SC - Pheasant
WyteRayven at aol.com
WyteRayven at aol.com
Fri Nov 24 12:51:25 PST 2000
I wanted to thank everyone for the reponses that I recieved to my questions
about cooking pheasant.
I ended up cooking if for Thanksgiving dinner, and it came out pretty well.
I basted it with a peach sauce, then covered most of the body with bacon to
help keep it moist, then rebasted it and sprinkled almonds and walnuts on it.
I cooked it about an hour covered at 325 then decided to add some quail that
I had. I basted them with the peach sauce and nuts too and cooked for about a
half hour more at 350 uncovered but found that it was browning much more
quickly than I expected, so I covered it again, and let it cook another half
hour.
It turned out very juicy, though it was tougher than turkey. I think that
that is just due to the bird itself. I think next time I will remove the
bacon for the last 20 minutes or so, so that the breast will brown.
The quail, however didnt go very well with the sauce. I don't think it was
the right flavor. All in all though, I am well pleased with my effort, and
will definately try it again.
Thanks again!
Ilia
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