Last weekend we came across these wonderful people selling pheasant at a farmer’s market. But then there is always the question: How do I prepare this bird? Is there anything in particular I have to take into consideration? Doesn’t pheasant dry out very quickly in the oven?
It is actually not that difficult! And very quick to prepare. After that you, just lean back and relax and wait for a great evening with friends or family. Here’s one of our very finest pheasant recipes.
INGREDIENTS (for the base):
– One whole pheasant (surprise!), gutted
– Chopped vegetables for roasting and stuffing – including potatoes, onion and carrots
– Smoked streaky bacon (optional)
INGREDIENTS (for the marinade):
– 1 garlic clove
– 1 tbsp Pomegranate molasses
– 1 tbsp Dijon mustard
– 2 tbsp honey
– 2 tbsp Worcester sauce
– A few dashes of Tabasco
– 2 tbsp whiskey
– 2 tbsp olive oil
– 1 tbsp peppercorns
– 1tsp salt
1) Preheat the oven to 180°C.
2) Cut the onion into wedges and the carrots into ½ cm slices.
3) Create your marinate. Put all the ingredients in a blender and pulse mix until a coarse but even paste remains.
4) Before you marinate the pheasant, prick the skin with a fork. Then put a pan with 3 tbsp of olive oil on high heat and briefly brown the pheasant on each side in the hot oil.
5) Stuff the inside of the pheasant with onions and carrots. Place the remaining vegetables in an oven-proof dish and put the pheasant on top.
6) For variation and addition moisture you could also wrap the pheasant with bacon. The only down-side of that is that you will not get a nice crust.
7) Place the tray in the oven for 45 min, or until the pheasant is cooked. After 30 min you should baste the pheasant all over with some of its juices in the dish.
8) Serve with potatoes and seasonal vegetables. Voilá! The feast is ready.
Have you ever tried roasted pheasant? Do you have any tips or tricks for cooking the perfect bird? We’d love to hear from you! Leave us a comment below.