Smallholders Insurance from Greenlands

Author Topic: pheasant  (Read 4717 times)

The Relic

  • Joined Mar 2009
  • County Down
pheasant
« on: April 07, 2009, 02:43:14 pm »
i found a pheasent on the side of the road still alive but had a broken wing. i brought him home killed, plucked and gutted him and stuck him in the freezer. is he ok to eat.

anyone have any good recipes.

doganjo

  • Joined Aug 2012
  • Clackmannanshire
  • Qui? Moi?
    • ABERDON GUNDOGS for work and show
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Re: pheasant
« Reply #1 on: April 07, 2009, 02:49:57 pm »
Ooh, you lucky thing - perfect food and no pellets to break fillings on ;)

Don't try to pluck next time and don't bother with anything other than the breast for yourself.  I gave Sandy a hen pheasant a few weeks ago but I don't think she has cooked it yet.  There's not a lot of meat on the rest of it although it's fine for the dogs.

Peel it by slitting up the middle and peel back.  Then you can either cook the whole thing just the same as you would a chicken or a duck, take off the breast meat, use the carcass for stock, and the pickings for the dogs and cats, or just breast it and grill the breasts, although that is wasteful in my opinion.   I use the whole bird. Load of recipes on the internet, just Google.  Some people hang game birds and deer for a while but I prefer the meat not quite so gamey.

enjoy!
Always have been, always will be, a WYSIWYG - black is black, white is white - no grey in my life! But I'm mellowing in my old age

The Relic

  • Joined Mar 2009
  • County Down
Re: pheasant
« Reply #2 on: April 07, 2009, 03:42:25 pm »
cheers annie so i take it its ok to eat him. did u mean instead of plucking cut over the breast bone and peel the skin and feathers back.

doganjo

  • Joined Aug 2012
  • Clackmannanshire
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    • ABERDON GUNDOGS for work and show
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Re: pheasant
« Reply #3 on: April 08, 2009, 12:36:57 am »
Yes, and yes!  Enjoy - you'll love it. I still have a hen and a cock in my freezer from our last shoot but they are being used for retrieving training at the minute, they'll go in the pot soon.

Here's a recipe to start you drooling - http://www.bbc.co.uk/food/get_cooking/recipes/035.shtml
Always have been, always will be, a WYSIWYG - black is black, white is white - no grey in my life! But I'm mellowing in my old age

The Relic

  • Joined Mar 2009
  • County Down
Re: pheasant
« Reply #4 on: April 08, 2009, 10:14:32 am »
you let the dogs retrieve them and then your gonna cook them?

doganjo

  • Joined Aug 2012
  • Clackmannanshire
  • Qui? Moi?
    • ABERDON GUNDOGS for work and show
    • Facebook
Re: pheasant
« Reply #5 on: April 08, 2009, 03:05:19 pm »
Sure - they don't do any damage - soft mouthed and trained properly.  Waste not want not  ;D
Always have been, always will be, a WYSIWYG - black is black, white is white - no grey in my life! But I'm mellowing in my old age

Cluckinggoodpoultry

  • Joined Mar 2009
Re: pheasant
« Reply #6 on: April 08, 2009, 06:50:25 pm »
Italian Roast Pheasant
2 fresh pheasants
5 slices pancetta or bacon
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 to 3 cloves garlic, chopped
Salt and black pepper
3/4 cup dry white wine
3 tablespoons butter
3 tablespoons brandy
Wash and dry the pheasants, removing any lumps of fat from the
cavity. Make the dressing by chopping the bacon, herbs and garlic.
Mix well. Spoon the dressing into the cavity and truss the birds.
Season with salt and pepper.
Place the birds on their sides on a rack and bake at 350 degrees,
turning every 15 minutes. The breast should remain down to keep it
from drying out. After 30 minutes add the wine and continue roasting
and turning the birds for another 10 to 15 minutes. Increase the heat
to 450 and brown the skin. Cook the pheasant for 5 minutes on each
side. Remove and keep warm.
Cut the birds in half. Place the halves, cut side down, in a large
frying pan, with any stuffing that falls out and the pan juices. Add
the butter, and cook over high heat for 3 to 4 minutes, or till
traces of pink are gone. Add the brandy and flame them. Serve at
once spooning the pan juices and stuffing on top.
Wild rice makes a fine accompaniment.



Pheasant Jubilee
4 pheasants, quartered
Flour
1/2 butter or maragarine
1 onion chopped
1/2 cup golden raisins
1 cup chili sauce
1/2 water
1/2 brown sugar
2 tablespoons Worchesershire sauce
1/4 teaspoon garlic powder
1 cup Sherry
1 (1−lb.) can pitted dark sweet cherries, drained
Dust pheasants with flour. Melt butter in a heavy skillet: brown
birds thoroughly. Place pheasants in a deep casserole. In the same
skillet, combine onion, raisins, chili sauce, water, brown sugar,
Worchestershire sauce and garlic; boil briefly, scraping browned meat
from bottom and sides of pan; pour over pheasants. Bake covered, in
a moderately slow oven (325F) for 1 1/2 hours. remove cover; add
sherry and cherries. Continue baking 20 minutes longer. To serve,
transfer to a deep chafing or warming dish. This works well with
wild rice and a fresh green vegetable.



Pheasant in Spiced Sour Cream
1 Pheasant − Cut up
Flour
Butter
8 oz. Sour Cream
2 Cups Water
2 teaspoons Worcestershire Sauce
Few drops Tabasco Sauce
2 Bay Leaves
Dash Sweet Basil
Dash Rosemary
Salt and Pepper
Dust pieces of pheasant with flour and brown in butter. Mix sour
cream and water. Add remaining ingredients to sour cream mixture.
Pour sour cream mixture in a covered roaster and add pheasant.
Bake at 325F for several hours or until tender.

Haven't tried the Italian roast pheasant but have tried the other two and they are lovely....enjoy

CarraghsBorderCollies

  • Joined Jun 2009
Re: pheasant
« Reply #7 on: June 18, 2009, 05:36:44 pm »
my mouth is watering at those recipes mmmmm :yum: :yum: :yum: :yum: :yum: :yum: :yum: :yum: :yum:
GEM. X

 

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