sean
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Pheasant questionI'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.
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judith
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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.
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sean
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I was planning on roasting this one. It seems youngish and reasonably plump to me. And I haven't had roast pheasant in ages.
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judith
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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?
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bernie-woman
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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 
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Behemoth
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I tend to roas them whole but not bother eating the legs - they go with the remainder for stock.
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sean
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I haven't got one. Maybe some kind person will read this thread and offer tips.
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judith
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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.
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bernie-woman
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I don't tend to bother with the legs either
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dpack
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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 .
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Treacodactyl
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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. 
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Gervase
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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.
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mochyn
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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!
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coyotekiller
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Hi Mochyn. Please tell me. What is kentish pheasant pudding. I have eight in freezer so looking for something new. Thanks,...ck
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gil
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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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Nanny
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i sear the breasts with some onions in butter then add a spoonful of creamed horseradish and some double cream, cook it slowly then serve with tagliatelli
came out of that game cookbook i got for my birthday and it is lovely
and only took maybe 20 mins to cook
i would use 2 pheasants though and thusly 4 breasts
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Caplan
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From what i remember of cooking them i'd agree about the leg & tendon thing - great meat but hard to extract for a family meal. Better to save the legs for other things (butties/bubble and squeak/stock/chef's perks etc) and concentrate on the breast meat.
Pot roasting them is the best way of treating them as gil suggested - roasting partridges i aways found better
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Jonnyboy
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Sean, check the crop. If it was shot late on in the day it may have a very full crop which can sometimes taint the breast meat in a few days.
Mrs Beaton recommends a quick wash in distilled vinegar to remove taint followed by a good rinse.
To remove the tendons in the leg, crack the bone, cut around the skin and then whilst grasping the foor and thigh in either hand pull sharply, the tendons will come out, possibly with a little flesh but you are left with very tasty legs, which on a decent sized bird can be quite meaty.
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mochyn
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The pudding: it's like steak & kidney pudding, except the filling is a mix of pheasant chunks, chopped onion and bacon with whatever herbs you like and seasoning. All the meat goes in raw with the sweated onions, seal the pastry and steam for a couple of hours. just plain yummy! One pheasant does for one pud in a largish bowl.
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Jonnyboy
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Nice recipe Mochyn, do you add the pheasant giblets as well?
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mochyn
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Either bung them in or use them to make a yummy stock for gravy. My mum gave me the recipe and it's now a family favourite.
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