 Posted October 16, 2011 Report Share Posted October 16, 2011 or theres these you could try http://allrecipes.co.uk/recipes/tag-949/pheasant-recipes.aspx Quote Link to post Share on other sites
riggy 9 Posted October 18, 2011 Report Share Posted October 18, 2011 cut the breast out an take the legs of an stick them in a stew it will be the best stew you would ever have Quote Link to post Share on other sites
The Duncan 802 Posted November 13, 2011 Report Share Posted November 13, 2011 Oven roasted they are awesome. plucking and gutting isn't as arduous as lazy b*****ds make out! Pull all feathers out (a few mins per bird), slice through skin at bottom of breast bone and pull out guts. Chop off head, rinse body cavity thoroughly. Shove seasoned onion into body cavity and garlic, possibly some mixed herbs. rub olive oil, then salt and pepper into skin (tasty skin mmmmmm!) and then lightly cover in streaky bacon. Oven - 180 degrees, 45 mins. At 30 mins, take bacon off and roll, cocktail stick holds em like that, back in oven to finish. Wife 'doesn't like' game, but doing the phessies this way with the usual roasties n trimmings (and the essential redcurrant jelly) saw her yumming it down and looking for seconds. Girly shotgun coming up I reckon! Quote Link to post Share on other sites
slips 114 Posted November 17, 2011 Report Share Posted November 17, 2011 i think the most inportent thing with pheasent is to let it hang for a week befor any think is done then when you cook it the meat is milk white Quote Link to post Share on other sites
dodger 2,754 Posted December 24, 2011 Report Share Posted December 24, 2011 Oven roasted they are awesome. plucking and gutting isn't as arduous as lazy b*****ds make out! Pull all feathers out (a few mins per bird), slice through skin at bottom of breast bone and pull out guts. Chop off head, rinse body cavity thoroughly. Shove seasoned onion into body cavity and garlic, possibly some mixed herbs. rub olive oil, then salt and pepper into skin (tasty skin mmmmmm!) and then lightly cover in streaky bacon. Oven - 180 degrees, 45 mins. At 30 mins, take bacon off and roll, cocktail stick holds em like that, back in oven to finish. Wife 'doesn't like' game, but doing the phessies this way with the usual roasties n trimmings (and the essential redcurrant jelly) saw her yumming it down and looking for seconds. Girly shotgun coming up I reckon! Quote Link to post Share on other sites
The Duncan 802 Posted December 25, 2011 Report Share Posted December 25, 2011 just cook it like chicken,put some streaky bacon over it,salt and pepper and bung it in the oven and the best way to gut and pluck it is...outside and if you dont like the taste of it,then next time put it in a curry once youve plucked a fair few youll figure out its quicker and cleaner to skin them But I like the skin when it goes crispy Quote Link to post Share on other sites
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