Pheasant, Boiled
Ingredients
Directions
Wrap the prepared pheasant in buttered paper and then in a cloth.
Place it in hot or nearly boiling water with game bones and fresh vegetables.
Ensure the boiling is gentle.
Cook for 1 hour for an old bird or 30 to 40 minutes for a young one.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Pheasant
- Is the main meat, which becomes tender as it cooks slowly in the water.
- Game bones
- Add savoury, meaty depth to the cooking liquid.
- Fresh vegetables
- Add aroma and mild sweetness to the cooking liquid.
The step that matters
Ensure the boiling is gentle. Vigorous boiling toughens meat because high heat makes muscle proteins contract and squeeze out moisture. A gentle simmer cooks the bird evenly and keeps it tender and intact.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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