Pheasant - TNT tips for cooking

[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.

Thanks

[quicksilver]

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?

[justplainbill]

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.

[pacanis]

Ditto what Bill said. Keep 'em moist.

[BreezyCooking]

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.

[Barb L]

My Mom used to fry it like chicken, very mild meat, good gravy too.

[miniman]

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.

[pacanis]

Don't forget to put it under a glass and post a picture

[justplainbill]

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

[Dave Hutchins]

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