Please don’t expect a recipe. Although if you’re reading through anything here I imagine you’d be shocked to read a recipe anyway.

Leading on from this mornings rant about finally settling into the kitchen, we’re having a pheasant play.

I’ve never really cooked much with game (is phesant game?) I had a wander into town and bought two small animals, one a pheasant, the other a format of duck or grouse? It had no label and didnt want to ask (the one on the left is the mystery item)


So here we have our beast


After a quick read around the interweb and people chatting on twitter the general consensus is that the breast is shit and dry and needs minimal cooking, the thigh is as tough as hell and needs slow cooking. So we’ll get him all cut up which turned out to be much easier than I thought it would be…


So with all those bones we will summon up one of insearchofhestons fav pieces of gear..the pressure cooker. Im not sure if im using the damn thing right, I get scared its going to explode. The basic idea is cooking a stock under pressure to get the most flavour out. So in we go with bones and the usual guys


and after an hour of cooking under pressure…


We’ll bob that aside and start on our legs, browned in a pan


popped aside and the usual lads sweated off in the pan juices


I was going to add red wine to deglaze but for some reason wasnt in the mood, so in with white wine, sage, thyme, the pressure cooked stock and the thighs


Whilst we’re waiting hours on that, the breasts have been popped in a bag


we’ll sous vide them at 62 for 1.5 hours which Im hoping will keep their moist and not dry them out

Okay doke, hours later, our legs are looking tasty and falling from the bone


We’ll put them to one side, sieve the sauce, I added a touch of mustard and thickened with butter


We’ll rescue our breasts from the sous vide and fry quickly skin side down to get some colour on there



And plate it all up as pretentiously as you can. I served it with a parsnip puree I had in the freezer, some bacon crumbs, a potato crispy thing made from mash, covered in breadcrumbs and fried. Also cooked some berries in a little stock and red wine and splattered around



I adored the lengthy kitchen mess around, everything on the plate was rich and tasty. The thigh was gloriously juicy and moist, the breast was ok…it wasn’t dry, but wasn’t anything worth raving about – maybe I need to be doing the breast rare?

Kitchen is a complete state. So all is well.

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  • Annie Marie Peters says:

    Yummm. You know what? This would be a really good for our upcoming holiday meals. I love your cooking style. You’re giving me a ton of ideas!

  • Phil says:

    Thanks for the mention! 🙂

    What I love about your recent posts is that you’ve totally cracked the formula for a great indulgent meal. Seperate cooking for thighs and breast, with a rich and complex sauce from the bones.

    Brilliant plating up and presentation too. A joy to look at as well as to read.

  • Maddie says:

    This looks phenomenal! It looks delicious and I am anxious to try it myself. Perhaps next week I will prepare it for myself as a treat. Thanks!

  • Sarah says:

    A superb way to cook pheasant. The best we’ve ever tasted. Really flavousome and well balanced. Used a large pheasant so cooked it for 45 mins – enough for 4 persons.Will definitely repeat this.

  • Jerry Notpit says:

    Pheasant when cooked right is very delicious but it can be tricky just like you read on the Internet. There is also a difference in taste in wild pheasant and farm raised with the farm raised having a milder flavor.

    One thing that we do is take the breast and soak it over night in milk in the refrigerator. Makes it nice and juicy when it is cooked up the next day. When ready to cook it we just pull it out of the milk and towel it off then pop it in the pan. Really makes it taste different.

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