| Louis Cohen |
I just got 4 frozen pheasants (and a load of birch wood) from my excellent
neighbor. Any suggestions for cooking the birds?
My hunch is that a brine for this lean poultry would be in order. But
smoked at 220-250° or roasted at 375-400°? Any special handling to keep it
moist?
Thanks
--
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----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"
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| Stan (the Man) |
Louis Cohen wrote:
> I just got 4 frozen pheasants (and a load of birch wood) from my excellent
> neighbor. Any suggestions for cooking the birds?
>
> My hunch is that a brine for this lean poultry would be in order. But
> smoked at 220-250° or roasted at 375-400°? Any special handling to keep it
> moist?
>
> Thanks
Wild birds are very difficult to keep moist, even if you brine them.
I've cooked many a pheasant and the only ways I've found that result in
moist meat are:
1. Remove the meat, cut into chunks, saute quickly with garlic and oil
over high heat and serve over pasta or rice (you can make a garlic cream
sauce, if you like).
2. Stew the birds
3. Cut up and grill, then brush with your fave bbq sauce.
You can smoke them, if you like, but they're going to be quite dry.
--
Stan
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| Dog3 |
"Louis Cohen" <louiscohen@alum.mit.edu> got pissed off and typed
news:0uWdncvtbPjrRmjdRVn-ug@comcast.com:
> I just got 4 frozen pheasants (and a load of birch wood) from my
> excellent neighbor. Any suggestions for cooking the birds?
>
> My hunch is that a brine for this lean poultry would be in order. But
> smoked at 220-250° or roasted at 375-400°? Any special handling to
> keep it moist?
>
> Thanks
I envy you. I have never made a pheasant so I'm no good in the advice
department. OTOH, I've eaten pheasant. The best I ever had was at a Ritz
Carlton in Boston, at least 20 years ago. I'm just guessing it was pan
seared and finished in the oven. Not the whole pheasant, I *think* it was a
couple of breast portions. The sauce was to die for. Not much help for you
but maybe some ideas.
Michael
--
Deathbed statement...
"Codeine . . . bourbon."
~~Tallulah Bankhead, actress, d. December 12, 1968
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| TFM® |
Dog3 wrote:
Deathbed statement...
"Codeine . . . bourbon."
~~Tallulah Bankhead, actress, d. December 12, 1968
That sig caught my eye. Nobody gave her what she wanted, did they?
She was dying and all anybody around her did was write her words down on a
scrap of paper.
"Damn her wishes, we'll record what she said for posterity."
Did she get a shot or a pill? Does anybody know? ("shot" referring to a
shot of liquor, not a medicinal shot.)
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| Dog3 |
"TFM®" <horndawg@tampabay.rr.com> got pissed off and typed
news:LTlJc.24541$KP6.1142207@twister.tampabay.rr.com:
> Dog3 wrote:
>
>
> Deathbed statement...
>
> "Codeine . . . bourbon."
> ~~Tallulah Bankhead, actress, d. December 12, 1968
>
>
>
> That sig caught my eye. Nobody gave her what she wanted, did they?
>
> She was dying and all anybody around her did was write her words down
> on a scrap of paper.
>
> "Damn her wishes, we'll record what she said for posterity."
>
>
> Did she get a shot or a pill? Does anybody know? ("shot" referring to
> a shot of liquor, not a medicinal shot.)
I don't know. I never thought about it. If I've got some time this week
I'll try to find out. I'm guessing she was so doped on morphine they gave
her nothing.
Michael <- has had tons of morphine/and likes it
--
Deathbed statement...
"Codeine . . . bourbon."
~~Tallulah Bankhead, actress, d. December 12, 1968
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| MIkol |
"Louis Cohen" <louiscohen@alum.mit.edu> wrote in message
news:0uWdncvtbPjrRmjdRVn-ug@comcast.com...
> I just got 4 frozen pheasants (and a load of birch wood) from my excellent
> neighbor. Any suggestions for cooking the birds?
>
> My hunch is that a brine for this lean poultry would be in order. But
> smoked at 220-250° or roasted at 375-400°? Any special handling to keep
it
> moist?
>
> Thanks
> --
> --------------------------------------------------------------------------
--
> ----
> Louis Cohen
> Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"
>
This is the simplest way to keep 'em from being too dry; (as well as your
favorite brine, with a few sprigs of rosemary added)
1 Pheasant
Salt and pepper
Butter
4 Cloves fresh garlic, minced
1 Chopped onion
Salt and pepper pheasant inside and out. Rub butter on outside of pheasant
and add garlic, onion and a little butter to cavity of bird.
Put bird in a brown bag and tie end. Set on cookie sheet and bake 1 1/2
hours at 350 degrees.
-----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
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| notbob |
On 2004-07-15, Louis Cohen <louiscohen@alum.mit.edu> wrote:
> My hunch is that a brine for this lean poultry would be in order. But
> smoked at 220-250° or roasted at 375-400°? Any special handling to keep it
> moist?
I know this is bubbu-Q blaspheme, but I recommend moist cooking. Even a
raised pheasant is fast muscle fiber. That means tough/lean breast meat.
Your best bet is a braise or fricassee. My fave is to braise in a mushroom
espagnole sauce. Yum!
nb
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| Graeme...in London |
"Louis Cohen" <louiscohen@alum.mit.edu> wrote in message
news:0uWdncvtbPjrRmjdRVn-ug@comcast.com...
> I just got 4 frozen pheasants (and a load of birch wood) from my excellent
> neighbor. Any suggestions for cooking the birds?
>
> My hunch is that a brine for this lean poultry would be in order. But
> smoked at 220-250$B!<(B or roasted at 375-400$B!<(B? Any special handling to keep
it
> moist?
>
Louis,
I smoked a pheasant (with oak) in the spring and still have another in the
freezer. I brined mine for 2 days and then allowed it to dry. I (carefully)
teased the skin away from the meat and laid strips of fatty bacon between
the skin and the meat. I smoked it for approx 3 hours at 250-275 and it kept
relatively moist due to the fat rendering from the bacon. It's also very
gamey, and watch out for lead shot when eating. The liver was particularly
enjoyable.
Graeme
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| Louis Cohen |
Thanks, everybody for your suggestions.
--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"
"Louis Cohen" <louiscohen@alum.mit.edu> wrote in message
news:0uWdncvtbPjrRmjdRVn-ug@comcast.com...
> I just got 4 frozen pheasants (and a load of birch wood) from my excellent
> neighbor. Any suggestions for cooking the birds?
>
> My hunch is that a brine for this lean poultry would be in order. But
> smoked at 220-250° or roasted at 375-400°? Any special handling to keep
it
> moist?
>
> Thanks
> --
> --------------------------------------------------------------------------
--
> ----
> Louis Cohen
> Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"
>
>
>
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| Paul Qualls |
If you want to do something different, you can try what I did a couple of
years ago. Take a chicken gumbo recipe and substitue the pheasant. Serve
this with your next bbq. If you smoke a brisket, and start the crock for
the gumbo at the same time you start the fire in your firebox, they will
finish about the same time.
I have done this with Pheasant and Chuckar and other than needing a touch of
extra butter or olive oil, they turn out lovely.
Paul
"Louis Cohen" <louiscohen@alum.mit.edu> wrote in message
news:0uWdncvtbPjrRmjdRVn-ug@comcast.com...
> I just got 4 frozen pheasants (and a load of birch wood) from my excellent
> neighbor. Any suggestions for cooking the birds?
>
> My hunch is that a brine for this lean poultry would be in order. But
> smoked at 220-250° or roasted at 375-400°? Any special handling to keep
it
> moist?
>
> Thanks
> --
> --------------------------------------------------------------------------
--
> ----
> Louis Cohen
> Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"
>
>
>
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| James Emanuel |
"Graeme...in London" <graemewalker@NOSPAMonetel.net.uk> wrote in message
news:10fcdndbu1otvf2@news20.forteinc.com...
> > Louis,
>
> I smoked a pheasant (with oak) in the spring and still have another in the
> freezer. I brined mine for 2 days and then allowed it to dry. I
(carefully)
> teased the skin away from the meat and laid strips of fatty bacon between
> the skin and the meat. I smoked it for approx 3 hours at 250-275 and it
kept
> relatively moist due to the fat rendering from the bacon. It's also very
> gamey, and watch out for lead shot when eating. The liver was particularly
> enjoyable.
>
> Graeme
Louis:
I'm sort of with Graeme on this one, but I would use herbed butter in place
of the bacon. Also, you might think about using alder as a smoking wood.
James Emanuel
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| Gene |
Louis Cohen wrote:
> I just got 4 frozen pheasants (and a load of birch wood) from my excellent
> neighbor. Any suggestions for cooking the birds?
>
> My hunch is that a brine for this lean poultry would be in order. But
> smoked at 220-250° or roasted at 375-400°? Any special handling to keep it
> moist?
>
> Thanks
Want it frutie?
Stuff it with plums and just a few cloves. Make a plum sauce to serve
with it.
The key here IMHO is to stuff the thing with something that will keep it
moist during smoaking.
Crack the ribs using a sharp knife from the inside and scrape till meat
is exposed on the inside, then stuff with anything you may like that
will keep it moist but add the flavor that you want. Smoke with any
fruit wood.
Another thing to try is to stuff it with chicken thighs with the skin
on? That should do it too. It in fact does do it. I have done it. Yummy!
Use Alder.
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| n_cramer@SPAMpacbell.net |
> >Louis Cohen wrote:
> >
> >> I just got 4 frozen pheasants (and a load of birch wood) from my
> >> excellent neighbor. Any suggestions for cooking the birds?
> >>[]
I had pheasant baked in clay at the 'Forum of the 12 Caesers', in NYC, back
in '57. Still remember it . . . outstanding!
--
Intuitive insights from Nick, Retired in the San Fernando Valley
Vote Freedom First, but if ya don't vote, don't complain!
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| Lew/+Silat |
<n_cramer@SPAMpacbell.net> wrote in message
news:20041008191753.073$3F@newsreader.com...
> I had pheasant baked in clay at the 'Forum of the 12 Caesers', in NYC,
back
> in '57. Still remember it . . . outstanding!
>
Was that 1857?:)
--
Lew/+Silat
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| n_cramer@SPAMpacbell.net |
"Lew/+Silat" <silatdelete@drafted1969invalid.not> wrote:
> <n_cramer@SPAMpacbell.net> wrote in message
> news:20041008191753.073$3F@newsreader.com...
> > I had pheasant baked in clay at the 'Forum of the 12 Caesers', in NYC,
> back in '57. Still remember it . . . outstanding!
> >
>
> Was that 1857?:)
Please Lew. 1957, you idjut! I'm not Ronald Reagan!
--
Intuitive insights from Nick, Retired in the San Fernando Valley
Vote Freedom First, but if ya don't vote, don't complain!
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