Critique my Baked Pheasant - Pics

You didn't over-cook it most likely...pheasant is pretty dry. Try to smother or braise it. Also goes well in jambalayas and gumbos.

I typically start pheasant breast side down. Roast the pheasant for 15 minutes at 450 degrees, then drop the heat to 375 and roast for another 20 minutes. Turn the pheasant breast side up and baste Roast for another 30-40 minutes, basting twice in the first 20 minutes. Ovens can be finicky so I try to keep an eye on it after the first basting to make sure it doesn't cross over into burnt territory.

Pheasants are gonna b dry, most ways you cook them. They r good in jambalayas and gumbos for this reason (if u dont cook a "dry" jambalaya)

I like to lightly flour/flash fry pieces of cut up pheasant.... Cook them down in a cast iron pot with sauteed trinity....make a roux/gravy, Add chicken stock and serve over rice.

Sometimes when there is alot leftover at the camp..... We will fry pieces in a very spicy batter and serve with mashed pot/gravy and peas.

Believe it or not, pheasant is good with white gravy too.

I have only done it this way, I like the bacon Idea, the pics look great. try this one or do yours again and wrap them in thinner bacon and add a bit of stock to the pan, you need more moisture.

BREAST OF PHEASANT WITH SAUCE AUX
HUITRES

6 pheasant breasts, 8-oz. average
16 oz. oyster liquor (juice)
1/2 lb. mushrooms, sliced
6 oz. water
8 oz. fish stock
12 oz. heavy cream
4 egg yolks
2 tsp. lemon juice (1/4 fresh lemon)
1 1/2 oz. butter
12 oysters, medium size, shucked
1 tbsp. sage

For sauce: Place mushrooms and water in a saucepan and bring to a boil and reduce liquid by half. Strain and reserve liquid. In a larger saucepan, combine oyster liquor, mushroom liquid and fish stock and bring to a gentle boil. "Scale" heavy cream and add to boiling stock.
Reduce heat to simmering point and add lemon juice and beaten egg yolks and whisk until well blended. Whisk in butter, adjust seasoning to you liking with salt and pepper and simmer until reduced by half or until consistency is "sauce-like". When sauce is the right thickness, add the oysters.

Place pheasant breasts on baking sheet pan. Season with melted butter, salt, white pepper, and sage. Bake in oven at 325 degrees until internal temperature is 140 degrees or until firm to the touch. Meat should be white-ish in center, like chicken, when done. Ladle sauce over breasts making sure each breast gets two oysters with the sauce. Serve immediately. Serves: 6. (Prep and Cooking Time: Sauce 20-25 minutes; Pheasant 30-40 minutes)

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Should have presented it "under glass."

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????

Phesant Under Glass

One of the most classical presentations of the dish.

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Y.A. Tittle

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I had to google morels, probably need to expand my culinary ability