Follow expert game cook Mike Robinson's advice and you'll serve up a delicious dish every time
Cook pheasant breasts correctly and they are succulent and delicious
Nothing is more disappointing than dry pheasant, though it’s a trap even experienced game cooks can fall in to with late-season birds. Follow this guide to the best way to cook pheasant breasts and you will ensure a succulent, scrumptious supper every time. (Read more of The Field’s pheasant recipes here.)
Real and free-range
Pheasant is a super substitute for chicken, though it is easier to dry out. This is because pheasants live a real, free-range life and, by the end of the season, have flown a fair bit and exercised their flying muscles (which are the breasts). The only way to ensure a great result is to not overcook pheasant.
(For more inspiration on how pheasant can replace chicken or beef in your favourite recipes, follow the top 10 best pheasant recipesor try our guide on how to make the best pheasant burgers.)
THE BEST WAY TO COOK PHEASANT BREASTS
Here is how to cook the meat correctly. Once done, you can serve it with any sauce you like. Mainly, you will be amazed about the juiciness of the meat and how easy this is, once you get your head around it. Essentially you need to know that meat changes from raw to cooked by about 65°C (149°F), so if the cooking temperature never exceeds that point, and we seal in the moisture, then (a) we cannot overcook it and (b) it will be perfect. Try it. (Sauce
Serves 4
- 4 undamaged pheasant breasts (skin on)
- 1 tbsp olive oil
- Black pepper
- 1 large ziplock cooking bag
- 1 sprig rosemary
- 1 drinking straw
- 100g (31⁄2oz) butter (for later)
- Sea salt (for later)
Marinate the breasts in the oil and pepper and slide them into the bag. Add the sprig of rosemary and lay the bag flat. Zip it almost shut, and poke the straw into one corner.
Using the straw, suck out the air, then zip it completely shut. Pop the bag on a roasting tray and put it in the oven at 65°C (149°F) or a pan of water at the same temperature; use a thermometer. Leave it for an hour (more does not matter – it won’t overcook) then remove. The meat should feel firm with no wobbliness. If there is, put it back in the oven.
When done, remove from the bag and pat dry on kitchen paper. Then heat the butter in a non-stick pan. When the butter foams, pop the breasts in skin-side down, then sprinkle over the salt. Cook for one minute, continually spooning butter over. They are ready when golden.
FAQs
Roasting the bird whole is probably the easiest and most popular way of cooking pheasant.
How do you make pheasant not tough? ›
Many people use heat that's too high or cook pheasant too long, Hill said. A slow cooker is a great way to help avoid that trap. Another method: marination. For his award-winning sandwich, Hill marinated his pheasant in Burgundy for about two days before cooking.
How long does it take a pheasant to cook in the oven? ›
Heat 1 tbsp oil in a frying pan, add the meat and brown on all sides. Transfer to a casserole dish, add vegetables and stock of your choice, cover and cook for 50-60 minutes in the centre of the oven. Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat.
How do you not overcook pheasant? ›
THE BEST WAY TO COOK PHEASANT BREASTS
Using the straw, suck out the air, then zip it completely shut. Pop the bag on a roasting tray and put it in the oven at 65°C (149°F) or a pan of water at the same temperature; use a thermometer. Leave it for an hour (more does not matter – it won't overcook) then remove.
Which cooking method is best for pheasant breasts? ›
Brown pheasant breasts in melted butter and move to glass 9×13 inch pan. Melt remaining butter in skillet and add honey. Once warmed through, pour over pheasant breasts and sprinkle parsley on top. Cover pan tightly with aluminum foil and bake for 20-25 minutes at 300 degrees F or until juices run clear.
How to tenderize a pheasant breast? ›
Any marinade that works with chicken will work with light meat game birds such as pheasant, quail, and ruffed grouse. Yogurt-based marinades are one of my favorites. The lightly acidic mixture tenderizes meat through an enzymatic process, without imparting too much sourness.
What do you soak pheasant breasts in? ›
Soak the pheasant breasts and thighs in the pickle brine in the fridge overnight. No less than 4 hours and no more than 12. Mix the cayenne, Cajun seasoning or whatever spice mix makes you happy into the buttermilk.
Why do you soak pheasant in milk? ›
If you soak it in milk (or buttermilk), it further draws out the “gamey” flavor.
Should you wash pheasant before cooking? ›
Water becomes your friend when you are ready to cook or freeze your birds. Only then do you want to rinse or brine your pheasants or quail – and even then many people frown on that. I actually prefer the flavor of a pheasant that's only been wiped clean with a damp cloth.
What temperature is pheasant breast done? ›
Remove pheasant from skillet and set aside. Cook game meat thoroughly to an internal temperature of 165°F. Using the same skillet, melt butter over medium heat. Add onions and cook for 2 minutes.
While there may be a slight uptick in hunting pressure over the extended Thanksgiving weekend, the time between Thanksgiving and Christmas can be especially productive. Those who hunt in mid-December between the holidays will often have the pheasant fields all to themselves. That's the time to go.
How to prepare pheasant for cooking? ›
Instructions
- Brine the bird. ...
- After the brining process, take the pheasant out of the fridge, and let it sit for 30 min - 1 hr to come to room temperature.
- Heat oven to 500°F (or at least 400°F).
- Oil the bird with butter or olive oil. ...
- Stuff the bird with apple or onion and fresh herbs.
Do not be alarmed if the thigh meat is pink. As long as the internal temperature is at least 154° and the meat is not translucent, the thighs will be perfectly safe to eat and much tastier than if overcooked! Farm-raised or wild pheasant can be treated more as a red meat rather than a white meat in the kitchen.
What is a good cooking method for a less tender bird would be braising? ›
The reduced fat content makes the birds less caloric, but not as tender as their regular poultry or meat counterparts. Slow, moist cooking methods such as stewing, covered roasting and braising in liquids are best for older, leaner and less tender game.
Is pheasant difficult to cook? ›
It might be easily affordable but pheasant is one of the hardest meats to cook. Even plump, young birds will have put in a lot of leg work and, unlike chickens and turkeys, they actually do fly so even the breast can be dry when roasted.
How should most game birds be cooked? ›
I generally take light-meat game birds out of the pan at 155° degrees Fahrenheit, which results in slightly rosy meat that is just cooked through but still juicy. With darker game birds, such as waterfowl and prairie grouse, I like a juicy medium—take meat off at 135°-140°.
Can pheasant be cooked medium rare? ›
Lightly salt and pepper and cook to no more than medium-rare. Fun tip: Consider cracking fresh black pepper over the heart and fry in bacon grease. Neck: I rarely (if ever) save the neck on pheasants as very little meat exists here, but if you are persistent you can likely pick off some bits if you toss in a gravy.
