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I want to try something new this year. I want to have a different bird on the table this year for the Thursday.
I purchased a 14 pound goose and will pick up the pheasant later on today.
How do I roast them? Is it similar to roasting a turkey or duck(which I am very familiar with)
The Goose is about like a turkey except for the spices. A Pheasant needs to be brined for at least 2 hours. Roast at 225 to 250 basting often. Do not overcook Pheasant.
I have made pheasant in the oven, as it is a dry bird, needs lots of butter, it has it's own taste so just pepper and sea salt.
I recently saw a recipe that used cheesecloth on top of the turkey breast to help keep it moist. You soak it in melted butter, then drape over the breast while cooking. I think you remove the cheesecloth for the last half hour or so of cooking.
SAVE THE FAT!!!!!You don't want it in your gravy anyway. It's delicious, healthy (yes!!) and has many uses. It's already seasoned, but you can add to it roasted onions and garlic and dry marjoram.
Mix well, transfer to a jar, store in fridge.
Duck fat is a cooking staple in Europe and a secret ingredient of chefs worldwide. Incredibly tasty with a silky mouth-feel, duck fat enhances anything it touches. Absolutely fantastic as a bread spread, to fry your eggs on, or on your oven roasted potatoes. Plus many other uses.
Oh I remember mother always having duck fat and we spread it on home baked bread and added a sprinkle of salt on top...delicious
It was a staple in our house.
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