Pheasant question

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Pheasant question
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sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Tue Dec 06, 05 1:54 pm Post subject: Pheasant question
I've just been given a pheasant. I've plucked and drawn chickens before and I assume that the principle's the same. Any particular tips/things I should be aware of? She was shot on Saturday BTW.

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Tue Dec 06, 05 1:58 pm Post subject:
Unless I want to roast the bird whole (which isn't very often), I normally skin pheasants. Then gut in the same way as chickens.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Tue Dec 06, 05 2:01 pm Post subject:
I was planning on roasting this one. It seems youngish and reasonably plump to me. And I haven't had roast pheasant in ages.

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Tue Dec 06, 05 2:08 pm Post subject:
You should be fine then - everything is in pretty much the same place as on a chicken. What's your secret for roasting a pheasant without the breast drying out or the legs being undercooked?

bernie-woman

Joined: 28 Oct 2004
Posts: 7824
Location: shropshire

Posted: Tue Dec 06, 05 2:10 pm Post subject:
Are you going to hang it? I like mine hung for about a week after they have been killed. I just make sure I put bacon over it when roasting Oh and make sure you know all of the lyrics to the pheasant pluckers song

Behemoth

Joined: 01 Dec 2004
Posts: 19023
Location: Leeds

Posted: Tue Dec 06, 05 2:12 pm Post subject:
I tend to roas them whole but not bother eating the legs - they go with the remainder for stock.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Tue Dec 06, 05 2:12 pm Post subject:
I haven't got one. Maybe some kind person will read this thread and offer tips.

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Tue Dec 06, 05 2:17 pm Post subject:
Forgot to say: the tendons in the legs are very chewy IMO, so if you pull them out after removing the feet it will make your eating experience easier. I've never got the hang of doing it all at one go, so I sort of hook each one out individually and pull hard.

bernie-woman

Joined: 28 Oct 2004
Posts: 7824
Location: shropshire

Posted: Tue Dec 06, 05 2:20 pm Post subject:
I don't tend to bother with the legs either

dpack

Joined: 02 Jul 2005
Posts: 46233
Location: yes

Posted: Tue Dec 06, 05 4:30 pm Post subject:
i skin and stew usually .if roasting pierce with a pointy thing and stuff butter into the meat , roast in foil until done and brown under the grill .

Treacodactyl
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 25795
Location: Jumping on the bandwagon of opportunism

Posted: Tue Dec 06, 05 4:54 pm Post subject:
I tend to roast them breast side down and turn rightway up for the last 5 mins. You could always remove the legs when done and cook the rest a bit longer. Chefs perk.

Gervase

Joined: 17 Nov 2004
Posts: 8655

Posted: Tue Dec 06, 05 5:18 pm Post subject:
A pair of pliers is handy for getting the tendons out of the leg. Pheasants like to be roasted fast and hot, especially young hens. Bard it with some bacon and then give it a short blast at Mark 8.

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Tue Dec 06, 05 5:55 pm Post subject:
I don't roast them: we both love Kentish pheasant pudding so that's what I do. Doesn't matter how rough you've been with drawing/skinning!

coyotekiller

Joined: 29 Jun 2005
Posts: 14
Location: Iowa, USA

Posted: Wed Dec 21, 05 7:41 pm Post subject:
Hi Mochyn. Please tell me. What is kentish pheasant pudding. I have eight in freezer so looking for something new. Thanks,...ck

gil
Downsizer Moderator

Joined: 08 Jun 2005
Posts: 18415

Posted: Wed Dec 21, 05 8:54 pm Post subject:
You can hang pheasants for 7-10 days depending on when you want to eat them - an outbuilding is perfect, or a shed. I wouldn't skin it. Pot roast is also a good option, on lower heat.

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