Preparing & Cooking Pheasant
Ed Sakabu
Just got back from a Quail Unlimited Pheasant hunt (got my three birds)
and was getting ready to prepare them. My wife talked to a friend (who is a
professional cook -- er, chef) that told her we "..have to soak them in
salt water at least for 48 hours to get the blood out, then rinse the salt
water out. If you don't soak them in the salt water the meat just won't
taste right. They aren't chickens you know...". Now I've hunted and cooked
Pheasant before and have never soaked them in salt water to remove blood.
The only complaint that I had was that the leg meat is always tough (and
being the runners that they are I guess that makes sense).
Does anyone know if soaking them in salt water to remove blood is going to
make that much of a difference to improve taste of texture?
Thanks,
--Ed
----
Ed Sakabu EdSa...@ucla.edu
--------------------------------------------------------------------------
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Superposed
As a professional chef for the past ten years and a hunter for more than half
of my thirty years, I have never soaked a bird in salt water. All you will do
is add salt to the meat and in 48 hours the salt water will react with the meat
and "cook" or cure the meat to the extent of the salinity of your solution.
The same is true for soaking meats in milk -- milk contains lactic acid and
allegedly will tenderize the meat. The saltwater may help to remove some blood
but why add salt?
The best reason that I can think of that people do this to game is for the
possible benefit of tenderizing the meat a bit, but it's a crapshoot unless you
have a recipe for your solution.
The best way to tenderize your bird is to allow it to age in the European
method -- in a well ventilated, shaded area (preferrably in an outdoor location
or in an auxillary refridge) that is not expected to get warmer than 50 degrees
F. for 3-5 days hang your bird (guts in, feathers on) by the neck and allow to
hang without disturbance. This will allow the blood to drain out of the breast
muscle and the natural action of enzymes will tenderize the meat -- it will not
rot or ruin the meat unless the bird is badly gutshot and then it's pretty well
torn up anyway. If the bird is badly shot up, clean and process right away.
Last year I quickly pan seared some pheasant breasts with the skin on, removed
them from the pan and brushed the skin side with honeymustard, then patted
chopped pecans on top. Finish in the oven at 325 F. Yummmm.
Served it with wilted spinach w/caramelized onions and bacon, and oven roasted
potatoes.
But I ramble. Oh, by the way, I once heard that there are 45 or 48 tendons in
a pheasant drummie -- forgetaboutit. I usually just save the thighs and cook
them when I get a few rabbits for a mixed grill or use for sausage.
Bon Appetit
Jay
metal_head
the drippings. deeeeelicious!
the legs were quite tough. i don't know of a way to tenderize them. the comment you made about
pheasants running made sense, though.
todd
On Mon, 23 Nov 1998 20:57:45 +0000, Ed Sakabu <edsa...@ucla.edu> wrote:
>Hi All,
> Just got back from a Quail Unlimited Pheasant hunt (got my three birds)
>and was getting ready to prepare them. My wife talked to a friend (who is a
>professional cook -- er, chef) that told her we "..have to soak them in
>salt water at least for 48 hours to get the blood out, then rinse the salt
>water out. If you don't soak them in the salt water the meat just won't
>taste right. They aren't chickens you know...". Now I've hunted and cooked
>Pheasant before and have never soaked them in salt water to remove blood.
>The only complaint that I had was that the leg meat is always tough (and
>being the runners that they are I guess that makes sense).
>
> Does anyone know if soaking them in salt water to remove blood is going to
>make that much of a difference to improve taste of texture?
>
> Thanks,
> --Ed
>
>----
>Ed Sakabu EdSa...@ucla.edu
>
Scott Jacoby
discussion list" <REC-H...@BIGFOOT.COM> wrote:
> Hi All,
> Just got back from a Quail Unlimited Pheasant hunt (got my three
> and was getting ready to prepare them. My wife talked to a friend (who is a
> professional cook -- er, chef) that told her we "..have to soak them in
> salt water at least for 48 hours to get the blood out, then rinse the salt
> water out. If you don't soak them in the salt water the meat just won't
> taste right. They aren't chickens you know...". Now I've hunted and cooked
> Pheasant before and have never soaked them in salt water to remove blood.
> The only complaint that I had was that the leg meat is always tough (and
> being the runners that they are I guess that makes sense).
>
> Does anyone know if soaking them in salt water to remove blood
is going to
> make that much of a difference to improve taste of texture?
DO NOT soak them in salt water. This is an old wives tale. What really
happens is that water is drawn out of the cells of the muscle tissue by
osmotic pressure differential across the cell membrane created by the salt
water. This causes the meat to become tougher and drier as the water
content decreases. (Think about how dry and tough jerky is.)
If the meat is bloodshot, soak it overnight in vinegar water. It works
pretty well. I usually put a cup or so of vinegar in 2 quarts of water.
Nothing precise, I just glug it in. The next day, I rinse it well and then
freeze it or prepare it.
As far as taste, he's right, it isn't a chicken. However, I would not
expect a chicken to taste like beef, nor beef like pork, nor pork like
bullfrog. The point is, they are all different animals and will all have
their own taste. Enjoy the differences. Good luck.
****************************************************************
Scott Jacoby - sco...@essex1.com - NRA Endowment; Life -Illinois State Rifle Association (www.isra.org); The Wildlife Society;
- - - - Illegitimi Non Carborundum Est - - - -
THOSE who trade essential liberty for a little temporary safety deserve neither liberty nor safety.
Benjamin Franklin
Bad officials are the ones elected by good citizens who do not vote.
George Jean Nathan
****************************************************************
GDeMartz
>Hi All,
> Just got back from a Quail Unlimited Pheasant hunt (got my three
>birds)
>and was getting ready to prepare them.
Snip, Snip, Snip
I've personally never soaked my birds over 3-4 hours. This is something
I do because it was passed down from generation to generation in my
family. Lately we've started a new little trick. We have been grilling
the bird and placing a cut-off beer or pop can in the body cavity filled
half way with beer and your favorite seasoning. This has produced a
very tender moist bird. I hope that this helps. I would also think
that if the birds soaked for 48 hours in salt water you would have a
very salty bird, nothing like what they should taste like.
Regards,
George DeMartz
Kevin D. Timm
Just out of curiosity, why would anyone want their pheasant to taste
like chicken? I hunt so that I can have a meal (or more) of wild
animals. If I wanted farm raised meat, I would go to the store and buy
ducks or pheasants from them. The joy of the hunt is realized in
savoring of the fruits of my labor.
My 2 cents,
Kevin Timm
Ed Sakabu wrote:
> Just got back from a Quail Unlimited Pheasant hunt (got my three birds)
> and was getting ready to prepare them. My wife talked to a friend (who is a
> professional cook -- er, chef) that told her we "..have to soak them in
> salt water at least for 48 hours to get the blood out, then rinse the salt
> water out. If you don't soak them in the salt water the meat just won't
> taste right. They aren't chickens you know...". Now I've hunted and cooked
> Pheasant before and have never soaked them in salt water to remove blood.
> The only complaint that I had was that the leg meat is always tough (and
> being the runners that they are I guess that makes sense).
>
> Does anyone know if soaking them in salt water to remove blood is going to
> make that much of a difference to improve taste of texture?
--------------------------------------------------------------------------
Michael Oberle
going to
>make that much of a difference to improve taste of texture?
It will only make a difference if the meat was shot up with a lot of
bruising. I usely soak them for about 2 hours in a heavy salt solution.
--
Thanks
Michael Oberle
NT...@ix.netcom.com
Minnesota The state where absolutely nothing is allowed.
Russell Murdock
I thought I would toss in a recipe I have posted online
before. By the way, if you do want to soak your birds in saltwater,
make sure it is cold before you drop the meat in, and only soak for a
day in the refridgerator. This alters taste by removing blood from
the meat, but does not, in my opinion, affect texture.
Recipe is as follows:
season meat, skin on is optional, with salt, pepper and paprika
(do not use any flour!)
saute (brown) in olive oil (just enough to keep from sticking, not to
saturate or deepfry) - medium heat for this
reduce heat, add an inexpensive dry white wine (again, not a lot of
it, a cup maybe - unless you want lots of wine sauce to reduce) and
cover the pan, simmer until tender (20 - 45 minutes depending on the
amount) - low heat for this
once tender, add a bit of sour cream and heat through, then serve on
noodles
as an alternative, omit sour cream and serve on rice pilaf
this works well with all white meats like pheasant and quail, but I
also do dove and pigeon this way too
I hope this helps.
On Mon, 23 Nov 1998 20:57:45 +0000, in rec.hunting you wrote:
>Hi All,
> Just got back from a Quail Unlimited Pheasant hunt (got my three birds)
>and was getting ready to prepare them. My wife talked to a friend (who is a
>professional cook -- er, chef) that told her we "..have to soak them in
>salt water at least for 48 hours to get the blood out, then rinse the salt
>water out. If you don't soak them in the salt water the meat just won't
>taste right. They aren't chickens you know...". Now I've hunted and cooked
>Pheasant before and have never soaked them in salt water to remove blood.
>The only complaint that I had was that the leg meat is always tough (and
>being the runners that they are I guess that makes sense).
>
> Does anyone know if soaking them in salt water to remove blood is going to
>make that much of a difference to improve taste of texture?
--------------------------------------------------------------------------
Rick and Lynn Kuckenbecker
the whole story. However it was browned in the oven and then baked
covered in apple sauce.
Rick
Mr. Ed
In article <1998112321...@theta2.ben2.ucla.edu>, "Rec.hunting
discussion list" <REC-H...@BIGFOOT.COM> wrote:
DO NOT soak them in salt water. This is an old wives tale. What really
happens is that water is drawn out of the cells of the muscle tissue by
osmotic pressure differential across the cell membrane created by the salt
water. This causes the meat to become tougher and drier as the water
content decreases. (Think about how dry and tough jerky is.)
If the meat is bloodshot, soak it overnight in vinegar water. It works
pretty well. I usually put a cup or so of vinegar in 2 quarts of water.
Nothing precise, I just glug it in. The next day, I rinse it well and then
freeze it or prepare it.
I use a combination of concentrated lemon juice along with the vinegar mix
and it works quite well
Ed.Ontario.Canada
As far as taste, he's right, it isn't a chicken. However, I would not
expect a chicken to taste like beef, nor beef like pork, nor pork like
bullfrog. The point is, they are all different animals and will all have
their own taste. Enjoy the differences. Good luck.
****************************************************************
Scott Jacoby - sco...@essex1.com - NRA Endowment; Life -Illinois State Rifle
Association (www.isra.org); The Wildlife Society;
- - - - Illegitimi Non Carborundum Est - - - -
THOSE who trade essential liberty for a little temporary safety deserve
neither liberty nor safety.
Benjamin Franklin
Bad officials are the ones elected by good citizens who do not vote.
George Jean Nathan
****************************************************************
--------------------------------------------------------------------------
Superposed
Succinctly and well put.
joey navis
them turn out to be true. most of the way your animal turns out will
depend on the ability of the cook, not on how they are cleaned, prepared,
soaked, etc. (IMHO)
the one exception that i know of is coon. this must be cleaned properly
to get a good tasting dish.
of course, it is also possible that i don't know what the hell i am
talking about, especially since i have never shot at or eaten wild pheasant.
but as for rabbits, squirrels, deer, hogs, ducks, geese, poule dous,
nutrias, coons, frogs and an occasional snipe, this holds true.
Ed Sakabu wrote in message <1998112321...@theta2.ben2.ucla.edu>...
>Hi All,
> Just got back from a Quail Unlimited Pheasant hunt (got my three
birds)
>and was getting ready to prepare them. My wife talked to a friend (who is a
>professional cook -- er, chef) that told her we "..have to soak them in
>salt water at least for 48 hours to get the blood out, then rinse the salt
>water out. If you don't soak them in the salt water the meat just won't
>taste right. They aren't chickens you know...". Now I've hunted and cooked
>Pheasant before and have never soaked them in salt water to remove blood.
>The only complaint that I had was that the leg meat is always tough (and
>being the runners that they are I guess that makes sense).
>
> Does anyone know if soaking them in salt water to remove blood is
going to
>make that much of a difference to improve taste of texture?
>
Rod Cain
;>> Does anyone know if soaking them in salt water to remove blood is
;>going to
;>>make that much of a difference to improve taste of texture?
;>
;>
;>It will only make a difference if the meat was shot up with a lot of
;>bruising. I usely soak them for about 2 hours in a heavy salt solution.
;>
;>--
;>Thanks
;>Michael Oberle
;>NT...@ix.netcom.com
;>
;>Minnesota The state where absolutely nothing is allowed.
I would question soaking any wild game in salt brine unless you plan on drying
or smoking. It seems to me that salting any meat before it is cooked robs it of
moisture. If there are any chefs out there maybe they can confirm that this is
true. I have heard this more than once.
-----------------------------------------------------
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CGhol
<dosg...@email.msn.com> writes:
>you know, i have heard all kinds of wild tales about game and very few of
>them turn out to be true. most of the way your animal turns out will
>depend on the ability of the cook, not on how they are cleaned, prepared,
>soaked, etc. (IMHO)
Not for sure but I believe that cleaning, preparing, soaking and cooking will
make the difference in the taste of the wild game that has been harvested.
Cliff Gholson
RICHARD PARLA
the supermarket use the ones for chicken. The meat just falls off the
bone, even the legs. I use them for Chukars too.
Rick
High Desert Gun Dogs <><