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#1 Tue 20 Mar 07 3:47pm

tdubya

Member
Occupation Project Manager
From Birmingham, UK
Member since Fri 27 Oct 06

Freshly killed Pheasant

I picked up a freshly killed Pheasant today. I'm satisfied that it was fresh because it was still warm and hadn't gone into rigor mortis yet.

I've never cooked or eaten Pheasant in my life before and wondered what I should do with it ? How long should I hang it for ? (Its hanging up in my shed now.) And also any advice on how to pluck it and prepare it for cooking ?

Thanks

Terry

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#2 Tue 20 Mar 07 7:32pm

BigstU

Member
Occupation Polar Bear Farming season finished, doing penguins now!
From South Pole
Member since Wed 21 Dec 05

Re: Freshly killed Pheasant

I found this site on the net which gives your info, http://www.cookeryonline.com/Game/Preparing%20Game.htm

Stu

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#3 Tue 20 Mar 07 10:46pm

The Cuban Chef

Member
Occupation peace and duck grease
From united states
Member since Mon 10 Jul 06

Re: Freshly killed Pheasant

YOU SHOULD HAVE PLUCKED IT WARM, IT IS MORE EASY.


MAYBE NEXT TIME

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#4 Wed 21 Mar 07 9:42am

Senga B

Member
Occupation Taxi driver, nurse,cook, cleaner-in other words MUM
From Malta
Member since Wed 14 Mar 07

Re: Freshly killed Pheasant

Hi tdbuya,  Older birds need to be hung for a few days to tenderise the flesh
but if they are still young they can be cooked after a day or so.  They should be fast roasted and it is best to cover the breast with unsmoked streaky bacon and secure with string.  Preheat oven on gas 7 or elec.220c and roast for 20mins.per 450g.  [If it is a cock bird it will need to be hung longer as they can be toughr than the hen.]  Bread sauce is great with pheasant.  Make as follows:  Bring 600mls milk slowly to the boil with 1 bayleaf and a small
             onion studded with 6 cloves. Remove from the heat and leave
             to stand for 30mins. Whisk in 125g soft white breadcrumbs and
             simmer, stirring regularly, for 15 mins.  Remove onion and
             bayleaf, and beat in 25g butter. add salt and pepper and a little
             nutmeg. 
I used to cook pheasant regularly when I lived in the u.k. but in Malta I have never been able to get any.  Enjoy it










smile

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#5 Wed 21 Mar 07 9:57am

tdubya

Member
Occupation Project Manager
From Birmingham, UK
Member since Fri 27 Oct 06

Re: Freshly killed Pheasant

Some great advice there, and I like the sound of the recipe as it will give me the chance to taste the meat properly without too much sauce obscuring its natural flavour.

One question I do have, how do I tell how old it is ?

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#6 Wed 21 Mar 07 4:45pm

Senga B

Member
Occupation Taxi driver, nurse,cook, cleaner-in other words MUM
From Malta
Member since Wed 14 Mar 07

Re: Freshly killed Pheasant

Well, the pheasant hunting season in u.k starts August 12th,therefore I assume it might be about 8.months old.  As these are bred solely for this purpose I would reckon this would be called old, as they start breeding again in the spring. I'm no expert but it seems to make sense on this logic.  So give it four-five days as its in a nice cold shed smile

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