That might work-the phesant we got at the restaurant were farm raised-lots of fat on them,and we just got the breast with the skin on.Pan sauteed,then a demi-glace and port wine sauce.
I've only cooked wild pheseant twice,they were roosters and pretty tough and dry-you mentioned they were skinless.Pan fry might be the way to go,brown them with seasoned flour in a cast skillet,lower the heat,add gravy,cover,and simmer an hour or 2.
Could stuff and bake them like a butterball,stuffing will help keep it moist,and tent and baste it...or use one of those oven roasting bake in the bags.
Don't know if ya want to mess with the grill,but splitting them in half,soaking in italian dressing,and cooking over low flame sounds like it might work...laying some bacon on them will add some fat and moisture,and go along with the ham theme.
Whatever you choose-go low and slow-I suspect it would be easy to end up with a tough,dried up bird,especially if you are busy cooking other things and can't watch it constantly.
Crock-pot?
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