Home Forums Hunting & Shooting Food, Cooking, and Game Preparation coq a vin with pheasant

This is how my wife likes it. What you say? Tonights dinner.

I've never made it, but I have subbed in pheasant for a nice skillet chicken and sauce that turned out fine.

I made a delicious Coq A Vin many years ago using a young, tender chicken, but I don't see why a nice pheasant breast or two (or three?) wouldn't be as tasty or possibly even BETTER than the chicken. I don't exactly know "why", but I've never made it again... but I should!

Pheasant legs aren't worth the effort... too many bone-like tendons in 'em, but pheasant breast is excellent, especially if not over-cooked and still moist as it would be in a Coq-A-Vin. (aka "Chicken with wine")

I am confident your wife will LOVE it if you do-it-right. Think about thickening the liquid with corn starch rather than flour. The corn starch will yield a clear, thick broth whereas the flour will yield an opaque, thick broth.


Strength & Honor...

Ron T.