Roast Pheasant
This roast pheasant recipe was inspired by two chefs from Petersham Nursery in Richmond when I was working for Big Green Egg. They brought out a pheasant to cook along with some other game poultry on the Egg. We cooked it this way (on the back of the convEGGtor) and I have to say it was delicious.My memories of roast pheasant stem from my childhood. Quite often there would be a brace of pheasants hanging in our garage before Mum would take them down, pluck and prepare them. Back then the smell used to put me off eating the pheasant.Give this a whirl, it’s easy, relatively cheap and makes a lovely change from chicken. It's slighter stronger and more intense in flavour with a firmer texture. Be careful not to overcook as it's more prone to drying out than a chicken as it has much less fat.We're lucky that during the shooting season, one of our friends shares the bounty of his shoots and provides a regular supply of pheasant and pigeons for us to enjoy.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Set up your Egg for an indirect cook with the ConvEGGtor feet down and the temperature set to 180-190°C.
- Rub the oil over the pheasant.
- Sprinkle on a generous amount of sea salt over the oiled bird.
- Place the pheasant breast side down on the preheated ConvEGGtor. Cook for a few minutes until the breasts are golden brown.
- Turn the bird, so the breast side is now up, and cook for about 20 to 25 minutes until the internal temperature of the thickest part has reached 74°C. I do this on top of the herbs to start.
- Take the pheasant off the Egg, wrap in foil and allow to rest for at least 5 minutes.
- Serve whole of take the breasts off and cut into pieces across the breast.
- This would be delicious served with a dauphinoise and fresh vegetables.
0 Comments