Every fall during hunting season, hunters from across the country bring home pheasant for supper. You can easily adapt most regular poultry recipes for cooking this bird. All you need is a little know-whip up a delicious pheasant dish!
Instructions
Cooking Young Pheasant
1. Decide if you have a young pheasant. A young bird will have a flexible breastbone, gray legs and a pointed large terminal feather in its wings. A young male will also have rounded spurs.
2. Roast a young pheasant in a 350 degree oven for about 25 minutes per pound. You may stuff it with chestnut or sausage dressing and generally treat it like roast chicken.
3. Split the pheasant down the back and rub with garlic and unsalted butter if you choose to broil it. Place the oven rack about 4 inches below the broiler and baste it frequently with melted fat, oil or wine. Cook it until the wild game bird is tender.
Cooking Older Pheasant
4. Examine the male's spurs--an older male will have longer, sharper spurs.
5. Bard the bird before cooking. To bard it, make small cuts in the breast and thigh of the pheasant and place slivers of bacon in these cuts. Make sure the bacon slivers are at right angles to the breastbone.
6. Braise the pheasant if it is an older bird. Melt 1/4 cup of lard in a heavy pan and brown the bird. Then place it in a casserole, add 12 sliced mushroom caps, 1 small sliced onion and 1/2 cup Marsala or Madeira. Cover the casserole and bake for about half an hour.
Roast an Older Pheasant
7. Cook an older pheasant in sauce to avoid dryness. Bard the wild game bird and fill the cavity with apple or onion slices. Then roast it at 400 degrees for 20 minutes.
8. Remove the meat from the bones and cook for 2 hours in a stock made with 2 large onions, 2 cloves garlic, 2 bay leaves, 1 cup chopped parsley, 1 quart dry red wine, 2 quarts water or chicken stock and 3 fresh tomatoes.
9. Simmer until the stock has reduced to about half, add 3/4 cup cream sauce, chopped mushrooms and 3/4 cup red wine. Simmer for 25 more minutes. Arrange the meat on a plate and pour the sauce over.
Try Pheasant Soup
10. Make a nice pheasant soup out of an older wild game bird. Saute 2 onions, 1 clove garlic, chopped celery and carrots until tender. Add pheasant pieces and cook until brown.
11. Add 8 cups chicken stock, add 1 pound sliced mushrooms, 1 cup whole kernel corn and 1 sprig of thyme. Simmer 10 to 15 minutes.
12. Take the pheasant pieces out of the pot and pull the meat off the bones. Cut up meat, return it to the kettle and reheat before serving.
Related Posts:
Fry Pheasant
You can deep fry a whole pheasant.All over the country, falls signals the beginning of the game bird season, which typically runs from mid-October through January. Along with wild turkey, pheasant...
Prepare And Cook Wild Pheasant
A popular game bird, wild pheasant is hunted in all 50 United States.Although you can substitute wild pheasant for chicken or other poultry in any recipe, preparing it as stand-alone fare lets you...
Cook Smoked Pheasant
Pheasant can also be roasted in the oven much like a turkey.For the next big holiday get-together, skip the traditional turkey or beef roasts and opt for a meat that is a little more on the wild s...
Barbecue A Pheasant
A whole barbecued pheasant is a surprising and beautiful alternative to turkey at your holiday table. You can enjoy this popular game bird at home in minutes by doing some simple prep work and jus...
Pheasant
Of all of the game birds hunted in the Americas, the one most often synonymous with sport hunting is the pheasant. Pheasant, specifically the ring-necked pheasant, is one of the most common game b...
