Ok, here's one for younger to mid age bird(make a pot pie out of those pope and young spur cackle birds).
1 pheasant per person
Breast out the pheasant and try to leave skin attached together as you work up an over the breast bone(you want it to remain on like a hinge)
combine a stick of butter, one tablespoon of minced garlic in olive oil (or substitute 1/2 teaspoon of garlic powder) and one 1/2 teaspoon of chopped sage in a sauce pan and melt butter. Remove from heat, pour into a small bowl and refrigerate till hardened.
Take the remaining portion of the gutted pheasant (bones/leg meat) and bring to a simmer for 1-2 hours (make a liquid stock). Strain liquid and make a gravy adding salt to taste and using your favorite thickening agent(corn starch, rue, ect.)
Make an egg wash with two large eggs and 1/4 cup milk. place a tablespoon of your chilled seasoned butter between the two breast pieces and fold over. Dip completely in the egg wash and then coat with bread crumbs. Deep fry for 2-3 minutes till golden brown and remove to a oven tray. Bake for 15-20 minutes(fully cooked) in 350 degree oven.
Serve on a bed of rice pilaf (minced green onions, celery and chicken boullion mixed with regular rice while cooking) and ladle your gravy over the top. Goes great with a chardonay or sauvignon blanc white whine.
Topic: Pheasant Kiev (Read 1582 times)
