How to Cook Pheasants

Wild game has a tendency to beckon a little extra attention in order to behave desirably for its ultimate trip into your mouth. This needed attention does not mean cooking pheasant will take any more effort or time from you. What it does mean is that the time you spend with the pheasant should be purposeful. Do not let your fears of a gamey taste or dry meat keep you from preparing and enjoying this delicacy. Remember a few pointers on how to cook pheasant, and you will not be disappointed.

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1. Avoid dryness. Pheasant is a very lean meat and because of that, if prepared carelessly, can make for a dry, chewy meal.
2. Keep the heat lower, longer. Retain moisture in the meat by cooking the bird at around 275 degrees. Indirect heat is also a good choice, especially when grilling, to longer cooking at low heat. Cooking the bird in a crock pot is another option. If you choose to cook your pheasants at a higher temperature, keep the time short as to not cook them too long.
   

• Add additional fat. Cook your birds with a layer of bacon strips across the top or rub the outside of the bird with butter before putting it in the oven.
  
• Baste the meat frequently while cooking to add moisture to your meal. You can select a sauce or marinade like you would for other poultry. One nice option to creating juices in the pan is the potential for making gravy with it after the pheasants are finished cooking.
  
• Put the bird in a bag. To retain moisture, roast pheasant in the oven in a closed baking bag. You can also wrap your pheasant in aluminum foil. For a browned, crisp top, open the foil about 10 minutes before the pheasant is done cooking.
• Keep the skin on. Leave the skin on the bird while it cooks to create a protective layer that holds moisture in the bird while it cooks.

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3. Reduce pheasant's gamey taste.
4. Get filling. Fill the cavity with stuffing and seasonings of your choice. One recommendation is to insert some onion, apple, butter and fresh herbs into the bird before cooking. This helps with moisturizing the meat as well as providing flavor to mask any of the wildness left behind.

• Soak the birds. Place the birds in a brine solution for several hours before cooking. For the brine, mix a strong salt water solution and add a teaspoon of baking soda.

 

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2. Choose younger pheasants. Younger pheasants will be more tender than older birds, but you will not always be able to determine the age of the bird.
3. Use pheasant in casseroles and soups where the bird will be cut into small pieces.
   

• Avoid over-cooking the meat. Cooking your birds too long will not only make them tough but also dry them out.