Roasting recommendation: Pheasant

Pheasant Fillet: Season with game herbs or salt and pepper. Depending on the size, sear over high heat, then reduce the heat and place in the frying pan for 2 to 3 minutes on each side.

Pheasant: in a frying pan: hen ± 60 minutes, rooster ± 90 minutes. Rub with wild herbs. Sear in plenty of butter. Then deglaze with game stock, wine or water. See roasting time of hen or rooster above. Check after 60/90 minutes whether the meat comes loose from the legs. If not, leave it longer. If you have multiple pheasants, also check the others. If necessary, place sauerkraut on top 15 minutes before the end. When the pheasant is ready, remove everything from the pan and strain the gravy through the sieve. Reduce excess cooking liquid or leave out some of it and add some Cumberland sauce at the end.

In the oven in a roasting bag: with plenty of butter and, if necessary, some white wine, sauerkraut and/or cumberland sauce. Season pheasant with game herbs, put thermometer/pop up in leg (make sure the bone is not touched) and place in roasting bag, if necessary with the above ingredients. Place pheasant in the roasting pan. Preheat the oven to 180° and when the pheasant goes in, return it to 90° make sure that the thermometer/pop up is clearly visible so that the oven does not have to be opened all the time. Count on approximately 100 minutes in the oven for the hen and more than 120 minutes for the rooster. Depending on your oven. When the pop-up pops out a bit, the pheasant is ready. Core temperature 72 degrees For larger parties I always recommend taking loose fillet and legs. You can then make the legs the day before and briefly fry the fillets at the end.

Pheasant legs: Season with game herbs and fry in plenty of butter or half butter and duck fat and then fully submerge the legs. If necessary, add some game stock, wine or water to achieve this. After searing, place the pan on the simmer so that it only simmers occasionally. Or continue in the oven at 90 degrees. Be sure to count on 90 to 120 minutes. Always check whether all legs are properly cooked, they should loosen from the bone but not fall off.

Tip

If you are going to roast pheasant legs, roast a large pan full and put the rest in the freezer. It will save you a lot of time and it will only be tastier if you reheat them.

Game is the fairest piece of free-range meat. Taste and structure may differ per animal. Where did it get its food, did it eat a lot of berries? You can taste that. Was it stressed, is it more muscular or just a little older? All these factors can influence the roasting time. It is therefore important that you prepare this beautiful piece of meat correctly.