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Cooking Pheasant

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Cooking Pheasant

sheron | Oct 9, 2009 08:14 AM

We're thinking about trying a pheasant for Thanksgiving. I have read that, if roasted, they need to be barded. I was wondering if they could be injected instead so as to not have so much bacon fat/taste (sigh). We inject from the inside out and were thinking of using an olive oil/melted butter combination. Oh, I will be stuffing it with old fashioned, corn bread dressing.

If it makes any difference, we live in Texas so I'll be "importing" a farm raised, frozen bird.

Any thoughts, suggestions?

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