Ingredients

Pheasant

Other Names: Fagianello (Italian, young pheasant), fagiano (Italian), faisan (French), faisán (Spanish), Fasan (German).

General Description: Pheasant (Phasianus colchicus, NAMP P7200, P7202) is a long-tailed game bird related to the domestic chicken that is highly regarded for its delicious flesh. Pheasants were first found in China but are now common worldwide. Connoisseurs prefer the smaller hen to the larger cock for its fine-grained and juicier flesh.
The ancient Romans cooked pheasants and then reassembled them in their brightly colored plumage before serving. In medieval times, pheasants were presented with gilded legs and beaks. Pheasants produced especially for restaurants and retail markets are bred for larger breasts and lighter colored flesh. The meat is versatile and complemented by a variety of sauces and seasonings. In Europe, wild pheasants are often hung for aging to gain flavor and tenderness, anywhere from 3 days to 2 weeks.

Characteristics: Farm-raised pheasants are quite tender, with rich, wild chicken-like flavor and fine grain; they are more delicate than wild pheasant. They are lean, so bard before roasting. The light breast meat is the most popular portion because the legs have bony tendons. Free-range farm-raised pheasants that eat a diet closer to that of their wild cousins will be richer in flavor than purely grain-fed birds.

How to Choose: Fresh pheasants are in season from September through March. Baby pheasants are 12 to 16 weeks of age and weigh about 1 pound. A domestic hen weighs 2 1/4 to 2 1/2 pounds; a domestic cock weighs about 3 pounds. Farm-raised free-range pheasants are available from September to April. Somewhat smaller, more flavorful wild Scottish pheasants are available from October to February.

Amount to Buy: Allow 1 to 1 1/2 pounds of whole pheasant per person; one pheasant will generally serve two people. Baby pheasants are in season in spring and summer; allow one per person.

Storage: Store whole pheasants up to 2 days refrigerated.

Preparation:

Because large cock pheasants have hard tendons in their legs, the breast is often removed and cooked quickly separately; the legs are slowly braised.
Remove the neck and giblets from the cavity (use the neck, gizzard, and heart for stock; use the liver for stuffing).
Season inside and out with salt and pepper. Add butter to the cavity and tie the legs with butcher’s string to keep its shape.
Roast with a little water or stock in the bottom of the pan at 350°F for about 1 hour, or until it reaches an internal temperature of 170°F at the thickest part of the thigh and the juices run clear.
Remove the pheasant from the oven and allow it to rest for about 15 minutes before carving.

Flavor Affinities: Bacon, basil, cinnamon, foie gras, garlic, mushrooms, nutmeg, onions, port wine, sage, tarragon, thyme.

from Quirk Books: www.quirkbooks.com