How To Cook A Skinned Pheasant. TheScottReaProject 

This came out great. For us Americans I might recommend 250f for hour and half for the baking part (or even lower and slower ) to tenderize the legs more

I was given a pheasant by my hunting partner who bagged two! He made your recipe with a bird he shot earlier in the season and absolutely loved it! I watched and took his advice, Scott you nailed it man! Simple yet so flavorful and many depths of flavor! I just had it as my Thanksgiving Day dinner! Awesome! I subscribed! And, my hunting partner and I are professional chefs so we know awesome from so-so! Great job and excellent instruction! Thanks!

A friend is giving me 2 pheasants, unfeathered. Never done one before. I'll definitely undress and cook them your way using this recipe for Xmas 😋

Your The Man Scott!

A man that eats well lives well.

I did cook pheasant by your recipe, the dish is really delicious! Thank you for the great work!

Proper rustic, seasonal and traditional game! Does exactly what it says in the description, bravo 👍🏻

I have learned so much about cooking pheasants I shoot from you. The mushroom cream sauce recipe used to be my wife’s favorite until I tried this one. She tells me it is like going to a fine restaurant! Thank you.

Hi Scott, another "like" from me, (again). That's just how I would cook a skinned pheasant. Very succulent and the cabbage gives a definate flavour to compliment the bird. Many thanks for your time and effort mate, ATB, Geoff.

Got the wife and kids to try pheasant for the first time with this recipe. Fantastic flavour! I used the juices and added more cider and red currant jelly, reduced and then thickened to make a gravy. Will be using this again no doubt :) Cheers!

Absolutely gorgeous plate of food! For the past 2 days I've been cleaning and prepping 8 pheasant and 30 red-legged partridge and wondering what to do with them. your recipe here is going to be the first up! Cheers Scott.

Thanks for the inspiration

Scott, we had your wonderful recipe this weekend - bloody luscious, the best recipe I have ever used for cooking pheasant. Will never cook it any other way. I am lucky to have fresh herbs (thyme, marjoram in my garden), but I also added some sprigs of Rosemary, too. Just yummy, thank you so much.

If there is a lot of kings.. never mind..you are the only real one

Just made this, was delicious, and super easy!

Scott, I'm definitely going to make this soon. Brilliant. I really enjoy your techniques and your personality. I would rather watch your channel over any mainstream TV cooking. I'm subscribing!

8:50 !!!!!! Oh Yeah!! 👍💪

will follow this, looks great! Thank you

best line of the video. "it's from Ireland. To be sure, To be sure" loving this comedy gold Scotty ;)

It's a wonder anything makes it to the plate Scott, like me you sure love your cooking.

That looks excellent. Another great video! and I love the salt container too.

Fantastic

Beautiful food thank you for the video Scott. :)

Great video. Looking forward to our first pheasant hunt this weekend and I am hoping to use this recipe.

Easy nice recepies well explained keep em coming scott

Superb recipe and well described, the season is nearly here and because of volume I always skin the birds so this is definitely on my to do list, many thanks and keep up the good work

I got full watching you eat. I will try this with grouse. Thanks buddy

Hi Scott , just watched how to roast a skinned pheasant and can't wait to try it. I've roasted them with skins on before but not skinned. Cheers pal keep up the great work

Hey mate when are you gunna do a country cook book and home butchery as I'd love to buy copies of both

You horrible man!, here i am 10:30 at night watching you prepare cook and eat that loverly pheasant and your making me feel hungry Agh. But seriously you make the cooking look so easy, no frills no nonsence cooking just the way i like it.

Looks good

Bloody good, proper grub.

I have just been given a pheasant which I intend to skin. Your recipe looks amazing and delicious, and I especially like the way you cook it - no more dried up meat. I will let you know how I get on, can't wait. Pheasant has to hang a couple more days, so we'll be eating this at the weekend.

good as any Chef mate. enjoyed that

As good as always, could cook alot of different bird that way, even red meat. Thx alot again for taking the time for making, taping and editing those grear videos. Take care mate.

No lie, I would eat the hell outta that. Thanks much Scott, as usual!! :-D Shared on my Facebook page, I've got a lot of hunter friends and right now.....its Pheasants galore here in Illinois!

hi Scott have skinned my pheasant am sooo gonna try cooking it like this looks well lush !! Luv watchin ur vids hun 😆keep them coming cheers !!

recently learned the difference about "lards/lard ons",surprisingly from an OLD Jacques Pupin tv food show? he was making sauce for a rack of lamb.NEVER apologize about garlic Scott! the only thing I would pray for this dish is some nice flat THICK country egg noodles!!! man, a superb dish! you can tell this is one of my favorite vids from you, sorry.

Mate, you brought me back.

what happened to the "trademark" wristwatch???? Always liked it.

Gotta love that reduction....I like em sticky!

Looks good Really good

Yum yum 👌 looks so tasty ☺👏👏

Well, I put both in a large 2 inch pan, actually a glass cake pan. covered them with parchment then aluminum foil to seal in the steam. They came out kind of tender, a bit on the sweet side because of the apple cider, quite good actually. I am trying it. I'm not really hungry because I have been on the carnivore diet for a week now and I'm at that stage where my apatite is leveling out I eat one meal a day between 4 pm and 7 pm. some times two, but in that time window. and it's after 9 pm now. But this is good. Thank you Scott Rea.

Man I'm hungry good job buddy

Another great dish and this could easily be used for chicken too I take it! Different cooking times but yeah!

First I would like to thank you for sharing this amazingly simple recipe, also I would like to thank you for encouraging people to eat the game bird that they hunted.. too many times I see Hunters waste they're Birds by improperly removing the meat and throwing away all the other things that they could have eaten so again Bravo for helping us.

Just have to watch for pellets here in the states!

holy shit i want to try this it reminds me of a book i read when i was young by roald dahl . Danny the champion of the world...

I Scott, thanks for a fantastic masterclass. I notice you use a wonderful wooden chopping board. I've been told a plastic on is more hygienic. Your views please.

so good looking... this is proper Comfort food...

Loved the video. One day could you please make a video about mutton?

Yes yes it's very good. I will try to post a pic on your facebook.

Excellent recipe with incredible flavors! Thank you for sharing this!

Scott, I bloody love your video's, but I always end up bloody starving. If you are ever north of the border I'll have to get you a couple of pints. Keep up the good work Sir

Hard to watch, if you're hungry.... nice as allways!

just wilting the cabbage now ;)

Scott. How do you reduce the sauce? Thanks m8

do you worry about cross contamination when u season food. looks good btw

What temperature in the oven? For the hour and a half.

Doesn't have to look Gucci lad, look at the juices on that plate, you know that is the real deal, buttered slice and into it.......... no apologies....Yummy!. Cheers Moose

Scott, I wonder if it would work with a couple of red legged partridge?

subtitles are hilarious... recipe great...

Another great one from the master. I've got no access to pheasants so I'm going to try this with a young chicken; can't wait. What to do in 90 minutes? Polish off that peary of course!

I'm in Maryland to close to piece oh shit DC. Never the less we cook them with oranges lemons and cranberries.

please, as I've suggested, what we do before, make some dove wrapped in bacon/apple on the bbq. devine my friend!

It's perhaps not fancy food - but it's half an inch from being so!!! It can be plated up like a simple supper - or it can be plated up like a delicacy, all dependent on how often you get to eat pheasant. For me it's a rarity - so I'm keen to try your recipe because I happen to have a skinned pheasant on my hands right now! But I will perhaps turn it into a "romantic dinner" kind of plating. (Still with the cabbage, though! I love cabbage...)

yummmmm. mate wheres the smashhhh. ]Hic*

Maybe add some blueberry sauce?

I was gifted four (4) Pheasants. I overheard a man talking to a clerk at the hardware store about some Pheasants he and a friend just bagged on a hunting trip to South Dakota. It peeked my interest because I'd never tasted Pheasant before, and I told him that. He then asked me if I wanted some. At first I just looked at him wondering what the catch was then asked if they were already plucked and cleaned. He said they were then ask me for a number where I could be reached, I gave it to him. Well later that evening I get a call, and it was the man with the Pheasants asking for directions to where I was. He had them in the truck and was on his way to bring them. About 10 minutes later he showed up in his work truck, got out and around to his little cooler in the back, then he ask how many I wanted, he said he had 4 birds and that he needed to give them away because his wife has cooked enough of them, she didn't want to cook any more. So I took all 4. I had imagined them to be small maybe like a game hen or something. When he handed them to me I was shocked at how big they were, and how dark, he had skinned them instead of plucked, I had no idea what I was getting myself into. They must have been 2 to 2 and 1/2 lbs each, heavy little buggers. I took them gladly, with enthusiasm and set the packages in the floorboard of my car, he seemed concerned but I told him I was on my way home just over the hill. Just before he left, he said just a tip, they need to be cooked real slow, because they are a real lean bird, and they dry out quick, I was hoping they'd be fatty, more like Duck or Goose, he said about 275 f, for more than an hour. Well your video is filling in the blanks for me. I didn't have the same ingredients so I used Ghee (clarified butter), Avocado Oil, Garlic cloves, Red Cabbage and Apple Cider. We'll see how it goes. They are in the oven now, just two of them, breast side down. Your temp conversion didn't show up on my video so I had to look it up on line, luckily I found it. Any way thank you ever so much for showing me how to cook a skinned Pheasant. I will post an update.

I swear I've had this very same dish in a Michelin-starred restaurant.

@ScottRea would this work with Ptarmigan as well?

I know you might find it quite strange to have an audience member like me as I'm only a University student at the moment but I watch all your videos and save all my favorites for when I have the time and money one day to afford the better quailty of food products. Could you potentially do a few meals for one person rather than a family style size portions video, then I can get some practice in before cooking for others :)

would apple cider work??

What is the yellow handled knife your using to carve the bird @scottrea?

Hey Scott, the conversion for gas mask 1 didn't display. Could you tell me what the temperature would be on that?

Would it be okay to add onions to this do you think ?

dam i cant wait to try this, hour and a half cook time and 20 minutes on the other side no quick dish. but to do a pheasant justice better plan ahead and start early around my house

Would this recipe work with a skinned pheasant breast?

can't wait to eat that. If we were friends I would be even fatter.

Is there a recipe?

Michelin star could never taste as good as that. ps Irish Bulmers / Manders cider. Best in the world.

The BLOODY hell Scott, those Dutch ovens are $300+ USD

receipt sounds really interesting but just worried all the extra things going to rule out the wonderful flavour of the peasant

How about venison instead of the bird?

first:)

Anyone knows which site I can order Pheasant meat at??

Instead of adding oil to the butter you could use clarified butter so it has a higher smoking point and wont burn so fast. Much better than either oil, regular butter or a combination of the two. en.wikipedia.org/wiki/Clarified_butter en.wikipedia.org/wiki/Ghee

Would this work just as well with leg quarters and breasts? Someone has already cut them up. 🙄 Love the video, look forward to trying it out.

The video is cropped... a bit annoying. Still awesome!

My stomach is growling now.

Any recipe that demands pheasant with the skin on is asking a lot. Pheasants have thin skin that is easily torn. Wild pheasants don't volunteer to be the featured meat in our meals, so as a practical matter wild pheasants have pellet holes in the skin, sometimes many pellet holes. No matter how skillfully you treat wild pheasants, keeping the skin intact is rarely possible.

What happens if you shoot the bird with a shotgun? Surely the small pellets will be stuck in the meat?🤔

@6:40 LIES!! lol kidding. i'm sure people can just google it. but it sure is handy :)

You forgot gas mark in the editing

Le Creuset is overpriced. I have the exact same delaminations at the bottom of my pan, except I just have one right in the middle bottom.

The only truly awesome way to enjoy pheasant with bone in and skin on is to confit it. Just making sure to use the legs and thighs. The breast can be tough and a bit dry so I usually just sear that on the stove.

I did the same ..but instead of coukou pheasant..I did a whole pig head ... never mind.. tasty. But awful

But it's more than 7 months until pheasant season, why do you tease me like this????

Throwing away that bacon/garlic/pheasant fat was a true crime against humanity. WTF!