How to cook pheasant
Discussion
The nicest I've ever done with them was in a slow cooker cooked in cider with various stewing veggies. I browned them all over on a frying pan first. Cooked them whole and once cooked I lifted them out and picked all the meat off returning the meat to the slow cooker for a final 30 minutes or so.
HarryFlatters said:
This is screaming confit to me, rather than stir fry.
absolutely -that's how I cook partridge which has the same issues if you simply roast it -ie the breast being dried to leather by the time the legs are cooked. So, solution, joint it, confit the legs: season, place in heavy pan, add chopped garlic, thyme, cover with oil ( or better still goose fat) and simmer as gently as possible for about an hour. That can be done in advance and left sitting in the oil/fat to cool. When you're ready to eat simply drain the legs and bung in a warm oven to heat through gently. Meanwhile, pan fry the breasts for a couple of mins then put in the warm oven to rest for five mins and serve the lot with a quick gravy from the pan juices. Perfect!HarryFlatters said:
Trabi601 said:
The legs are in the freezer now. I'll defrost, shred and stir-fry next week - I'm working away for most of this week.
This is screaming confit to me, rather than stir fry.
FredericRobinson said:
The drumsticks are a bit of a pain, but the thighs have got plenty of good meat, bit of a waste to omly eat the breasts.
When you're taking home 4 birds a fortnight for 5 months, as a syndicated shooter, it's sometimes easier just to take the breasts off. A full butchery job is about 10mins to get the body and appendages. I can fillet the breasts off in 30 secs, but it is sort of my day job too
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