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Old 09-07-2008, 09:14 AM   #1
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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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Old 09-07-2008, 09:26 AM   #2
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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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Old 09-07-2008, 09:29 AM   #3
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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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Old 09-07-2008, 09:32 AM   #4
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Ditto what Bill said. Keep 'em moist.
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Old 09-07-2008, 11:29 AM   #5
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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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Old 09-07-2008, 11:37 AM   #6
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My Mom used to fry it like chicken, very mild meat, good gravy too.
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Old 09-07-2008, 03:45 PM   #7
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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.
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Old 09-07-2008, 03:47 PM   #8
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Don't forget to put it under a glass and post a picture
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Old 09-07-2008, 06:03 PM   #9
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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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Old 09-08-2008, 01:04 AM   #10
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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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