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09-07-2008, 08:14 AM
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#1
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Executive Chef
Join Date: Aug 2006
Location: Basingstoke, England
Posts: 4,687
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Pheasant - TNT tips for cooking
We just been to a farmers market and got 5 pheasant for £10.
Not sure how to cook them - anyone got any TNT tips.
Thanks
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09-07-2008, 08:26 AM
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#2
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Executive Chef
Join Date: Apr 2008
Location: Collier County, Fl.
Posts: 4,198
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Wow. Isn't it early for pheasant hunting? Thought it was oct. - jan/feb. Were they farmed? Never had pheasant, although I love duck. Do they taste like duck? Are they plucked?
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09-07-2008, 08:29 AM
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#3
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Executive Chef
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
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Off the top-
They can be quite dry. Best roasted in a moist heat, larded on a rack. Browned for last 15 minutes and served with a gravy made from drippings. Might want to stuff with moist (apple/bread?) stuffing to conserve moisture. Guessing your birds weigh about a kilo each and would require one to 1 1/4 hour at 350F.
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09-07-2008, 08:32 AM
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#4
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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Ditto what Bill said. Keep 'em moist.
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09-07-2008, 10:29 AM
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#5
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Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
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Quicksilver - I've only had pheasant once, & it wasn't like duck at all. More like a cross between Guinea Hen & Chicken. Same proportions of white & dark meat. The pheasant I had was farmed though - wild might be different.
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09-07-2008, 10:37 AM
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#6
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Master Chef
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
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My Mom used to fry it like chicken, very mild meat, good gravy too.
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09-07-2008, 02:45 PM
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#7
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Executive Chef
Join Date: Aug 2006
Location: Basingstoke, England
Posts: 4,687
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These are wild pheasant - all plucked and ready for cooking. I remembered the moist bit and DW found a recipe suggesting a herb butter was stuffed under the skin.
Thanks for all the replies.
__________________
"For to be free is not merely to cast off one's chains, but to live in a way that respects and enhances the freedom of others." - Nelson Mandela
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09-07-2008, 02:47 PM
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#8
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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Don't forget to put it under a glass and post a picture
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Give us this day our daily bacon.
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09-07-2008, 05:03 PM
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#9
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Executive Chef
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
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Hopefully they were dispatched with lead shot, which is a little easier on the teeth than the steel shot which is more and more widely being required in the USA. I suspect PETA would be pleased if the environmentalists managed to require the use of gold shot
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09-08-2008, 12:04 AM
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#10
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Head Chef
Join Date: Jul 2007
Location: Des Moines Iowa
Posts: 1,213
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I wrap mine in thick bacon and baste with sherry chicken broth mix 1/2&1/2 and keep it coverd to retain moisture uncover for the last 15-20 minutes, Makes one fine gravy when done
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