Recipe by: Kaye Lynn. Hi everyone, I'm the submitter of this recipe and I'd like to clarify something. AR changed my recipe a little.
Eastern Europeans are fond of game meat—venison, bison, boar, elk, pigeons squaband other wild poultry like pheasant. Pheasant hunting was not only expected of the men in the family, but it was also demanded by the women who used the birds' beautiful feathers to make some pretty snazzy hats. While some don't like the gamey taste of wild pheasant, farm-raised pheasant is another bird entirely.
Perfectly cooked pheasant breasts are just the slightest bit pink in the center when removed from the heat. Because they are so lean, they continue to cook even after you take them out of the pan, oven or off of the grill. If you cook your legs the same way, they will be tough and chewy.
Field Care - It's good practice to field dress birds as soon as feasible after they're shot. Normally, birds may be kept for a few hours before removing entrails, but if a bird is quite shot up, flavor of the meat is affected. Also, it's desirable to separate the birds to allow them to lose their body temperature as quickly as possible.
Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month. Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…. Start with the potatoes.
Amanda Knaebel is a self-professed gadget geek and loves all things tech, both new and old. Amanda has been working as a freelance writer for over 10 years on topics including technology, health, fitness, nutrition, gardening and many more. She has also worked with Fortune 50 tech and financial companies, both in technical support and content production. Pheasant breasts are light in color with a mild flavor similar to chicken, though the meat is a bit richer and may have a slight gamy taste if the breast comes from a wild bird as opposed to a farm-raised pheasant.
Chickens are the norm, but there is no reason not to do it with pheasants, too. If your pheasants are the real deal, brine the birds for 4 to 8 hours beforehand, and be religious about basting the pheasant while cooking. And tender.