What's the best way to cook pheasent???

[Guest Mass_G3nocide]

Hi i'm hopefully going to shoot a few pheasent over christmas and i'm just wondering how to cook it and what to cook it with has anyone got any ideas????

 

Thanks Atb Dan,

[blacktabs 3]

We always do em i the slow cooker with just enough water to make some gravy four to five hours with a few bayleafs and salt and pepper.

The slow cooker keeps em moist as long as you dont overcook em.

 

Cooking em in sour cream also makes a good change suits the flavour of the meat.

 

I like plenty of redcurrant cranberry or any hedgrow type sauce and stuffing

Edited December 14, 2008 by blacktabs

[sauer 2]

www.gametoeat.co.uk

 

try addy above

also type in game rciepes in google youll get plenty........ if you take time to pluck it and keep skin on you can roast it...if not then take into consideration that it could dry out quickly!!! maybe wrap in bacon or similar

 

 

rough guide

 

low n slow = low heat for long time...like slow cooker

 

hard n fast = high heat quick time ...like grill frying etc

 

i sometimes just take breast off so you havew a couple o fillets just like chicken...... without the skin

wrap in bacon wrap up in foil loosely ... put in oven 200 degrees C for 20 - 25 minutes

 

simple quick

tasty

lots nlots of reciepes out there and they dont have to be all fussy and difficult.!

enjoy!!!

 

 

sauer

[Sako.243 1]

Almost the same as above, Butterfly the breasts, Stuff with Cheese and Herb Philly Cheese, Wrap in Smokey Bacon and cook. DONE!!!

 

Or

 

Chop Phesant breasts (Or Rabbit) up into small chunks, Marinade with Chutneys etc, Place in a freezer bag in the fridge for an hour or so, Flash fry and Serve in Pitta Bread with Mixed salad. My wifes favourite...................

Edited December 14, 2008 by Sako.243

[m.hubbard 1]

hey i like kievs so i do it with pheasent 2 if you fillet the breast so it has the little piece to the

 

slice a hole in the brest meat place the galic butter in (witch u would of made earler) close it with that little pieace of meat then in to flour egg and bread crumbs

bake for twenty to therty mins and its done .

 

galic butter

in a pan ona low heat add a block of butter and slowly melted then add as much garlic as you wish .and if your like me it's lots

then let it cool and stick it in the fridge to harden and thats it .

 

or just do like a chicken and bacon melt just with pheasent instead

 

or a pie just stick diced meat mushroom potato leek in a pan and fry bthen add a white sauce or a tin of chicken soup reduce then add to a pie dish and cover with shortcrust and bake untill pastry is cooked

 

dont forget to season

 

hope you like it .m

Edited December 15, 2008 by m.hubbard