Cooking Pheasant Breast

When the breasts are cooked reduce the cooking liquid to thicken it and finish it up with a swirl of cream.

Cooking pheasant breast. Pheasant breasts have little fat so it s important to keep them well basted when roasting and rest. To deep poach a skinless pheasant breast place it in a heavy bottomed pan and cover it with 1 or 2 inches of stock butter or olive oil. This will also add moisture. Pour 4 tablespoons 59 ml of the extra virgin olive oil into a skillet and turn the burner to medium high.

Place in an ovenproof dish so that they aren t too cramped together and then pop in the oven for 25. White wine or a light red dry sherry tawny port or apple cider are all good choices. Brine your pheasant place the pheasant breast in a mixture of water and kosher salt and brine in a covered bowl in the refrigerator for at least two hours prior to cooking. Once the oil shimmers lower 1 of the pheasants cut into quarters or 3 of the pheasant breasts.

Braising consists of searing the breast to brown it then simmering it until fully cooked. Preheat the oven to 200c 400f gas 6. Remove the legs and braise slowly in stews then serve with mashed potatoes or root vegetables. Cook them for 2 minutes and flip them over.

Zip it almost shut and poke the straw into one corner. Marinade the breasts in the oil and pepper and slide them into the bag. Pheasant breast cooked to perfection rub some olive oil on the pheasant breasts add salt pepper and garlic and bake them at 350 degrees. Add the sprig of rosemary and lay the bag flat.

Another method of larding is to simply baste your game bird with oil based sauces or marinades. Pheasant breast with parsley sauce hunter angler gardener cook chives sauce salt salt unsalted butter unsalted butter pheasant breasts and 2 more pan roasted pheasant dijon honey roasted carrots wild and whole. Make sure your oven is preheated and they should be ready in about 20 minutes. When you remove these perfectly cooked breasts from the oven drizzle a bit of balsamic vinegar reduction on top.

Replace some of the water with apple cider during the brining process to give the meat a slightly sweeter flavor. The traditional method of larding is to wrap pheasant in bacon or pancetta if you are looking for something more italian. Butter the pheasant breasts and then wrap in the bacon. Suck out the air then zip it completely shut.

As the bacon cooks it releases fat which keeps the meat of the pheasant basted.