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rate
Prep 5 minutes
Total 3 hours 5 minutes
Serves
US | Metric
Ingredients
  • 20 Pheasant thighs
  • 1 Bulb Garlic
  • 5 g Thyme
  • 5 g Rosemary
  • 6 g Fennel seeds
  • 1 Lemon
  • 1 litre Vegetable oil
  • BBQ sauce
Pulled Pheasant Thigh Pulled Pheasant Thigh

Pulled Pheasant Thigh

A variation of the southern-American BBQ classic!


Place all the ingredients, minus the BBQ sauce, in an oven proof pot and place in the oven at 130℃ for 2-3 hours, checking every 45 minutes. Don't worry about the large quantities of oil, it won't be consumed. Slow cooking in fat is a French method known as confit.


When ready, the meat should fall off the thigh or leg bone easily when picked up.


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


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

Pulled Pheasant Thigh Pulled Pheasant Thigh

Pulled Pheasant Thigh

A variation of the southern-American BBQ classic!

favorite
print
rate
Prep 5 minutes
Total 3 hours 5 minutes
Serves
US | Metric
Ingredients
  • 20 Pheasant thighs
  • 1 Bulb Garlic
  • 5 g Thyme
  • 5 g Rosemary
  • 6 g Fennel seeds
  • 1 Lemon
  • 1 litre Vegetable oil
  • BBQ sauce

Place all the ingredients, minus the BBQ sauce, in an oven proof pot and place in the oven at 130℃ for 2-3 hours, checking every 45 minutes. Don't worry about the large quantities of oil, it won't be consumed. Slow cooking in fat is a French method known as confit.


When ready, the meat should fall off the thigh or leg bone easily when picked up.


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


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