I have shot, cleaned and cooked many hundreds, maybe thousands, of pheasants. So, here is a short take from my point of view.
First, pheasant is a delicate white meat that should be seasoned VERY little. It IS NOT gamey and should not be cooked with cherry sauce or any such thing like some big game animals or duck. Here is a simple recipe in light gravy that was basically how my dear old grandmother and mother cooked it, God rest both of their lovely souls. I have refined it a bit but it is pretty simple.
First, it doesn't hurt to hang them for a few days in a cool place. However, if they have been shot in the guts then the enteric content can taint the meat. It is best to at least draw them first in my opinion. The French hang them till the heads fall off but I guess they like rotten meat.
Most people skin the birds. And truly, plucking them is probably more trouble than it is worth. So, with your cleaned and skinned bird proceed as follows:
First filet the meat off of the bird. Breasts, thighs are pretty straight forward. The lower leg has lots of pin bones and thin hard tendons. you can get some pieces of meat off them by stripping the meat up off the tendons. Set aside the meat for now. (Careful, the dog may get it while your back is turned. ;-))
Put the carcass, with what is left of the lower legs and wing bones into a stew pot, cover with some chicken broth, white wine, throw in an onion, carrot and some celery and a little salt and pepper and simmer to make a stock while you work on the bird.
In a frying pan melt some butter with some olive oil and throw in a diced onion or two. A stalk of celery, diced, won't hurt. A little salt and pepper and cook till the onion is soft and translucent. Remove the onion (and celery) from the pan and set aside while you turn up the heat. You can add a bit of oil if you need to. And, you can add some peanut or canola oil if you want to get it a little hotter without smoking the oil.
I think it is best to split the breasts if they are very thick. Hold them flat on the surface of a cutting board with one hand and using a sharp knive split them to 1/2 thickness. You can do this with the thighs if you want. Now lightly flour them, again with a little salt and pepper. Put them in the hot oil and JUST brown them. (This is critical. Most people overcook pheasant and then think it is too dry. It is a VERY lean meat. If you overcook it you will ruin it. It will be tough and dry.)
Now throw back in the onions and strain the stock and add it. You want to make a gravy so you can thicken with flour (or roux)adding just a little at a time.
DO NOT COOK IT ANY LONGER. JUST GET IT HOT ENOUGH TO BUBBLE AND MAKE THE GRAVY. THE MEAT MUST STAY JUST COOKED OR IT WILL BE DRY. I PROMISE.
Serve it with rice or noodles. A lightly chilled dry white wine with a hint of fruit in it.
You will be a hero, I promise.
Best Regards and let me know how you make out.
Jake
Last edited by Jakearoo; 10/02/07 02:44 AM.
