AustinPUG Health

AustinPUG Health

Years ago pheasant used to be considered something only the ‘elite’ would eat, the preserve of the rich and aristocratic. However, today it’s a different story and many high street butchers will sell pheasant that has been reared specially.

When buying pheasant it’s always best to buy fresh rather than frozen if at all possible, and remember that as with any game bird, pheasant is much better if it has been hung for a while. Ideally your pheasant should have been hung for between 3 to 10 days, with the flavour becoming much richer and more full-bodied the longer it has been hung.

One of the biggest mistakes people make when cooking pheasant recipes for the first time is to cause it to dry out. This is because whilst pheasant can easily be used as a substitute for chicken, pork or turkey, it is an especially lean meat. This means that because it is very low in fat it can have a tendency to dry out if you don’t follow a few very simple rules.

The first rule for cooking pheasant which doesn’t dry out is to make sure you lower the heat. By all means cook it for longer, but turn down the heat – nothing higher than 275 degrees.

It’s also best to make sure you baste it thoroughly, and you may even want to re-baste it once or twice during the cooking process. Cooking it in juices, and using foil to keep the juices in will help, but it’s also a great idea to marinade the bird for a while before cooking. Once cooked you must leave it to settle for a few minutes to allow the juices to settle.

Another good way of helping to make sure your pheasant remains moist and doesn’t become too dry is to cover it with butter. Be as generous as you like – it will both help to keep the juices in as well as ensuring the skin becomes beautifully crispy.

Categories: General

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