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BIL is threatening to bring over a pheasant somebody gave him as he hasn't had time to do anything with it. It has been hanging in his garage for 2 weeks.

1) I know you are supposed to hang them for a bit, but two weeks? Will it be safe to eat?
2) If I follow the instructions for plucking and gutting a chicken in my John Seymour book, will that be OK, or is there a particular way to do this to a pheasant?
3) Finally, assuming it is safe to eat, how should I cook it? Even Hugh FW doesn't have a recipe!

Help!

Thanks. Jane

having worked in forestry all my life we often barterd with logs to get game for our supper and phesant was very often on the menu.
It can be cooked in any way you like we have gently roasted it with red wine parsnips and roast taters / barbequed it with a cranberry glase/ stew it with every concieveable veg and as a stock use a pint of real ale, if you have any left goes great cold in a sandwich with home made chutney.
As for hanging game 2 weeks is usually ok but the meat becomes quite strong wich some people find very tasty, i myself prefer it fresher as the taste is milder so you can add your own flavours to it
i hope this has helped

My late grandfather reckoned that pheasant was 'ready' only when the head parted company with the body. i.e when the body hit the floor it was ready to eat. Must have been pretty high!

Sadly, BIL found the time to pluck, prepare and cook it...dunno what it tasted like though.

But thanks for the advice anyway!

Jane

Thurston Garden wrote:My late grandfather reckoned that pheasant was 'ready' only when the head parted company with the body. i.e when the body hit the floor it was ready to eat. Must have been pretty high!

I can remember years ago when my old Dad worked in a local quarry we use to have Pheasant regular from the local gamekeeper. He always use to say the same, when the body leaves the head she's ripe enough.

I was given a pheasent last week from a friend. It was fresh, and I also prefer them that way. I tried the Moro cook book Spanish stew with chest nuts (they were on offer after Christmas!).

It's the best pheasent recipe I've ever had. Basically quarter the pheasent into 2 leg/thigh and 2 breast/wings. Fry these in olive oil until goldern, put to one side, add (edit bacon as well), onion,celery,garlic sweat, then add tin toms cinnamon stick,white wine, salt pepper, smoked spanish paprika and put the legs in for 30 to 40 mins until tender on a low heat, add chopped chestnuts (fresh/boiled roasted what ever) and the breast simmer on a low heat until tender and cooked (10 to 15 mins.) I then took the meat off the bone and put it back into the stew as MOH doesn't like faffing with bones.

This is from memory but I'm sure thats basically it. The cinnamon and chestnuts with the pheasent are brill, and it for once was not too dry , as I find pheasent can be a bit dry. eat with garlic mash potatoes!.

love pheasant either hung or not....and i know it sounds daft...but i put mine in a roasting tray....pour lemonade(yes i did say that) over it....couple of sprigs of lemon verbena...cover in foil and a slow roast....baisting occasionally...hmmmm yummy!!