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Pheasant

post #1 of 10
Thread Starter 
So I have a pheasant that I think I'm going to thaw for Valentine's dinner. I was simply going to roast it like a chicken. Any pointers on how to roast it? Side items? Dessert? Special instructions? Never made it, only had it a couple of times so I'm a little clueless.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 10
First thing to remember, Koukouvagia, is that pheasant, even farm raised birds, lack the fat content of chicken. Cook them the same way and you'll wind up with a dry bird.

Don't know if you prefer sweet, fruity, or savory. A little more info would be useful. But, in the meantime, here's one festive way that might serve your needs. Obviously, with only one bird you'll want to halve the recipe:

Pheasant Normandie

2 pheasants, split in half
Salt and pepper to taste
Butter
Paprika
4 cups beef stock
1 tsp tomato paste
2 apples, skin on, cored and cut in 1-inch cubes
1/2 cup dry white wine
2 oz Calvados
3 green onions or shallots, diced
Corsnstarch/water slurry (optional)

Salt and pepper the pheasant then dust with paprika. Brown the birds in butter. Drain any surplus butter and add the rest of the ingredients. Cook, covered, over medium heat, 45 minutes.

If desired, thicken sauce with the cornstarch/water slurry.

As a side with this I would go with either wild rice or a wild/white rice medley, and maybe a summer squash saute.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 10
Oh, yeah. Dessert. Because it's for V-day: heart-shaped chocolate Pavolova with whipped cream and raspberry coulis.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #4 of 10
Wrap the bird in loads of bacon to keep it moist. Load the insides with couple of lemons and half an onion.

Sides - keep them light as the pheasant is rich. Was thinking along the lines of red cabbage in apple cider with nutmeg, green french runner beans with baby carrots in a touch of butter, maybe a simple potato mash. Then stacks of red wine gravy :D

Desert - Pavlova...loads of chantilly cream and strawberries, or whichever berries are in season there, and passionfruit pulp drizzled over.

Couple of bottles of bubbly too.

(My other half is away on business :( so I don't get to cook something nice...working working always working grr)
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #5 of 10
Oh, added comment. That's what we can use those glass chopping boards for.
Pheasant under glass.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #6 of 10
You funny. :lol:
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #7 of 10
I haven't made pheasant in a while. But when I do I often braise the little thigh/leg and cook the breast to rare (or a very light medium rare).


KYH's Pheasant Normandie sounds delicious! :)

Let us know how it turns out.

dan
post #8 of 10
roast it like the usual but dont forget the bacon as it will indeed give the bird added flavor, and moisture as well. :)
post #9 of 10
Thread Starter 
We ended up going out so I didn't make the pheasant, but thanks for the ideas. I will try a braising method when I do thaw it out soon.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #10 of 10
I see you never made your dinner....I just thought I would add this recipe.


This recipe is from my boss's collection of hunting recipes which was filed under Pheasant. I have made this a few times for him and each time a success.


As written:
Pheasant and Apple Cointreau


1 pheasant
cinnamon
¼ pound smoked pork, cut into cubes
1 small onion, chopped
1 garlic clove, crushed
2 tablespoons olive oil
2 tablespoons butter
5 green apples, peeled, cored, and cut up
2-3 ounces Cointreau
1 cup fresh table cream
salt and pepper




Saute the smoked pork, onion and garlic in a heavy skillet pan in the butter and oil. Rub the bird inside and out with a generous amount of cinnamon. In the same pan brown the pheasant. Then remove it and keep it warm. Sprinkle the apples with Cointreau and brown them, in the same way; remove the apples from the pan. Spoon off the excess fat from the sauce remaining in the pan. Place the pheasant back in the skillet surrounded with the diced pork, apples, garlic and onion. Cook over a very low heat for a few minutes, then add the cream and season with salt and pepper. Bake in a 325 oven for 2 hours or until the meat is tender. Strain the sauce which should be quite thick now and pour it over the pheasant before serving.


a thought.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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