# Pheasant ideas?

**URL:** <https://boards.straightdope.com/t/pheasant-ideas/641411>\
**Category:** Cafe Society\
**Created:** [November 18, 2012, 2:49pm UTC](https://boards.straightdope.com/t/pheasant-ideas/641411 "2012-11-18T14:49:33Z")\
**Posts on this page:** 6\
**Page:** 1

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**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\
**Post date:** [November 18, 2012, 2:49pm UTC](https://boards.straightdope.com/t/pheasant-ideas/641411/1 "2012-11-18T14:49:33Z")

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As a thank you for letting him train his German Shorthaired Pointer on our property, a friend left us three beautifully dressed pheasants. He suggested I brine them, which I have done.

Now what? 😃

I’ve looked at a bunch of recipes, stuffing with an apple/date mix sounded yummy. Anyone with first hand experience have suggestions?

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**Author:** ![salinqmind](https://avatars.discourse-cdn.com/v4/letter/s/3ec8ea/32.png) [@salinqmind](https://boards.straightdope.com/u/salinqmind)\
**Post date:** [November 18, 2012, 3:44pm UTC](https://boards.straightdope.com/t/pheasant-ideas/641411/2 "2012-11-18T15:44:28Z")

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I would suggest braising, the one time we had pheasant they were absolutely delicious, like very fine-grained chicken. I just baked them as they were, with bacon strips, but they were exceedingly tough! We also had a wild turkey at one time, and that thing was tough, too.

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**Author:** ![Tethered\_Kite](https://avatars.discourse-cdn.com/v4/letter/t/a5b964/32.png) [@Tethered\_Kite](https://boards.straightdope.com/u/Tethered_Kite)\
**Post date:** [November 18, 2012, 3:59pm UTC](https://boards.straightdope.com/t/pheasant-ideas/641411/3 "2012-11-18T15:59:41Z")

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Here’s my simple hundred-year-old prairie dwellers recipe:

Dredge pieces in seasoned flour and brown in equal parts oil and butter in Dutch oven. Pour a reckless amount of half and half over the pheasant and roast covered at 325 degrees until done.

Use drippings to make cream gravy.

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**Author:** ![Malacandra](https://avatars.discourse-cdn.com/v4/letter/m/45deac/32.png) [@Malacandra](https://boards.straightdope.com/u/Malacandra)\
**Post date:** [November 18, 2012, 4:25pm UTC](https://boards.straightdope.com/t/pheasant-ideas/641411/4 "2012-11-18T16:25:42Z")

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I invariably slow-cook mine these days. Brown 'em in the pan with whatever fat or oil takes your fancy, or roast them in a hot oven for twenty minutes or so, then transfer to the crockpot on a mirepoix with a modest amount of stock and give them four hours on low and slow. They come out fall-off-the-bone tender and full of flavour, though a savoury stuffing wouldn’t hurt any.

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**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\
**Post date:** [November 19, 2012, 1:36pm UTC](https://boards.straightdope.com/t/pheasant-ideas/641411/5 "2012-11-19T13:36:23Z")

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Well, I’ll be saving these ideas for future use. I had to run into work yesterday, leaving my gf to cook the birds.

She wrapped them in bacon, made a mushroom/onion/cream sauce, and roasted them slowly. They were outstanding. We emailed the hunter our thanks, and he offered to get us a deer. He has given us steaks and roasts before, this year we will need to make room in the freezer for a whole deer.

Life is good. 🙂

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**Author:** ![Tethered\_Kite](https://avatars.discourse-cdn.com/v4/letter/t/a5b964/32.png) [@Tethered\_Kite](https://boards.straightdope.com/u/Tethered_Kite)\
**Post date:** [November 19, 2012, 4:46pm UTC](https://boards.straightdope.com/t/pheasant-ideas/641411/6 "2012-11-19T16:46:50Z")

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Sounds delicious.

I think that’s the trick - enough moisture and not too high of heat.

Hurray for friends and girlfriends!