BreezyCooking
Washing Up
We were recently blessed (& I DO mean blessed) with a FABULOUS Wegman's supermarket, which opened last week. I'm still drooling after attending the grand opening.
Anyway, they had farmed pheasant that I'm very interested in trying in my good old Ron Popeil "Showtime" rotisserie, which so far has roasted the very best chickens & ducks I've ever had.
Do you think this would be possible? All the recipes I've come across for pheasant say that it must be either larded or wrapped in bacon, which I really can't do (husband can't eat pork products). Since I assume farm-raised means a grain-fed bird, is additional fat really necessary like it would be for a wild one?
Wegman's price for the pheasant wasn't all that much more than for duck, so I don't mind experimenting. Was just wondering what folks here who've cooked farmed pheasant before thought. I've had it in restaurants, but have never cooked it myself.
Anyway, they had farmed pheasant that I'm very interested in trying in my good old Ron Popeil "Showtime" rotisserie, which so far has roasted the very best chickens & ducks I've ever had.
Do you think this would be possible? All the recipes I've come across for pheasant say that it must be either larded or wrapped in bacon, which I really can't do (husband can't eat pork products). Since I assume farm-raised means a grain-fed bird, is additional fat really necessary like it would be for a wild one?
Wegman's price for the pheasant wasn't all that much more than for duck, so I don't mind experimenting. Was just wondering what folks here who've cooked farmed pheasant before thought. I've had it in restaurants, but have never cooked it myself.