How To Cook Pheasant – Easy Recipe

How To Cook Pheasant: A luxury game bird deserves nothing less than an ideal preparation, and a key to ensuring the bird is as suitable as the other components of its preparation is keeping the breasts moist throughout. This task begins at the moment you take the shot and ends just before the bird is prepared for eating.

As much moisture as possible can be retained by leaving the skin on and cooking the breasts according to the same method as the low thighs to make the breast as juicy and tender as the thighs.

How To Cook Pheasant – Easy Recipe

pheasant cooking

Preparation or Selection To Make Pheasant So It Doesn’t Dry Out

The first defense against breast-meat dryness is the skin; it also provides a valuable source of fat for an otherwise lean meat. Do not skin the pheasants you shot, and if you purchase them, purchase only skin-on breasts.

During cooking, the skin prevents dry heat from entering the breast meat, which keeps the meat moist and lubricated during chewing. The fat from the skin renders out during cooking, providing flavor and lubrication for the muscle fibers during cooking.

Skinless pheasant breasts should be cooked using the moist-heat method to ensure that they remain moist during cooking.

Active life, leaner meat

Chickens and turkeys that are raised indoors won’t travel much farther than they would have in the wild. Except if you buy free-range chicken, most chickens in stores are living in sheds with thousands of other birds, never venturing too far from the feed trough. On the other hand, a pheasant spends its days foraging for seeds, grains, berries, and insects in woodlands and fields, and avoiding predators at all costs.

As a result, pheasant meat is often leaner and denser than broiler meat – therefore, it should be cooked slowly to prevent it from drying out. Older leg meat is best slow-cooked or made into a casserole.

Slow cooking breaks down the fibers in pheasants’ muscles for tasty, tender meat. Running develops strong leg muscles in pheasants.


  • 1 Carrot
  • 3 Onions
  • 3 Hen Pheasants , (600g per Bird)
  • 150 G Unsalted Butter
  • 75 Ml White Wine Vinegar
  • 100 Ml White Wine
  • 1 Sprig of Lemon Thyme
  • 1 litre organIc chicken stock

Method To Prepare Pheasant

Pre-heat the oven to 170oC/325oF/gas 3. Peel and quarter the carrots and then thinly slice the onions. Gut the birds and remove the backbones at the base of the breastbone (or ask your butcher to do this for you).

The legs should be browned, skin-side down, in a shallow, heavy-bottomed casserole dish over a medium-high heat with 50g butter.

Add the skin-side up to the pan, along with the thyme and the stock to almost cover the legs. Simmer for 1 to 1/2 hours, then cover and bake until the meat comes out easily.

Once the legs are browned on both sides, remove them from the pan and add the carrots and onions. Reduce the heat to low, cover, and simmer for 30 minutes with the lid on, stirring occasionally. Drizzle with the vinegar and wine, and reduce by half.

As the skin on the legs is crusting, remove the dish from the oven, turn down the oven to 100oC/gas 14 and brown the crown on all sides over a medium–high flame. Leave the dish in the oven but take the lid off so that it can color.

When the birds are golden and crispy, turn the heat down, lower the heat and baste continuously. Once the golden crescent is reached in the thickest part of the breast, turn the oven on to 59oC and carve.

Also read How To Open A Can Without A Can Opener?

General Cooking Tips

  • Its natural flavor is ready to be adapted to favorite recipes, and its uses are almost endless. Pheasants are a great substitute for pork, turkey, or chicken.
  • Roasting pheasants at a low temperature and covering them with moisture is important for preserving their fat content.
  • Pheasant can be cooked until it reaches about 160 to 165F internal temperature, covered and set aside to allow it to finish the cooking process to 180 degrees or more, which will result in a tender and moist product.
  • Whenever cooking poultry and meats, resting the meat afterward enhances flavor and helps maintain moisture, while adding flavor. Don’t forget to use simple marinades or brines prior to grilling chicken or pheasants.
  • To complement the savory and sweet taste of the pheasant, consider serving it with everyday sides like mashed potatoes, corn on the cob, corn pudding, wild rice, fruit salad, and broccoli with cheese.
  • There are many ways to prepare pheasant, try roasting, sautéing, braising, barbecue or cooking in a slow cooker, let creativity guide you.

Pheasant Breast Tips

In order to ensure that the pheasants’ skin stays crispy and tasty while keeping the meat moist, you should sear the meat on the ‘open’ side quickly, then flip it over to cook the skin side down.

Once the juices have risen to the surface and turned slightly pink, remove the grilled meat from the heat and let it cool for five minutes.

With tender parsnip breast meat strips, you can make incredible entrée salads, kabobs for appetizers, and stir-fries that are full of flavor.

How To Pan Roast A Pheasant Breast

Pheasant breasts are best cooked using a method that allows you to separate the breasts from the rest of the bird and cook them perfectly. Pheasant breasts cooked in this manner will be juicy, tender, golden brown, and have an incredibly flavorful taste.

1. You can dust a very thin layer of flour on a skin-off pheasant breast if you wish.

2. The breast should be liberally seasoned with salt and pepper on each side.

3. Sauté a small amount of grapeseed, canola, peanut, or peanut oil in a skillet over medium heat.

4. Adding the pheasant breast (with skin on or skin side down) to the oil just as it appears to be smoking is the easiest way to ensure that it never burns.

5. Don’t move it or flip it. Just cook it for about 10 minutes without touching it (until the sides are about half opaque). No moving, no flipping. You want to establish a good golden-brown sear.

6. In a pan, add a tablespoon of butter and flip the breast over. Drain off the excess oil.

7. If you wish, you can add fresh thyme along with the butter to the pan for additional flavor.

8. As you turn the pheasant breast over, baste the sandwich with the butter every few minutes. Reduce the heat to medium-low and cook the other side of the breast.

9. Cook the breast to internal temperature (around 10 minutes after flipping) and let it rest for roughly five minutes (loosely covered).

10. The chicken breast can also be sliced to make eating easier and topped with your favorite finishing salt if you wish.

How To Cook Pheasant FAQs

1. Should you soak pheasant in salt water?

Whether it’s quail or another game bird, it’s prone to becoming tough and dry when overcooked. In general, brining — where meat is soaked in an overly salty solution — protects meat from the unwanted effects of overcooking. .

2. How do you make pheasants more tender?

In two quarts of water, mix together 3/4 cup Morton’s Kosher salt and 1 cup sugar. In a gallon ziplock bag, immerse the bird or birds in the solution for one to eight hours, then rinse, dry season, and grill. Brine will maintain the moisture and juices of the meat.

3. Can you eat pheasant straight away?

A fresh pheasant tastes best to most people. Rigor mortis must obviously occur from time to time for the birds. If you can, you should let the meat rest for 24 hours, as this allows it to relax. If you want a deeper flavor, it is advisable to leave it for longer.

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