roadkill Posted November 7, 2008 Report Share Posted November 7, 2008 Hello im looking for the best way to roast a pheasant and for it to be very very tasty any tips would be great Quote Link to comment Share on other sites More sharing options...
MM Posted November 7, 2008 Report Share Posted November 7, 2008 very easy to cook. wrap in streaky bacon, drizzle with honey, s&p, 1h 45min @ 200 (depending on bird size) Quote Link to comment Share on other sites More sharing options...
MC Posted November 7, 2008 Report Share Posted November 7, 2008 1hr 45mins?? What are you trying to do? cremate the poor thing. James Martin did one in 12 mins on saturday kitchen after sealing it in a frying pan first. Quote Link to comment Share on other sites More sharing options...
Axe Posted November 7, 2008 Report Share Posted November 7, 2008 http://www.bbc.co.uk/food/recipes/database...she_87548.shtml http://www.bbc.co.uk/food/get_cooking/recipes/035.shtml http://uktv.co.uk/food/search/searchArea/5...=roast+pheasant Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted November 7, 2008 Report Share Posted November 7, 2008 (edited) Get hold of a copy of The River Cottage Meat book for lots of very sound advice on roasting in general. Best advice that I can give is to make sure that the bird is at room temperature before roasting, rub all over with butter and lay some fatty bacon over the breast. Roast fast and hot for twenty minutes and then another ten-twenty minutes at a moderate heat. A period of resting before you eat it is vital (I persomally turn my birds breast-side down for this), to allow the meat to relax and for some of the juices to be drawn back into the breast. LS Edited November 7, 2008 by lord_seagrave Quote Link to comment Share on other sites More sharing options...
henry d Posted November 9, 2008 Report Share Posted November 9, 2008 If you have plucked it, try and stuff some soft butter(about a tablespoon) that has a crushed clove of garlic, thyme and a little lemon peel in it, under the breast skin. You will need to ease this away from the breast meat with your fingers first and if there are any tears of shot holes, as there tends to be unless you are lucky, cover with bacon. Roast as above. Quote Link to comment Share on other sites More sharing options...
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