Q: Is it hard to prepare?
No, the trick to cooking pheasant is to cook it at a lower heat
at a longer amount of time. Cooking it slowly will prevent the
pheasant from drying out. Coating the pheasant with butter or olive
oil will also help keep the moisture in the bird. Cooking the
pheasant in a crock pot is also an easy way to maintain the
moisture and tastiness. Many people are also using bags for
roasting the pheasant.
Q: What is the proper way to defrost pheasant?
The proper way to defrost is to refrigerate for 24
hours or until completely thawed. If you need to defrost it
quickly, we recommend submerging the bird in a tub of hot
Q: What is the best way to store pheasant?
The best way to store pheasant is to freeze the bird.
Q: How long will thawed pheasant last in the refrigerator?
We recommend cooking the pheasant within 24 hours after the bird
is completely thawed.
Q: Can I freeze fresh pheasant products?
Yes, simply put the fresh pheasant products in your freezer.
When you would like to use the product, pull it out of the freezer
and transfer it to your refrigerator to thaw the product.
Q: Can I cook two whole birds at the same time?
Are the cooking instructions the same?
Yes, you can make the pheasants at the same time. Make sure you
have plenty of extra fat on each bird to contain the moisture of
Q: Can I cook a whole pheasant with stuffing?
Absolutely, stuffing adds extra flavor to the pheasant. We
recommend rice, vegetables and a blend of herbs to give the
pheasant a tastier flavor!
Q: What do I do with the giblets from a whole pheasant?
We have used the cut up giblets in the stuffing or gravy, they
are edible and can be boiled and ate as well. Many people simply
discard the giblets.
Q: How do I get crispy skin when preparing a whole pheasant?
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.
Q: Can I make a whole pheasant on a rotisserie?
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.