Ireland's Finest! Posted November 18, 2010 Report Share Posted November 18, 2010 (edited) Hi, I'm just looking for some basic tips on cooking Duck and Pheasant. 1.I'll only be grilling them so how long should I be cooking them for? Any other simple tips too make them nicer would be much appreciated Edited November 18, 2010 by Ireland's Finest! Quote Link to comment Share on other sites More sharing options...
John_R Posted November 20, 2010 Report Share Posted November 20, 2010 Just to clarify, by "grilling" do you mean under a grill at the cooker, or do you mean over coals/charcoal etc? Quote Link to comment Share on other sites More sharing options...
Ireland's Finest! Posted November 20, 2010 Author Report Share Posted November 20, 2010 Just to clarify, by "grilling" do you mean under a grill at the cooker, or do you mean over coals/charcoal etc? To be percise I'll be doing it on one of them "George Foreman-Lean mean fat reducing machines" Any ideas how long I should be cooking them for? Quote Link to comment Share on other sites More sharing options...
Devon Fox Posted November 20, 2010 Report Share Posted November 20, 2010 A quickie that i like is Kung po for duck or pheasant, get yourself a jar (lazy & quick) of sharwoods kung po sauce, some noodles or rice if thats your bag - flash fry the sliced/cubed pheasant (dont muller it, hot and quick is the way forward) wang it in the pan with the sauce. Tasty and quick if you dont want to do anything to strenious Quote Link to comment Share on other sites More sharing options...
henry d Posted November 20, 2010 Report Share Posted November 20, 2010 To be percise I'll be doing it on one of them "George Foreman-Lean mean fat reducing machines" Any ideas how long I should be cooking them for? 0 minutes, the words are fat reducing and neither are fatty meats, don`t do it, you won`t do them justice, except for possibly duck and even then it will have to be rested for a while in a warm oven. Worst case scenario is you try grilling an old pheasant Quote Link to comment Share on other sites More sharing options...
Shropshire_Lad Posted November 20, 2010 Report Share Posted November 20, 2010 Hi, Pheasant can be dry so you don't want to make it any drier. One easy and quick dish for Pheasant breast that we all love. Wrap seasoned Pheasant breast in a couple of rashers of bacon. fry in olive oil, five minutes on one side, turn over and do the same again. Place the bacon wrapped breast in a pre heated oven (200c)in a oven dish with a little olive oil and cook for another 10 minutes. Easy as that and will be juicy not dry in the slightest. For years we always gave ours away not realy being very keen on them, not any more, this is easy and very quick, more to the point they taste fantastic! atvb Paul. Quote Link to comment Share on other sites More sharing options...
John_R Posted November 21, 2010 Report Share Posted November 21, 2010 I'd agree that such a grill might be a frustrating way to get good meals from pheasant. Perhaps you could marinade breast fillets in olive oil and herbs for a while (at least an hour, preferably more) and then put them in your grill. Quote Link to comment Share on other sites More sharing options...
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