Cooking methods for pheasant
Roasted pheasant
A young pheasant is generally roasted.
• To prevent dryness, barding the pheasant is recommended.
• Roast the pheasant for 1 to 1½ hours at 190° C (375° F).
Braised pheasant
Because pheasant meat can be tough and dry, braising it is a good choice.
Braising a whole pheasant
• Pull the skin of the neck under the bird and tuck the wings. Tie the legs with thread.
• Bard with thin slices of bacon.
• Brown the pheasant on all sides in a lightly oiled-casserole.
• Add carrots, thin slices of onions and cranberries.
• Pour some red wine or broth to cover the pheasant halfway.
• Cover and simmer over medium low heat or in the oven at 180° C (350° F) until tender.
• Add liquid frequently during cooking.
Braising pheasant pieces
• Marinate the pheasant pieces overnight in the refrigerator in a marinade made of carrots, onions, cloves, celery, mixed herbs, spices, olive oil and some red wine.
• Brown the pieces on all sides in a lightly-oiled casserole.
• Add enough liquid, wine, beer or broth, to cover the meat.
• Flavour the broth with herbs, spices and aromatic vegetables.
• Cover and simmer over medium low-heat or in the oven at 180° C (350° F) for approximately 2 hours, until tender.
A young pheasant is generally roasted.
• To prevent dryness, barding the pheasant is recommended.
• Roast the pheasant for 1 to 1½ hours at 190° C (375° F).
Braised pheasant
Because pheasant meat can be tough and dry, braising it is a good choice.
Braising a whole pheasant
• Pull the skin of the neck under the bird and tuck the wings. Tie the legs with thread.
• Bard with thin slices of bacon.
• Brown the pheasant on all sides in a lightly oiled-casserole.
• Add carrots, thin slices of onions and cranberries.
• Pour some red wine or broth to cover the pheasant halfway.
• Cover and simmer over medium low heat or in the oven at 180° C (350° F) until tender.
• Add liquid frequently during cooking.
Braising pheasant pieces
• Marinate the pheasant pieces overnight in the refrigerator in a marinade made of carrots, onions, cloves, celery, mixed herbs, spices, olive oil and some red wine.
• Brown the pieces on all sides in a lightly-oiled casserole.
• Add enough liquid, wine, beer or broth, to cover the meat.
• Flavour the broth with herbs, spices and aromatic vegetables.
• Cover and simmer over medium low-heat or in the oven at 180° C (350° F) for approximately 2 hours, until tender.