The Easy Way To Cook A Pheasant. #SRP

Poached Whole Pheasant.
This is an easy and fool proof way of cooking a whole pheasant, either skin on or skin off. You are left with wonderffully moist and tender and juicy meat. Poached in chicken stock, it couldnt be easier, and the results are fantastic, for any age bird..

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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..

[johnf]

Not eaten pheasant in 40+ years, but salivate at the thought of it soon.
Went to Moreton in Marsh traditional Market today.
Came home with Pheasant...
I use this recipe tomorrow: )

[davidmarshall]

i love it how Scott tucks into it!! we've been given two pheasants and i'm going to cook them identical to this. thanks Scott.

[georgeearst]

This is great peasantry. Removes all of the fear. I imagined dumplings and biscuits with this dish. Keep up the good work because you have a gift.

[JayDeeChannel]

That’s looks good. I’m going to cook pheasant today in this manner. Thank you.

[maxwellfan]

I have a friend who is a gamekeeper so I have been able to experiment with cooking lots of pheasant. The skill first is gauging the seasonal temperature and knowing how long to hang.
Once prepared I find it works well with oriental spices (such as star anise), apples, cider, bacon, sweet and sour sauce and it also curries well, jointed and cooked on the bone. This video shows just how well it can cook by simple poaching. Cooks start thinking where to go from here!

[jeetts]

Scott after much searching I’ve found a shop that sells Coleman’s mustard here in Melbourne, absolutely the best mustard I’ve ever tasted.

[richardhukins]

That is lovely, it looks so simple, the best things are.

[Jockpilot]

I cooked your lupin a la moustarde recipe the other week, I'm still coming to terms with how awesome it was! I've a pheasant to come out the freezer this week, so I guess ill be trying this!

[MarkMcDonaldHodge-gq]

A beautiful looking bird 😋 😋 mark🕊️🕊️🕊️😊😊😊

[Bigbill]

I've watched many of your videos and I love them all. What your doing is great and I hope you don't stop. Outstanding . your the man!!!

[mchanson]

You do great work thanks for posting all these videos and recipes. You are making an old pheasant hunter and his family very happy!!

[ronmartinmhg]

Nice one Scott. When back in England, sometimes a pheasant would commit hari kari by throwing itself in front of the car. Being the pheasant plucker that I am I used to pluck, dress them and occasionally have to do a bit of surgical repair work for aesthetics. Always a bit dry after roasting. Never thought of boiling them.

[beckderm]

Love it. Out where I live. Thier everywhere. Fly over me daily in farm land. Delicious bird.

[doowapdom]

Thanks for your no-nonsense, clear approach to pass on your skills.

[christopherbiegel]

I bet if you started with really good chicken stock you could make some fantastic soup, risotto, etc when you were done poaching the pheasant. You could even add the leftover bones back in to simmer for even more pheasant flavor. YUM!

[singleman]

Nice. For all the 'MSG' whiners use chicken stock with none or make your own bone broth.

[vaslav]

I always slow casserole pheasant in wine (off the bone). The bones in a pressure cooker for an hour make a brilliant stock.

[coryknight]

Yea a classic way of cooking pheasant. Great job once again Scott. CHEERS

[GIBiochip]

Surprise video on a Tuesday? I salute you!

[terri]

Soory that i am late to the party. In the South of the U.S. We use bacon to season and flavor. An old guinea, hen, rabbit, can come into wonderful flavors. Thank you Scott for another take on goodness.