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/ck/ - Food & Cooking

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11998071 No.11998071 [Reply] [Original]

I'm about to come into possession of a whole pheasant. I come from a family of hunters but we live in the south so it's mostly deer, turkey, quail, doves, and duck. My dad's neighbor is one of those rich guys that goes on hunts around the country and he brought my dad a bunch of pheasants. Does anyone have any experience or suggestions for what to do with a whole pheasant? I'm pretty confident in the kitchen so I'm not worried about fucking it up but I want to make sure I get the most out of this bird.

Also wild game thread, I guess.

>> No.11998085

>>11998071
You have to bury it deep so wild animals don't come and dig up the carcass.

>> No.11998088

>>11998071
While I wait, I'll post my favorite venison tenderloin dish.

Dad's Venison Tenderloin Marsala

1 venison tenderloin sliced into very thin quarters
2 shallots, chopped
3-4 cloves of garlic, chopped
1 cup of marsala wine (a dry red wine will suffice if you don't have marsala)
1 cup beef broth (chicken broth will work fine)
Small bowl of flour
Mushrooms (about 2 cups of whatever kind you like)
1 box of Uncle Ben's Wild Rice

1. Dredge venison slices in flour and flash-fry them in a hot pan with a little olive oil. Remove from pan and set aside
2. Add a bit more oil and, once pan is nice and hot, throw in the mushrooms and the shallots and sauté until the mushrooms are nicely browned. Add garlic and continue stirring until fragrant but do not let the garlic burn
3. Deglaze the pan with the marsala wine making sure to scrape up the bits. You know what I mean.
4. Add the stock and reduce the liquid by about half.
5. Add the venison cutlets back into the pan and simmer an additional 5 minutes on low heat.
6. Serve over a bed of wild rice and with a glass of red wine.

>> No.11998089

>>11998071
All I remember about eating pheasant was the meat was embedded with lead shot.
Nothing better than some #7 lead BB's in your game. I must have swallowed dozens of them, I wonder how many IQ points I lost, because I was a teen when I ate them.
I also didn't like the meat. But, I was a teen, and my parents were not good cooks.

>> No.11998093

>>11998085
How deep?

>> No.11998097

>>11998089
>lead shot
Yeah I have a lot of memories of accidentally biting into a hard piece of shot...especially whenever we ate a bunch of dove or quail. It's just one of those things you have to be careful with when eating birds.

>> No.11998115
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11998115

I just braise them in the roasting pot.
The meat isn't all that great but the gravy is amazing.
That's a pigeon on the right.

>> No.11998119
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11998119

>>11998115
They're lean birds so don't be ashamed to throw some butter or baconfat in there for the browning.
Or some actual bacon actually.

>> No.11998124
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11998124

>>11998119
I like to make it all in one pot, but you might want to make your vegetables in a separate pot since it makes it easier to make the gravy in the end. Fewer bits to scoop out of the liquid.

>> No.11998127
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11998127

>>11998124
I guess I didn't take a pic of it on a plate. This was a while ago.
Anyway, remove the birds and vegetables and thicken the liquid with some flour mixed with cold water or whatever else you usually use.

>> No.11998172

>>11998115
>>11998119
>>11998124
>>11998127

That does look great, anon. Thank you for posting the pics. So you basically just throw the birds whole into a wok, brown them up, add the veggies/herbs, then some liquid to deglaze/braise?

So far, I'm either going to A) braise the chicken in wine sort of like a coq a vin, or B) treat the pheasant like a little Thanksgiving turkey and rub it down with butter, stuff it with herbs and seasoning, roast it, then make a gravy from the drippings.

Are you a hunter?

>> No.11998516

So it turns out I misunderstood my dad. He just brought me about 3 pheasant breasts and about 8 quail breasts. Should I spread these birds out into many meals with varying applications or just throw them all into a Dutch oven and braise them with red wine in some kind of rustic French-styled stew? Mushrooms, carrots, potatoes, pearl onions, etc added after?

>> No.11998519

>>11998516
Don't cook them all together, the quail will have a different cooking time than the pheasant.

>> No.11998532

>>11998519
Yeah, you're probably right. I'm kinda bummed because I really wanted that whole pheasant. :*(

>> No.11998643

>>11998071
they're good stewed from what i understand. my dad and grandpa used to hunt them before i was born. the pheasant all died off from pesticides and other bullshit in the environment.

>> No.11998749

>>11998089
>>11998097
>there are people itt that eat bullets

>> No.11998807

>>11998071
I really wouldn't take any of the advice in this thread without investigating. I know that:
>Quail is best roasted at high temperature, 450 F or above, for a short period, 10-15 min, depending on size.
>Rabbit is best braised (needs slow release)
>Turkey is best slow roasted for dark meat, medium roast for breast (dark needs slow release), so cooking whole bird is a middle-of-the-road approach
I just looked at recipes for pheasant and they are on the spectrum from turkey to quail. You need to decide whether your meat is dark or light, size it, and decide your best cooking method from there. If you want a TL;DR: lrn2cook