How to cook pheasant meat

Pheasant meat is very valuable and is in great demand. Due to the fact that in many countries there are restrictions on hunting for pheasants, they are bred on specialized farms. Pheasant meat is a wonderful diet food.
In ancient times meat of pheasants was appreciated for its excellent taste qualities, and also believed that it had a curative effect. There is information that about pheasants were known about 4000 years ago. Also, references to pheasant meat are found several decades before the siege of Troy.

Meat of pheasant

The meat of this bird is dark, it is lean and juicy. It is widely used in cooking. We are interested in the question: how to cook pheasant meat? The pheasants are extinguished, fried on a skewer, stuffed with mushrooms, herbs and vegetables, and then baked.

Pheasant meat fried in bacon and butter.

For this dish you will need: 1 pheasant, 100 grams of fat and butter (or margarine), salt to taste.
The plucked and gutted bird carcass should be thoroughly washed inside and out, to remove the remains of feathers and shot. Bird's legs and breast are crammed with finely chopped bacon, and sprinkled with salt. Inside the carcass also lay slices of fat, pheasant pork and a small slice of butter. From above also put slices of bacon. If the abdominal cavity was damaged by a shot, then cut the onions and a few peas of pepper into the carcass to improve the taste of the meat. Prepared carcass fry in a skillet in pre-melted oil, periodically pouring water. Also, you can use the pressure cooker to cook the dish (especially if the bird is old). To do this, place the carcass on the stand with the breast downward (bend the legs, and hide the head under the wing so that the bird can fit in the pan) on the pieces of bacon. Top with a couple of slices of oil, add a glass of water and puff for 20 minutes. Simultaneously, warm up the oven and melt the butter on the baking sheet, transfer the carcass of the bird to it and pour in the juice that was collected in the pressure cooker. On top of the carcass cover with slices of bacon and fry until a crust is formed. As a garnish suitable: potatoes (boiled or fried), salad from vegetables, rice, compote.

Pheasant meat is fried, spicy

How to cook meat: for cooking you will need: 1 carp of pheasant, 100 grams of butter, 70 grams of fat, a pair of cloves of garlic, 300 milliliters of tomato juice, 50 grams of chopped mushrooms (canned), 1 clove, 6 peas and salt.
The carcass of the game is carefully washed, rub inside and outside with a mixture of salt and garlic, and peep into small pieces of bacon. Put into the cavity washed giblets, add cloves to the liver. Melt the butter and bacon on a baking tray or in a deep skillet that has remained, place there the prepared carcass, add chopped mushrooms and fry until ready, periodically pouring tomato juice. Ready game cut slice pieces and serve separately from the sauce.
An excellent side dish will be: boiled or fried potatoes, boiled white beans, rice, salad of fresh or canned vegetables, pumpkin compote.

Pheasant fried with mushrooms

To cook pheasant meat, you need to take: 100 grams of butter, bacon and mushrooms, 1 small onion, a few peppercorns, salt.
Gutted, plucked and well-washed carcass stuffed with fat, salt. On the stand in the pressure cooker put a couple of slices of bacon, and on them put the pheasant, add a glass of water, cover and stew for at least 15 minutes. On the baking sheet you have to melt the butter, lay the pieces of bacon, pheasant carcass and add the juice from the pressure cooker. Then add pepper, chopped onions and mushrooms and fry the game in the oven until ruddy. An excellent side dish to this dish will be fried or boiled potatoes, potato croquettes, a salad of vegetables, jelly or compote made from black currant.

Pheasant carcass on the grill

For 1 carcass of game, take 120 grams of salted greens, 60 grams of oil, salt, 4 peas of pepper. For the filling you will need 40 grams of butter, 1 medium onion, 1 tablespoon chopped parsley and green onions, thyme.
The plucked and gutted young pheasant is well washed and densely packed with bacon, rubbed with salt inside and out. In the cavity put a few slices of bacon, peppercorns, butter with onions, herbs and spices. The carcass should be sewn, overlaid with slices of fat, put on a spit and fry on charcoal or grill, periodically lubricating with oil. For a side dish, you can take fried or boiled potatoes, bread, blackcurrant jelly, compote from ashberry or cowberries.

Pheasant on skewers

For 1 carp of pheasant take 100 grams of fat, 2 sweet peppers and onions, 3 tablespoons of vegetable oil, half a glass of rum or cognac, 1 orange, pepper, salt.
Pre-prepared game carcass rinse well. Separate the meat from the chest and legs, cut into large cubes. Cut the fat with the same slices. From the remaining carcass cook the vegetable soup. Meat, taken from bones, salt, pepper, string on skewers, alternating with bacon, onion and bell pepper, and fry in vegetable oil. Then finish the meat with brandy and set fire to it. Immediately after that, serve on the table, decorating it with slices of orange. To this dish you should serve croissants.

Stewed pheasant

For 1 pancake of a pheasant, take 100 grams of butter and fat, 1 small onion, 6 peas of sweet and sour pepper, 1 bay leaf, 3 cloves, thyme, salt.
Plucked and gutted pheasant thoroughly wash inside and outside, legs and breast impregnate with bacon, salt. In a deep frying pan, melt the butter, let the onion slice, place the carcass down on the breast, add spices, cover and stew in the oven, periodically pouring water. In the end, pour the game with the allocated juice, oil it and, without covering it with a lid, fry until it rustles. Remove the carcass, cut into small portions, pour over the resulting juice and serve on a table with fried or boiled potatoes, salad from red cabbage or compote.