darren m Posted November 30, 2009 Report Share Posted November 30, 2009 i,ve got 6 pheasant breasts , buttered and baconed and foil covered . question -- how long do i cook for in the oven and what temp thanks Quote Link to comment Share on other sites More sharing options...
Spaniel Posted November 30, 2009 Report Share Posted November 30, 2009 Think i done mine for about 40 mins god knows what settings though as im a Man, and aint got a clue about these things Quote Link to comment Share on other sites More sharing options...
kyska Posted November 30, 2009 Report Share Posted November 30, 2009 I've got several recipes, most are in a cool oven, or a hotter oven if you braise them which I get best results with. Looking now, 7-10 minutes at 150 degree C, but you'll need to add a bit on for the bacon, maybe another 5 minutes? Or have a look at this braised recipe, I'm sure you can use this cooking method, even if you don't use all of the ingredients. Click Quote Link to comment Share on other sites More sharing options...
kyska Posted November 30, 2009 Report Share Posted November 30, 2009 (edited) quote name='Spaniel' post='909946' date='Nov 30 2009, 02:59 PM']Think i done mine for about 40 mins god knows what settings though as im a Man, and aint got a clue about these things Is that for a whole bird? Seems a long time just for the breast, chicken only takes under 20 minutes! 7-10 minutes[ Heres the one. So about 20 minutes with bacon wrapped it appears, have you seared the bacon? Just helps it stay togther and doesn't go that pale colour on cooking. Edited November 30, 2009 by kyska Quote Link to comment Share on other sites More sharing options...
markbivvy Posted November 30, 2009 Report Share Posted November 30, 2009 (edited) I save a good few bob in gas by putting all the food the wife brings home that needs the oven by putting it straight in the bin. Edited November 30, 2009 by markbivvy Quote Link to comment Share on other sites More sharing options...
pedro222 Posted December 1, 2009 Report Share Posted December 1, 2009 Will try cooking it this way as last time i think i cremated it Had it on for to long thanks for the info Quote Link to comment Share on other sites More sharing options...
Sauer Posted December 1, 2009 Report Share Posted December 1, 2009 i usually have pheasant breast skinned so i wrap in bacon then wrap all in foil and easy way to remember i do mine 200/20 rule all the 2's 200degrees for 20 mins if yer not sure keep temperature then do for 10 mins and check after that every couple o minutes till you have it way you like sauer Quote Link to comment Share on other sites More sharing options...
MC Posted December 1, 2009 Report Share Posted December 1, 2009 That recipe with Pheasant breasts braised in cider is fantastic. I would thoroughly recomend it. Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted December 17, 2009 Report Share Posted December 17, 2009 You want to do them hot and fast. A great way of ensuring maximum heat transfer to get the bacon crisp and the pheasant moist is to use an oven-safe frying pan (or a hob-safe baking tray) Smear your breasts with a little oil (no sniggering at the back, please), get the pan hot and sear them on all sides - then bung the whole pan into a hot oven for 15 minutes or so. LS Quote Link to comment Share on other sites More sharing options...
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