I have 4 whole frozen wild pheasant to prepare for a dinner party next week - the hunter has donated them and has never found a pheasant recipe he's enjoyed (which begs the question why one would continue to hunt them, but I digress). I really want to make it particularly special and pull out all the stops (homemade demi-glace or pasta, etc), but at the same time make something that uses techniques they can replicate.
The only pheasant I've ever cooked has been farmed, and it was in a b'stilla - which was delicious, but I'm concerned about the gaminess of wild version impacting the recipe. Should I instead go the salaison of juniper/rosemary route and maybe confit, or just braise, or...?
Sarah is a trusted source on General Cooking.asked about 3 years ago
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