Pheasant

[gopher]

I've managed to encourage the Mrs to try a bit of game and so picked up a small Pheasant (pre hung and prepared) at the weekend and intend to cook tonight.

As far as cooking time goes should I treat it like a small chicken or does it require more or less time?

Thanks

[Mark Benson]

Pot roast it.

At this time of year, pheasants won't be as tender as they are early in the season. Plus pheasant dries out easily if it's roasted for only a few minutes too long.

Nice red wine and some stock will keep the meat tender and make a sauce to go with it, loverly.

[BillericayDickie]

I'd second the pot-roasting idea from Mark, this will give you a more succullent bird ('scuse the double entendre..) and I'm pretty sure the cooking time is similar to a small chicken, so 20 mins or so per pound. This could be longer for a pot-roast as the stock/wine will have to get up to temperature first and you can afford to cook for longer without it drying out. Enjoy.

BTW, roast veg is good with pheasant, parsnips, carrots, leeks, etc. and some nice buttery mash, mmmm!

[condor]

Give it 40 mins, breast side down in a roasting dish, at 190deg C
If it's pre-stuffed, will be fine as it is.
If not, stick some apple slices in it's cavity ( to keep it moist and after it's cooked to mash in the juices to give good gravy.
I had one last night - currently making stock with the bones and some of the leftovers, so will be eating pheasant stew tomorrow night.