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Emerils Roast Pheasant
TomM24
Posts: 1,366
I tried to do this recipe last night.
http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-favorite-roast-pheasant-recipe/index.html
I was worried that cooking it a 500 it would dry out.
Here's the stars of the show. A Griggstown pheasant and duck bacon.
Ready for the egg. Yes Bubbatim that red tie is silicon
On the egg just before taking the bacon off.
I started at 500 but ended at 325. I couldn't keep the temp up. Had both the bottom vent and the dmft wide open. I checked the lump this moring and it just burned down. I needed to add alot more. Sorry no final shot as I was triing to carve it on a too small cutting board I was getting juice all over the place and my wife got very mad. Needless to say it was a very juicy bird. It was a sin not to make gravy. I had chicken stock in the pan and the drippings smelled wonderful. At the high temp with the stock in the pan the bird was half roasted half steamed.
http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-favorite-roast-pheasant-recipe/index.html
I was worried that cooking it a 500 it would dry out.
Here's the stars of the show. A Griggstown pheasant and duck bacon.
Ready for the egg. Yes Bubbatim that red tie is silicon
On the egg just before taking the bacon off.
I started at 500 but ended at 325. I couldn't keep the temp up. Had both the bottom vent and the dmft wide open. I checked the lump this moring and it just burned down. I needed to add alot more. Sorry no final shot as I was triing to carve it on a too small cutting board I was getting juice all over the place and my wife got very mad. Needless to say it was a very juicy bird. It was a sin not to make gravy. I had chicken stock in the pan and the drippings smelled wonderful. At the high temp with the stock in the pan the bird was half roasted half steamed.
Comments
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Looks great to me! So will it make a new Christmas Tradition?
I killed and ate my first pheasant last weekend and LOVE IT!. -
My first pheasant was a wild one that one of my frat brothers shot the only time I went hunting. It was great! They have all been store bought since then.
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Hi Tom..
I just printed off the recipe-thanks for putting up the link. I have a bunch (a flock :blink: ) of pheasants in my freezer I need to cook. The only thing is that they have pellet holes in them,which should help the bacon flavor penetrate the meat better.
Brian -
Very Nice!
I've never heard of duck bacon. Where would one go to find such a beast?
I'm sure the drippings were heavenly. -
Beautiful cook! Duck bacon? I've never heard of such a thing. I'm guessing you can make some serious redeye gravy from that. Would have loved to have seen the carved bird, I guess you need tocome do the next one at my house.
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The duck bacon is from D'artagnan. We got it at Wegmans I imagine Whole Foods probably carries it. It's really good I'm going to make some ABTs with it.
http://www.dartagnan.com/item.asp?item=PSMBD002
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