Cooking Pheasant Breast

When the breasts are cooked reduce the cooking liquid to thicken it and finish it up with a swirl of cream.

Cooking pheasant breast.

Another method of larding is to simply baste your game bird with oil based sauces or marinades. Make sure your oven is preheated and they should be ready in about 20 minutes. As the bacon cooks it releases fat which keeps the meat of the pheasant basted. White wine or a light red dry sherry tawny port or apple cider are all good choices.

Marinade the breasts in the oil and pepper and slide them into the bag. Replace some of the water with apple cider during the brining process to give the meat a slightly sweeter flavor. Brine your pheasant place the pheasant breast in a mixture of water and kosher salt and brine in a covered bowl in the refrigerator for at least two hours prior to cooking. Suck out the air then zip it completely shut.

Cooking pheasant breast step 1. Remove the legs and braise slowly in stews then serve with mashed potatoes or root vegetables. Pheasant breast cooked to perfection rub some olive oil on the pheasant breasts add salt pepper and garlic and bake them at 350 degrees. Pheasant breasts have little fat so it s important to keep them well basted when roasting and rest.

Braising consists of searing the breast to brown it then simmering it until fully cooked. Deep poaching on the other hand surrounds the breast in a low temperature cooking medium liquid until the pheasant breast barely cooks through eliminating the risk of drying or overcooking. Pheasant breast with parsley sauce hunter angler gardener cook chives sauce salt salt unsalted butter unsalted butter pheasant breasts and 2 more pan roasted pheasant dijon honey roasted carrots wild and whole. When you remove these perfectly cooked breasts from the oven drizzle a bit of balsamic vinegar reduction on top.

Butter the pheasant breasts and then wrap in the bacon. Preheat the oven to 200c 400f gas 6. Cook them for 2 minutes and flip them over. Pour 4 tablespoons 59 ml of the extra virgin olive oil into a skillet and turn the burner to medium high.

This will also add moisture. Once the oil shimmers lower 1 of the pheasants cut into quarters or 3 of the pheasant breasts. The traditional method of larding is to wrap pheasant in bacon or pancetta if you are looking for something more italian. Sear the pheasants over medium high heat for 4 minutes.

To deep poach a skinless pheasant breast place it in a heavy bottomed pan and cover it with 1 or 2 inches of stock butter or olive oil.