Cooking Wild Pheasant

cooking wild pheasant
  • A large long-tailed game bird native to Asia, the male of which typically has very showy plumage
  • large long-tailed gallinaceous bird native to the Old World but introduced elsewhere
  • flesh of a pheasant; usually braised
  • Pheasants (or Phasianinae (Horsfield, 1821)) refer to any member of the subfamily of Phasianidae in the order Galliformes.
  • The practice or skill of preparing food
  • (cook) someone who cooks food
  • (cook) prepare a hot meal; "My husband doesn't cook"
  • The process of preparing food by heating it
  • Food that has been prepared in a particular way
  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
  • A natural state or uncultivated or uninhabited region
  • A remote uninhabited or sparsely inhabited area
  • a wild primitive state untouched by civilization; "he lived in the wild"; "they collected mushrooms in the wild"
  • marked by extreme lack of restraint or control; "wild talk"; "wild parties"
  • rampantly: in an uncontrolled and rampant manner; "weeds grew rampantly around here"

Main Course: Pheasant
Main Course: Pheasant
(Rollover) Pan-roasted breast of naturally raised pheasant served on French lentils and root vegetables (carrot shreds and parsnip squares). The "spring roll-like" cigar was a strudel of braised pheasant leg, green peppers, olives and red onions. The plate is sauced with a Pinot Noir pheasant jus. Note: I am generally very wary of ordering fowl - especially game fowl in Western restaurants for fear of poor preparation (read: dry meat). This plate reminded me to stay my course. The pheasant breast was dry, dry, dry. On the other hand, the braised-leg "strudel" was crispy on the outside and treasured moist and tender meat on the inside. Mixed with black olives, green peppers and red onions, the strudel took on a very "pizza" like flavor to me - a little too much for me to ignore. To be sure, it was very good - definitely better than the dry breast. The French lentils were very french - that is, dry. I would have thought that Chef Halberg's Mediterranean bent would have yielded more softened lentils. Personally, I like the little beads just short of collapsed - held together by natural starch that is coaxed out in a stewing process. The root vegetable (nominal carrots and) parsnips were bright and tender - retaining their earthy sweetness. Overall, this wasn't a bad dish, just not great. For $44, I expect great.
2 Pheasants!
2 Pheasants!
The neighbor had 2 Ringneck Pheasants under his bird feeders. Some of our snow has since melted, and I haven't seen them the last few days.

cooking wild pheasant
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