Joined Apr 3, 2008
So I have a pheasant that I think I'm going to thaw for Valentine's dinner. I was simply going to roast it like a chicken. Any pointers on how to roast it? Side items? Dessert? Special instructions? Never made it, only had it a couple of times so I'm a little clueless.
Joined Feb 1, 2007
First thing to remember, Koukouvagia, is that pheasant, even farm raised birds, lack the fat content of chicken. Cook them the same way and you'll wind up with a dry bird.

Don't know if you prefer sweet, fruity, or savory. A little more info would be useful. But, in the meantime, here's one festive way that might serve your needs. Obviously, with only one bird you'll want to halve the recipe:

Pheasant Normandie

2 pheasants, split in half
Salt and pepper to taste
4 cups beef stock
1 tsp tomato paste
2 apples, skin on, cored and cut in 1-inch cubes
1/2 cup dry white wine
2 oz Calvados
3 green onions or shallots, diced
Corsnstarch/water slurry (optional)

Salt and pepper the pheasant then dust with paprika. Brown the birds in butter. Drain any surplus butter and add the rest of the ingredients. Cook, covered, over medium heat, 45 minutes.

If desired, thicken sauce with the cornstarch/water slurry.

As a side with this I would go with either wild rice or a wild/white rice medley, and maybe a summer squash saute.
Joined Feb 1, 2007
Oh, yeah. Dessert. Because it's for V-day: heart-shaped chocolate Pavolova with whipped cream and raspberry coulis.
Joined Feb 26, 2007
Wrap the bird in loads of bacon to keep it moist. Load the insides with couple of lemons and half an onion.

Sides - keep them light as the pheasant is rich. Was thinking along the lines of red cabbage in apple cider with nutmeg, green french runner beans with baby carrots in a touch of butter, maybe a simple potato mash. Then stacks of red wine gravy :D

Desert - Pavlova...loads of chantilly cream and strawberries, or whichever berries are in season there, and passionfruit pulp drizzled over.

Couple of bottles of bubbly too.

(My other half is away on business :( so I don't get to cook something nice...working working always working grr)
Joined Nov 6, 2004
I haven't made pheasant in a while. But when I do I often braise the little thigh/leg and cook the breast to rare (or a very light medium rare).

KYH's Pheasant Normandie sounds delicious! :)

Let us know how it turns out.

Joined Apr 3, 2008
We ended up going out so I didn't make the pheasant, but thanks for the ideas. I will try a braising method when I do thaw it out soon.
Joined Aug 25, 2009
I see you never made your dinner....I just thought I would add this recipe.

This recipe is from my boss's collection of hunting recipes which was filed under Pheasant. I have made this a few times for him and each time a success.

As written:
Pheasant and Apple Cointreau

1 pheasant
¼ pound smoked pork, cut into cubes
1 small onion, chopped
1 garlic clove, crushed
2 tablespoons olive oil
2 tablespoons butter
5 green apples, peeled, cored, and cut up
2-3 ounces Cointreau
1 cup fresh table cream
salt and pepper

Saute the smoked pork, onion and garlic in a heavy skillet pan in the butter and oil. Rub the bird inside and out with a generous amount of cinnamon. In the same pan brown the pheasant. Then remove it and keep it warm. Sprinkle the apples with Cointreau and brown them, in the same way; remove the apples from the pan. Spoon off the excess fat from the sauce remaining in the pan. Place the pheasant back in the skillet surrounded with the diced pork, apples, garlic and onion. Cook over a very low heat for a few minutes, then add the cream and season with salt and pepper. Bake in a 325 oven for 2 hours or until the meat is tender. Strain the sauce which should be quite thick now and pour it over the pheasant before serving.

a thought.

Latest posts

Top Bottom