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PHEASANT RECIPES
Cooking & Cleaning Tips
Cleaning a pheasant is a simple task that takes very little time. Pheasants my be plucked or skinned. Skinning a easy as the birds skin can be easily removed from the bird by making a small incision into the skin and pulling the skin away from the carcass. Use a game shears to remove the head, wings and feet. Remove the entrails and wash in clean, cold water. If you are traveling from your hunting area, be sure to leave the proper identification on your birds. This may be the head, foot, wing or a combination of these. Be sure to check your regulations.
It is very easy to pluck a pheasant. Just pull out the feathers. Sometimes it’s easier while the bird is still warm.pheasant is
Remove head, feet and wings with game shears. Remove entrails and wash in clean, cold water.
Pheasant is a very lean meat so please take that into consideration when cooking. It WILL dry out if you do not take care in cooking.
Cook it REAL slow!
I haven’t tried out most of these recipes yet so I can not guarantee how they really taste.
Thanks to everyone!
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Smoked Pheasant Recipe
12 ounce boneless pheasant breast
4 ounce of brine or honey
Take pheasant breast and place it in the brine. You will need to refrigerate the smoked pheasant breast approximately 45 minutes. When the time completes, dry moderately. Place breast back into the refrigerator and cool. Mix 4 ounce hickory chips with 2 ounce tea leaves and place in a smoking pan. Notice when the leaves become a slight brown and smoke begins to form. This is desired for a deep smoked cure. Place breast on rack over the smoking chips and cover. Remove breast after four minutes. Remove the smoked pheasant breast and place it in the oven at 400 degrees Fahrenheit for six to eight minutes. When finished, remove from oven and cool. It is important to refrigerate it over night for proper impermeability of the flavors. This smoked pheasant recipe will serve up to eight people. What’s also nice about this recipe, is that the smoked pheasant breast will stay edible longer.
Betty Crocker Crockpot Pheasant in Mushroom Sauce
2 pheasants cut into fourths (you can use less pheasant if you don’t have it)
1/2 cup chicken broth
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 can cream of chicken soup
1 can sliced mushrooms, drained
paprika
1. Place pheasant pieces in 3 1/2 to 6 quart slow cooker. Mix remaining ingredients except paprika; pour over pheasant. Sprinkle generously with paprika.
2. Cover and cook on low heat setting 6 to 7 hours or until pheasant is tender.
Like I said before, I have made pheasant different ways, and everyone likes this recipe the best!
Perfect Pheasant Recipe
2 pheasants, cut meat from bones, into bite size pieces
1/4 c. flour, seasoned with salt and pepper
4 tbsp. shortening
4 tbsp. butter
1 garlic clove (optional)
1 lg. onion, diced
1 c. Sauterne wine
1 tbsp. sugar
1 sm. can chopped mushrooms
1 sm. can black olives, sliced
1 can chicken broth
Mix pheasant pieces in seasoned flour, shake off excess flour. Saute in shortening and butter. Remove pheasant to crockpot or roasting pan. Mash garlic clove in skillet juices, add onion, Sauterne wine, sugar, mushrooms, olives, and broth. Heat to bubbling and simmer five minutes. Pour over pheasant. Heat in crockpot on low 6-8 hours or in covered roasting pan at 325° for at least 1 1/2 hours. I prefer the crockpot method as it’s a long slow cooking and mingles the flavors better. Serve with wild rice or white rice. Rich and delicious. Servings: 6.
Pheasant Curry Recipe
3 Pheasants-disjointed
2 ts Coriander
1 t Cumin
2 tb Sesame seeds
1 tb Turmeric
1/2 ts Chili peppers
2 c Water
1/4 ts Ginger
2 ts Salt
3 tb Butter
1 c Onions-sliced
Pound together the coriander, cumin, sesame seeds, turmeric, chili peppers, ginger and salt. Rub mixture into pheasant pieces. Melt the butter in a casserole dish and brown onions in it. Add the pheasant and any left over spices and brown. Stir in the water; cover and cook over low heat forty five minutes or until tender. Cover for ten minutes.
Braised Pheasant Recipe
8 Servings
Braised Pheasant Ingredients
3 lg Pheasants; cleaned and rinse 1/2 c Applejack or calvados
1/4 c Safflower oil 1 ts Nutmeg
3 c Peel;thin slice green apple 1/2 c Half and half
1 c Onions; thinly sliced Herbal salt substitute and
Instructions for Braised Pheasant
Recipe by: the California Culinary Academy Preparation Time: 1:20 1. Preheat oven to 350 degrees F. In a large Dutch oven over medium-high heat, quickly brown pheasants in oil on all sides. Place apples and onions around pheasant. Pour applejack on top and let it heat for 1 minute, then ignite. Shake pan until flames subside. 2. Dust top of pheasant with nutmeg. Place pan in oven and bake until juice runs clear when tip of knife is inserted in thigh of bird (about 1 hour). Remove pheasant, cooked apples, and onions to a platter and keep warm in oven. 3. Transfer pan juices to a saucepan. Heat over medium-high heat until simmering, then stir in half-and-half. Let mixture cook 5 minutes, stirring frequently, then season to taste with salt substitute and pepper. Pour over pheasant and serve.
From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
The next bunch below are from http://cooks.com
BAKED PHEASANT AND DRESSING
1 young pheasant
1/2 c. chopped onion
3 c. chopped oysters
6 c. dry bread crumbs
2 eggs, beaten
1/2 c. chopped celery
1/4 c. butter
1 3/4 c. oyster liquor or water pheasant has been boiled in
Salt and pepper
Boil pheasant in water for 45 minutes or until tender. Cook celery and onion in butter until soft. Drain oysters, reserving liquid. If needed, add pheasant stock to oyster liquid to measure 1 3/4 cups. Add bread crumbs, oysters, egg, seasonings, and liquid to celery mixture. Mix thoroughly and stuff pheasant. Place pheasant in roasting pan. Place any remaining dressing around bird in pan. Bake at 350 degrees for 45 minutes. Yields 4-6 servings
BAKED PHEASANT AND RICE
2 cut up pheasants
Salt and pepper to taste
1/4 c. butter
1 (16 oz.) pkg. long grain and wild rice
1 c. cream of chicken soup
3/4 c. white wine (Sauterne)
1 (13 oz.) can sliced mushrooms, drained
1/2 c. sliced celery
1 tbsp. chopped pimento
Season pheasant with salt and pepper. Brown in butter in skillet. Prepare rice using package directions. Spoon rice into greased baking dish; top with pheasant.
Combine soup with remaining ingredients in saucepan; blend well. Bring to a boil; pour over pheasant. Bake covered at 350 degrees for 30 minutes. Uncover. Bake for 15-20 minutes longer or until tender.
BAKED PHEASANT WITH RICE 2
Breasts, legs & thighs of 2 pheasants
3/4 c. uncooked rice
1 tbsp. grated onion
2 tsp. chicken stock base
1/2 stick butter (1/4 lb.)
Salt & pepper to taste
1 ( 3oz.) can mushrooms
2 c. water
Roll pheasant in flour and brown. Cut breasts in half. Place rice, salt and pepper into large greased casserole and add onion. Add mushrooms and juice. Place pheasant on rice mixture, add chicken stock, dissolved in water. Dot with butter. Bake at 300 degrees for 1 1/2 hours. Serve 4 to 6.
Wild rice may be used.
BARBECUED PHEASANT
1 pheasant, cut up
1/2 c. oil
2 tsp. salt
1 tsp. pepper
1 tbsp. paprika
1/2 c. flour
3/4 c. water
3/4 c. ketchup
2 tbsp. grated onion
1 tsp. garlic salt
1 tsp. chopped parsley
Combine oil, salt, pepper and paprika. Dip pheasant in oil mixture, roll in flour. Place in flat pan. Mix water, ketchup, onion, garlic and parsley; bring to boil. Pour over pheasant. Bake at 300 to 325 degrees for 1 hour.
BARBECUED PHEASANT 2
2 pheasants
Flour, salt, pepper
1 lg. onion, chopped
1 tbsp. butter, melted
1 tbsp. brown sugar
1 tbsp. cornstarch
1/4 c. tomato catsup
2 tbsp. vinegar
2 tbsp. Worcestershire sauce
1/4 tsp. dry mustard
2 c. cooked tomatoes
Cut pheasant into serving pieces and coat with flour to which salt and pepper have been added. Brown in hot fat. Saute onion in melted butter until tender. Combine brown sugar and cornstarch; blend into onions. Gradually add remaining ingredients and 1/4 teaspoon each of salt and pepper, stirring constantly. Cook slowly 20-25 minutes or until slightly thickened. Stir frequently. Pour sauce over pheasant; cover. Bake at 300 degrees for 1 1/2 hours, basting with sauce occasionally. Serves 4.
BREAST OF PHEASANT IN CASSEROLE
Breast of pheasant
1 tbsp. salad oil
1 tbsp. butter
1 chopped onion
1 c. water
1 tbsp. butter
1 tbsp. flour
1 c. milk
1 c. mushrooms and juice
1 tsp. fresh chopped parsley
Fry pheasant in 1 tablespoon salad oil and 1 tablespoon butter until brown, but not crusty. Add 1 chopped onion. Fry until brown, then drain. Add 1 cup water and simmer with lid on for 2 or 3 hours, depending on age of pheasant. Cool and bone pheasant. Leave in juice.
Make a rich cream sauce of 1 tablespoon butter, 1 tablespoon flour and 1 cup milk. If you have sour cream, add this also. Add mushrooms and juice, and 1 teaspoon chopped parsley. Alternate pheasant, mushrooms, and sauce in casserole until used up and sprinkle bread crumbs and grated cheese (optional) over top. Bake for 30 minutes at 350 degrees.
PAN FRIED PHEASANT WITH GRAVY
2 pheasants, cut up
12 slices bacon
Flour
1 tbsp. cornstarch
2 c. light cream
2 tsp. salt
Freshly ground black pepper
Saute bacon in large skillet until bacon is crisp. Remove bacon, drain and save it. Dust pheasant lightly with flour, season with salt and pepper. Fry pheasant in 1/2 cup bacon fat over high heat for 20 minutes, turning frequently. Reduce heat, cover pan and simmer for about 20 minutes, turning occasionally. Remove pheasant and keep hot. Add cornstarch dissolved in 2 tablespoons water to the pan juices and mix well. Add cream gradually and cook, stirring constantly, until gravy is thickened. Serve gravy and bacon slices with pheasant. Serves 6.
PHEASANT AND KRAUT
4 pheasants, cut in serving pieces
Butter
4 lbs. sauerkraut
3 tsp. freshly ground pepper
2 tsp. caraway seed
1/2 lb. salt pork, cut in 1/4 inch pieces
1 qt. or more of dry white wine
1 lb. Italian sausage, cut into 1 inch pieces
Saute pheasant pieces in butter until well browned. Drain kraut and put in a large pot. Add pepper, caraway seed and salt pork. Add wine; simmer 1 hour. Add pheasant pieces, making sure they are well buried. Simmer, covered 1 to 1 1/2 hours adding more wine if necessary. Add sausage. Simmer until pheasant is tender, 1/2 to 1 hour. Serves 6-8.
PHEASANT AND MUSHROOMS
2 pheasants, cut in serving pieces
1/2 c. pancake mix
1/2 c. butter
2 c. mushrooms, sliced
1 sm. onion, chopped
2 chicken bouillon cubes, dissolved in 1 c. hot water
Juice of 1/2 lemon
1 tsp. salt
1 tsp. pepper
Roll pieces of pheasant in pancake mix. Saute in butter until brown. Remove pheasant from skillet; saute mushrooms and onions in butter until brown. Replace pheasant in skillet. Add bouillon, lemon juice, and seasonings. Cover and cook over low heat about 1 hour, or until tender. Serves 6-8.
PHEASANT AND WILD RICE SOUP
7 c. pheasant stock
1 c. wild rice, rinsed
1/2 c. diced onion
1/2 c. diced carrots
1/2 c. celery
2 strips smoked bacon, diced
4 tbsp. unsalted butter
Toasted almonds
1/2 c. sliced mushrooms
1 1/2 c. heavy cream
2 tbsp. flour
Salt
Pepper (fresh white)
2 tbsp. minced parsley
1/4 c. sherry
Make stock. Bone pheasant and reserve.
Rinse rice and boil in 2 cups water for 3 minutes. Drain and repeat boiling again for 2 minutes. Drain.
Saute rice, onion, celery, carrots and bacon in 2 tablespoons butter in Dutch oven until vegetables are crisp-tender, about 3 minutes. Stir in stock. Heat stirring constantly, to boiling; reduce heat. Add pheasant, this should be boned and cut or shredded into bite size pieces. Simmer covered, stirring occasionally for 40 minutes or until the rice is tender.
Add mushrooms. Stir in 1 cup of cream. Mix the remaining 2 tablespoons butter and the flour in small bowl; whisk into soup. Cook, stirring constantly until soup thickens and bubbles 1 minute. Add sherry and almonds. Stir in the remaining 1/2 cup cream if you want a thinner soup. Season to taste with salt and pepper. Serve immediately, sprinkle with parsley, in a warm tureen.
PHEASANT AND WILD RICE STUFFING
2 stalks celery, cut in 2 inch pieces
1 (3 lb.) pheasant
2 tbsp. butter
3/4 c. diced celery
1/2 c. chopped onion
1 can cream of chicken soup
2 tbsp. parsley
1 tsp. salt
1/4 tsp. pepper
1 can sliced mushrooms, drained
1 1/2 c. cooked wild rice
1/4 c. milk
Place celery pieces diagonally in roaster bottom. In medium skillet melt butter and saute celery, onion and parsley until lightly browned. Add remaining ingredients except soup and milk. Mix thoroughly. Spoon stuffing into bird. Place bird on celery in roaster, breast down. Pour soup mixed with milk over all. Cover and cook at 350 degrees for 2 1/2-3 1/2 hours. Serve with sauce poured over pheasant and rice.
PHEASANT BURGERS
1 pheasant
2 slices white bread
1 sm. onion
1 egg
Salt and pepper to taste
Grind up the meat of 1 pheasant, raw. Grind up onion. Add 2 slices of bread soaked in water (squeeze out the water with your hand). Add meat, onion, bread and eggs; mix well. Make in patties and fry.
PHEASANT CACCIATORE
1 (2 1/2 lb.) pheasant
1/2 c. olive oil
1 chopped medium onion
2 minced garlic (cloves)
3 c. canned plum tomatoes
2 tbsp. tomato paste
1 tsp. salt
Pinch Italian red pepper
1 tsp. oregano
2 tbsp. chopped parsley
Disjoint pheasant and saute in olive oil until brown. Put the tomatoes through a sieve and add with all other ingredients. Simmer slowly until pheasant is done, about 30 minutes. Remove pheasant and let sauce continue cooking for an hour. Return pheasant to pot to reheat. Serve with spaghetti, about 3 portions.
PHEASANT SOUP
2 tbsp. butter
1 pheasant, or other sm. bird, cut into pieces
2 onions, chopped
1 clove garlic, minced
1 stalk celery, chopped
2 carrots, scraped and cut thin
8 c. chicken stock
1 lb. mushrooms, sliced
1 sprig thyme
Salt and pepper to taste
Heat butter in kettle and saute pheasant pieces until brown. Remove bird and add onions, garlic, celery, and carrots. Saute until tender. Add stock and return pheasant to kettle. Simmer 10 minutes. Add mushrooms and thyme, season with salt and pepper, and simmer until meat is tender. Remove pheasant pieces, pull meat from bones, cut up meat, and return to kettle. Reheat. Serves 6-8.
PHEASANT TARRAGON
1 c. flour
1/2 tsp. pepper
1/4 c. butter
3/4 c. canned sliced mushrooms, drained
4 butter balls
1 1/2 tsp. salt
2 cut up pheasant
1 c. pearl onions (optional)
1 c. tarragon vinegar, or 1 c. wine vinegar plus 1 tsp. tarragon
Combine flour, salt, and pepper in paper bag. Add pheasant and toss. Melt butter and brown pheasant. Remove from heat, add onions, mushrooms, and vinegar. Cover and cook over low heat for 45 minutes. Top with butter balls before serving.
PHEASANT WITH DUMPLINGS
1 young pheasant, cut in serving pieces
1 qt. water
3 1/4 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
2 c. flour
1 egg
3/4 c. milk
Place pheasant in heavy saucepan; add water, 1/4 teaspoon salt, pepper and onions. Bring to a boil; reduce heat and simmer until pheasant is tender. Combine flour, remaining salt, egg and milk; drop by tablespoonfuls into pheasant broth. Cover and simmer for 15 minutes.
ROAST PHEASANT
1 young pheasant
Salt & pepper
1 bay leaf
1 clove garlic, crushed
Celery leaves
1 lemon slice
4 slices bacon
butter, melted
1 lg. onion, sliced
2 (4 oz.) cans mushrooms
1 c. chicken broth
Sprinkle pheasant inside-out with salt and pepper. Place bay leaf, garlic, celery leaf, and lemon in cavity. Tie legs together, turn wings under. Cover breast with bacon slices and cheese cloth soaked in melted butter. Place pheasant, breast side up, in baking pan. Arrange onion slices and mushrooms with liquid around the pheasant. Pour chicken broth over pheasant. Roast at 350 degrees about 30 minutes per pound, until tender, basting frequently.
SMOKEY PHEASANT
1 pheasant
1/2 c. lightly fried pork sausage
1/2 c. chopped apple
1/8 tsp. salt
1/2 tsp. chopped onion
Dash of pepper
1 c. bread crumbs
1/3 c. hot water
Wash pheasant; wipe dry. Sprinkle inside with salt. Mix together all other ingredients; stuff loosely into cavity. Close opening with skewers and lace shut. Sprinkle entire pheasant with salt and place breast side down on rack in roaster. Cover pan with aluminum foil. Roast at 325 degrees for 30 minutes. Mix 1/2 cup melted butter with 1/4 teaspoon liquid smoke seasoning and baste pheasant. Turn breast side up for remainder of roasting; baste with smoke-butter mixture every 15 minutes until tender. Keep covered until last few minutes when cover may be removed to brown pheasant. Serves 4.
The aluminum foil cover allows the smoke aroma to penetrate the meat, giving it a delicious flavor.
ROAST PHEASANT WITH PURPLE PLUM SAUCE
2 young pheasants
1 onion, halved
2 stalks celery
2 apple slices
4 bacon slices
Salt
Pepper
Place onion, celery, and apple slices inside birds, 2 strips bacon over each breast. Season with salt and pepper. Roast at 350 degrees for 2 hours, basting with Plum Sauce during last half hour of roasting. Serve remaining sauce in sauce boat.
Serves 4-6.
PLUM SAUCE:
1 (1 lb.) can purple plums
1/4 c. butter
1/4 c. chopped onion
3 tbsp. lemon juice
1/4 c. brown sugar
2 tbsp. chili sauce
1 tsp. Worcestershire sauce
1/2 tsp. ginger
Drain plums and reserve liquid. Remove pits from plums and puree in blender. Melt butter in small saucepan; add onion and saute until golden. Stir in remaining ingredients, including plums and liquid. Simmer 30 minutes.
GROUSE OR PHEASANT HUNTER STYLE
Cut bird into serving pieces and season with salt and pepper and roll in flour. Place pieces in a hot skillet with 5 teaspoons cooking oil and brown on all sides. Chop and mix together 1 pepper, 4 small onions and 1 clove garlic (chop garlic extra fine) and add 1 cup of canned tomatoes. Mix and stir everything together in the skillet; cover and simmer 40 minutes. Finally, add 1 cup sliced mushrooms. Simmer another 15 minutes.
Pheasant Rice Bake
Yield: 6 Servings
1 Pheasant, cut up
1 Package Onion Soup Mix
1 Cup Uncooked Rice
1 Can Cream of Mushroom Soup
1 Can of Milk
1 Can French Fried Onion Rings
Simmer pheasant in water with a small amount of vinegar or lemon juice in it, to help tenderize the bird. Sprinkle dry soup mix into buttered casserole dish. Sprinkle rice over soup mix. Add cooked pheasant pieces Pour Soup and milk mixture over pheasant. Cover and bake 350 degree oven 1 hr and 15 minutes. Uncover a sprinkle with onion rings. Cook 15 minutes longer.
Mexican Pheasant
Yield: 8 Servings
2 Cups Cooked Pheasant, Cut in 1 inch bites
1 can Cream of Mushroom Soup
1 can Cream of Chicken of Chicken Soup
1/2 Jar Medium Salsa
1 Cup Sour Cream
2 Cup Monterey Jack/Cheddar Cheese
1/2 Cup Onion Chopped
1 Package Corn Tortillas cut in strips
Combine pheasant, soups, onion, salsa, sour cream and 3/4 cheese.
Layer mixture with tortilla strips. Top with remaining cheese. Bake for 30 minutes at 350 F
Pheasant Chili Recipe
8 boned pheasant breasts
8 oz Monterey jack cheese, cut into 8 strips
1 can chopped green chilies (10 ½ oz)
1 can tomato sauce (15 oz)
1/3 c. slided onions
¼ c. Parmesan cheese
¼ c. unseasoned breadcrumbs
10 Tbsp melted butter
1 Tbsp chili powder
½ + ¼ tsp cumin
½ tsp salt
hot pepper sauce
This pheasant chili recipe needs little to no preparation. Press breasts until flattened, then place 1 tablespoon green chilies and 1 piece of cheese on each breast. Roll to seal the filling and fasten with a toothpick. Set meat roll aside. Combine the breadcrumbs, Parmesan cheese, salt, pepper, chili powder and ½ tsp cumin. Coat the pheasant rolls in butter and then roll in crumb mixture. Place in casserole dish and refrigerate for 4 or more hours. Drizzle the rest of the butter on the rolls and bake for 25 minutes at 400ºF or until browned. Combine remaining ingredients in a saucepan and cook until heated through. Spoon over cooked pheasant and serve. This pheasant chili recipe is a different and great alternative to regular chili that you and your family will love. You can personalize your pheasant chili recipe by adding any ingredient that you will enjoy.
Roasted Pheasant
by Jolene Flatley.
~ pheasant, quartered
~ 2 carrots, sliced
~ 5 baby red potatoes, quartered
~ 1/2 onion, cut into chunks
~ salt and pepper
~ 2 pinches thyme
~ 1/4 cup chicken broth
~ roasting bag
Place the pheasant pieces in the roasting bag.
Add the carrots, potatoes and onion. Sprinkle on the thyme and season to taste wtih salt and pepper.
Add the chicken broth and seal the bag.
Cook on grill over medium heat or place bag in roasting pan and cook in the oven at 350 degrees.
Grill or bake for 20 minutes. Flip over and cook 25 minutes or until meat feels tender.
Serve and enjoy.
Find more here….
http://www.backwoodsbound.com/zpheas.html
http://www.ultimatepheasanthunting.com/recipes/