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What is the best method for cooking a whole (2-3 lbs) pheasant?

Looking for a simple treatment for the whole bird. Unsure whether roasting or braising is better and whether it's worthwhile to sear the skin beforehand.

asked by nishis about 3 years ago
9 answers 1676 views
Zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 3 years ago

Roasting is the best method. No need to sear the skin but baste it frequently. Stuff the cavity with something like cut up apples. Rub salt all over before roasting.

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added about 3 years ago

Thanks!!
What temperature? I've seen everything from low and slow at 325 to blasting it at 500.

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added about 3 years ago

Thanks!!
What temperature? I've seen everything from low and slow at 325 to blasting it at 500.

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added about 3 years ago

Thanks!!
What temperature? I've seen everything from low and slow at 325 to blasting it at 500.

Dad
added about 3 years ago

Your best bet for a game bird is about 350. There isn't a lot of difference between a roaster chicken and a Pheasant. Any recipe for a roasted will suffice. Not for a young bird, but for a stewing hen or older roasted and you will be fine.

Junechamp
ChefJune

June is a trusted source on General Cooking.

added about 3 years ago

Pheasants have a lot less fat than chickens, so you might like to cover the breast with bacon strips.

Me_in_munich_with_fish
added about 3 years ago

I second the suggestion to cover the breast with bacon. Otherwise, you may end up with a pitifully dry bird. You might also try doing pheasant confit. This method will not only result in painfully tender and delicious meat, but it will keep longer (if you have leftovers, that is). Simply follow a recipe for duck confit, but decrease the cooking time according to the size of the bird. Good luck!

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added about 3 years ago

This is all very helpful--thank you!!

Dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 3 years ago

I'd travel a long way for some of that pheasant confit.