Tips for cooking wild pheasant?
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...?
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Of course it makes more sense to enjoy eating what you kill, but as long as the game isn't wasted (a situation for which there is *no* excuse), there are other perspectives. I'll bet a conversation with the hunter will reveal some insight into his particular situation, including what he doesn't like about the birds. I trust you'll help him see some more possibilities (you're making me hungry that's for sure).
Perhaps bacon wrapped brined breasts, roasted or pan fried, and confit legs in a clarified butter, served with a pheasant demi-glace? The grains mention has me thinking polenta - I've always learned to pair game with things that evoke the natural environment of the animal.
@SKK thanks for the link, excellent!
@ChefOno - At the risk of opening up another can of worms, as a non-hunter, I can understand the event of hunting being the objective rather than the take. I just wonder if it makes more sense to shoot something you like to eat :) But, hey, I get to play with 4 pheasants so I'm not complaining!
I wouldn't be concerned with gaminess, preferring grain and other seeds as they do. Fat, or rather the lack thereof, that's an issue, and wild ones tend to get a lot of exercise. You can either fight or take advantage of that toughness, either way works.
As for the hunt being more important than the take, I doubt that could be understood by a non-hunter, especially if there's a dog in the equation. For me it's always been more about a crisp winter's day in the field with my best friend and companion than if we came home with a bird or two.
http://honest-food.net/wild-game/pheasant-quail-partridge-chukar-recipes/simple-roast-pheasant/
In my view, brining is necessary for wild game. If you feel that the bird might be too dry, I would consider adding bacon strips rather than duck fat.
Have to say I am jealous you get to work with these delicious birds!
I have a great little book, Gourmet Game by Phillipa Scott. Most of her pheasant recipes call for roasting--the same as you'd do with farmed birds. She also has a Moroccan tagine, terrines, some recipes that call for cheese under the skin.
I have a John Ash book with several great pheasant recipes in it. Sorry I'm not home where the book is, but you might want to check out his web site for ideas.