Pheasant - easy cook?

[Yogi1kanobee]

I was wondering if anyone knows any good easy ways to cook a skinned, quartered pheasant, with as little faffing about as possible?

[Chef]

Skinned & quartered.... Not the fatest of birds as it is, umm, I'd casserole it, it's not really enough for a good stew. Dip it in seasoned flour, then just brown it off in a frying pan with some lardons, and make a casserole with some baby veg, onions, some herbs (nothing too strong or you'll mask the taste), thyme, parsley, veg stock, some lager/cider if using cider why not throw in some roughly chopped cooking apple, season well, cook it low and slow.

[Yogi1kanobee]

Skinned & quartered.... Not the fatest of birds as it is, umm, I'd casserole it, it's not really enough for a good stew. Dip it in seasoned flour, then just brown it off in a frying pan with some lardons, and make a casserole with some baby veg, onions, some herbs (nothing too strong or you'll mask the taste), thyme, parsley, veg stock, some lager/cider if using cider why not throw in some roughly chopped cooking apple, season well, cook it low and slow.

The only other pheasant that I've cooked, I just used the breast meat, sliced, a quick sauté, and simmered in a jar of curry sauce. It was very nice. The one I had today must have been a tough old bird! I basically did as you suggested. One recipe suggested slow cook for an hour or so. So, when I tested it after an hour it was still as tough as old boots. It must be about 4 hours now and it's just within expectable parameters.

[Chef]

I must admit I normally only take the breasts off of a pheasant but to saute them and then smother em in curry sauce???? NOOOoooooooo, how the hell are ya supposed to taste the pheasant?

OMG it's not a tough meat it just needs cooking slowly and gently lol, trouble is with most game is that there is very little fat, which naturally tenderises the meat while it cooks, hence hanging, either add fat to it or cook it slowly at a very low heat.

Don't give up on game birds just learn to love them whilst cooking and they'll repay the attention.

[Yogi1kanobee]

I must admit I normally only take the breasts off of a pheasant but to saute them and then smother em in curry sauce???? NOOOoooooooo, how the hell are ya supposed to taste the pheasant?

OMG it's not a tough meat it just needs cooking slowly and gently lol, trouble is with most game is that there is very little fat, which naturally tenderises the meat while it cooks, hence hanging, either add fat to it or cook it slowly at a very low heat.

Don't give up on game birds just learn to love them whilst cooking and they'll repay the attention.

I just had a bowl of my pheasant au vin. It's acutally turned out much better than I thought. I did cook it for about 4 hours though, on as low as my oven can go. I'm sure he must have been an oldie. When I was cleaning it, I found a single bit of shot. So someone had taken a shot at him before. It's a tough life being a pheaseant!

[diamond lil]

Wrap in alcan foil parcels with a good lump of butter and cook for 40 mins then slosh in some red wine stock and veg

[bulldogeagle]

Pheasant needs to be hung first to bring out the flavour, cooking it straight off will result in a very bland, tough meat.