I’ve done my usual scrounge through the post-holiday leftover at the grocery store, as usual, come home with some goodies. My local Harris Teeter had pheasants on sale so I’m looking for inspiration.
Admittedly, I’m starting with farm-raised pheasant rather than wild. The flavor is different–milder–and as the wild are not so fat and sassy as farm-raised, the wild can be trickier to cook. I have farm-raised (still good eating) so I have a bit more freedom in how to cook them. If you’re fortunate enough to have wild pheasant, here’s some information on cooking those. (If you have wild ones, I’d love to help you eat those–and perhaps pick a wine to go with them.)
The post that I’ve reblogged below provided some inspirations for a starting place.
In my post entitled Pheasant, I talked about how for years I’d disregarded the lovely pheasant as a gourmet protein, and decided it was finally time to give it the respect it deserves. I’ve had so many pheasants in my freezer over the years, but to me they were just fiddly, bony little birds to which I had no time to dedicate.
Pheasants not only require some butchering and de-boning skills, one must also be careful cooking them. Pheasant breasts, which I’m cooking today, are darker than chicken breasts, but not moist like chicken thighs or dark turkey meat. So I knew I had to be patient and attentive, which are not my strong suits.
The recipe that I immediately thought of using with the pheasant breasts is one from the Africa cookbook of the Foods of the World cookbook series. The recipe is from South Africa, and the…
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