mosa Posted December 31, 2009 Report Share Posted December 31, 2009 correct me where i go wrong please. pheasant in a dish with 1"-2" of water. layers of bacon over it, cover in tin foil and bake on 200 (electric fan assisted) for 40 mins? am i anywhere near? cheers in advance of any replies-ps my wife wont cook anything that i shoot but she doesnt eat it also so more for me! Quote Link to comment Share on other sites More sharing options...
Axe Posted December 31, 2009 Report Share Posted December 31, 2009 If your covering with foil, I wouldn't bother with the water but replace with bite size pieces veg, carrot, parsnip, onion, garlic, sprig of thyme. Should be more than enough. Quote Link to comment Share on other sites More sharing options...
northy Posted December 31, 2009 Report Share Posted December 31, 2009 Nah, forget that, take the breasts of and pan fry for 3 mins each side...... Northy Quote Link to comment Share on other sites More sharing options...
holly Posted December 31, 2009 Report Share Posted December 31, 2009 i would go 80 mins Quote Link to comment Share on other sites More sharing options...
henry d Posted December 31, 2009 Report Share Posted December 31, 2009 correct me where i go wrong please. pheasant in a dish with 1"-2" of water. NOooooooooooooooooooooo i would go 80 mins Double NOOOooooooooooooooooooo Quote Link to comment Share on other sites More sharing options...
mosa Posted December 31, 2009 Author Report Share Posted December 31, 2009 so No water just in a dish with veg covered in bacon then foil then 40mins?? Quote Link to comment Share on other sites More sharing options...
vulpicide Posted December 31, 2009 Report Share Posted December 31, 2009 Wine not water just a splash Quote Link to comment Share on other sites More sharing options...
Zapp Posted December 31, 2009 Report Share Posted December 31, 2009 If you are barding it with bacon and covering it to be cooked with bits of veg, there should be no need to add any liquid as it will create its own. Dont forget to uncover the bird, put the bacon around it and brown it at a higher heat for the last 10-20 minutes of cooking, basting once or twice. If you have a tough old cock bird on the other hand, there is nothing wrong with covering with foil and braising in some white wine or cider, with shallots, carrots and thyme and a clove of garlic, covered with some tinfoil. Either way, remember to remove the bird from the pan to rest for at least 15 mins before serving, which should be just enough time to finish the sauce/gravy off. ZB Quote Link to comment Share on other sites More sharing options...
mosa Posted January 1, 2010 Author Report Share Posted January 1, 2010 well i had it but not sure....was a bit pink (180-200 for 50 mins)? better luck next time Quote Link to comment Share on other sites More sharing options...
stuey Posted January 1, 2010 Report Share Posted January 1, 2010 Mosa, Just follow this recipe. Has been posted before, and is lovely...just ask MarkM. http://www.bbc.co.uk/food/recipes/database...rais_1003.shtml cheers Stu Quote Link to comment Share on other sites More sharing options...
mosa Posted January 1, 2010 Author Report Share Posted January 1, 2010 cheers Stu!! Quote Link to comment Share on other sites More sharing options...
John_R Posted January 2, 2010 Report Share Posted January 2, 2010 well i had it but not sure....was a bit pink (180-200 for 50 mins)? better luck next time 200 for 50 mins sounds right to me, though I never put foil on top of the bacon. Foil does slow it down a bit. I just take a look after the first 35 mins, and choose a time to lift the bacon off so the skin can brown, unless I skinned it in which case forget that! Just slightly pink is OK for game, it is not as rife with trouble as poultry. Quote Link to comment Share on other sites More sharing options...
Axe Posted January 2, 2010 Report Share Posted January 2, 2010 The other thing to consider is the size of the bird and that ovens do vary. My fan oven at 200 gets very hot but more so on lower shelves than higher, believe it or not. Other things you can do is to half the bird first or brown it off in a pan before adding to the oven. Quote Link to comment Share on other sites More sharing options...
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