Roast pheasant

[Cyres]

Cooked one last Sunday it was divine.
Shot on Tuesday before and hung in garage.
Skinned it and removed entrails. Washed out under tap and left to drain out.
Covered breast and legs with streaky bacon. Roasted at 200c fan oven for 50 mins. Used remaining streaky bacon to make pigs in blankets. Gravy made with juices out of pan and added Knorr chicken cube.
Served with vegs, mashed potatoe and roast parsnips. It was succulent and moist.
D

 

[Cyres]

Pics

 

[Mountain Bug]

Always stuff ours copiously with breadcrumb & oatmeal, finely chopped apple, apricot, onion, sage, salt & pepper. The neck, liver and heart form the basis of the jus.
View attachment 403171
The stuffing is much appreciated in this house.

That sounds delightful. Out on pheasant next tuesday and will give it a try........if I'm lucky.

Scott

 

[tozzybum]

A slightly different approach Venison Fajitas, marinated for 6 hours before cooking.
Allow to cool then leave for 2 days to infuse then heat and eat

 

[enfieldspares]

only thing i can offer is to cover the breasts by draping bacon over the breasts so it keeps in a bit of moisture.
p.s. only do this to the pheasant, not the mrs !

I met my mate Terry the other day. Poor lad looked as if had taken a real battering. I asked him what had happened. He said that he had a fight with old man Jones over the weekend and lost. He told me that old man Jones had been holding a hammer and done real injury with it. I asked if he hadn't been holding something at the time he could have used? "Yes," he said, "Mrs Jones's breasts. Lovely to have you hands on. Totally useless in a fight."

 

[Essexsussex]

Hi was it Olaf? You inspired me to have roast pheasant and home made chips for lunch yesterday (with some venison fillet thrown on of course).

 

[Jackal8]

We do the bacon wrapping too! And cover it with aluminium foil for the first part of the baking.

Plucking, experience shows leaving it for the day after the shoot, makes it easier and faster to get rid of the feathers.

 

[gelert]

Hen birds as mentioned are always nicer, especially this time of year with a good healthy covering of fat.
Slow cooker for me,good stock cube and simple veg,then split in half and roasted in a hot oven with garlic roasties, bread and butter.
Keeping the slow cooker liquor for a nice consume type tea.

My mother used to make pheasant crumble on shoot days identical to what HRH Charles has.
Slow cooked pheasant meat in a creamy white sauce,with breadcrumbs and crispy chopped bacon on top with plenty of parsley.

Incidentally your pal has released a video if you can mend the bridge and bring yourself to watch it.

 

[DevonRifle]

I have recently learned to blanche chickens in 60deg cent water for one minute before plucking, would that work for pheasants?

I tend to skin and take off the crown and legs.

Livers have been kept for Christmas pate. Blooming lovely! I also keep the gizzards which I love but the wife isn’t so keen. I have a nine year old girl that tried them for the first time tonight and loved them.