The Easy Way To Cook A Pheasant.
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- Опубліковано 15 вер 2024
- Poached Whole Pheasant.
This is an easy and fool proof way of cooking a whole pheasant, either skin on or skin off. You are left with wonderffully moist and tender and juicy meat. Poached in chicken stock, it couldnt be easier, and the results are fantastic, for any age bird..
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
i love it how Scott tucks into it!! we've been given two pheasants and i'm going to cook them identical to this. thanks Scott.
I have a friend who is a gamekeeper so I have been able to experiment with cooking lots of pheasant. The skill first is gauging the seasonal temperature and knowing how long to hang.
Once prepared I find it works well with oriental spices (such as star anise), apples, cider, bacon, sweet and sour sauce and it also curries well, jointed and cooked on the bone. This video shows just how well it can cook by simple poaching. Cooks start thinking where to go from here!
Scott after much searching I’ve found a shop that sells Coleman’s mustard here in Melbourne, absolutely the best mustard I’ve ever tasted.
You'll never look back ;-)
IGA has Colemans mate. I was the same, Englishman living in Vic, you need to know where to go, lol. Enjoy Harold. ATB Moose.
Spot on that man. lol.
Colemans mustard powder is amazing lol
Your life has just changed
This is great peasantry. Removes all of the fear. I imagined dumplings and biscuits with this dish. Keep up the good work because you have a gift.
I cooked your lupin a la moustarde recipe the other week, I'm still coming to terms with how awesome it was! I've a pheasant to come out the freezer this week, so I guess ill be trying this!
Nice. For all the 'MSG' whiners below.....Just use chicken stock with none or make your own bone broth. Jeeeeez.....some people......
Thanks for your no-nonsense, clear approach to pass on your skills.
I've watched many of your videos and I love them all. What your doing is great and I hope you don't stop. Outstanding . your the man!!!
Nice one Scott. When back in England, sometimes a pheasant would commit hari kari by throwing itself in front of the car. Being the pheasant plucker that I am I used to pluck, dress them and occasionally have to do a bit of surgical repair work for aesthetics. Always a bit dry after roasting. Never thought of boiling them.
Pheasants, unlike chicken, have very little fat under their thin skin so there's not a lot of moisture leeking into the meat from there. I always do away with the skin (life's too short for plucking) and create a lattice of streaky bacon over the crown, maybe wrap a piece around each leg. Cook the bird until the bacon gets super crispy and it's done. Constant, thorough basting done entirely by the bacon. I've never had a dry bird roasting this way and the salty fat of the bacon means you don't even have to season your bird beforehand.
You do great work thanks for posting all these videos and recipes. You are making an old pheasant hunter and his family very happy!!
Great video Scott. My understanding is that we used to eat boiled/poached chicken far more often than roasted. Most chickens eaten by working people were old laying hens and took thorough cooking to get tender, or even cockerels - think of how many dishes we have that were designed for tough old birds. Cooking gently in stock is the most foolproof method of cooking any meat I reckon, as you've said in the past though just make sure you cook it gently so it doesn't dry out/toughen up.
Alexander Mulholland I did one of those old past it SWJ hens recently....perfect Coq-au -Vin.
Just after WWII when we kept laying down, at the end of their laying lives my grandmother used to par boil then roast them. Never since has chicken tasted better.
Laying down? Laying fowl!! Predictive text needs watching
Not eaten pheasant in 40+ years, but salivate at the thought of it soon.
Went to Moreton in Marsh traditional Market today.
Came home with Pheasant...
I use this recipe tomorrow: )
SCOTT DEVOURED THAT PHESSY
That is lovely, it looks so simple, the best things are.
I found that the best way to roast a pheasant (particularly as I use the "step and pull" method of field-dressing. Life's too short for plucking.) is to make a lattice-work of streaky bacon on the pheasant crown and roast until the bacon turns crispy. When the bacon is on the crispy side of edible, then the bird is done and has been thoroughly, constantly basted by the bacon fat. I've never had a dry bird when cooking this way.
I bet if you started with really good chicken stock you could make some fantastic soup, risotto, etc when you were done poaching the pheasant. You could even add the leftover bones back in to simmer for even more pheasant flavor. YUM!
you, sir, are a genius
I bet you couldn't bro.
What a pheasant video.
Letterkenny fan?
I haven't tried this but I usually don't like to boil meat, because a lot of the flavor (flavour) is extracted into the water (boiling liquid). I think it's better to brine it overnight and spatchcock it, and cook it after drying the outside thoroughly on high heat in the oven. You are a much better cook than I, so that's just my opinion.
That’s looks good. I’m going to cook pheasant today in this manner. Thank you.
Soory that i am late to the party. In the South of the U.S. We use bacon to season and flavor. An old guinea, hen , rabbit, can come into wonderful flavors. Thank you Scott for another take on goodness.
Surprise video on a Tuesday? I salute you!
Yay ! Thanks !
dont throw the skin away. cut it into strips and skewer it then grill for delicious yakitori skin.
Merry Christmas, Scott. Looking forward to excellent recipes in the new year.
Love it. Out where I live. Thier everywhere. Fly over me daily in farm land. Delicious bird.
Do you shoot or trap them?
I made the rabbit burger back a while, froze the extra meat used for chilli other night mmm mmm great recipes Scott
I’m smoking some pheasant on Thursday for my brunch menu.
Where does the beautifully cooked food disappear to when it goes outside of the camera frame? It never seems to return!
Yea a classic way of cooking pheasant. Great job once again Scott. CHEERS
Brilliant Scott! You are my Food Hero!
Now were talking. Pheasant for tea tomorrow for me. Good vid Scott.
I always slow casserole pheasant in wine (off the bone). The bones in a pressure cooker for an hour make a brilliant stock.
Well brilliant again Scott lovely pheasant.
Beautiful...tender...so so good
Top man this fella , EXCELLENT and strait forward
Thanks for the great video, me and my friends are partying and looking at 29 live pheasants in my pen. Gonna try it. Thx brother!
Hi Scot, you should consider getting one of those small blow/welding torches that fancy chef's use to brown food. Then you could cook small game birds like this and have crispy skin,. Its Christmas put on your wish list!
For crispiness and color, just brown the bird over hot butter and oil before adding liquid to poach.
Another splendid offering from the big man, Merry christmas.
I wish someone sold these in Norway at a reasonable price, looks yummy!
scott you should have a question and answer system on your videos
I am going to do this soon thank you for this video
Well done man, mouth watering.
cooked perfectly!
Such a swift way of cooking and juicy as. Nice one Scott. Cheers Moose
Still a bunch in the freeze from the last hunt. Need to try this method.
Thanks for sharing
LOVE IT
Why can't I find any pheasants?. Has Scott eaten them all?
In my town where I live there is plenty of them
Local shoot is a good place to get Pheasant, 12 Brace (24) for a donation to charity.
That look good my man, always a pleasure to see you
That looks good
Legend Scott!
Wonderful stuff. Thanks.
Perfect for a slow cooker or crockpot
Well done Scott
I used to raise pheasant, delicious birds, but far more succulent if the 'spur' on the leg is not hardend. If the spur has hardend the bird will lend itself to slow braising better in a rich gravy.
Brother, you're making me hungry
Scott u amazing
Did you ever try to prepare it sous vide?
wonderful video.
scott i didn't understand if you said 15 or 50, can someone tell me?
i will try this during christmas holidays!
Hahaha. I this so wild.
What, no Coleman’s this time? Excellent vid anyway mate!
I hope your host got some too, lol... :D
Scott why don't you put some of your videos on to dvd's and sell them for a tenner a chuck. Now that makes sense mate.
Good vide
I used to go hunting for pheasant and ground hog . But I want to see how you cook it. 🐴
Fry just the skin until crispy, crumble, and sprinkle back over the meat. Mmmmmm...
One big pheasant that nice one, ? how long to cook poach it ?
Can pheasant be cooked as a curry style? rather than roast in an oven??? subscribed btw
2:31 sounds like Elton John if he were the Mandalorian.
if you want boild Pheasant an krispy skin just dry if off an get our a blowtortch an krisp up the skin
Im too busy looking at the unplucked feathers that still remains of that pheasant.
Pheasant in the store are not wild. All farm raised just like chickens. (At least in the US)
lastniceguy1 this probably isn't store bought as he said there are many around most likely meaning either he or someone else killed this themselves and then plucked and gutted it
Probably his game keeper mate, Coops.
at 7 minutes ish he said he shot it in the wild. but yeah lots farmed here in canada too i think. we release them there not native here
Your tattoos suggest you were once in a rockabilly sort of band. Am I wrong?
Niko needs some tips fr
1:52 "I am going to be using stock cubes." Goodbye. I wish you could find a way to become a bit healthier before it's too late.
Why not brine?
Nobody's going to talk about that watch?
Wish i knew how to cook
IT MIGHT BE PERFECT FOR SOUP..............
Cooking's the easy bit, it's getting the plucking feathers off that's the difficult and unpheasant job.
I'm not a Pheasant Plucker, but I'm a Pheasant Plucker's son.
I am really jealous of you. I'm eating chicken nuggets, atm....
Perfect- they are giving these away locally, hundreds of birds at a time. I guess the shooting chaps don’t want to eat them which seems weird having paid silly money to shoot.
Next time show us the hardest way to cook a pheasant.
did you just forgot to clean those feather? Or its your cooking style!
put the bird in a pressure cooker.
watch tv for 20 minutes.
remove lid
There are always compromises at a cousins house.
can't find any pheasants here in the netherlands :(
Duck Norris you live in the wrong place - last weekend weekend hunters shot 500 at my naboer the weekend before 700
No way! I live in east groningen, not a single one! Weird...
Almost impossible to find here in Australia, except farmed ones at a huge price
werkt ook met een ouwe soepkip, denk ik zo :)
Maar alle gekheid op een stokje - ik keek onlangs op de website van de Makro, en daar kan je konijn, haas en fazant kopen, MITS je natuurlijk iemand kent met een Makro pas... Volgens een vriend die opgroeide op het platteland (en meer gewoon was om wild te eten dan ik, stadse meid), kan je 'heel makkelijk' aan wild komen bij een poelier. Blijkbaar bestaand die nog! Even googlen, dus.
Soup chicken cubes? No... Definitely not!
How much pheasant actually made it to the plate? hahaha! I heard an awful lot of 'hmm! Hmm!'
eh you could of brined it and roasted it or cooked it on the bbq would of been better i think
Pink and with feathers 😑 I'd pass
Why u didn't clean it well first ?
Этож плита Лысьва. Ты в России чтоли ?? :)
having to pay to get rid pheasants this season
why is your water filthy????
...because its STOCK
Trail why whole preserve trail aggressive tear running kid.
do you think they could have plucked the bird!!!!!!!!!!!!!!
Could of cleaned the bird. Leftover feathers still on it. Smh