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Pheasant question
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Post new topic   Reply to topic    Downsizer Forum Index -> Shooting and Trapping for the Pot
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sean
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Joined: 28 Oct 2004
Posts: 41962
Location: North Devon
PostPosted: Tue Dec 06, 05 1:54 pm    Post subject: Pheasant question  Reply with quote    

I've just been given a pheasant. I've plucked and drawn chickens before and I assume that the principle's the same. Any particular tips/things I should be aware of? She was shot on Saturday BTW.

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Tue Dec 06, 05 1:58 pm    Post subject: Reply with quote    

Unless I want to roast the bird whole (which isn't very often), I normally skin pheasants. Then gut in the same way as chickens.

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41962
Location: North Devon
PostPosted: Tue Dec 06, 05 2:01 pm    Post subject: Reply with quote    

I was planning on roasting this one. It seems youngish and reasonably plump to me. And I haven't had roast pheasant in ages.

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Tue Dec 06, 05 2:08 pm    Post subject: Reply with quote    

You should be fine then - everything is in pretty much the same place as on a chicken.

What's your secret for roasting a pheasant without the breast drying out or the legs being undercooked?

bernie-woman



Joined: 28 Oct 2004
Posts: 7824
Location: shropshire
PostPosted: Tue Dec 06, 05 2:10 pm    Post subject: Reply with quote    

Are you going to hang it? I like mine hung for about a week after they have been killed.

I just make sure I put bacon over it when roasting

Oh and make sure you know all of the lyrics to the pheasant pluckers song

Behemoth



Joined: 01 Dec 2004
Posts: 19023
Location: Leeds
PostPosted: Tue Dec 06, 05 2:12 pm    Post subject: Reply with quote    

I tend to roas them whole but not bother eating the legs - they go with the remainder for stock.

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41962
Location: North Devon
PostPosted: Tue Dec 06, 05 2:12 pm    Post subject: Reply with quote    

I haven't got one. Maybe some kind person will read this thread and offer tips.

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Tue Dec 06, 05 2:17 pm    Post subject: Reply with quote    

Forgot to say: the tendons in the legs are very chewy IMO, so if you pull them out after removing the feet it will make your eating experience easier. I've never got the hang of doing it all at one go, so I sort of hook each one out individually and pull hard.

bernie-woman



Joined: 28 Oct 2004
Posts: 7824
Location: shropshire
PostPosted: Tue Dec 06, 05 2:20 pm    Post subject: Reply with quote    

I don't tend to bother with the legs either

dpack



Joined: 02 Jul 2005
Posts: 35271
Location: yes
PostPosted: Tue Dec 06, 05 4:30 pm    Post subject: Reply with quote    

i skin and stew usually .if roasting pierce with a pointy thing and stuff butter into the meat , roast in foil until done and brown under the grill .

Treacodactyl
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Joined: 28 Oct 2004
Posts: 25697
Location: Jumping on the bandwagon of opportunism
PostPosted: Tue Dec 06, 05 4:54 pm    Post subject: Reply with quote    

I tend to roast them breast side down and turn rightway up for the last 5 mins. You could always remove the legs when done and cook the rest a bit longer. Chefs perk.

Gervase



Joined: 17 Nov 2004
Posts: 8655

PostPosted: Tue Dec 06, 05 5:18 pm    Post subject: Reply with quote    

A pair of pliers is handy for getting the tendons out of the leg. Pheasants like to be roasted fast and hot, especially young hens. Bard it with some bacon and then give it a short blast at Mark 8.

mochyn



Joined: 21 Dec 2004
Posts: 24569
Location: mid-Wales
PostPosted: Tue Dec 06, 05 5:55 pm    Post subject: Reply with quote    

I don't roast them: we both love Kentish pheasant pudding so that's what I do. Doesn't matter how rough you've been with drawing/skinning!

coyotekiller



Joined: 29 Jun 2005
Posts: 14
Location: Iowa, USA
PostPosted: Wed Dec 21, 05 7:41 pm    Post subject: Reply with quote    

Hi Mochyn. Please tell me. What is kentish pheasant pudding. I have eight in freezer so looking for something new. Thanks,...ck

gil
Downsizer Moderator


Joined: 08 Jun 2005
Posts: 18379

PostPosted: Wed Dec 21, 05 8:54 pm    Post subject: Reply with quote    

You can hang pheasants for 7-10 days depending on when you want to eat them - an outbuilding is perfect, or a shed. I wouldn't skin it. Pot roast is also a good option, on lower heat.

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