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 ...

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 ...

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 ...