Cooking Pheasant Breast And Legs

Paul hadfield chef prepares both breast and legs ready for cooking from a fully feathered bird.

Cooking pheasant breast and legs.

4 cook noodles as instructed on the box in a separate pot. Zip it almost shut and poke the straw into one corner. Let roasted breasts rest for a few. Strain the pheasant stock through a fine sieve and discard the solids.

Pheasant breasts can be roasted either whole or stuffed giving them a crisp golden skin and juicy interior. The breasts are smaller than chicken breasts and cook quickly so some care must be taken not to overcook them. 1 start by slow boiling the pheasant legs in water for roughly 15 minutes. Add the legs and roast for 8 15 minutes more depending on the size of the birds and how you like your game cooked.

At 425 degrees fahrenheit they can take as little as 10 to 15 minutes to bake depending on their size. Marinade the breasts in the oil and pepper and slide them into the bag. Put the crowns in a roasting tin leaving enough space for the legs and roast for 12 minutes. Add bay leaves juniper berries and thyme.

Bring to a boil and then simmer for 4 hours or bring to pressure and pressure cook for 2 hours. 2 remove the legs from the water and let cool. Add the sprig of rosemary and lay the bag flat. Leave the pheasants to rest in a warm place for 5 10 minutes before slicing the whole breast off each side of the crowns and serving with the legs and pancetta.

Set the breast sections aside on a plate and put the legs in a roasting tray. Add the breast sections skin side up then continue to. Bring the pheasant stock to a boil then simmer to reduce to such an amount that it fits in a big measuring jug. 3 reduce the remaining water to a low simmer.