what's a good pheasant recipe

[Jodi]

My son,Dad,brother and I went pheasant hunting for the first time over the weekend. I was hoping for some ideas on the best way to cook them. Anyone got a good recipe? Happy Hunting, Jodi

[Al Snow]

How about 71?

 http://www.justgamerecipes.com/inxphe.html  

Enjoy!    

[Ray Lyon]

Pheasant Kiev is one of my favorites. Bone out the pheasant breast and try to leave the two halves attached if possible. Pat dry with paper towels. Put the carcasses with remaining leg meat,ect. into a stock pot with a couple of bay leaves and some salt/pepper, garlic and some diced onions. Simmer for and hour or two to make a stock that you will need to strain and make a gravy out of. Take some butter laced with minced garlic and place between the two breast halves. Dip the breasts in eggwash (egg and milk whipped together in equal parts) and then roll in seasoned bread crumbs. Deep fry for about 4-5 minutes until golden brown. Place on a sheet and cook in oven for 15-20 minutes at 350. Serve with gravy laddled over the top and with rice of your choosing (you could cook some white rice in part of the stock you make to create a flavored rice).

This recipe will come out moist and hot. You can make it as bland or spiced as you like it based on how much you season butter and stock. Enjoy with a glass of your favorite Chardonnay or cold beer.

[joe skipp]

I just cooked one up last week. I "halfed" the bird. In a large hot skillet, I added a little Extra Virgin Olive Oil and seared the birds, skin side down first for a few minutes. Leave the drippings in the pan, add mushrooms, a little garlic and 1/4 cup of white wine. Keep stirring and mix all ingredients until the "sauce" thickens. Add the pheasant back in, put a lid and simmer for 15 minutes. Serve over brown wild long grain rice....

[thp]

Jodi, bet those birds have already been on the table.  Congratulations on getting a pheasant with a bow.  I always feel great when I get one of those fast flying B1 bombers of the prairie with a shotgun.  I've never even seriously contemplated taking my longbow out with my labradors for a pheasant hunt.  I'm afraid they would look at me like I've lost my marbles.  Anyway, here's some of my pheasant recipes:

-Pheasant Marsala, do a google search on Chicken Marsala and replace the chicken with pheasant.  Usually comes out really great especially if you gently flatten out the breast pieces with a glass or a meat mallet.

-Basque Pheasant, from the recipe book Dressing and Cooking Wild Game, The Complete Hunter, Creative Publishing Int.

2 pheasants, cut up
1/2 cup packed brown sugar
3/4 cup white wine
1/2 cup olive oil
1/2 cup vinegar
1 cup pitted medium prunes
1 cup pitted medium spanish green olives
1/4 cup capers with liquid
3 cloves garlic, minced
2 bay leaves
2 tablespoons snipped fresh parsley
2 tablespoons dried basil leaves

                        -4 to 6 servings

In 13x9 inch baking dish, arrange pheasant pieces in single layer.  In medium bowl, combine brown sugar, wine, oil, and vinegar; stir to mix.  Add remaining ingredients.  Stir to combine.  Pour mixture over pheasant pieces; cover baking dish with plastic wrap.  Refigerate for at least 6 hours or overnight, turning pheasant pieces twice.

Heat oven to 350 degrees.  Remove plastic wrap from pan.  Bake until pheasant is tender, about 1 hour, turning once.  Transfer pheasant, olives, and prunes to platter with slotted spoon if desired.