Pheasant is a game whose meat is often served for dinner and on special occasions such as weddings or holidays. Although it is quite versatile, its meat contains less fat than that of other animals, so you have to take precautions when cooking to make sure it stays moist, otherwise it will dry out and overcook very quickly. You can prepare it in many ways, but roasting and grilling are the most common.
Steps
Part 1 of 3: Add Moisture to the Meat
Step 1. Prepare the brine
Bring two liters of water to a boil in a large pot; add 100 g of whole or sea salt, 60 g of sugar and a couple of bay leaves.
- When the solution begins to boil, remove the pan from the heat, cover it, and wait for it to reach room temperature.
- The suggested doses for this brine are sufficient for two small pheasants or one large.
- The meat must soak in the liquid to become juicier; at the same time, the salt dries the skin, so that it becomes more crunchy and delicious after cooking.
Step 2. Soak the game
When the brine is cold enough, submerge the meat by covering the pan and then place it in the refrigerator for 4-8 hours.
- Since pheasant does not contain as much fat as other meats, it can dry out quickly during preparation; by putting it to rest in liquid before cooking, you can make it more moist and tender.
- If the animal is young, just leave it in brine for 4 hours. Although this process makes the dish juicier, it also increases its flavor, so you don't have to overdo the soaking times. Since young game has the most tender meat, it is not necessary to leave it in brine for too long.
Step 3. Remove the pheasant from the liquid
When it's time to cook it, remove it from the pan and place it on a wire rack to let excess moisture drain.
Part 2 of 3: Roasting the Pheasant
Step 1. Preheat the oven
Although it is best to cook it at a low temperature, it must be placed in the preheated oven to brown and crisp the meat. Turn on the oven and set the temperature to 260 ° C.
Step 2. Stuff it
You can choose to put other ingredients in the abdominal cavity or leave it empty, just like you do with turkey; however, the filling makes the dish tastier and the meat more moist.
- Generally, chopped onions and apples are used as a filling; use a whole apple, a whole onion, or half of each.
- You can also use a pepper and a carrot or about 200 g of mixed vegetables.
- Do not fill the pheasant to the point of bursting.
Step 3. Grease it with oil or butter
Place it in the pan with the breast facing up and cover the skin with two tablespoons of oil or butter, so that it becomes crunchy during cooking.
If you want to make the dish tastier, after spreading the oil sprinkle the meat with aromatic herbs and spices, such as rosemary, pepper, thyme or sage; do not use more than 5 g of flavorings, otherwise you will overpower the delicate flavor of the meat
Step 4. Bake the pheasant in the oven for 15 minutes on a high heat
In this way, the outer surface becomes crisp and the meat does not dry out; the oil layer protects it and prevents it from burning.
- After 15 minutes, reduce the temperature to 180 ° C and continue cooking for 30-45 minutes.
- If you have a meat thermometer, make sure the internal temperature reaches 68-74 ° C.
Step 5. Let the pheasant rest
After taking it out of the oven, wait 5-10 minutes before cutting and serving. This small operation allows the juices to become trapped in the non-drying meat.
Part 3 of 3: Grilling the Pheasant
Step 1. Cut it out
To grill a pheasant you have to remove it from the brine and cut it into eight parts to obtain two wings, two breasts, two thighs and two thighs. In addition to pickled meat, you also need a butcher's knife; place the animal on the cutting board with the chest facing up before starting.
- Detach the thighs and thighs. Use the knife to cut the meat where it joins the rest of the body. Pull the legs away from the body and place the animal on its side to sever the "hip" joint and detach the entire leg.
- Separate the thigh from the thigh; place each leg on the cutting board and slide the blade over the joint that joins the two parts.
- Remove the breasts and wings. Hold the pheasant on the cutting board with the breast facing up and score the skin along the sternum line to separate the two breasts from the rib cage. Follow the profile of the pectoral muscles, from the forcula to the bones of the wings; remove the meat from the bone and fillet the breasts from the rib cage.
- Separate the breasts and wings. Place the first ones on the cutting board with the skin facing down and sever the joints that join them to the wings.
Step 2. Preheat the grill and flavor the meat
Whether you are using a gas or charcoal barbecue, bring it to 135 ° C. To season the pheasant:
- Sprinkle each piece with two teaspoons of maple syrup or barbecue sauce (optional);
- Add salt and pepper to taste directly on the meat or on the sauce or syrup layer.
Step 3. Cook the meat
Place it on the grill with the skin side up to brown it and then flip the pieces. Let it cook for 4-5 minutes before turning it again; continue cooking for another 5 minutes.
To spice it up even more, pour some applesauce over each piece during the last two minutes
Step 4. Let the dish rest
Before serving the grilled pheasant, wait a couple of minutes so that it cools down a bit and the juices get trapped in it.
