Cooking Pheasant Breast

The traditional method of larding is to wrap pheasant in bacon or pancetta if you are looking for something more italian.

Cooking pheasant breast. As the bacon cooks it releases fat which keeps the meat of the pheasant basted. Marinade the breasts in the oil and pepper and slide them into the bag. Preheat the oven to 200c 400f gas 6. Make sure your oven is preheated and they should be ready in about 20 minutes.

When the breasts are cooked reduce the cooking liquid to thicken it and finish it up with a swirl of cream. Add the sprig of rosemary and lay the bag flat. Butter the pheasant breasts and then wrap in the bacon. Zip it almost shut and poke the straw into one corner.

Braising consists of searing the breast to brown it then simmering it until fully cooked. 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. When you remove these perfectly cooked breasts from the oven drizzle a bit of balsamic vinegar reduction on top. 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.

Once the oil shimmers lower 1 of the pheasants cut into quarters or 3 of the pheasant breasts. Place in an ovenproof dish so that they aren t too cramped together and then pop in the oven for 25. Pour 4 tablespoons 59 ml of the extra virgin olive oil into a skillet and turn the burner to medium high. Cooking pheasant breast step 1.

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. Sear the pheasants over medium high heat for 4 minutes. 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. Pheasant breast cooked to perfection rub some olive oil on the pheasant breasts add salt pepper and garlic and bake them at 350 degrees.

Replace some of the water with apple cider during the brining process to give the meat a slightly sweeter flavor. Cook them for 2 minutes and flip them over. Remove the legs and braise slowly in stews then serve with mashed potatoes or root vegetables. White wine or a light red dry sherry tawny port or apple cider are all good choices.

Another method of larding is to simply baste your game bird with oil based sauces or marinades.