Roastwildpheasant Food

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ROAST WILD PHEASANT

2011-12-23



Roast Wild Pheasant image

I've used this recipe many times and have no complaints so far from any of my friends. I can't remember where I got it but I can say it's been well used. Note: Young birds are the best for roasting. You can tell if it's young from its spur. It will be round and flexible when you move it, and the last big wing feather will have a sharp pointed tip. Older birds won't taste as well roasted.

Provided by Chuck in Killbuck

Categories     Pheasant

Time 1h50m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients:

  • 1 pheasant, cleaned,any size
  • 1 teaspoon salt
  • herbed prepared stuffing, use your favorite
  • 4 -6 slices bacon

Steps:

  • Preheat oven to 350°.
  • Lightly salt the inside of the bird and rub in with your hand.
  • Fill the cavity loosely with your favorite Herbed Suffing.
  • Truss the legs and place breast side up on a rack in a roasting pan.
  • Place Bacon slices over the breast side by side.
  • Roast for approximately 1 1/2 hours, or until tender.
  • Check after 75 minutes of cooking.

ROASTED PHEASANT

2004-08-20



Roasted Pheasant image

Categories     Chicken     Game     Poultry     Roast     Christmas     Winter     Parade

Yield Makes 4 servings

Number Of Ingredients 16

Ingredients:

  • 1 clove of garlic
  • Coarse salt
  • Juice of 2 tangerines, plus 1 1/2 teaspoons finely grated peel and 1 tangerine, halved
  • 2 tablespoons olive oil
  • 1 teaspoon dried tarragon
  • Freshly ground black pepper, to taste
  • 2 carrots, halved lengthwise and cut into 2-inch lengths
  • 1/2 pound white new potatoes, scrubbed and quartered
  • 4 large ripe plum tomatoes, halved lengthwise and seeded
  • 1 pheasant, about 2 1/2 pounds
  • 2 sprigs fresh tarragon, or flat-leaf parsley
  • 1/2 tart apple, cored and cut in pieces
  • 2 shallots, peeled and halved
  • 3 to 4 sprigs fresh sage, plus extra for garnish
  • 3 slices turkey bacon
  • 1/8 cup defatted chicken broth

Steps:

  • 1. Preheat oven to 350°F. Mince the garlic with the salt; place in a bowl. Add the tangerine juice and peel, 1 tablespoon olive oil, dried tarragon, and pepper. Set aside.
  • 2. Blanch the carrots and potatoes for 7 to 8 minutes in boiling water. Drain and place in a bowl with the tomatoes. Reserve.
  • 3. Carefully loosen breast skin of the pheasant; place a sprig of tarragon underneath each side of the breast. Replace the skin neatly. Squeeze the halved tangerine into the cavity, then sprinkle with salt and pepper. Place the apple pieces, shallots, and sage in the cavity; tie legs together with kitchen string.
  • 4. Place reserved vegetables in a small roasting pan. Toss with garlic-tangerine mixture. Place the pheasant, breast side up, on top of the vegetables. Brush pheasant with the remaining tablespoon of oil. Lay bacon slices over the breast. Pour broth in the bottom of the pan.
  • 5. Roast in the center of the oven for 1 hour, basting 2 or 3 times. Remove bacon and continue to roast until the breast is brown and the pheasant is cooked through, about 20 to 30 minutes longer. Test for doneness with tip of a knife in the thickest part of the thigh. The juices should run clear. Let pheasant rest 10 minutes before carving.
  • 6. Carve the pheasant, remove to a serving platter and surround with the vegetables. Spoon some of the juices over top. Serve extra juices alongside. Garnish with fresh sage.

ROAST PHEASANT

2022-06-13



Roast Pheasant image

This is a quick simple recipe for fresh pheasant that has a very autumn feel to it. It is very good with potatoes, carrots and seasonal squash (I like acorn squash) diced and roasted in the pan with it. You can cook it at a higher temperature for a shorter time; just be sure to baste often since it is a very dry meat.

Provided by kelly13jane

Categories     100+ Everyday Cooking Recipes

Time 2h25m

Yield 4

Number Of Ingredients 5

Ingredients:

  • 2 sprigs rosemary, leaves stripped and chopped
  • 1 tablespoon chopped fresh thyme
  • 1 cup olive oil
  • 1 whole pheasant, cleaned
  • salt and ground black pepper to taste

Steps:

  • Preheat an oven to 250 degrees F (120 degrees C).
  • Stir the chopped rosemary and thyme into the olive oil and set aside. Rub the pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour the herb oil over top.
  • Bake the pheasant in the preheated oven for 1 hour, then cover with aluminum foil, and continue baking an additional hour, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Baste the pheasant with the hot oil and juices from the pan every 30 minutes while cooking.

Nutrition Facts : Calories 840.4 calories, Carbohydrate 0.2 g, Cholesterol 142 mg, Fat 72.6 g, Fiber 0.1 g, Protein 45.4 g, SaturatedFat 12.9 g, Sodium 81.2 mg

Top Asked Questions

  1. How to cook a pheasant roast for two?
    A small pheasant makes an ideal roast for two – serve this earthy game bird with porcini sautéed potatoes Heat oven to 200C/180C fan/gas 6. Pour about 200ml of hot water from the kettle over the mushrooms and leave to soak for 20 mins. Drain, reserving the liquid. Squeeze any excess liquid from the mushrooms, but keep them whole.
  2. What is pheasant stew?
    This is a big, hearty stew that always has at least three meats in it. In this recipe it’s pheasant, squirrel and venison. Feel free to improvise on your own!
  3. What kind of meat do you cook with pheasant?
    This is the green version of the traditional Mexican stew, using pheasant, wild turkey or any white meat. Although this recipe is designed for rabbit, it works just as well for pheasants or other game birds. Braised pheasant, turkey (or chicken) legs, done French style with lots of mushrooms.
  4. What do pheasants eat in the wild?
    If given a chance, wild pheasants also eat peas, pears, apples, barley, buckwheat, and oats. It’s kind of weird, but pheasants sometimes eat gravel to aid their digestion process.

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