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 Post subject: pheasant is tough when cooked
PostPosted: Tue Jan 29, 2013 12:21 pm 
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I hunt and get quite a few pheasants. However, when my wife cooks them they always seem to be "tough". The best recipe so far is in a crock pot with cream of chicken soup - still a little tough. We have marinated in buttermilk before frying - still tough.

I fillet the breast off the chest, and I fillet the thigh meat off. Thighs are always the toughest. Need advice for making meat more tender. Thank you.




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 Post subject: Re: pheasant is tough when cooked
PostPosted: Tue Jan 29, 2013 12:28 pm 
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Make sure your dog tenderizes the bird while retrieving it. Some people call this "hard mouth" :mrgreen:



I have a recipe that works great but it's time consuming. I'll try to post it when I get home


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 Post subject: Re: pheasant is tough when cooked
PostPosted: Tue Jan 29, 2013 1:04 pm 
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shadey48,

Rarer is better. Overcooking is probably one of the main reasons for toughness. When grilling, or sauting, do not over cook. Now the crock pot approach is a different ball of wax, the slow cooking approach (low and slow for a long time) is another way to get it tender.

Also, if you have a bird that is not too damaged, try plucking. But to do this, you need to scald it before trying to pluck as this loosens up the feathers tremendously. My approach is to heat water to about 155 - 160 degrees...dunk the pheasant in for 30 seconds (swishing it around to get water to the skin) and then pull it out of the water...repeat this twice more (90 seconds in the water total). Check by pulling on a flight feather...it should slide out very smoothly. If not, give it another dunk. Cooking with the skin on makes the meat stay moister.

If you skin a pheasant you might want to try smoking it. I love it that way, but if you smoke the fillets they just dry out.

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 Post subject: Re: pheasant is tough when cooked
PostPosted: Tue Jan 29, 2013 1:17 pm 
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shadey48 wrote:
Need advice for making meat more tender. Thank you.


The cooking bag is the easy way.

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 Post subject: Re: pheasant is tough when cooked
PostPosted: Tue Jan 29, 2013 5:46 pm 
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It is probably due to overcooking. Try leaving it on the bone if you can. Any bird is much better that way. If its tough when stewed, it probably wasn't cooked long enough or was cooked at too high a temperature. Your liquid should barely bubble when braising meat.


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 Post subject: Re: pheasant is tough when cooked
PostPosted: Wed Jan 30, 2013 5:14 pm 
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A digital thermometer is excellent. Fry breast (covered with slice of bacon if you wish) in pan for a minute each side stick thermometer in and stick in to oven 150 celsius. use no higher than 62 celsius for pheasant I find 60 to be nice, not read but very " moisture" meat. If the oven temperature is high then take the bird out 4-2degrees earlier since they keep on cooking with after heat. Anyways end temp around 60-62 should give good result. For pigeon 56-58 so it's still red.




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 Post subject: Re: pheasant is tough when cooked
PostPosted: Wed Jul 31, 2013 6:15 pm 
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I soak mine in salt water for a couple days, then put them in a roasting pan and cover them with mushroom soup. Cover and Cook slowly at 300 and it turns out pretty good and tender


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 Post subject: Re: pheasant is tough when cooked
PostPosted: Mon Sep 02, 2013 10:50 am 
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Joined: Tue Jun 11, 2013 9:21 am
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I marinate mine in Italian Dressing overnight, then cook on the grill using tin foil. The tin foil keeps the juice around the meat. It's so delicious and tender that way.
Josh

Peace out Homie!!!




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