Originally Posted by miniman
We just been to a farmers market and got 5 pheasant for £10.
Not sure how to cook them - anyone got any TNT tips.
In the UK, this would depend upon the season and the season for Pheasant lasts from 1st October to 31st January.
Early in the season one would roast, cover the breast with streaky bacon and "froth" the breast (remove the bacon, dredge with flour and baste) and continute roasting. At this time of the year you are between the point of roasting and casseroling. Personally, I would casserole and serve as a Salmis of Pheasant. Just make sure that you remove as much shot as possible -saves your guests sueing for your dinner ruining their crowns! Oh, by the way, I`m not joking!!!
All the best,