[Sca-cooks] Pheasants

[johnna holloway]

I hate to say it but we used to have pheasant
every once in awhile.
My Grandmother even attempted to pass it off as
"chicken". She fried it up just like chicken and
intermingled the pieces with a real chicken at a
Sunday dinner. We were not amused about Grandma
'Cille's funny chicken.
My mother tended to roast it for my dad if I
remember correctly. They weren't that big once
they were cleaned and if there was shotgun shell
damage that meant that you lost even more.

There's a nice sounding recipe in The Cooks
Illustrated Complete Guide to Poultry that
combines pheasant with wild rice and pecans
for roasting. Cook the wild rice and combine
it with pecans for the side dish. The pheasant
is roasted with a small onion, rosemary, garlic,
and some butter in the cavity.

Johnnae llyn Lewis  Johnna Holloway


Vincent Cuenca wrote:
>
> Last weekend, I managed to get my mitts on a farm-raised pheasant.  I've
> been looking around for some good recipe ideas, but most of the recipes on
> the Internet are for wild pheasants.  Since my wife and I are trying to cut
> down on the fat intake, the prospect of wrapping the bird in fatback before
> roasting does not necessarily appeal to us.
>
> I've never worked with pheasant before, so I'd like to know as much as
> possible before cooking it.  Since it's a game bird, I'm guessing the fat
> content is going to be lower than your standard grocery store chook.  Since
> it's farm-raised, I'm guessing it'll have a milder flavor and a bit more fat
> than a wild pheasant.  Perhaps a gentle braise in white wine...
>
> So, does anyone have a favorite pheasant recipe?  It doesn't have to be
> period, but something a little out of the ordinary would be nice. (I'm
> planning a somewhat gourmet dinner for my sweetie, and I like showing off
> for her.)
>
> Thanks in advance,
>
> Vicente
>
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