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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 6 years ago

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9 answers 2637 views
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pierino

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

added about 6 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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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

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

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

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

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

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

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1f9a0090 a067 4c8c a06a 2c5874194f69  dad
added about 6 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.

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ChefJune

June is a trusted source on General Cooking.

added about 6 years ago

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

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120fa86a 7a24 4cc0 8ee1 a8d1ab14c725  me in munich with fish
added about 6 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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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

This is all very helpful--thank you!!

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boulangere

Cynthia is a trusted source on Bread/Baking.

added about 6 years ago

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

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