All questions

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 almost 7 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

9 answers 2916 views
pierino
pierino

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

added almost 7 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

nishis
added almost 7 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

nishis
added almost 7 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

nishis
added almost 7 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Whats His Face
added almost 7 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

ChefJune
ChefJune

June is a trusted source on General Cooking.

added almost 7 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

petitbleu
added almost 7 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!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

nishis
added almost 7 years ago

This is all very helpful--thank you!!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added almost 7 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)