I am interested in trying some new foods this holiday season and I also try to prepare my foods as healthy as possibleI have never had pheasant before and was wondering if it is possible to cook it in my small rotisserieI was thinking I could pick up a small, maybe 9 lbs pheasant and cook it on my rotissierieMany recepies call for bacon or pork but I try to avoid those foods if possibleDoes anyone have any suggestions? What should I put on the bird before I start cooking? When I rotisserie my chickens I usually just rub on some mojo and rub a little salt insideHow might that work for a pheasant? I have heard the birds tend to be dry, so I am hoping the rotisserie will keep it juicyAll suggestions welcomeI am also thinking about trying a duck and or goose alsoIf anyone has any suggestions on that they are welcome alsoI basically just want to try a few new meats and look for alternatives to my chicken I cook over and over
Pheasant is an extremely dry proteinYou MUST add fatI have only cooked it twiceThe first time was a disaster because I treated it like chickenIt tuned out to be shoe leatherThe second time I cooked it I brined it over night in a sea salt water mixture I added chopped onions, celery, bell pepper and garlic to the brineNo vinegar and no sugarRemove the bird from the brine and toss the brineI dried my bird and stuffed the cavity with savories - onions, garlic, celery, peppers, mushrooms (porcini mushrooms reconstituted in dry red wine - strained through a coffee filter - wine reserved for gravy) I did not attempt to grill my bird - much too dry and toughCook until crisp 3 strips of thin slice bacon in a heavy skillet or even better a heavy roaster (you don't have to change pots) Remove bacon - reduce heat - saute onions, celery, peppers until onions are translucentRemove savories from panSeason your bird inside and out with sea salt and fresh ground pepperBrown in bacon drippingsPut bird in a roasting panPour pan drippings and reserved wine over birdAdd savories and mushroomsLay strips of thin slice bacon over breast of birdTent aluminum foil over the breast and cook at 350 until the legs can be moved with no resistance and juice is clear not redI have to tell you that pheasant is not one of my favorite dishes to cookI have 1 left in the freezer - not sure how I will use itI am thinking of making some kind of meat pie with itI am an excellent home chef and I am really not satisfied with the result of my cooking techniques for pheasantI am thinking that just barely grilling the breast may be a good optionHave to use bacon or larding stripsIf you come up with an awesome recipe for this difficult bird please share itRemember the spirit of ThanksgivingGive thanks for family and friends, the bounty of your table, the privilege of living in this wonderful country, our freedom to be who we are, and don't forget - God bless the cook(s).
