Cold Pheasant

[Paul Fink]

I've made this before with out a recipe. But that was years ago & I don't remember everything.

I'm looking for some validation this time. We are planning a party and I would hate to mess up.

 

I take a pheasant and debone it.

The stuffing is a mushroom wild rice.

I stuff and trust the bird, Roast it.

Refrigerate the bird and serve cold.

Since the bird has been deboned you can make nice slices through the whole bird.

 

[liuzhou]

What is your question?

[Paul Fink]

I guess I'm looking for a recipe or suggestions or someone to say "Sounds good"

I swear I had found comments, recipes, for cold  pheasant in the past.

But now I don't find anything on google.

[Ann_T]

When we lived in Toronto, a friend belonged to a hunting club and the club smoked the pheasants for their members. Cold thin slice smoked pheasant was wonderful.

 

I have a recipe for a boned chicken that is stuffed with a mushroom sausage bread stuffing that is wonderful served hot or cold and another

one for cornish game hens that is stuffed with a wild rice stuffing.  I've always served this one hot, but don't see why it would not be just as nice

served cold.   

 

Don't see why you couldn't use either of these stuffings in a pheasant as well.

 

If you would like the recipes, just let me know.

 

 

[Paul Fink]

12 minutes ago, Ann_T said:

When we lived in Toronto, a friend belonged to a hunting club and the club smoked the pheasants for their members. Cold thin slice smoked pheasant was wonderful.

 

I have a recipe for a boned chicken that is stuffed with a mushroom sausage bread stuffing that is wonderful served hot or cold and another

one for cornish game hens that is stuffed with a wild rice stuffing.  I've always served this one hot, but don't see why it would not be just as nice

served cold.   

 

Don't see why you couldn't use either of these stuffings in a pheasant as well.

 

If you would like the recipes, just let me know.

 

 

 Thanks Ann The recipe for  mushroom sausage bread stuffing would be great. That would hold together better when slicing.

 

I google cold pheasant and I get hunting gloves.

[liuzhou]

Just find any recipe for cold chicken and float off that

[Ann_T]

31 minutes ago, Paul Fink said:

 Thanks Ann The recipe for  mushroom sausage bread stuffing would be great. That would hold together better when slicing.

 

I google cold pheasant and I get hunting gloves.

Paul, yes, it does hold together well when hot or cold.   The recipe is on my blog,  You can find it here.

[Anna N]

Click.

just serve it cold.  Change up the stuffing if you wish. I can find many recipes for stuffed pheasant on-line so I have to assume that you were looking for one very specific one. 

 

 

Edited January 3, 2017 by Anna N (log)

[jmacnaughtan]

I wouldn't serve it actually cold.  Make sure it comes up to room temperature somewhat and the texture and flavour will generally improve.

 

But certainly slice it when it is cold.

[liuzhou]

51 minutes ago, jmacnaughtan said:

I wouldn't serve it actually cold.  Make sure it comes up to room temperature somewhat and the texture and flavour will generally improve.

 

But certainly slice it when it is cold.

Isn't that what most people mean when they say they are serving something 'cold'? It certainly always has been in my experience.

'Cold' as in unheated rather than as in chilled.

[jmacnaughtan]

7 minutes ago, liuzhou said:

Isn't that what most people mean when they say they are serving something 'cold'? It certainly always has been in my experience.

'Cold' as in unheated rather than as in chilled.

 

You'd be surprised at how frequently "cold" dishes come straight out the fridge, even in restaurants.  Fridge-cold meat depresses me (unless it is guiltily picked off a carcass during a night-time fridge raid).

[Baron d'Apcher]

The drumsticks of pheasants have very hard, unpleasant plastic-like tendons, much like those of a turkey. Best to remove them. 

[Paul Fink]

13 hours ago, Baron d'Apcher said:

The drumsticks of pheasants have very hard, unpleasant plastic-like tendons, much like those of a turkey. Best to remove them. 

Thanks That's helpful.