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PACKAGING |
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COUNTRY OF ORIGIN | UK |
Here’s cooking instruction for preparing a whole pheasant:
1. Preheat your oven to 350°F (175°C).
2. Start by rinsing the pheasant under cold water and patting it dry with paper towels.
3. Season the bird generously with salt and pepper, both inside and out.
4. Optional: You can also add additional herbs and spices of your choice to enhance the flavor. Common options include thyme, rosemary, sage, or garlic.
5. If desired, stuff the cavity of the pheasant with aromatic ingredients like onions, citrus slices, or fresh herbs. This step is optional but can add extra flavor to the meat.
6. Place the pheasant in a roasting pan or a baking dish, breast-side up.
7. Drizzle a small amount of olive oil or melted butter over the bird to help keep it moist during cooking.
8. Cover the pan with aluminum foil, ensuring it’s sealed tightly to trap the steam.
9. Transfer the pan to the preheated oven and roast the pheasant for approximately 20 minutes per pound (450 grams). The internal temperature should reach 165°F (74°C) for safe consumption.
10. About halfway through the cooking time, remove the foil to allow the skin to brown and crisp up.
11. Baste the pheasant occasionally with the juices in the pan to keep it moist.
12. Use a meat thermometer to check the internal temperature of the bird. Once it reaches 165°F (74°C), remove it from the oven.
13. Allow the pheasant to rest for about 10 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bird.
14. Carve the pheasant into portions and serve it with your preferred side dishes.
Remember, cooking times can vary depending on the size of the pheasant, so it’s always a good idea to use a meat thermometer to ensure it’s cooked to the appropriate temperature. Enjoy your roasted pheasant!
INGREDIENTS | N/A | ||
ALLERGY ADVICE | N/A | ||
Nutiritional information typical values per 250g,
as sold | |
Energy | 285 kCal |
Fat | 15.6 g |
of which saturates | 5.3 g |
Carbohydrate | 0 g |
of which sugars | 0 g |
Fibre | 0 g |
Protein | 36.3 g |
Salt | 0 g |
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