How Long to Roast a Pheasant?

Answer

A pheasant is roasted by first cutting it in half down the back to remove the backbone, after which the meat pieces are chopped off into manageable chunks. It is then seasoned and fried in a pan until all the sides are browned. The pheasant is then placed in a preheated oven and roasted until it is tender.
2 Additional Answers
To roast pheasant, you can try this recipe. Begin by heating the oven to 180 °C. Rub the pheasant with oil and lay two strips of bacon over it, ensuring that you cover the breast and then season with pepper and salt. Roast in the oven for 30 minutes and then remove from the oven. Remove fat from the roasting tin and mix flour into it and then cook it for a minute. Add half the stock then mix and when mixed well add the other half. Simmer the sauce for three minutes, add lemon juice and serve with the meat.
Roast Pheasant is placed on a preheat oven of up to 220 °C, and roasted for 20 minutes at 220 °C. You can then reduce oven temperature to 180 °C, and carry on with roasting for 30-40 minutes. The pheasant is then removed from the oven and relax for 10 minutes before carving.
Q&A Related to "How Long to Roast a Pheasant"
Preheat the oven to 450 degrees Fahrenheit / 230 degrees Celsius. It's important to have the oven very hot, so give your oven plenty of time to reach temperature. Prepare the pheasant
http://www.ehow.com/how_5781398_roast-pheasant.htm...
greasy and very tough would never recommend it.if you do eat it cook it tender and season it well.
http://wiki.answers.com/Q/How_does_roasted_pheasan...
You are all set to go! Just massage them with the oil, herbs, salt and pepper (inside and outside as well), preheat the oven to 350F (175 C), put them in the baking dish (breasts
http://answers.yahoo.com/question/index?qid=200812...
Heat the oil in a casserole or large pot with a lid, and brown the birds all over. Remove and set aside, then fry the bacon briefly in the same pot until coloured. Add the shallots
http://www.channel4.com/food/recipes/popular-cuisi...
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greasy and very tough would never recommend it.if you do eat it cook it tender and season it well. ...
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