Pheasant Thigh Cooking Times and Calculator
Pheasants are commonly found in the British countryside. Pheasant has a tendency to be tough if overcooked so it is recommended to cook the bird whole and remove the thighs after cooking. However, with a steady hand, you can use our calculator below.
Pheasant Roasting Tips
- Let the meat come up to room temperature before cooking.
- There's not much fat on a pheasant. Remember to baste frequently.
- Always ensure pheasant is fully cooked before eating. You can check this by inserting a skewer in the thickest part of the meat and checking that the juices that come out are clear, not pink or red.
- Don't forget to rest the meat before carving. This allows the meat to relax and distributes the juices throughout. A general rule of thumb used by chefs for resting meat is 1 minute for every 100g of meat.
