With the convenience and versatility of pheasant, you’ll create delicious gourmet meals in no time. Pheasant, a natural, lean, hearty meat offers a change of pace from other traditional meats and it does so with simplicity and style. Follow our helpful pheasant cooking tips and you can make savory dishes with this moist, delicately flavored specialty that will entice your family and friends.
Questions? See our pheasant frequently asked questions for helpful insights.
How To Cut Up A Pheasant
In this video we are doing a traditional eighth cut. We will have two legs, two thighs, two breasts, and two wings.
- Disjoint legs and thighs from the pheasant.
- Cut parallel to the pheasant until you reach the joint. Use your knife as a pivot and pull leg and thigh away from the pheasant. Repeat on the other side.
- To remove the breast meat, lay the pheasant on its back and cut as close to the sternum as possible and follow it down where the breast meets the wing. Repeat on the other side.
- Separate the leg and thigh at the joint by looking for the line of fat and cutting there.
For an alternative way to cut up the pheasant, click here.
How to Cook Poached Pheasant
- Whole Pheasant
- 1 Carrot
- 1 Celery
- 1 Onion
- 1 Head of Garlic
- 1 Lemon
- Any other herbs of your choice
- Cold Water to Cover
Season the Pheasant with salt and pepper the day before.
- When ready to cook, place pheasant and vegetables into a stock pot and cover it with cold water.
- Bring the water to a simmer and allow to cook gently for 20-30 minutes.
- While it is simmering, some scum will appear and float to the top. Scoop it out and throw it away
- Once cooked through, remove the pheasant and place in a pan to cool.
- Remove the skin. You can fry it up as a crispy little treat.
- Cut the pheasant up and save the bones for a stock.
- Add breast meat to pastas and use the legs and thighs in a soup with the broth we made.
To get your whole pheasant and see our other pheasant products, click here.