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Post by harveydales on Feb 11, 2010 16:08:37 GMT -1
I want to cook a pheasant for Andy's birthday tomorrow. Last week our neighbour shot one which landed in our field. I hung it for a week in the garage, much to Andy's disgust and have now plucked and drawn it. Took me ages!  It's a cock pheasant which I'm told can be tougher than hens so i'm thinking something in the slow cooker. Any one tgried some good recipes? |
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Post by harleydales on Feb 11, 2010 18:56:40 GMT -1
I tend to just take the breasts off and pot roast them in red wine and redcurrant jelly.
I've cooked them whole too, you need to do them at a low heat or they dry out terribly, and baste them too.
Hope Andy enjoys it more on his plate than in his garage LOL!
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Post by lyndales on Feb 12, 2010 11:21:00 GMT -1
I would roast it breast side down in a small roaster with a good glass of red wine and a little water and some butter. Put foil over it and cook for about 40 mins or so, start the heat off quite high for 5 mins, then turn it down. Keep an eye on it. - when you think it is almost ready, turn over and remove the foil, just to brown slightly. Make the gravy from the juices and add some jelly/jam. Make sure to leave it to rest before you carve/dismember.
Lynda x
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