Coating the bird with butter will help create a brown, crisp skin. Feel free to use as much butter as you would like, as it will add to the moisture of the bird. Yes, you can cook the pheasant in the rotisserie but remember to cook it on a low heat for a longer time so the bird does not dry out.
Also coat your bird with some extra fat, whether it is olive oil or butter. Yes, pheasant is healthy to eat. When compared with chicken, domestic turkey or beef, pheasant is lower in total fat, saturated fat and cholesterol.
Our feed is made up of natural grains; there are no antibiotics, hormones or animal by-products. We do not inject with water or flavor enhancers. Marketing Automation Platform. Complete Cookbook Recipe Categories. Frequently Asked Questions. Featured Products Click Here. Q: Is it hard to prepare? Q: What is the proper way to defrost pheasant? Q: What is the best way to store pheasant? Freezer burn. Those freezer-burned pheasants do not have to die in vain.
Another good option is to grind the pheasant — be sure to weigh the meat and add 20 percent of its weight in bacon — and use it for meatballs, spaghetti sauce, burgers or loose sausage.
Think big flavors, which will hide any imperfections in the meat. But the bottom line is that you can almost eliminate freezer burn by using a vacuum sealer. Typical vacuum sealers are too weak for hunters, especially if you hunt deer or elk, so I recommend buying a heavy duty version.
His website is Hunter Angler Gardener Cook. He lives near Sacramento, Calif. Search for:. Footer Navigation About. Remove organs and membranes, and clean inside of the cavity. Make certain to wash all the pieces and pat dry. Fryers or broilers are the best whole birds to freeze. For storage of a month or less, whole birds can be packaged in a plastic freezer bag and sealed tightly. For longer storage, wrap the bird in a freezer plastic film, pressing out all the air, and over-wrap with freezer paper or foil for an airtight seal.
Make the body as compacted as possible, locking the wings against the body or tying them together. Ends or protruding bones might puncture packaging, so consider padding them with freezer paper or foil. After packaging, seal, label and freeze immediately. Split or cut up birds into desired pieces. Place a double layer of freezer wrap or waxed paper between each piece. Package the same as whole birds. After packaging, seal, label and freeze poultry.
Arrange pieces into as compact and square a shape as possible so they will stack better in the freezer. Pack as for whole birds in freezer packaging. Seal, label and freeze immediately.
After cooking poultry, remove as much of the fat as possible. Place in plastic, freezer-safe containers or on aluminum foil trays covered tightly with foil and then packed in plastic freezer bags.
Seal airtight. Label and freeze immediately. Vacuum packaging can also be used for freezing poultry. Poultry might suffer from reduced texture, color and increased potential for freezer burn and change of flavor over time. All store-bought poultry should be repackaged. Frozen, ground poultry should be used within 3 months.
Meat such as beef, lamb, veal and venison can last 6 to 9 months. Poultry, game birds and rarities can last up to 12 months. Andress, E. So Easy to Preserve. CFAES provides research and related educational programs to clientele on a nondiscriminatory basis. For more information, visit cfaesdiversity. For an accessible format of this publication, visit cfaes. Skip to main content. Family and Consumer Sciences.
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