Wanted:Pheasant cooking tips
- Thread starter Mr.Rigpig
- Start date
de breast and de leg the bird
saute them with shallots/mushrooms/garlic/bacon lardons
de glaze the pan with medeira or red wine or port
add cream to the pan to make the sauce
i personally wouldnt go down the road of roasting the whole bird.
saute them with shallots/mushrooms/garlic/bacon lardons
de glaze the pan with medeira or red wine or port
add cream to the pan to make the sauce
i personally wouldnt go down the road of roasting the whole bird.
Suka
CGN Ultra frequent flyer
Well, if you're game for something different, try pheasant galantine. Basically, you skin the bird, debone it, cube it, add about the weight of the thigh meat in pork trim to it, spice with salt, pepper, cloves, nutmeg, ginger.
Fine grind that.
Lay out the pheasant's skin, spread the ground meat on top, sprinkle crushed pine nuts and blackberries (I just added some blackberry jelly to the meat prior to grinding).
Roll it up, using the skin like a sausage casing. Roll in cheesecloth tight so it stays together.
Get water in a pot stable at between 80 and 85C, add the gallantine. When about 60C internal temp it's done.
Place in fridge overnight. Next day cut in slices and serve on crusty bread (I used a baguette). Interesting; something different and really pretty good. Everyone who tried it agreed.
Plus, kind of cool to try something people were eating 300 yrs ago.
Fine grind that.
Lay out the pheasant's skin, spread the ground meat on top, sprinkle crushed pine nuts and blackberries (I just added some blackberry jelly to the meat prior to grinding).
Roll it up, using the skin like a sausage casing. Roll in cheesecloth tight so it stays together.
Get water in a pot stable at between 80 and 85C, add the gallantine. When about 60C internal temp it's done.
Place in fridge overnight. Next day cut in slices and serve on crusty bread (I used a baguette). Interesting; something different and really pretty good. Everyone who tried it agreed.
Plus, kind of cool to try something people were eating 300 yrs ago.
Last edited:
Suka
CGN Ultra frequent flyer
FINALLY came up with a recipe that matches my aunts. (IMPO my aunt was the undisputed Queen of cooking wild game)
Pluck your pheasant. Break it down. Rinse off and pat down. Shake in a breadbag with flour, pepper and salt. Roll in whisked egg, roll in a dish of panko breadcrumbs. (here's where you want to add spices, if you choose)
Have some hot oil in a pan. Brown both sides(You're not trying to cook it, just get it brown and the coating crispy)
Place skin side up in a glass cake pan. (or stainless pot, or cast frying pan, whatever you have)
Either make a gravy from the pan drippings or (sorry) use a mix.
Pour gravy into the pan.
Bake until the thighs/breasts are cooked
You won't be disappointed.
Pluck your pheasant. Break it down. Rinse off and pat down. Shake in a breadbag with flour, pepper and salt. Roll in whisked egg, roll in a dish of panko breadcrumbs. (here's where you want to add spices, if you choose)
Have some hot oil in a pan. Brown both sides(You're not trying to cook it, just get it brown and the coating crispy)
Place skin side up in a glass cake pan. (or stainless pot, or cast frying pan, whatever you have)
Either make a gravy from the pan drippings or (sorry) use a mix.
Pour gravy into the pan.
Bake until the thighs/breasts are cooked
You won't be disappointed.
Suka
CGN Ultra frequent flyer
To add to the gallantine post, to skin it, split the skin down the backbone, use your fingers to peel it away. You want it in one piece.
Last time used pine nuts and fresh blueberries.
Picture homer simpson drooling, that's me remembering it.
Happy hunting.
Last time used pine nuts and fresh blueberries.
Picture homer simpson drooling, that's me remembering it.
Happy hunting.
The first time I made my wife a pheasant I roasted it as I have done for years. She was okay with it but that's about it. So the next time I cut it into strips, dipped them in flour, egg and crushed saltine soup crackers for a breading. Fried them in oil and they were a hit. Everyone that I have served them to that way loves them.
