Pheasant?

[bigbadbarry]

I've got a couple of pheasants in my fridge, bought on a whim at the farmers' market. What do I do to make them into a delicious dinner tonight?

We're having pheasant today. Usually I just roast them but today we're doing it in the slow cooker with bacon & creamy sauce.

butter the breast and slap some streaky bacon over. Sprinkle with thyme and roast. Serve with honeyed parsnips, buttery mash and steamed greens.

also nice jointed, marinaded in red wine and herbs and casseroled. Hugh Fairly-Wonderful has a nice recipe using cider and cream

I would roast them but definately with plenty of butter and bacom or similar because they can be dry if not.

bookmark it as we've got some too but never cooked it before.

OK, how long to roast for, please? I have bacon - I don't have parsnips but I do have celeriac so that might work I think. Roast not pot roast if they have a tendency to dry?

Roast is yummy and it won't take very long. Not sure - will consult Delia...........Delia doesn't say! Hang on....

I think my Delia makes a pie...

Pot roast with cabbage, carrots, juniper berries, stock and wine, delicious, brown of the birds first though.

Pot roast again, sitting on a bed of leeks with some cider, stir in some cream at the end.

this recipe says 1 hour and to start off with them breast down - that's a good idea. I would have thought absolutely no more than an hour for two.

Ooh, bread sauce.

I would think about 45 mins plus resting time. Cook them breast side down or bard them with bacon (I prefer the latter method as I love roast bacon!). Serve with fried breadcrumbs, game chips (just warm up some good quality plain crisps in the oven), veg and bread sauce.

Thanks. What temperature?

I pot roast table ready pheasant as you have no idea how old they are unless they have the feet on, and an old bird can be rough.

Great roasted if you are plucking and drawing your own and know it's a young bird.

Mind you I do like an old plump hen as the flavour is fantastic.

I always roast at 180. Have no idea if that's the ideal temp though.

Well that was fab! I roasted at 170, did 35 mins upside down then turned and covered with bacon for 15 - rested 15. Served with bread sauce; roast potatoes and celeriac with shallots; savoy cabbage with juniper and garlic; gravy. Need to recline on the sofa to recover now :) Thanks for all your wise advice...I have ordered partridge for next week so I expect to be back as I have even less clue about that!

Glad you enjoyed it - it's my absolute favourite. I've never cooked partidge but have eaten it and it's delicious. Incidentally, have you tried venison? It's the absolute best (IMO!) of all the gamey meats.....

Yeah, I love venison. The local market has just started doing game - partridge, pheasant, rabbit - but no venison yet. (My closest farm shop sells it though, well reminded :) ). How was your delicious partridge cooked?