Pheasent recipes

[Brad Davis]

I have two and need some ideas.

[Charles K.]

1.Par boil....remove the meat...put in Gumbo.

2.Dice into 1 inch squares, flour, fry.

3. My favorite- brown in skillet. ..place into bakeware. add can of condensed mushroom soup(plus chopped celery,onions, etc.)...add a little red wine for sweetener...bake at 350 for .....about an hour.

[Charles K.]

#3...chunk pheasant up like a chicken....condensed cream of mushroom soup, or condensed cream of anything you like soup...

[Brad Davis]

Thanks Charles! I plan on trying it this weekend.

[Tom Leemans]

We made a pheasant stew in camp once. The broth was chicken broth, I believe. Anyway, the meat was braised in a frying pan first with a little olive oil and some sliced up onion (maybe a little garlic too if you wish) Season with whatever sounds good. I think I used a little salt and pepper on the meat as I braised it. Dump everything from the skillet in with the meat when you put it in the pot. We threw everything in a dutch oven with some carrots, potatoes, a little celery, (whatever you like). After a long hard day of grouse hunting in single digit temps, it sure went down fast!

[Ringneck]

I like to filet the breast meat off and pound it with a mallet until 1/4 inch thick or so under some saran wrap. Then I slice it into strips about 1" wide (fingers). Take some flour and season it with some Cavenders greek seasoning in a bag. Flour the fingers and cook in a pan with oil. After cooking save enough of the drippings to make a cream gravy. Good stuff and simple.

[Brad Davis]

Oh yeah!!!!Got busy over the weekend never did get to make it up. But will definately try it this weekend. Glad I've got two. Thanks guys.

[Long Hunter]

For this recipe you will need:

Pheasant breast fillets

Seasoned flour -  I use pepper or lemon pepper but you can use other seasonings as well.  Just don't use "heavy" spices that will overpower the pheasant.

Eggs - two  or three beaten

Parmesan cheese - fresh, not the stuff in the green can

1.  Filet meat from breasts and flatten with a meat mallet until 1/4- 1/2 inch thick

2.  Roll fillets in flour and shake off excess

3.  Dip floured fillets in egg and let excess run off

4.  Roll floured and egg covered fillet in parmesan cheese.

5.   Heat good quality olive oil made for frying in a heavy pan, preferably cast iron.  You want a hot pan and hot oil to quickly fry the birds.  I usually have about 1/4 inch oil in the pan.  

6.   Place fillets in hot oil and cook about 2-3 minutes per side.  Turn fillets only once.  Make sure you don't try to put  too many fillets in the pan at once as this will cause a drop in oil temp and won't give the desired quick cooking.  If cooked quickly the fillets will nicely browned outsidde done through but remain moist inside.

7.  I serve the fillets with garlic mashed potatoes and a green vegetable.

[thp]

Pheasant Breasts and Parmesan Sauce

Description:
whipped this up a couple of years ago.   Nothing fancy (anything with "cream of mushroom soup" ain't fancy!), but satisfying.  


Ingredients:
4 pheasant breasts (substitute chicken if you missed!)
2 T of olive oil
half an onion diced
can of cream of mushroom soup
can of chicken broth
1/2 cup to 1 cup parmesan cheese
1/2 cup to 1 cup mozarella cheese


Directions:

Cut up the breasts in chunks. Lightly flatten or beat with the bottom of a cup or glass.   In a non-stick pan heat the olive oil. throw in pheasant breasts and brown over high heat. throw in the onions and let them brown. set aside pheasant and onions.

in the same pan stir the cream of mushroom soup and chicken broth over medium heat. bring to a low boil. throw in the parmesan cheese to thicken sauce. put pheasant and onions in the sauce bring to a boil. throw in the mozarella...

serve over pasta or taters.

Number Of Servings:enough to feed a family of 6 where 1 is fussy and won't eat what's put in front of him

Preparation Time:half way through PBS's "Arthur Show" to halfway through "The Simpsons".   Half an hour. tops.

[thp]

Baked Pheasant and Rice

Description:
from Tone's Spices game recipe page... you could substitute with chicken

Ingredients:
1-1/2 to 2 pounds pheasant, cut in pieces
2 cups buttermilk
1/2 cup white rice
1/2 cup brown rice
Coating for Pheasant:
1 1/2 cups flour
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1 teaspoon thyme leaf
2 cans cream of mushroom soup
1 soup can of milk
2 tablespoons minced onion
1 tablespoon parsley
2 teaspoon minced garlic

Directions:
Place pheasant pieces in shallow dish; cover with buttermilk.   Cover and soak in refrigerator 8 hours.  

Combine flour, pepper, garlic salt and thyme in a shallow bowl.   Remove pheasant pieces from buttermilk (discard remaining buttermilk) and coat both sides in flour mixture.

Heat a small amount of oil (I use a non-stick pan) in a large skillet over medium-high heat.   Brown pheasant pieces on both sides, but do not cook completely.

Combine rice, mushroom soup, milk, onion, parsley and garlic.   Place rice mixture in a 9 x 13 inch pan.   Place browned pheasant pieces on top of rice. Cover and bake 2 hours at 300 F.   Go to Sunday School and Worship.   Enjoy!

Number Of Servings:4

Preparation Time:overnight marinating; 1/2 hour prep; 2 hours baking... perfect for Sunday dinner!

Got this from the Outdoors Dan show.

[fatman]

For pheasant LEGS:
Cook legs and backs in crock pot until meat falls off the bone....
Use meat to make Williams white bean chili!
Good stuff, Maynard!

[Angus]

Brad, if you have any left, get some Dulcet Madras Curry Sauce and Marinade.  Breast out the bird and cube it, part out the legs, thighs, and wings, and basically use all the meat.  Pour a cup of the sauce into a wok, throw in the meat, and simmer for awhile.  throw in a cup of diced yellow onion, and when the onion's cooked, serve over Basmati Jasmine rice, maybe with carrots sauteed in sweet butter, mixed with grilled red and green peppers.  I'm still working on the right wine, however!