Originally Posted by CWS4322
I haven't eaten pheasant in ages. I was given two pheasant legs (complete) from a farmed pheasant. I was thinking an asian-inspired recipe, but was wondering if any DCers would share their favorite way to cook pheasant legs?
I've never cooked a pheasant leg on it's own. I expect braising would be a good idea as pheasants can be dry or if you wanted to roast them I'd probably wrap them in a couple of rashers of streaky bacon.
Was it a farmed pheasant raised for shooting or a pheasant farmed for the table? If the former it's age could be an issue or if the latter it may not taste very "pheasant-y" as it probably won't have hung for sufficient time.
Anything highly seasoned might detract from the flavour of the legs although if the pheasant hasn't been well hung this might be a good thing.