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Old 11-12-2008, 01:21 PM   #11
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Yes, pheasant meat is much lighter than duck, which is all dark meat. I'd say pheasant is very similar to guinea hen. And they are very beautiful birds. Before Long Island, NY, became the wall-to-wall parking lot it now is, Ring-Neck Pheasants were EVERYWHERE. They visited the ground beneath our bird feeders daily, & the cocks crowing & wing-beating during the spring breeding season were wonderful to hear during my long morning walks. And once when the alfalfa farmer across the street from us accidentally semi-destroyed a just-hatching pheasant nest, I had the privilege of raising up the young ones for release - a real experience. In fact, that's what initially got me into raising chickens - lol!

However, like I said, although I've had it in a restaurant before (an upscale Chinese restaurant, of all places), I've never cooked it myself. Perhaps I'll have to fix it more than once so I can experiment. Maybe do it whole on the rotisserie with liberal basting one time; braise it cut up via Constance's directions another.

Will have to pick one up & report back.
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Old 11-12-2008, 01:42 PM   #12
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My whole family has hunted most of our lives, and we've harvested many pheasants, ducks and geese. We found that the wild birds always have a darker meat than domestic raised birds, and it tends to be drier than domestic birds. Mom cooked everything we brought home, and wild birds always went in a roaster with store bought roasting chickens, and were basted frequently with the chicken drippings to give them some moisture. She never used bacon because the chicken drippings were always sufficient. Farm raised birds do not fly very much, so the breast meat is lighter and the birds hold more fat to give flavor and moisture when cooked.

I's been years since I've had pheasant, but I do remember it as being delicious.
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Old 11-16-2008, 09:13 PM   #13
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Pheasant is very lean to begin with. Farm-raised pheasant may have a little more fat on it than wild - but not much. Certainly not enough that you don't have to either bard or baste it while roasting - and you certainly don't want to overcook it (medium-rare to medium is what I've found to be the best degree of "doneness") if you want it moist.

Flintshire Farms has some recipes - including how to roast (scroll down the page and click on the "Great Recipes" box).

Sorry I didn't answer your post sooner - I was trying to root through boxes to find the recipe I have used the 2 times I've roasted pheasant. I'll probably find it in the first box I unpack when I get moved in the next couple of weeks.
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Old 11-17-2008, 03:55 AM   #14
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Thanks Michael. Their roasting recipe is fairly basic, & I'm pleased to see it doesn't call for bacon, which I think would just overwhelm the bird. I'm thinking that if I try roasting one in my rotisserie, I'll just baste frequently with melted seasoned butter.
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Old 11-17-2008, 08:25 PM   #15
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I don't know why I didn't remember this technique sooner. I have seen some chefs wrap game birds in pork caul fat for roasting. Would provide the fat without the bacon flavor. Just a thought. I don't know about your stores/butcher shops so it might be hard to find.
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