Glamorous Glutton.com

Food and travel obsessed musings of The Glamorous Glutton

  • Home
  • Recipes
  • Travels
  • About Me
    • Work With Me
    • Disclosure
    • Privacy Policy
    • Cookies
  • Reviews
    • Out and About
    • Books
    • Event
    • Product

Boned, Stuffed Pheasant

November 24, 2011 by GG 30 Comments

Partially Plucked Pheasant

The other day I was given a pheasant by a friend.  Most of you will think, what a great gift.  I would too, if the pheasant wasn’t still fully feathered and attached to a dog!

The lovely tempered retriever was wagging its tail madly and looking up at its very aggitated owner who, with hands stretched out to me, shouted, ‘Do something!  I can’t touch it!  – She wont drop it!’  I know my friend hates anything that isn’t ‘normal’ meat, like beef or chicken.  And that has to be cooked and on the plate.

Without too much drama I eased the bird from the dogs mouth and holding it by it’s feet, looked at the beautiful cock pheasant almost completely undamaged.  (It must have died of fright.)  I strung it up, in the garden shed to mature.

I’ve often bought pheasant from the local butcher but having to prepare the whole thing from scratch, was a new experience.  After five days of hanging, I had to pluck the bird and if that wasn’t real enough, then I had to gut it.  Whoah, the smell!  One of the Glam Teens assured me it was just the smell of the stomach, how does he know?   It was almost enough to put me off completely.  But not quite.

Pheasant Stuffed with Black Pudding and Wild Boar Sausagemeat with Garlic

Usually I pot roast pheasant for a couple of hours with ricotta and sage stuffing but I wanted to try something new.  I boned the bird, leaving the legs and then stuffed it with wild boar sausage meat and black pudding.

The boning was less complicated than I’d thought it would be and makes carving and serving much easier.

 

Boned Stuffed Pheasant

Sliced Boned Stuffed Pheasant

  • 1 boned pheasant with wings off and legs on (check link for video to bone the pheasant) 
  • 2 wild boar sausages, squeezed from their skins.  Or very good quality pork sausages
  • 2 thin slices of black pudding
  • 1 clove of garlic
  • 4-6 sage leaves depending on size.  If very large tear them in half
  • salt and pepper
  • 7 rashers of pancetta or streaky unsmoked bacon
  • 150 mls red wine
  • 2 carrots peeled and halved; 1 stick of celelry; 4 shallots halved; 40 grammes of butter for basting

Plucked Boned Pheasant With Wings Removed

  1. set oven to 160
  2. Lay the bird out flat on a sheet greaseproof paper, skin side down
  3. Put one sage leaves evenly spaced on the flesh not forgetting the thighs
  4. Place the two slices of blackpudding down the centre of the bird
  5. In a bowl mix the sausage meat and the garlic to combine evenly
  6. Make a rough roll shape out of the sausage meat and place on top of the black pudding
  7. Using the paper to help you, if necessary, roll the sides of the bird towards the centre, overlapping the skin and turn the over
  8. Tie around the body with cooks twine, looping around the ends of the legs to keep them in place

Boned, Stuffed and Tied Pheasant

  1. Cover with the pancetta or bacon and leave to one side

Boned Pheasant Wrapped In Pancetta

  1. Place the carrots, celery and shallots in a roasting dish to form a trivet for the pheasant to sit on
  2. Top the vegetables with the butter and season
  3. Place the pheasant in the dish and put into the oven for 40 minutes
  4. After 40 minutes Baste with the juices in the pan and pour in the red wine
  5. Cover the pan tightly with tin foil and cook for a further 40 minutes
  6. Remove from the oven and leave to stand for 20 minutes before carving into thin slices

Filed Under: Recipes

« Vintage and Violets
Oreo Stuffed White Chocolate Brownies »

Comments

  1. Lucas says

    November 26, 2011 at 10:22 am

    I was a bit suss riiiight up until I saw that you wrapped it with pancetta. Sold.

    Aslso, did the dog at least get the scraps? Poor fella.

    Reply
    • GG says

      November 26, 2011 at 11:07 am

      No, poor thing but my dog did!! GG

      Reply
  2. Heavenly Housewife says

    November 26, 2011 at 1:48 pm

    Wow, what an amazing job. A whole bird with all the feathers and the head might have been too overwhelming for me, buy you have managed to create a truly elegant dish.
    *kisses* HH

    Reply
    • GG says

      November 26, 2011 at 3:32 pm

      Thank you. I did have to momentarily switch off the squeamish button. But a real sense of achievement to have done it. GG

      Reply
  3. mycookinghut says

    November 26, 2011 at 7:24 pm

    I have never cooked pheasant before! Looks really nice to cook the whole bird like that!

    Reply
    • GG says

      November 27, 2011 at 11:26 pm

      It is much more tender cooked this way, GG

      Reply
  4. shuhan says

    November 26, 2011 at 8:42 pm

    i can’t believe you boned the pheasant and everythign yourself! the dish looks amazing, and i just happened to be watching this episode of the hairy bikers where they did something similar with a chicken! (:

    Reply
    • GG says

      November 27, 2011 at 11:25 pm

      Thank you. I like the Hairy Bikers, but I’ve missed the one where they did something like this, it would have been handy to have tips. GG

      Reply
  5. Lorraine @ Not Quite Nigella says

    November 26, 2011 at 11:16 pm

    Well done GG! What a fantastic challenge-the results look fantastic too! 😀

    Reply
    • GG says

      November 27, 2011 at 11:23 pm

      Thank you, It was a challenge but nothing ventured and all that. GG

      Reply
  6. Snippets of Thyme says

    November 27, 2011 at 3:07 am

    That is an amazing process you went through. I am so impressed with this pheasant dish and the fact that you can make it from farm to table. I’ll bet it was delicious.

    Reply
    • GG says

      November 27, 2011 at 11:04 pm

      I thought it might be difficult to do the whole process but it was easier than I thought, now i want to try other game. GG

      Reply
  7. Angie@Angiesrecipes says

    November 27, 2011 at 5:15 am

    oh..I don’t think I can deal with a whole bird…pretty challenging. Looks nice when wrapped up with bacon.

    Reply
    • GG says

      November 27, 2011 at 11:05 pm

      A friend told me that you can switch off your yuck impulse. I discovered he was right. If you do then dealing with the whole bird is easy. GG

      Reply
  8. Expat Gourmand says

    November 27, 2011 at 12:35 pm

    Wow, you have truly defined cooking a bird “from scratch”! Hats off to you for a job well done (I can’t even bear to buy a fully-plucked and gutted whole chook with the head still attached. I’m fine with a headless one though).

    Reply
    • GG says

      November 27, 2011 at 11:19 pm

      it was a challenge, but having done it I want to try some other game bird recipes. You can’t buy a chicken here with it’s head on, I don’t think! Bet yours have more flavour than our battery raised birds. GG

      Reply
  9. Sissi says

    November 27, 2011 at 3:46 pm

    Your stuffed pheasant looks incredibly good! I love pheasants, they are my favourite game together with roedeer. You are so lucky to have been offered it! On the other hand I would panic with the feathers (even though I still remember my grandmother plucking a hen…). You seem to have made everything perfectly well and I love you bold attitude. If you plan game bird preparation classes, please put me on the list 🙂

    Reply
    • GG says

      November 27, 2011 at 11:22 pm

      Not a bad idea, I’ll keep a place for you! GG

      Reply
  10. Susan says

    November 28, 2011 at 12:02 am

    I can’t imagine cleaning that bird. From the look of the finished dish ,it was well worth all the trouble.

    Reply
    • GG says

      November 28, 2011 at 8:31 am

      It was a daunting prospect but worth it. GG

      Reply
  11. Ayden @ Himalayan Salt says

    November 28, 2011 at 9:10 am

    I’ve not cooked pheasant neither. I’m convinced to give it a go at least. One day soon when I’m experimenting in the kitchen.

    Reply
  12. Ameena says

    November 28, 2011 at 5:04 pm

    Oh my. I can’t say that I am a fan of raw meat. And raw meat in it’s original state?

    There is no way I could have handled this. You are a star.

    Reply
    • GG says

      November 28, 2011 at 9:32 pm

      Thank you. GG

      Reply
  13. Monet says

    November 29, 2011 at 3:18 am

    Wow! You are amazing. I wouldn’t have known where to begin! Thank you for sharing such a tempting meal with me, and thank you for your kind words on my blog! I hope you are having a happy start to your week!

    Reply
  14. Kiran @ KiranTarun.com says

    November 30, 2011 at 4:08 am

    You aced it here!! I thought I did quite a good job, but you nailed it ever better 😀

    Reply
    • GG says

      December 1, 2011 at 9:22 pm

      You aced it! GG

      Reply
  15. InTolerantChef says

    December 1, 2011 at 3:34 am

    Very brave indeed! I would have palmed it off to my husband for cleaning. It sounds so delicious with the stuffing, something for a special occaision, yumm…

    Reply
    • GG says

      December 1, 2011 at 9:21 pm

      OH I’m so with you. I really believe in men’s chores, but Mr Glam has a limit and this was it! GG

      Reply
  16. Tori @ eatori says

    December 1, 2011 at 5:30 pm

    Oh my word. Impressive stuff. Last year I jugged a hare and was astonished by the smell- you’ve inspired me to go the extra mile with pheasant- this is just gorgeous.

    Reply
    • GG says

      December 1, 2011 at 9:20 pm

      Thank you, I’ve never jugged a hare but I’m hoping to try more game. GG

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
Glamorous Glutton

Hi! I’m GG and I write a Food and Travel Blog based in the UK. I began my blog in 2011 after years spent in the fashion industry, travelling the world. Finally I had time to think and indulge in my passions for writing, travel, food, and photography, in my own time.♥
Learn more →

Looking for something?

Subscribe to get the latest posts by email


Foodies100 Index of UK Food Blogs
Foodies100
 
Mumsnet Bloggers Network
blogl

Copyright © 2021 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Reject Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.