A Rare Visitor.

[glyn]

During the last fortnight we have been visited daily by a pure white fully grown male pheasant. I have never seen his like before.

[dave lukins]

Originally Posted by glyn

During the last fortnight we have been visited daily by a pure white fully grown male pheasant. I have never seen his like before.

About 20 minutes at 200 should be about right

[Officer of Engineers]

What kind of sauce would go with that?

[glyn]

Originally Posted by dave lukins

About 20 minutes at 200 should be about right

You philistine, Lukins! (Actually you mean 20 minutes per pound and then add an additional 20 minutes )

[Tarek Morgen]

useless trivia: Pheasant (Fasan) or Golden Pheasant (Goldfasan) was one of the nicknames used to make fun of highranking NSDAP-member during the third reich, because with their uniform (often golden) and all those "medals" they looked about as ridiculous as the birds.

[Debbie]

The below is from MacFarlane Pheasants in Janesville Wisconsin.
MacFarlane White Pheasant- Better Birds, More Meat


Over the years, MacFarlane Pheasants, Inc has developed a white pheasant. This white pheasant was cross bred with a ringneck and through selective breeding has become the large meaty bird that today is used for over 80% of our meat production.

A white pheasant is important in meat production because of the pigmentation of their feathers. Darker plumage has darker pigmentation and can leave behind darker spots on the meat.

The white pheasants at MacFarlane Pheasants, Inc are special because they have their own facility in which the breeders are kept and selected. By keeping the stock separate from outside vectors and other flocks of birds, we can lessen the chance for disease. This produces healthier chicks and in the end a bigger and better product.

Over the years our selection process has given us a larger bird that produces a high breast yield. The yield from a smaller white pheasant was actually more than the yield from a larger Jumbo ringneck pheasant. The attention to detail when selecting birds solidifies the commitment to our customers to produce a quality product consistently.

[Dreadnought]

Originally Posted by Officer of Engineers

What kind of sauce would go with that?

Sir, Preferable a bourbon based sauce.

[glyn]

Originally Posted by Dreadnought

Sir, Preferable a bourbon based sauce.

Oh, you foreign gastronomic philistines really have no idea, do you? Why should such a dish require sauce? Ever hear of natural juices or gravy? Not that I intend to harm the delightful feathered creature anyway. I assume it's an albino, as natural as nature intended.

[dave lukins]

Originally Posted by Dreadnought

Sir, Preferable a bourbon based sauce.

Do they make a single malt Bourbon...Don't forget it's OoE asking

[gunnut]

Don't care much for birds. Beef...it's the other white meat.

[Parihaka]

Originally Posted by Officer of Engineers

What kind of sauce would go with that?

If you are a traditionalist I'd recommend

cranberry sauce:

1 tablespoon plain/all-purpose flour
glass red wine
approx. 1/2 pint stock
finely pared rind and juice of 1 orange
4 tablespoons cranberry jelly
- Discard all but 2 tablespoons of the juices from the roasting pan.
- Add the flour to the pan and cook, stirring for a minute or so.
- Gradually stir in the stock and the wine and bring to the boil, stirring until thickened.
- Strain into a saucepan and add the orange rind and juice and the cranberry jelly.
- Serve the pheasants with seasonal vegetables and the cranberry sauce.

or for something a bit spicier

Braised Pheasant in Mixed Peppercorn Sauce

Ingredients
1 (3 1/4-pound) pheasant, skinned and quartered
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons butter
2 teaspoons olive oil
1/2 cup fat-free, less-sodium chicken broth
1/2 cup dry white wine
1 cup evaporated fat-free milk
1 teaspoon cornstarch
3 tablespoons minced yellow onion
2 teaspoons mixed green, red, and white peppercorns, crushed


Preparation
Sprinkle pheasant with salt and pepper. Melt butter and oil in large skillet over medium heat. Add pheasant; cook 2 minutes on each side or until browned. Add broth and wine; bring to a boil. Cover, reduce heat, and simmer for 35 minutes. Remove pheasant from pan. Keep warm.
Combine milk and cornstarch in a small bowl.

Increase heat to medium-high. Bring broth mixture to a boil; cook until reduced to 1/2 cup (about 6 minutes). Add onion; cook 3 minutes. Add milk mixture and crushed peppercorns. Simmer 2 minutes or until sauce thickens, stirring frequently.

Yum