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Pheasant recipes
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<blockquote data-quote="BamaProud" data-source="post: 3008478" data-attributes="member: 9871"><p>I tried my first today. Decided to just go simple to get an idea about how tough they are and how they hold up to heat to I just grilled one. </p><p></p><p>I thought I would be fighting a losing battle to keep it moist (since my birds are all skinned) so I brined a whole bird for about 20 hours in allspice salt peppercorns and dried thyme. </p><p><img src="http://i48.photobucket.com/albums/f248/BamaProud/2012-10-29143703.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /> </p><p></p><p>Then I seasoned it like I would a chicken, put a few rashers of bacon on it and put it on a 375 degree grill:</p><p><img src="http://i48.photobucket.com/albums/f248/BamaProud/2012-10-30105618.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>I tried to watch it carefully and kept the legs away from the hotter part of the grill. After about an hour and 20 min's the breast was 155 degrees</p><p><img src="http://i48.photobucket.com/albums/f248/BamaProud/2012-10-30120200.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>Next I wrapped it in foil and let it coast for another 15 min's or so.</p><p></p><p>BBQ sauce was a mixture of Sweet Baby Rays, Teriaki Triple Ginger sauce and apple cider vinegar (I did brush it once before wrapping it in foil)</p><p><img src="http://i48.photobucket.com/albums/f248/BamaProud/2012-10-30123328.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /> </p><p></p><p>Potato Salad and a piece of the grilled bacon along side:</p><p><img src="http://i48.photobucket.com/albums/f248/BamaProud/2012-10-30123820.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>The drumsticks were kinda difficult to eat like a wild turkey, but once you get around the tendons, its pretty tender and did not dry out much at all. Some of the breast (toward the head) did dry out a little probably because it was closer to the direct heat, but other than that it was tender and juicy, and tasted a lot like wild turkey. The tenderloin near the breast bone was darn good. </p><p></p><p>I think Pheasant will be perfect for Pot Pie.</p></blockquote><p></p>
[QUOTE="BamaProud, post: 3008478, member: 9871"] I tried my first today. Decided to just go simple to get an idea about how tough they are and how they hold up to heat to I just grilled one. I thought I would be fighting a losing battle to keep it moist (since my birds are all skinned) so I brined a whole bird for about 20 hours in allspice salt peppercorns and dried thyme. [img]http://i48.photobucket.com/albums/f248/BamaProud/2012-10-29143703.jpg[/img] Then I seasoned it like I would a chicken, put a few rashers of bacon on it and put it on a 375 degree grill: [img]http://i48.photobucket.com/albums/f248/BamaProud/2012-10-30105618.jpg[/img] I tried to watch it carefully and kept the legs away from the hotter part of the grill. After about an hour and 20 min's the breast was 155 degrees [img]http://i48.photobucket.com/albums/f248/BamaProud/2012-10-30120200.jpg[/img] Next I wrapped it in foil and let it coast for another 15 min's or so. BBQ sauce was a mixture of Sweet Baby Rays, Teriaki Triple Ginger sauce and apple cider vinegar (I did brush it once before wrapping it in foil) [img]http://i48.photobucket.com/albums/f248/BamaProud/2012-10-30123328.jpg[/img] Potato Salad and a piece of the grilled bacon along side: [img]http://i48.photobucket.com/albums/f248/BamaProud/2012-10-30123820.jpg[/img] The drumsticks were kinda difficult to eat like a wild turkey, but once you get around the tendons, its pretty tender and did not dry out much at all. Some of the breast (toward the head) did dry out a little probably because it was closer to the direct heat, but other than that it was tender and juicy, and tasted a lot like wild turkey. The tenderloin near the breast bone was darn good. I think Pheasant will be perfect for Pot Pie. [/QUOTE]
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