Pheasant question

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Downsizer Forum Index -> Shooting and Trapping for the Pot

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sean
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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: 46249
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.

Nanny

Joined: 17 Feb 2005
Posts: 4520
Location: carms in wales

Posted: Wed Dec 21, 05 9:00 pm Post subject:
i sear the breasts with some onions in butter then add a spoonful of creamed horseradish and some double cream, cook it slowly then serve with tagliatelli came out of that game cookbook i got for my birthday and it is lovely and only took maybe 20 mins to cook i would use 2 pheasants though and thusly 4 breasts

Caplan

Joined: 30 Aug 2005
Posts: 90

Posted: Wed Dec 21, 05 9:46 pm Post subject:
From what i remember of cooking them i'd agree about the leg & tendon thing - great meat but hard to extract for a family meal. Better to save the legs for other things (butties/bubble and squeak/stock/chef's perks etc) and concentrate on the breast meat. Pot roasting them is the best way of treating them as gil suggested - roasting partridges i aways found better

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Thu Dec 22, 05 10:16 am Post subject:

Sean, check the crop. If it was shot late on in the day it may have a very full crop which can sometimes taint the breast meat in a few days.

Mrs Beaton recommends a quick wash in distilled vinegar to remove taint followed by a good rinse.

To remove the tendons in the leg, crack the bone, cut around the skin and then whilst grasping the foor and thigh in either hand pull sharply, the tendons will come out, possibly with a little flesh but you are left with very tasty legs, which on a decent sized bird can be quite meaty.

mochyn

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

Posted: Thu Dec 22, 05 11:30 am Post subject:
The pudding: it's like steak & kidney pudding, except the filling is a mix of pheasant chunks, chopped onion and bacon with whatever herbs you like and seasoning. All the meat goes in raw with the sweated onions, seal the pastry and steam for a couple of hours. just plain yummy! One pheasant does for one pud in a largish bowl.

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Thu Dec 22, 05 12:09 pm Post subject:
Nice recipe Mochyn, do you add the pheasant giblets as well?

mochyn

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

Posted: Thu Dec 22, 05 7:54 pm Post subject:
Either bung them in or use them to make a yummy stock for gravy. My mum gave me the recipe and it's now a family favourite.

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