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Spatchcocked Pheasant Recipe Shared by Leslie Samson

Leslie Samson from Ontario, Canada told us she stops by our retail store in Janesville, WI to pick up some pheasant when she visits relatives in the mid-west. She also sent us an email and a picture in early December to tell us about a “totally good proven way to cook your delicious birds.”

 

We were pretty excited to get her email. We love hearing our customers’ ideas for preparing pheasant. Hint, hint!

 

Leslie spatchcocked a whole pheasant. Spatchcocked is a word scholars say dates back to 18th century Ireland. It basically means to cut out the backbone so you can open the bird up flat. Leslie nicked the breastbone after cutting out the backbone and opened her MacFarlane pheasant “like a book.”  Next, she seasoned both sides of the pheasant and placed the bird breast side down over a bed of celery, onions, and carrots. She baked the bird at 400 degrees for 30 minutes before flipping it over and continuing to roast it for another 45 minutes.

 

By spatchcocking the pheasant and roasting it in this manner, Leslie said it was “moist, juicy and very flavorful.” After dinner, the bones and bits went into the pan with the roasted vegetables, garlic, shallots, a cinnamon stick, a little honey, a bay leaf and water to cover, to produce what she called, “the best soup stock ever.”

 

Lastly, Leslie thanked us for providing outstanding pheasants and wished us happy holidays. This recipe sounds absolutely delicious and certainly worthy of an experiment in my own kitchen. Thank you for sharing Leslie and the very best to you during the holidays. You made our day by sharing this wonderful technique for preparing pheasant!