Gimp -- thanks for asking.  Haven't done it yet.  I've decided that'll be a summer adventure/experiment. 

I'm going to be smoking pheasant legs/thighs next month.  I'll let you know how that goes!

prouboy

Puckster wrote on Jan 16^th, 2013 at 1:00am:


Did you get to try this out? Wondering how it turned out.

All good advice, thanks!

I'll try your ideas and let you know. 

My "plan B" is to use pheasant as interchangeable with chicken and make pheasant burritos, pheasant stir-fry, etc...

But occasionally I like to highlight, or "celebrate" the pheasant as pheasant, and not hide it as just another white meat.  This is when I hope your excellent suggestions will carry the day.

prouboy

"As for cooking the meat beyond a soup/casserole, I think I usually over cook it.  I haven't found that "fine line" yet."


look for cooking bags at teh grocery store - smaller versions than the turkey size - same concept, contain the moistrue in the bag         

I've only really used the Pot Roast variety, for elk or deer shoulder meat which is dry, and once the Chicken or Pork Chop variety for rabbit.  McCormick makes the package deal, with the bag and seasoning mixes.

Any marinade that has citrus in it or salt will not only add flavor and moisture to the meat/fowl/fish, it will start the "cooking" process.
Generally speaking this means less cooking time.

Quote:


I think that's good advice. I'd barbecue that pheasant and check with digital meat thermometer and pull it just before it hits the recommended temp.
Then tent with foil and wait a few minutes. Try a sample piece and if it's not to your liking, you can tent longer or return to grill ( cool spot), cover with the foil and cook some more.

Be interesting to hear how that works out. Me? I would be afraid to do that on the grill. The marinade could be the saving grace there.

RE: stopping the cooking too soon. I like my steaks medium rare; my wife will tolerate only the slightest hint of pink in the middle. So many times I err on the side of underdone for her using the logic it can always be cooked more but never less.

I've got to put on my ruthless hat, and pull the meat before I (or my wife) think it's ready.  I plan to marinate, then barbeque some pheasant breast next weekend.

prouboy

A good rule of thumb for meat or fish is that when you think it's almost ready, pull from heat and let sit.
It will continue to cook after removed from heat source.
You ever try for that medium rare steak, you know what I mean

You'll know when you find that fine line; and drive yourself crazy trying to find it again!

Thanks for the advice Gimp. 

Last night we made Pheasant Thai soup with noodles.  As you say, having the meat in a soup negates the dryness issue, or at least it did in this soup.  My wife made my day when she said, "It has everything I like about Thai food."

As for cooking the meat beyond a soup/casserole, I think I usually over cook it.  I haven't found that "fine line" yet.

prouboy