Cooking Pheasant Breast

Pheasant breasts have little fat so it s important to keep them well basted when roasting and rest.

Cooking pheasant breast.

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. The traditional method of larding is to wrap pheasant in bacon or pancetta if you are looking for something more italian. Pheasant breast cooked to perfection rub some olive oil on the pheasant breasts add salt pepper and garlic and bake them at 350 degrees.

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. Sear the pheasants over medium high heat for 4 minutes. Make sure your oven is preheated and they should be ready in about 20 minutes.

Add the sprig of rosemary and lay the bag flat. When the breasts are cooked reduce the cooking liquid to thicken it and finish it up with a swirl of cream. 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. Cook them for 2 minutes and flip them over.

Cooking pheasant breast step 1. Suck out the air then zip it completely shut. This will also add moisture. Deep poaching on the other hand surrounds the breast in a low temperature cooking medium liquid until the pheasant breast barely cooks through eliminating the risk of drying or overcooking.

Preheat the oven to 200c 400f gas 6. 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. Another method of larding is to simply baste your game bird with oil based sauces or marinades. As the bacon cooks it releases fat which keeps the meat of the pheasant basted.

Butter the pheasant breasts and then wrap in the bacon. Marinade the breasts in the oil and pepper and slide them into the bag. 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. Zip it almost shut and poke the straw into one corner.

Remove the legs and braise slowly in stews then serve with mashed potatoes or root vegetables.