I was brought up on my Dad's farm and we've enjoyed many a pheasant from Dad's shoots (not that he or my brother could kill them, but they opened the farm up to small shoots and we enjoyed our share of the kill) and my Mum's superb cooking. I was just looking for a pheasant recipe and stumbled upon your site. Wow! You, Scott, are my go-to cook for the future. Your recipes, and your charismatic presentation and humour, remind me of my youth with all its down to earth unsqueamish enjoyment of proper food on the farm. Thank you for all your recipes of which I will be feasting on from now on. 😊
I am no chef. I am a cook. Not professional mind you, just for friends and family. Thanks for not overcooking the bird. Not that you would, but many people do. Only took me 50 years to figure that out. I don't love cooking, but I love eating my own made at home dishes. Great video, now I am hungry. Cheers.
Got given one yesterday by gamekeeper Nick for doing him a small favour. All plucked, prepped and ready to cook, so tomorrow afternoon I will be slavishly copying Scott myself and enjoying my bit of country game. Cannot wait!
Scott thanks for this fantastic pheasant recipe. Having followed your guidance and preparation method I have enjoyed my first roast pheasant dish in many years. Other methods I’ve tried don’t come anywhere near it, they’re either too dry overcooked or just plain tough. This method turned out beautifully tender moist and succulent. Now I look forward to enjoying this great British dish. Once again thanks, Moz...
First time I roasted a pheasant, I used a recipe from a well-known American chef and if it turned out any tougher, it would have been an old boot. I tried this recipe and the bird came out wonderful and tender. Made a few minor changes, cooked up a few slices of streaky bacon and used the bacon fat to brown the pheasant and also roasted it in the same pan I browned it in. Still cane out great and not dry at all!
Did a roasted pheasant with Your guidelines today. It was absolutley perfect :) the 204\5 C for 20 minutes was spot on :D Did some warping with bacon thou and served it in old fasion Polish methode with stemed millet and butter, finished with blackberry sauce.
Great video Scott. First time I cooked pheasant I wrapped it in bacon, and put it straight into the oven, and my word was it tough! I was gutted. We have some more so I'll reattempt using this demonstration.
Scott, thank you and merry Christmas. I made this recipe for our Christmas dinner along with the quail on toast for an appetizer and both were perfect. Your recipes and delicious and easy to follow. I have relied upon you before now and your advice has been invaluable. Thank you very much.
US fan :) Adore you and your videos! I get my 'game' from the Amish Market, they offer farm raised rabbit, quail, and pheasant (skin/plucked and dressed) Two (multipart) questions: 1. Where does the shot go? Are they pellets still in the animal? Do you have to get them out? 2. Do you hang to drain the blood? You have shown the hunt and the dressing, but is there a between step? I know you are a butcher, but I love that you teach the processes. Please continue! Also, we use the term 'butcher' to mean make a mess. Sir, you are an artist!
Scott, I would love for you to come and shoot at my club outside the Boston (USA) area and give a nice demonstration on how to prepare pheasants and chukar. Keep up the great work mate!
WOW!!! I need to try this with the two hens I have in the garage right now. We got four from a friend, and I skinned one and "field prepped"? the other. I just took the legs and breast from it and made some delicious stew. This video literally made my mouth water. Question though: These birds that I have are very fatty and have extremely full crops. When plucking them, how would I remove the crop without it breaking? Will I have to pluck as much as I can and then just remove it manually? I am looking forward to trying this recepie, thankyou for the extremely instructional videos-- I wish I found them sooner!
Brilliant yet again mate. I will try it this way and let you know how I get on. I normally casserole but this looks good. (Was wondering the other day how to roast one). Ignore the thumb downers, we thumb uppers will always outdo them pal !! Many thanks for your time and effort. ATB Geoff.
All the haters. I guess they are so jealous that they cant be there with you smacking away at the little birdy. I wonder why they dont leave comments of why they dislike it? Well, I for one really like it and think you are the best teacher of butchery and cookery that has ever been! Keep the camera rollin!!
Love it! Hope to go on a shoot soon as a beater. 1 thing I worry about though, is how often do you wipe your hands and things like the pepper pot? I'm always a bit worried about cross contamination of raw stuff onto utensils? How do you scrub your chopping block? I'm not OCD I just don't want the "Green Apple Splatters" lol
Glad I found this channel. Love your videos! One question. Will cooking the bird in this fashion be the same if there is no skin on the pheasant? Thanks so much.
Bloody beautiful lad. Like a hot knife through butter was that leg coming off. Scott whats the price for a Pheasant off your local butcher? i know the "Game Guru" sorts it for you but was wondering what others would have to pay. Cheers Moose from Oz.
Scott, great videos, started following these last season, my first full beating season. Q. Do you use the same cooking technique for plucked and skinned Pheasant?
I tried this method and my pheasant was raw in the middle. What was cooked was delicious, however! What temperature should it be inside to stop this happening in future? I'm determined to pheasant right one day, as I've only ever had undercooked or tough.
Grandma: 84 years old...and counting. Granddad died at 86. Greatgranddad died at 94. Greatgrandma died at 83...because she got stomped by a young, nervous bull while she was haying the stables. All of these people had one thing in common: they never heard of olive oil. People may go nuts over butter, drippings, lard...but they are good for you, or at least not bad for you. And they taste WONDERFUL !!!
i checked this video as i was gonna cook a pheasant. Nice video thanks. but i did not like the taste of pheasant. We can let them live,,, lets fry some chicken
+Armed Al not being a arsehole or anything but a wooden block is the worst board in terms of hygiene plastics is far better as it is usually colour coded
I was brought up on my Dad's farm and we've enjoyed many a pheasant from Dad's shoots (not that he or my brother could kill them, but they opened the farm up to small shoots and we enjoyed our share of the kill) and my Mum's superb cooking. I was just looking for a pheasant recipe and stumbled upon your site. Wow! You, Scott, are my go-to cook for the future. Your recipes, and your charismatic presentation and humour, remind me of my youth with all its down to earth unsqueamish enjoyment of proper food on the farm. Thank you for all your recipes of which I will be feasting on from now on. 😊
I am no chef. I am a cook. Not professional mind you, just for friends and family. Thanks for not overcooking the bird. Not that you would, but many people do. Only took me 50 years to figure that out. I don't love cooking, but I love eating my own made at home dishes. Great video, now I am hungry. Cheers.
How simple he makes it. Brilliant
Got given one yesterday by gamekeeper Nick for doing him a small favour. All plucked, prepped and ready to cook, so tomorrow afternoon I will be slavishly copying Scott myself and enjoying my bit of country game. Cannot wait!
Very simple and easy to follow.thank you.
Scott thanks for this fantastic pheasant recipe. Having followed your guidance and preparation method I have enjoyed my first roast pheasant dish in many years. Other methods I’ve tried don’t come anywhere near it, they’re either too dry overcooked or just plain tough. This method turned out beautifully tender moist and succulent. Now I look forward to enjoying this great British dish. Once again thanks, Moz...
I love how this cooking process makes the legs and thighs so easy to eat.
Amazing, I'm doing this for my new years day dinner, my nephew gave me a locally shot pheasant from a farm he's been working on, can't wait
Hope you enjoyed!
First time I roasted a pheasant, I used a recipe from a well-known American chef and if it turned out any tougher, it would have been an old boot. I tried this recipe and the bird came out wonderful and tender. Made a few minor changes, cooked up a few slices of streaky bacon and used the bacon fat to brown the pheasant and also roasted it in the same pan I browned it in. Still cane out great and not dry at all!
Love the bread in the drippings Scott, can't beat it, enjoy.
Gde je prevod na srpsk
I’m going to use this recipe just because the bread in the drippings
I cooked pheasant for Thanksgiving and followed this recipe verbatim and it turned out perfectly. Really delicious--very rich, but delicious. :)
Did a roasted pheasant with Your guidelines today. It was absolutley perfect :) the 204\5 C for 20 minutes was spot on :D
Did some warping with bacon thou and served it in old fasion Polish methode with stemed millet and butter, finished with blackberry sauce.
Great video Scott. First time I cooked pheasant I wrapped it in bacon, and put it straight into the oven, and my word was it tough! I was gutted. We have some more so I'll reattempt using this demonstration.
+Mrs. Sharp don't over cook!
Scott, thank you and merry Christmas. I made this recipe for our Christmas dinner along with the quail on toast for an appetizer and both were perfect. Your recipes and delicious and easy to follow. I have relied upon you before now and your advice has been invaluable. Thank you very much.
Scott looking forward to cooking mine , looks fab , going to do mine with parsons nose , roasties and veg thanks for these excellent tips.cheers
Great video!!! Going on a pheasant hunt the day after Thanksgiving and now have a recipe. Subscribed!!
Going to try this out tomorrow. Great video.
Nice video! Basic recipe and all about method! Really helpful! Thanks
I bought a pheasant today, and you happened to upload a video, what are the odds! Love your videos mate, keep them up.
I love pheasant, I order mine from H & M Sheridan Balmoral, they have the Royal warrant all their products are outstanding
fantastic recipe. I will be using it when I get my quail and pheasants.
brilliant scott. its a must do
Lovely, about to make my first pheasant, doing it exactly like this!
US fan :) Adore you and your videos! I get my 'game' from the Amish Market, they offer farm raised rabbit, quail, and pheasant (skin/plucked and dressed) Two (multipart) questions:
1. Where does the shot go? Are they pellets still in the animal? Do you have to get them out?
2. Do you hang to drain the blood? You have shown the hunt and the dressing, but is there a between step? I know you are a butcher, but I love that you teach the processes. Please continue!
Also, we use the term 'butcher' to mean make a mess. Sir, you are an artist!
The end of this video is the best laugh I've had today, you great greedy gorb! I salute you!
Scott, I would love for you to come and shoot at my club outside the Boston (USA) area and give a nice demonstration on how to prepare pheasants and chukar. Keep up the great work mate!
WOW!!!
I need to try this with the two hens I have in the garage right now. We got four from a friend, and I skinned one and "field prepped"? the other. I just took the legs and breast from it and made some delicious stew.
This video literally made my mouth water.
Question though: These birds that I have are very fatty and have extremely full crops. When plucking them, how would I remove the crop without it breaking? Will I have to pluck as much as I can and then just remove it manually?
I am looking forward to trying this recepie, thankyou for the extremely instructional videos-- I wish I found them sooner!
Brilliant yet again mate. I will try it this way and let you know how I get on. I normally casserole but this looks good. (Was wondering the other day how to roast one). Ignore the thumb downers, we thumb uppers will always outdo them pal !! Many thanks for your time and effort. ATB Geoff.
oh my... that looks delicious
Cheers for this big man!
All the haters. I guess they are so jealous that they cant be there with you smacking away at the little birdy. I wonder why they dont leave comments of why they dislike it? Well, I for one really like it and think you are the best teacher of butchery and cookery that has ever been! Keep the camera rollin!!
you made a excellent job of that
Nice and easy....Damn good!
Love it! Hope to go on a shoot soon as a beater.
1 thing I worry about though, is how often do you wipe your hands and things like the pepper pot? I'm always a bit worried about cross contamination of raw stuff onto utensils?
How do you scrub your chopping block?
I'm not OCD I just don't want the "Green Apple Splatters"
lol
WELL DONE LOOKS GOOD THUMS UP
Looks amazing Scott, keep em coming man 👍
That last shot was all you needed for your social media shot.
Looks grand 😋👍
Aweseome video!! Phezzie/ Mr Phez!!! HAHAHAHA!!
Can't see why people dislike this video. Of course I don't understand why 3/4s of people comment period on youtube. Everybody is a critic these days.
A you human look good bro keep up the good work and cook
Mouth watering here in California !
Glad I found this channel. Love your videos! One question. Will cooking the bird in this fashion be the same if there is no skin on the pheasant? Thanks so much.
you made my mouth water
I have some trussed up skinned pheasants in the freezer, will they turn out ok with this method if they are skinned?
this series has helped me so much! I prefer the skin on, but do you cook it the same if skinned? thank you, again. (temps/time)
Oh I don't have it here but what would you use instead
Thank you for the video.
Bloody beautiful lad. Like a hot knife through butter was that leg coming off. Scott whats the price for a Pheasant off your local butcher? i know the "Game Guru" sorts it for you but was wondering what others would have to pay. Cheers Moose from Oz.
Moose my man,how be ya? In the butchers on Saturday they were £6 for 2 dressed. Not a bad price dude.get your game on
Not bad at all mate, very hard to come by down here lad. Still, that's what holidays are for. Be well amigo. Moose Out
hi scott, would you cook it the same if skinned ?
"Sleep tight sweet prince" haha
would you cook the skinned bird the same way Scott?
Scott, great videos, started following these last season, my first full beating season.
Q. Do you use the same cooking technique for plucked and skinned Pheasant?
What do you do if skin off?
I tried this method and my pheasant was raw in the middle. What was cooked was delicious, however! What temperature should it be inside to stop this happening in future? I'm determined to pheasant right one day, as I've only ever had undercooked or tough.
Don’t forget the bread in the dripping best part
nice demo,it still has some red bits though.
Oh , boogie woogie ! This'll do me !!!! ❤️
Looks lovely :9
does pheasant need to be cooked well-done like chicken?
if you've skinned the pheasant can you still cook it in this way?
Was this cooked from cold or room temperature?
Did you wash it ??
You of had it with a roast dinner I normally do
yay
Grandma: 84 years old...and counting. Granddad died at 86. Greatgranddad died at 94. Greatgrandma died at 83...because she got stomped by a young, nervous bull while she was haying the stables. All of these people had one thing in common: they never heard of olive oil. People may go nuts over butter, drippings, lard...but they are good for you, or at least not bad for you. And they taste WONDERFUL !!!
YOU F*CKIN' ROCK !!!
Haha..."leave it alone Scott"
I forgot to get bacon for my pheasant but will be doing a urb butter for under the skin! Bam problem solved!
I am pescetarian aside from home hunted meat. I'm about to roast my first bird in over 5 years. Wish me luck!
Is it common for people to shoot pheasants and not eat them?
can pheasant be cooked rare?
not rare, no .. but still slightly pink is where you want to be with it.
love the tats mate..
good food to ..lol
Pheasy :D :D :D
fight the dislikes! give this a big Like!! :)
22 vegetarians downvoted this.
Now I understand why there are no british restaurants😖😖😖
?
Did you just eat the whole pheasant on your own?!!!😂😂😂😂😂
I hate you! Now I'm hungry :D
i checked this video as i was gonna cook a pheasant. Nice video thanks. but i did not like the taste of pheasant. We can let them live,,, lets fry some chicken
Why so many dislikes?
13 people must like eating crap ????????????????? This is great real food.
do you do your video hungry? ironically funny; cooking vid where cook eats...everything
I see you cut up all kinds of game and meats on that chopping block. I hope you stick it in the oven to kill all the bacteria after cleaning it.
+vanscoyoc After wiping down you can sterilize a wooden block by scrubbing it with salt. The way it's been done for centuries
+Armed Al not being a arsehole or anything but a wooden block is the worst board in terms of hygiene plastics is far better as it is usually colour coded
dem dislikes.
looks half raw to me
F m
Pheasant not from Britain
Roman but don't worry, it tastes great!
Oh My Goodness you are eating feathers along with the meat!! No thanks....lol!!
And I thought roasting peasants ended in the Middle Ages. Sheesh
Don't talk with your mouth full! Particularly distasteful when listening with the headphones on! - Apart from that, nice video!
nice demo,it still has some red bits though.
yeah..looked a bit pink