Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
The pheasant dinner - thanks everone for helping!
Options
AlaskanC
Posts: 1,346
I was able to use almost everyone's suggestions to pull this off! I ended up with just wild birds - one was a bit shot up, so I only used the breast from it. They were also skinned, so that made it impossible to do the butter under the skin thing.
Anyway - I read on a game cooking website that pheasant benefits from brining, so I did that for a few hours.
Then I made a "rack" out of celery, and put a few cups of pear cider in the bottom, and sprinkled it with sauerkraut.
The birds got stuffed with a mix of apples, onions, lemons & sauerkraut.
Then they were coated with herbed butter, then topped with thick slices of pancetta.
They went into a very cranky egg that refused to maintain any one temp for about 4 hours. I tried to keep the temp at about 275 - 300, but I cranked it up at the end because I thought they weren't done & I panicked a bit.
They turned out ok - a bit dry, but I am told that's the way they are. hmmmph.
Thanks for all the suggestions & help, and of course, thank you Max for the call walking me through the whole mess!!
Anyway - I read on a game cooking website that pheasant benefits from brining, so I did that for a few hours.
Then I made a "rack" out of celery, and put a few cups of pear cider in the bottom, and sprinkled it with sauerkraut.
The birds got stuffed with a mix of apples, onions, lemons & sauerkraut.
Then they were coated with herbed butter, then topped with thick slices of pancetta.
They went into a very cranky egg that refused to maintain any one temp for about 4 hours. I tried to keep the temp at about 275 - 300, but I cranked it up at the end because I thought they weren't done & I panicked a bit.
They turned out ok - a bit dry, but I am told that's the way they are. hmmmph.
Thanks for all the suggestions & help, and of course, thank you Max for the call walking me through the whole mess!!
Comments
-
That looks amazing!!! One of the best looking ones I've seen in a while. Course I'm partial to wild game. Since wild animals have to "work" for a living they tend to be pretty lean and dry out easly. Wild duck will be almost uneatable if cooked to long unlike a tame one which has a lot higher fat content.
-
oh my god... that looks great.
great job. i jope they understand the amount of effort you put in. that looks incredible.ed egli avea del cul fatto trombetta -Dante -
Hi Melissa,,,, great & different...tell me just curious....what is the temp up there now?????
-
Great looking cook and great presentation!
-
Looking good lady. I've not seen a pheasent in the woods back in my hunting days. Nailed a few quail in my time though. Did you cook up some of the little guys too?
Dennis "needs to go out and shoot something and grill it" LOL -
Its pretty warm today - about 41 degrees. Last week it was in the teens and who knows where it will be next week.
We get really cold starting in January and it stays cold until around May.
do I want to know what the temp is down there?? go ahead and torture me.... -
You know, it really wasn't that much work - I think I put more effort into the research & worrying that I did on the actual cooking Everybody really did appreciate it though.
(we had this as a backup if the birds didn't work out)
-
Thats a WOW factor of 10 plus. Great looking meal.
-
I didn't have any quail, because my FedEx box of farm raised birds didn't make it in time. I got these ones from a friend that shot them somewhere in the lower 48.
The funny thing was the friend that shot the pheasants was at dinner, and it turns out he had a bunch of quail too, and if I had only asked I could have had some.... geeeez. -
that looks great
-
:laugh: :laugh: :laugh: Melissa, the Holy Inquisition reports a freezing 70° F Temp...enough to have the heating turned on in the house all day....brrrrrrrrrrrrrrrrrr.
-
Wow they do look stunning. Is that garlic or shallots in the brine?
-
Wow Melissa, Great job! I'm sure your father was over whelmed at your gesture. The pics turned out great too. Now I know who to ask if I ever undertake such an endeaver. Did the quails make to the table? What exactly was the emergency meat? Pork? Beef? It looked good too!
-
ooooooh that sounds perfect!!
My aunt & uncle are thinking about moving to Mexico - I hope they do so I can come visit!! -
The funky white chunks are ice cubes But there was garlic, cranberries, celery, onions, lemons, oranges, sage, thyme, rosemary....... basically everything in my fridge!
-
great job. i don't know why max is always saying you don't know what you are doing!ed egli avea del cul fatto trombetta -Dante
-
The emergency meat was a 20lb prime rib (plus a little 4 pounder on the bottom rack).
I didn't get my quails in the mail (I'm sure I will get them tomorrow), so we had wild pheasants that a friend shot last month.
The weird thing is that if you transport wild shot pheasants they still have to have the heads on them so you can tell if its a male or female. That was an interesting surprise to say the least.
I thought the cats would find them interesting but they reallllly didn't.
-
they look really good...
-
Dang, prime rib as a back up? No trouble with leftovers at your house! :P Did your Dad have a great time? BTW, I love the pheasant heads, I figured your cat would nuts over them.
-
they look great melissa!!. ..glad it all turned out so good. . .happy birthday to george!!
-
Looks AWESEOME. Big bird hunter here (going to the Panhandle for a 4 day pheasant, duck, goose hunt this coming weekend) and you have inspired me!
I may try the old dove trick and throw a breasted pheasant (presumptious of my hunt, I know) into a dutch oven, nearly covered with stock, aromatics and other goodies (veggies, etc). Hmmm... -
Awesome cook and presentation Melissa! I bet your dad will remember this birthday meal....Congrats on putting all your research together and then adjusting on the "fly"...
Richard
Annapolis,MD
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum