then continue to roast all the meat for another 10-12 minutes. Remove from the oven onto a warm plate, reserving the cooking juices, and loosely cover the pheasant with foil. Allow to rest for ...

To check the pheasant is correctly cooked, you can use a meat thermometer – the breast temperature for a cock pheasant should reach 63C/145F and for a hen 60C/140F. (The leg temperature should ...

or even cooking instructions ... quickly explains why you don't really find partridge and pheasant. The pheasant meat, which I recognise from a quick Google search, has a familiar taste that ...

Cooking a multiple bird roast Reading the ... I understand why. The pheasant meat, which I recognise thanks to Google, has a familiar taste that reminds me of the congealed blood cubes I've ...