Phesant (11)

Hi all , I am cooking a pheasant later on this evening and I am looking for ideas on how to get the best results..!

Never eaten it let alone cooked it so can't help you on that.....let us know how you get on!

Will let you know how it goes snow..I believe I will be picking buck shot from the bird as I eat..! Not looking forward to that..!

I have two ways of cooking pheasant depending on the age of the bird. For a young bird I just make up a stuffing of herbs, salt and pepper, bread and onion and roast it as you would any fowl. They tend to be quick and easy to prepare, but I have to say there is great sense of satisfaction to be had from getting stuck into and stuffing a young wild bird.

I dissect older pheasants as they tend to be tougher and cook them slowly in a casserole dish with some water, herbs and flavourings of your choice and a finely diced onion. Probably the best way as slowly preparing them is the best way to handle a tough old bird. However, take your time and have a bit of patience and the resultant fowl will be tender and juicy, and will retain the gamey flavour of the wild bird.

had pheasent before found it tougher and greaser then duck

Hi stan..Thank you for that enlightened info..It is a young bird I am roasting so I will prepare the stuffing at your suggestion.! I'v had a few old tough game birds in my time and found them hard to prepare properly..!! Will keep you updated on the outcome of my ventures with this game bird..!!

rabbit is nice, havent had it in years

used to trap them all the time..very little meat on them..you'd need 2 for a decent meal..I'm not a great cook so i just roasted them..make some gravey too..the meat does be dry

Well the pheasant you will be glad to know turned out just fine..I loved the wild taste from it..The gravy was delicious too.I put streaky rashers all over it and an onion inside and it wasn't at all dry..! Would recommend it to anyone.!