Culinary tips and advice to cook the pheasant
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| Quail | ||||||||||
| Duck | ||||||||||
| Turkey | ||||||||||
| Pheasant | ||||||||||
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| Goose | ||||||||||
| Partridge | ||||||||||
| Guinea Fowl | ||||||||||
| Chicken | ||||||||||
| Cornish hen | ||||||||||
| eggs | ||||||||||
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Here are the most popular techniques that will help you cook pheasant meat to perfection. The information is presented in a way that allows you to master the basic principles yet provides you the leeway to add your own personal touch to both everyday meals and special-occasion dinners!
For best results, it is most important to select the best cut of meat for the chosen recipe. When in doubt, consult your METRO butcher; he will be happy to assist you!
? Pheasant meat is very lean. To keep it moist, the bird is usually stuffed, but just prior to cooking to prevent the proliferation of bacteria.
? To prevent drying, the bird can be barded or brushed with fat.
? It is important to truss the pheasant before cooking to obtain a better presentation, to keep the stuffing in place and to make it easy to carve once cooked.
? A whole pheasant is cooked when its internal temperature reaches 82° C (180° F); pheasant pieces 77° C (170° F).
Here are the most popular techniques that will help you cook pheasant meat to perfection. The information is presented in a way that allows you to master the basic principles yet provides you the leeway to add your own personal touch to both everyday meals and special-occasion dinners!
For best results, it is most important to select the best cut of meat for the chosen recipe. When in doubt, consult your METRO butcher; he will be happy to assist you!
? Pheasant meat is very lean. To keep it moist, the bird is usually stuffed, but just prior to cooking to prevent the proliferation of bacteria.
? To prevent drying, the bird can be barded or brushed with fat.
? It is important to truss the pheasant before cooking to obtain a better presentation, to keep the stuffing in place and to make it easy to carve once cooked.
? A whole pheasant is cooked when its internal temperature reaches 82° C (180° F); pheasant pieces 77° C (170° F).