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Preparation: With pheasant careful attention must be paid to not overcook the delicate pheasant meat, particularly the plump, white breast meat. Although not necessary with farm-raised birds, the cook will be rewarded with separate cooking of the breast and leg-thigh pieces. Breast meat benefits from auteing and grilling; pheasant legs are better suited to braising in stews or using in terrines and pates. Test for doneness by feeling for a loose leg or by piercing the thigh with a fork; the juices run pink.
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