Tuesday, December 3, 2013

Cooking Pheasant

Typed page with instructions on the proper way to prepare pheasant:


There are two general preferred methods of preparing pheasant. One being to bake the game in the cream; the other being to pan broil the flesh after it has been parboiled.

According to some general instructions which Mrs. Holden sent to me last year, the baking method is outlined below in accordance with her instructions:

Cut pheasant into serving pieces - then soak over night in cold salted water. Dry each piece and dip in flour, season with salt and pepper and then brown in hot grease in in heavy frying pan (butter or whatever you wish). Place browned pieces of pheasant in roasting pan and add cream (or milk and cream). Almost cover pieces. Then cover roaster and out in oven - heated to almost 300 degrees or a little less and cook for about an hour. Turn pieces so they won't stick to bottom of roaster and add more cream from time to time as necessary - care add 1/4 cup of sherry to cream if so desire.

The other method is to parboil the meat same length of time as would be the case of chicken and then pan boil it. The meat should be placed in a minimum amount of butter in the pan and should not be cooked too quickly as fast cooking tends to making the outer surface of the meat hard and dry.

In either event, the meat should be soaked in unsalted room temperature water for about two hours before cooking. This soaking tends to dissolve all blood clots in the meat and removes blood remaining in the flesh.

Of course, pheasant many be prepared in any manner similar to chicken such as fricassee, etc. But the above two methods seem to be preferred by those are concerned authorities in preparation of game.


Arcade Market
14th and Park Rd.
E.T. Goodman (stand)
see Karl Goodman

Found in "How To Be a Successful Hostess" by Charlotte and Thelma Clarke. Published by Kenmor Company, 1930.

-Click to enlarge photos-

No comments: