Pheasant recipes/suggestions?

tanith

Try looking here http://hgic.clemson.edu/factsheets/HGIC3515.htm

Lots of info:T

Plasticman

Some info here too: http://www.anglersnet.co.uk/forums/lofiversion/index.php/t56916.html

I love pheasant - enjoy!

liz545

Well, that was about the single grossest thing I have ever done, ever! When we cleaned it up we found some grapes in the crop - the hawk caught it in the vineyard, strange to see 'the deceased's' last meal! Gutting it was awful, I don't want to ever do that again! Even after the plucking, it's still kind of stubbly, so will it need skinning before we braise it? I'm planning to do something like coq au vin, with wine, shallots and lardons.

DonnaP

In my butchers today he is selling pheasant legs for 35p each. I have never eaten pheasant and would like to try it.

I thought about doing it as a casserole in the slow cooker - is that the best way to cook pheasant?

Thanks

Donna

thriftlady_2

Hi Donna,
I've not cooked pheasant that often, but I have cooked pheasant legs. I made soup with them - a sort of curried chowder thing if I remember correctly. I think i made stock with them, then picked off the meat. I fried some onions in curry spices, added veg and some of the stock and the meat. I froze the rest of the stock and used it to make lentil soup, it was delicious.

I think casseroling or soup is best because they will probably be from quite old birds this late in the season. I'm sure someone with more knowledge of game will come along and give you more advice.

Busybody

Pheasant is very nice not had the legs though! just breast, cooked it quickly in nearly dry fry pan.

mouseymousey99

If you have half a bottle of red wine hanging about (I wish) makes really good sauce with pheasant. (but you would need to thicken with some butter and flour)...

angelavdavis

I would definitely cook in slow cooker. Remove meat from bones and then add shallots, bay leaf, mixed herbs, red wine, carrots, celery. Possibly slightly brown meat off first with shallots and celery in frying pan, add wine to deglaze then tip into a warmed slow cooker and add remaining ingredients.

morganlefay

We had pheasant legs on Saturday as a casserole. They were delicious. This is what I did:
Chop and gently fry an onion, a carrot and I added a bit of manky celery - leaves and all. Fry till soft but not brown, then add some flour (about 1 tbsp)and mix in till all flour absorbed by the fat/oil you used for the veg. cook a minute or two then add some meaty stock (Oxo cube), a biggish glug of red wine if you have it, and a couple of tablespoons tomato puree. Stir it all gently till it thickens - add more water if it gets too thick. Add any herbs you have or fancy - I had some fresh thyme and a bayleaf. Brown the legs quickly in another pan with a bit of oil then hurl them into the veggie gloop and cook. I did in oven for about an hour, but you could do them in sc too. Serve wiht mash and a green veggie. Fabulous ! (Wish I could get them for 35p) Be careful because old birdies sometimes have biggish sinews running all down legs (which is why I cook them whole) and you will need to avoid these when eating, but if you've cooked long and slow the meat will be all tender and yummy and you can just eat round the sinews.
Enjoy !

MrsTinks

mmmmm pheasant.... :drool:

It all depends on the age of the bid I fear if they are older then definitely slow cooking is the way to go (in the form or a casserole as above) otherwise you could pretty much treat them as small chickens They will have a bit more flavour (depending on whether they have been hung or not) but they a lovely served with a rich redwine gravy and a buttery potato mash mmmmmmm hungry now