Cooking pheasant in the oven.

[SCUMFROG]

Does any one have any good recipes for cooking pheasant in the oven?

[bigdog]

I use a Reynolds oven bag with the oven at 300-325 for about 1 hour. Add some white wine and half an apple to the bag, season the bird with what ever you like.

[SCUMFROG]

What about stuffing? Can I stuff it?

Why an apple?

What kind of wine? how much?

[bigdog]

Apple gives a bit of flavor and helps prevent the meat from drying out. Stuffing may get pretty wet as the bag holds all the moisture in but I suppose you could try. I just do stovetop instead. Usually a white wine like a Reisling or Chenin Blanc, try Hogue Reisling, it's from Oregon. I splash in a couple onces over the meat and then put the rest to good use...

I also pick all of my birds so they still have the skin on. If yours are skinless you may want to add 4-5oz of wine. Red wine, like a Merlot, will work as well.

[SCUMFROG]

Thanks I'll give it a try this weekend.

[fishnhooks]

I tried cooking one in the oven just like a turkey, with stuffing in it. I thought it turned out great.

"hooks"

[Flash]

Do you guys pluck your pheasants and leave the skin on or do you just pull the skin off the meat and then cook? I would think the pheasant would dry out if it was not plucked.

Flash

"Set the Hook"

[bigdog]

I always pluck my birds.

[husker4u9899]

We've baked in the oven for years and we put the bird on a bed of Rice, have a stuffing same as with a turkey, sometimes we add a little sausage to the stuffing, mostly for moisture and then during the cooking process we baste with 7-UP, seems to seal the bird and trap the moisture inside the bird. We like the flavor, and the meat is moist.

[Pherris]

I put them in flour and brown them in butter. Then I put them in a baking pan and pour cream over them and let them cook @ 350 for about 30 min. HMMMMMM!!!!!!GOOD!!!!!!!!!!!

[sunkinboat]

See my goose recipe under the goose recipe page. This is the way I also cook my pheasant and grouse. Except you wont cook it as long and dont use as much soup. i usually cook the pheasant and grouse for about an hour and fifteen minutes at 350 degrees or until falling off bone

[Guest]

I will skin a bird,place it in a baking dish with cream of celery soup,then add a little sour cream 2tbsp and mix,cover with lid and bake at 350 for 1.5 hours and it will be very tender.After skinning the bird,cut in pieces-legs thights and breast.

[SCUMFROG]

I havn't cooked the bird yet, had a fender bender last weekend.

I'm planning on it this weekend.

So why would you skin it before cooking?

[Guest]

scumfrog-Its easier to skin the bird than pick it,and in the oven I dont believe the skin would get that done unless you browned it first.When I use a can of cream of celery soup and a little sour cream the meat comes out very tender.Usually the breast comes out very good along with the thighs,but the legs get a little tough due to the fact that there are all the tendons in the leg.

[SCUMFROG]

The ones that I have still have the skin on. I just never heard of that before.

[Guest]

In 35 years of pheasant hunting and harvesting who knows how many birds,I have never ate a pheasant with the skin on,but maybe some people do.