Whole pheasant ideas

[Brittany Chukarman]

I got this nice rooster yesterday. Long crossing shot so knowing it wasn't shot up I plucked it. Really clean, one pellet in the neck and one in a wing. I usually cut them up and fry like chicken. Any suggestions?

 

[Art Vandeley]

Wow nice pluck job. I have never been able to pluck them without tearing the skin.. what's the secret?

 

[rideold]

Do a dry rub, truss it and roast it whole! Julia Child's cookbooks have great info on roasting whole birds. Her temps might be a bit too hot for an old rooster. If you don't want to roast it whole then make Coq a vin! Spatchcock it and do it on the grill wouldn't be a bad way to go either.

 

[Brittany Chukarman]

It was still warm when I started on it. That and no body hits may have helped. And not trying to take too many feathers at a time.

 

[MarvB]

Brined and smoked?

 

[JShane]

drunk pheasant on the grill maybe

 

[BRoth82]

I just did one like that one my smoker, I brined it in a salt water brine then smoked it for an hour. then brushed with a maple syrup reduction every half hour until it hit the correct temp. It turned out awesome.

Check out the pictures on the BBQ page.

 

[CRMarks]

Do a dry rub, truss it and roast it whole! Julia Child's cookbooks have great info on roasting whole birds. Her temps might be a bit too hot for an old rooster. If you don't want to roast it whole then make Coq a vin! Spatchcock it and do it on the grill wouldn't be a bad way to go either.

I totally agree here. A nice simple dry rub of salt, pepper, sage, thyme (3:2:0.5:0.5) and stuff the cavity with slices of white onion and green apple. You might try roasting it in a covered dutch oven and then brown the skin with lid off for last bit of time to help prevent it from drying out. That said, part it out and make coq a vin for a real treat. Definitely one of my favorite dishes to make period.