Pheasant

Cnommensen

I got some Pheasant from my mother yesterday so had to have poultry twice this weekend. I have never tried Pheasant before and unfortunately was I a little low on time. 

The sous vide helped a lot here as I had no time to make food while the guests were here. I prepped potatoes, carrots and parsley root for the sv together with some butter and rosemary. The Pheasant came into another bag with more butter and rosemary/salt/pepper. All of this in the morning. 1  hour for the potatoes at 185, the last 30minutes together with the carrots, dumped it to 150 and gave the pheasant 30minutes.

The wife made some stuffed buns for the neighbors, this was the leftovers, unlucky me.

I seared the Pheasant on the mini in two batches running at 550

It ended up as a fairly good dinner, a little on the pale side in taste, the small smokiness from the char was a hit.

I should have added some glaze to the plate for the final touch but forgot.

paqman

I never tasted pheasant. I agree that some sauce would probably have helped.

NPHuskerFL

Looks like a hit to me. Were these field dressed breast only pheasants?

Cnommensen

NPHuskerFL I must admit that I don't know how they were processed, I assume they were field dressed, my mothers neighbor enjoy going hunting more than eating what he shoots. I got the breasts and upper thighs only. 

NPHuskerFL

That's about all you'll get out of them. Upper thighs and breast. Where were they harvested from? Gotta admit I'm a lil jelly right now. I absolutely love eating game birds. And even more so hunting them.

jaydub58

That looks great!  Brings back days when I was a lot younger living in Central Oregon.

Hunting quail within a 15 minute drive of my home.  Driving over to the eastern edge of the state to hunt pheasants like crazy.

Great hunting , great eating, wish I'd had a BGE back then.

Chicklet

Yum!  I love me some pheasant.  I remember my dad  bringing it home and my mom would do some apple stuffed breasts and we would also do what I remember as almost a piccata - lightly breaded and sautéed with a cream sauce.  Not exactly "egg" material but so so good!  

I could see some apple stuffed breasts wrapped in some peppery bacon on the Egg.  Yum! 

Legume

Grilled with some fruit glaze is nice - like an orange juice reduction maybe with some ginger. My Mom always roasted them whole with an orange sauce that cut a bit of the gaminess.