And a Partridge (er, Pheasant) and a Pear Tree…

My brother sent me a smoked pheasant from Burgers’ Smokehouse, a game poultry package, earlier this month (for my birthday, which is early December).

smoked pheasant, pear, holiday, Christmas, Yule, Solstice, winter

Smoked pheasant (NOT partridge) with pear and allspice. That’s the platter, sort of just smaller than the usual supermarket chicken.

Since I have no idea where one can get partridges hereabouts, as I think they’re strictly a British or possibly also a French thing (and these days they may not be easy to obtain even on that far side of the Atlantic), hey… I went with pheasant, since I had this previously-smoked one to hand.  Do read the bottom of this post… I had creative fun!!!  

Pears I could find.  I truly appreciate Anjou over Bartlett, and if you find Anjou, do go with those.  More flavorful, more “meat” and flavor to them.   If you find both red and golden, try one of each!

Pheasant, smoked pheasant, poultry, holiday, Christmas, Yuletide, pear

Cooking instruction sheet. Yes, they even have microwaveable instructions, but I opted for oven.  This bird is already fully cooked, should you just want to serve cold… (Not me.)

I am putting this as a Tuesday post as opposed to a Friday recipe… as it’s not a true recipe as I don’t show you how to smoke a pheasant (no, you don’t light it up like a cigar, or like that stuff that’s now legal here in Massachusetts to puff on).

Prep Time: 5 minutes.
Cook Time:  1.25 – 1.5 hours in this case.  Your smoked bird may vary.
Rest Time:  15 minutes
Serves: 3-4
Cuisine: British Old Time Christmas/Yuletide Song Updated?
Leftovers:  Yes, reheat as desired.

Smoked Pheasant and Pear

  • 1 previously smoked pheasant (or partridge, should you luck out and find one)
  • 2 Anjou (preferred, but others will do) pears, cored and sliced.  Leave the peels on.
  • 2 teaspoons allspice.
  • Ground pepper to taste (I used 1/4 teaspoon).
  • Salt IF needed.  My pheasant came previously brined… in such a case, don’t do it.

Read the directions on your smoked pheasant.  Mine called for an oven temperature of 350 F / 180 C.  Pre-heat your oven accordingly.  Wrap it in aluminum (or aluminium, if British) foil, if so directed.  This will keep moisture in, and keep the exterior from scorching.

Roast in oven for as long as your pheasant says, in my case, 1.25 – 1.30 hours.  I figured 1.25 hours would be fine here (it was).

About 1/2 hour more or less before the pheasant is done, add the pear slices around the roasting bird.  Sprinkle pear with the allspice, and the ground pepper.

Finish cooking, pull out of oven, and allow to rest.

Another cooking idea:  Bring this bird out of oven and allow to rest as above… turn broiler on, wait for it to come to temperature, pat dry the exposed upper surface of skin, broil for 3 or so minutes, checking… this may brown the skin.  With or without, this is great any ways!  Very tender.

recipe, pear, pheasant, smoked pheasant, holiday
Let’s hear for a great set of servings! Enjoyed that night, and a couple subsequent nights.


(no now-legal-here wacky tobaccy involved in the creation of this post.
I am naturally this way)

“On the Twelfth Day of Christmas, my true love gave to me
Twelve drummers drummin’, eleven pipers pipin’, ten ladies dancin’
Nine lords a-leapin’, eight maids a-milkin’, seven swans a-swimmin’
Six geese a-layin’ five golden rings, four calling birds, three French hens
Two turtle doves and a partridge in a pear tree

Which means by the end of the song, the stressed-out lass has received 12 partridges in 12 pear trees (although I doubt each partridge would just stay in the one tree), 22 turtle doves, 30 French hens (I have eleven hens, none of them are French but their ancestries hail from America, Australia, and Britain), 36 calling birds (maybe today they’d be 36 smart phones?), 40 golden rings (okay, something useful, practical, and welcome, especially to trade in to house all those birds….), 42 geese (who are thankfully laying lots of eggs, and the excess can be sold, or at least made into one ginormous soufflé), 42 swans (hopefully just with one pond of water for all of them), 40 maids milking (cows?  goats?  Let’s hope for goats, they’re smaller.  And, tasty, actually…), 36 agile lords (I hope they know food is going to be pot-luck, but they’re welcome to use the kitchen and the outdoor grill to make use of several of those excess birds, whenever they stop leaping and crashing into the bric-a-brak), 30 agile ladies (again, bring or make pot-luck!  But why they started dancing before the musicians got there I’ll never know), 22 pipers with their pipes, and 12 drummers with their drums.  The 34 musicians are welcome, and it’s only for two days anyway.  I hope they have a good and varied repertoire, along with a mixture of wind instruments and drums.

At the end of this courtship, the lass in question will no doubt have run off with one of the Lords a-Leaping.  The one with the best sense of (non-destructive) humor — I’m sure her old amore found all those gifts to be funny, ha-ha — who likes walks in the woods, reads books, and whom has no need to give her anything to impress her, except shared attention, conversation, companionship.  (But HOW to break him of the bric-a-brack leaping destruction habit??)  Or, maybe… just maybe… maybe best yet… she’d run off with one of those Drummers who is really into Mickey Hart or Cuban percussion… maybe him…

With those 40 golden rings of course… after she’s bitten them to check to make sure they’re real gold.  Ha-ha, her ex-paramour laughs!

We’re enjoying a fiesta at Fiesta Friday, which is being co-hosted with Jhuls @ The Not So Creative Cook and myself this week.  Come on by and party hardy!  Promises to be a lot of fun!








About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
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1 Response to And a Partridge (er, Pheasant) and a Pear Tree…

  1. Pingback: And a Partridge (er, Pheasant) and a Pear Tree… — Of Goats and Greens | My Meals are on Wheels

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