Cooking a pheasant



You have to pluck them fresh, if it’s fresh they’re not unpleasant,
I knew a man in Dunstable who could pluck a frozen pheasant.
They say the village constable had pheasant plucking sessions
With the vicar on a Sunday ‘tween the first and second lessons.
 
Mrs Doyle: Are you looking forward to your lunch tomorrow, Father?
Ted: Hmmm? I suppose so.
Mrs Doyle: You do like pheasant, don't you Father?
Ted: Pheasant? I love pheasant.
Mrs Doyle: Well there's a little clue. The thing you'll be eating likes
pheasant as well.
 
Flared Hicks said:
Along with the duck eggs (see other thread), I bought a pheasant which is plucked and ready to go. Looking for the best way to cook it up as there seems to be conflicting arguments around doing it whole vs jointing it up. Couldn't tell you if it was a cock or a hen as it was already bagged up.
Click to expand...

Hen is smaller (refrained from saying Cock is bigger) :)
Most simplest way slow cooker then serve with thick gravy.
You won’t be disappointed and always have a few over Christmas.
Love Pheasant.
 
black cat in france said:
You have to pluck them fresh, if it’s fresh they’re not unpleasant,
I knew a man in Dunstable who could pluck a frozen pheasant.
They say the village constable had pheasant plucking sessions
With the vicar on a Sunday ‘tween the first and second lessons.
Click to expand...

I prefer to hang them for 4 days.
I know they smell a little when you pluck them doing this but the flavour is better.
Very easy to pluck and gut. Slit down the breast, hold upside down and break neck bone with knife. Pull legs up and cut at base and you have the perfect bird to roast. Stick a clothes peg over your nose if it’s the first time :)
Flared Hicks said:
Go on then, I'm all ears on the slow cooker method.
Click to expand...

4 to 5 hours on its own,glass of red wine and some cut onion and just leave it.
Either use the juices after to make the gravy or for first time if you don’t want to just mix up some thick gravy.
The meat will fall away no different to chicken.
Enjoy it mate.
 
Last edited:
Swindon On Tour said:
I prefer to hang them for 4 days.
I know they smell a little when you pluck them doing this but the flavour is better.
Very easy to pluck and gut. Slit down the breast, hold upside down and break neck bone with knife. Pull legs up and cut at base and you have the perfect bird to roast. Stick a clothes peg over your nose if it’s the first time :)


4 to 5 hours on its own,glass of red wine and some cut onion and just leave it.
Either use the juices after to make the gravy or for first time if you don’t want to just mix up some thick gravy.
The meat will fall away no different to chicken.
Enjoy it mate.
Click to expand...
you put the wine & onion in from the start? set it on high?
 

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