Pheasant Whole Cooking Times and Calculator
Pheasants are commonly found in the British countryside. Pheasants can be roasted whole, the meat diced for casserole or as breast fillets for faster cooking. Three quarters of the meat on on a pheasant is found on the breasts but the leg meat is full of flavour and should not be missed.
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.
