How To Cook Pheasant In A Pressure Cooker Recipes

HOW TO COOK PHEASANT IN A PRESSURE COOKER

Steps:

• Beat a few eggs with a little water
• Mix the flour, salt, pepper and paprika in another bowl
• Dip the pheasant in the egg
• Dredge it in the flour mixture
• Heat a few tablespoons of vegetable oil in the bottom of the pressure cooker, on the brown setting
• Brown the pheasant in the oil
• Add the chicken stock
• Cover and bring up to full pressure for 25 minutes
• Let the pressure release naturally
• Remove the pheasant
• Add the butter to the pan and whisk in while on the brown setting to make a rich sauce

BEST ROASTED PHEASANT RECIPE

Steps:

• Preheat oven to 400°F. Line a baking tray with foil.
• Mix together olive oil, melted butter, wine and the juice of half a lemon.
• Pour the mixture over the chicken, under the skin and inside the cavity.
• Season pheasant generousaly with salt and pepper.
• Sprinkle the parsley on top.
• Rub the minced garlic over the pheasant, mixing all ingredients together over the bird and under the skin.
• Stuff the garlic head into the cavity along with the rosemary sprigs and the squeezed lemon halve.
• Tie legs together with kitchen string.
• Place breast-side up into baking tray. Roast for 45-50 minutes, basting half way through cooking time, until juices run clear when the thigh is pierced with a skewer.
• Baste again, then broil for a further 2-3 minutes, until golden.
• Remove from the oven, cover with foil and allow to stand for 10 minutes before serving.
• Serve, drizzled with pan juices. Enjoy!