Pulled Pheasant Thigh

Serves
10

Prep Time
5 minutes

Cook Time
3 hours

Ingredients

Serving 10
  For the Recipe
20 Pheasant Thighs
1 bulb Garlic
5g Thyme
5g Rosemary
6g Fennel Seeds
1 Lemon
1ltr Vegetable Oil

Cook the ingredients

Place all the ingredients in an oven proof pot and place in the oven at 130°C for 2-3 hours, checking every 45 minutes.

Check the meat

After 2-3 hours, when ready, the meat should fall off the thigh or leg bone easily when picked up.

Strain the pheasant

Strain off all the oil, keep the meat and remove the bones.

(the oil can be saved for another confit)

Serve the pulled pheasant

Mix the meat with your favourite BBQ sauce and serve atop one of our pheasant and pork burgers, or alone in a bun with some Asian slaw.

Pheasant

Protein (100g)

27

Calories (100g)

119

Fat (100g)

1.2

Cholesterol (100g)

66

Selenium (100g)

0.37

View Pheasant recipes