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pheasant

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edited November -1 in EggHead Forum
My pheasant's are ready to put in the egg. Any sugestions for great results? I have five, skin has been removed.
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Comments

  • Spin
    Spin Posts: 1,375
    Bruce,[p]I would use a sitter in a drip pan to cook the birds. Give the meat a light coating of peanut oil (no flavor - just helps seal the surface and transfer the heat). If you like a flavoring on the bird, mix it with a bit of peanut oil and then baste the exposed meat. Cook at 300-325°F for 20 min/lb (avg bird weight) or to 160°F in the breast. Allow a rest for the heat to distribute before serving.[p]With some liquid added to the drip pan (beer, wine, pineapple juice, a mixture, etc - adding spices is good) the cooking temp can be lowered to 250°F and then figure closer to 30 min/lb for the cook. The result is equally as tender - just a better influx of the flavorings into the meat.[p]This method can only do 3 of your five birds at one time.[p]Spin
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  • J Appledog
    J Appledog Posts: 1,046
    Spin,
    Did you get any of the pheasant that my husband did at EGGtoberfest? The guy that brought the beer trailer "just happened to have some: in a cooler.... JCA
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  • Spin
    Spin Posts: 1,375
    J Appledog,[p]Yes I did and it was excellent. My congratulations to Steve.[p]Spin

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