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Old 11-08-2008, 11:23 PM   #1
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Farmed Pheasant

We were recently blessed (& I DO mean blessed) with a FABULOUS Wegman's supermarket, which opened last week. I'm still drooling after attending the grand opening.

Anyway, they had farmed pheasant that I'm very interested in trying in my good old Ron Popeil "Showtime" rotisserie, which so far has roasted the very best chickens & ducks I've ever had.

Do you think this would be possible? All the recipes I've come across for pheasant say that it must be either larded or wrapped in bacon, which I really can't do (husband can't eat pork products). Since I assume farm-raised means a grain-fed bird, is additional fat really necessary like it would be for a wild one?

Wegman's price for the pheasant wasn't all that much more than for duck, so I don't mind experimenting. Was just wondering what folks here who've cooked farmed pheasant before thought. I've had it in restaurants, but have never cooked it myself.

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Old 11-12-2008, 10:56 AM   #2
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Are you kidding me? Not one person here has ever cooked pheasant? Not one?
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Old 11-12-2008, 10:59 AM   #3
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I have, but I guess it depends on how technical you want to get as to whether or not it was "farmed", so I didn't reply. I'm 99% sure it was stocked, so yes, it was raised on a pheasant farm before stocking, but I don't know if they feed or keep them differently than the ones raised for commercial sale. It was dry no matter how I fixed it, but back then I probably overcooked it.
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Old 11-12-2008, 11:04 AM   #4
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Miss Breezy....I've eaten very few wild ones --Never a "Farmed" one --- My guess would be they would have a bit more fat than the wild ones --- Maybe use butter to coat/baste with ---Or EVOO/butter mix.......

Enjoy!
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Old 11-12-2008, 11:08 AM   #5
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Wild or farm raised it shouldn't be too dry if you don't overcook it. That is the danger.
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Old 11-12-2008, 12:31 PM   #6
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Never tried it... but would like to.
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Old 11-12-2008, 12:31 PM   #7
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I've cooked pheasant. Sorry I didn't see this before.

Pheasant needs to be braised or it will be tough an dry, farm-raised or not. Cut it up like a chicken, season with S&P and poultry seasoning, shake in a bag of seasoned flour, and pan-fry in a little oil until golden. Then pour off most of the grease, return pheasant to skillet and add a little water or chicken broth (1/4 cup), reduce heat, cover with a lid and let steam until tender.
Make mashed potatoes and gravy to go with.

If you want to leave the bird whole, it needs slow, moist heat. The way I did it was to put the well-seasoned bird in a roasting pan, stuck a quartered apple inside, added two boxes of Uncle Ben's wild and long grain rice blend, plus liquid called for, covered it and put in 325 oven until all was done. Add carrots and mushrooms if you wish.
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Old 11-12-2008, 12:36 PM   #8
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Constance, that sounds so good.
I love and have done duck, even in summer if my taste buds won't behave, but never pheasant.
Any taste similarities?
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Old 11-12-2008, 01:03 PM   #9
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I've never eaten duck, QS, but I understand that the meat is fairly dark and that it has quite a bit of fat on it.
Pheasant is a leaner bird, with lighter meat, I think. The ones I had were hunted at a game farm, so I don't know if that counts as farm-raised or not.

They sure are beautiful birds.
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Old 11-12-2008, 01:07 PM   #10
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Here's a picture:
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