preparing pheasant

[macachump]

I have just recieved 2 wild pheasants, and would like to know how to wash and clean, as well as the best cooking method

[Clanad]

Firstly, you don't say whether or not the bird has been dressed.  If it still has feathers, some find skinning the bird to be best.  Otherwise, treat it as you would a chicken, i.e., place it in very hot, but not boiling water for about 2 minutes and then pluck.  (Best done outside, if possible).  We like to soak ours is cold salt water for about 3 hours before cooking.  We use 3 to 5 tabelspoons of salt dissolved in enough cold water to cover. Takes some of the "gaminess" out. Place in refrigerator while soaking.

Here's our favorite recipe... 

Roast Pheasant

Ingredients � One young pheasant (One pheasant for two people)
� Salt
� 8 slices salt pork or bacon
� 1/4 Cup of cooking oil

Rub cavity of pheasant with salt. Smoked salt may be used with bacon slices if desired. Shape or plump bird. Stuff with favorite dressing if desired. Com­pletely cover breast and all meaty portions with strips of salt pork or bacon. Tie in place. Place bird breast side up on a rack in a shallow roasting pan. Pour 1/4 c. oil over bird. Roast in 400 F oven. Do not cover. Baste with oil if necessary, and turn if necessary for even browning. Roasting time about 50 to 60 minutes de­pending upon size of bird and degree of doneness desired. Pheasant need not be well done. Too long a cooking period should be avoided. If dressing has been used, avoid letting it stand in bird cavity for any period of time after meat is cooked.

We use this method for birds that have been skinned, as many pheasants are dressed this way. The high oven temperature and continuous basting from the salt pork or bacon slices helps to keep the meat juicy. Enjoy!

[macachump]

tku clanad, much aprreciated

[RogerK]

Don't forget to 'draw' the innards out after plucking / skinning. Remove the head, neck and crop (sack at base of neck, probably containing grain). Insert a finger below where you removed the neck and losen all the bits in there, especially the lungs. Cut around the anus and tail and pull - all the horrible bits should come out with it. Put your fingers iside and have a bit of a scrape to get rid of anything else. The hard yellow fat that you often find under the skin can contribute to the gaminess so can remove some of this, especially if you are covering with bacon making a 'wet' dish like a casserole.