Pheasant Confit

I have been using pheasant a lot more since I moved to Central Oregon, and I have found that if not cooked properly it can be very dry.  Here I will cook some pheasant thighs slowly in fat to make them moist and more delicious. The process of cooking it slowly in fat will yield you a succulent thigh. You will use the same process as in making duck confit except the cure is a little different.

Pheasant Thigh Confit

8ea Pheasant Thighs

3C Sugar

1.5C Brown Sugar

1.25oz Parsley

8stems Oregano

1oz Sage Leaves

8ea Bay Leaves

6ea Garlic Cloves


AN Bacon Fat

  • Preheat your oven to 250°F
  • Place all of the ingredients in a food processor (except the pheasant) and pulse until fragrant.
  • Toss the cure with the pheasant thighs and set aside for 2 hours.

You will see liquid that leached out of the pheasant when it is ready to be rinsed.

  • Rinse the cure off and pat dry. For this confit I used bacon fat, you can use duck fat, or whatever suits you.
  • Warm the fat and submerge the pheasant in it and cover with foil.
  • Place in the oven for 12 hours.
  • After the 12 hours, the pheasant legs will refrigerate very well for up to a month when kept in the fat, and even longer if stored in the freezer.

You can see my use of the pheasant here.

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