Roasted whole game has always been something of Hobson's choice for me: perfect breast meat or cooked legs and thighs? Is it possible to get both?
I think it is, but I have not yet achieved a perfect roast pheasant: Juicy chest, legs and feet are well cooked, crispy skin. It would be sublime. Do not get me wrong, I do not, however, can still arouse a good roast pheasant, and this is what I did with pheasant unkillable. I brine bird first eight hours, then roasted in the classic high-low method. Recipe of the details are here.
How do I exit? The breast meat was perfect: juicy, tender, with the rustling of the rose naked. The thigh is also excellent - well cooked and tender as a leg that can run many (tendons of the legs of a pheasant are like miniature versions of a turkey leg). The thigh, however, was a little bleeding, boiled, yes, but still very pink. I would not eat, if the bird was a factory farmed chickens. Very disappointing was the skin that was not fresh. Perhaps the maple syrup and butter ice stopping you?
I have read dozens of roast pheasant recipes. Most cooking the bird at 350 degrees for anything between 20 minutes to an hour. Twenty minutes is crazy: Even the breast meat is not done in a short time at that temperature. Others use a rage of 500 degrees in the oven: I have not dared to try, but I can when I get another pheasant.
I saw a recipe in the 1800's the pheasant flying in lots of butter. That gradually turn the bird around and around to brown all sides, I do it with ducks before putting them in an oven of 400 degrees, and goes a long way to go crispy skin of birds. I've never done this with a pheasant, because unlike a duck, a pheasant does not have much fat under the skin.
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