Kitchen Garden Forum

I know that pheasants aren't fruit or vegetables but in the self- sufficiency lifestyle we are trying - and failing - to live any produce that comes our way is utilised in some way. The only thing I'm stuck on is variation in the prep and cooking of said pheasants. I've tried roasting them but they tend to dry out a bit, and poaching just the breasts keeps them moist but the meat is a lot denser than turkey or chicken so a little goes a long way. Can I freeze them - cooked or raw - and does anyone have any recipes for variations on a theme.
Can't wait for summer and the trout on the barbi

Dear tea-shot, Yes, you can freeze them raw - I always do as we often get them as a brace. Freezing them cooked is safe but a bit like frozen cooked chicken - not to our taste, really. I never roast them as they dry out. I do variations on a pot roast, and then eat the leftovers cold with spiced pears etc or as sandwiches. I'll post a couple of recipes in the recipe section.
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Granny

Just be sure they are cleaned properly before being frozen. I can still recall the horror of being given a casserole of previously frozen pheasant with braised ****!

Thanks Granny and Chantal. Yes they are always well cleaned as I pluck and draw them myself - would do the same with the old hens but I just can't bring myself to kill them

They're great in curries and casseroles - just don't overcook them as they can get tough. You can mix them with other game or meats to make pies. The breast meat is good marinanded them griddled. If you bake them in foil or paper parcels with a little stock, you can serve them hot or leave to go cold for a salad or sandwich filling.

I've got lots of ideas because we get at least 5 brace a week in season (for £1 a brace) from our local shoot. I don't pluck them, just 'breast out' the meat and leave the rest for the wildlife. PM me if you want me to go through the foolproof way of doing this in more detail.

Sorry Tigger, I'm not very good at this yet. What does pm mean and how do I do it?

I get a lot given to me by friends who 'pick up' with their dogs.

Like Tigger I can't be bothered anymore with plucking - I just split the skin and take out the breast meat with some fat and the legs (have to chop off feet to get skin off) -it's very quick to do.
I freeze portions wrapped in foil in a plastic box.

For quick plain finger meat, I roast in a s/s pot with lid in a little olive oil/butter with salt and pepper and herbs. Lid off after 15 - 20 mins until done enough.

I agree with Tigger I marinate then griddle making a wine sauce to serve with them the rest I sometimes make into soup or throw depending on supply ! beware freezing them as the meat still matures in the freezer just less quickly so need frezing same day as shot !I would keep no longer than 6 months !

Tea-shot, PM stands for Private Message. The only reason I suggested it is that it can be a bit boring for people if I post a long message describing how to skin a pheasant quickly and cleanly and I don't want to upset anyone who's a touch squeamish.

If you look at the bottom of each posting, there's a box that says PM. Just click on this and you can write directly to that person. The message sits in your 'out tray' until they pick it up.

Tea-shot.

I've left you a PM about Pheasants but you have to pick it up to read it.

Can I suggest you go to your messages and follow the link.

Thanks Tigger. Sorry I've been remiss in sorting out computer work but we had a load of manure and rubble delivered that had to be barrowed into the lottie. Will follow your directions the next time we get a shipment of pheasant.

We caserole them with chestnuts in an orange & gravy sauce and find they freeze better like this than frozen in the raw state. But you have to be disciplined and not leave them in the freezer for more than a few weeks because otherwise the flesh does tend to become rather tough.

You do leave the pheasants to hang for 2 weeks ?

I found in the past this makes them easier to pluck and more tasty...

I only hang pheasants for a day or two.

Here is a great really simple recipe - Kids and faddy eaters love it too

Take pheasant breast and press down lightly with left hand then slice through thinly horizontally using a large Cooks knife as many times as you can manage. Got a few tiddly bits left over, no worries...just use them up as below. They won't get wasted once you taste the result.

Get three flatish bowls or small plates. Put plain flour in the first, a nice beaten egg or two in the second, and crushed up French Toast in the third (buy a box and whizz up in that food processor you never use).

Dip the pheasant escalopes in the plain flour on both sides then shake off any surplus, pop into the egg to coat both sides than finally get both sides well coated in the french toast crumbs. Then place straight into a hot frying pan of shallowish vegetable oil until golden brown on both sides. This is easiest doing it with one preparing and one cooking due to mix clinging to hand and hot oil to deal with!

You can also try adding dried herbs and pepper to bowls for a more adult flavour.

As they cook place on kitchen paper in seperate indivual layers. Don't put them on top of each other while hot or you will lose the nice crispness of the coaked french toast crumbs .

Serve staright away with saute potatoes finished with garlic and chopped flat pasley and a nice green salad. Alternatively serve with spaghetti and a napoli sauce (tomatoe) with grated parmessan cheese and grated black pepper to finish. Any left overs also make a great sandwich next day with a touch of mayo or mustard.

Lovely my old mate "as Jamie Oliver might say".

Use up the legs/wings later in a ragou or cassoulet.