Comments on: Pot Roasted Pheasant https://dinnerdiary.org/2008/12/15/pot-roasted-pheasant/ A (photo) diary of our dinners Wed, 20 Jan 2010 17:11:04 +0000 hourly 1 https://wordpress.org/?v=6.4.3 By: Kerri https://dinnerdiary.org/2008/12/15/pot-roasted-pheasant/comment-page-1/#comment-11499 Wed, 20 Jan 2010 17:11:04 +0000 http://dinnerdiary.org/?p=1685#comment-11499 Thanks, Mark. That’s a great tip.

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By: mark pritchard https://dinnerdiary.org/2008/12/15/pot-roasted-pheasant/comment-page-1/#comment-11485 Wed, 20 Jan 2010 10:51:37 +0000 http://dinnerdiary.org/?p=1685#comment-11485 I cooked this but extended the cooking time to almost 2 hours – I reduced the heat to 130c for the last hour. Result was tender meat and richer flavour. I have done this with partridge as well but reduced the cooking time as they are smaller birds.
Also used a Le Cruset cast iron casserole pot. I shot the birds myself so knew that they were fresh.

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By: Maggie Donaldson https://dinnerdiary.org/2008/12/15/pot-roasted-pheasant/comment-page-1/#comment-10061 Sat, 28 Nov 2009 12:53:00 +0000 http://dinnerdiary.org/?p=1685#comment-10061 such a shame yours was dry. We did this with friends last weekend, with FOUR pheasants, in a huge Le Creuset casserole, with nearly a whole bottle of vermouth. After nearly an hour of cooking thw brids and veg had thrown copious quantities of delicious juices and all was moist and tender, much the best pheasant recipe I’ve ever cooked. I can only repeat what others have said, that you got duff birds. It is a disappointment when thigs go wrong, isn’t it? But, it still looed pretty tasty in your picture!

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By: Kerri https://dinnerdiary.org/2008/12/15/pot-roasted-pheasant/comment-page-1/#comment-9675 Sun, 01 Nov 2009 14:23:14 +0000 http://dinnerdiary.org/?p=1685#comment-9675 Perhaps a longer cooking time would be beneficial, thanks for the tip. We don’t have a Rayburn though so will have to take your word for that 🙂

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By: SALS https://dinnerdiary.org/2008/12/15/pot-roasted-pheasant/comment-page-1/#comment-9665 Sat, 31 Oct 2009 09:16:04 +0000 http://dinnerdiary.org/?p=1685#comment-9665 Just searching for this recipe again and have seen my comments from earlier this year – another thing I cook mine in the Rayburn in a huge Le Cruset pot (lid on) at about 150c and I do it much much longer than Nigel says – probably twice the length of time, nothing dries out in these ovens they’re amazing!

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By: Stephen https://dinnerdiary.org/2008/12/15/pot-roasted-pheasant/comment-page-1/#comment-5332 Thu, 01 Jan 2009 12:12:18 +0000 http://dinnerdiary.org/?p=1685#comment-5332 SALS, we got it from our butcher who used to be reliable but we have had a few disappointments lately, so maybe this is another one of those and it was an old bird as you say. We’ll get our pheasant from somewhere else next time we cook one.

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By: SALS https://dinnerdiary.org/2008/12/15/pot-roasted-pheasant/comment-page-1/#comment-5307 Tue, 30 Dec 2008 12:41:29 +0000 http://dinnerdiary.org/?p=1685#comment-5307 I’ve made the Pot Roast numerous times and each time has been successful. My only thought of the pheasant is that you’ve been sold an ‘old’ bird. I got 3 from our Game Butchers yesterday and they were PERFECT. If you use a reputable Game Butchers (I use Derek Fox – as per James Martin’s programme – as it’s in my local village) and he never sells ‘duff’ birds.

One thing, I would NEVER EVER buy one from a supermarket !

S

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By: Nate https://dinnerdiary.org/2008/12/15/pot-roasted-pheasant/comment-page-1/#comment-5186 Tue, 16 Dec 2008 22:24:50 +0000 http://dinnerdiary.org/?p=1685#comment-5186 I’ve never had pheasant before. Sorry yours got dried out. You might need to start out with a little more liquid.

Nate’s last blog post..Tau Yu Bak (Pork Braised in Soy Sauce)

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By: Kerri https://dinnerdiary.org/2008/12/15/pot-roasted-pheasant/comment-page-1/#comment-5173 Mon, 15 Dec 2008 21:06:36 +0000 http://dinnerdiary.org/?p=1685#comment-5173 The butter is a good idea and you’re right about it helping too, I suspect bacon would work well too 🙂

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By: Helen https://dinnerdiary.org/2008/12/15/pot-roasted-pheasant/comment-page-1/#comment-5170 Mon, 15 Dec 2008 19:05:57 +0000 http://dinnerdiary.org/?p=1685#comment-5170 s Grub).</a></abbr></em>]]> Ah that’s a shame your pheasant didn’t work out. It really is a tricky bird to keep moist isn’t it? I’ve only cooked it a couple of times and found the same. perhaps slathering it in butter may help? Then again, slathering anything in butter helps 🙂

Helen’s last blog post..Sandwiches and The City #2 (Fuzzy’s Grub).

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