Pheasant Recipes?

[Drew]

With the season around the corner, what's everyones favorites?

[Phishful Thinking]

breast them out

cook breasts half way through in bacon grease

throw in pan with white wine, mushrooms, onions, rosemary, garlic, salt and pepper and whatever other spices you think would be good

cook low for 30 min

[Wirenut]

Regardless of the recipe, remember this; white meat should be cooked fast with a high heat to prevent drying it out. Dark meat should be cooked slow to make tender.When cleaning, I separate breasts, thighs, and drums into separate bags.
For a breading, I'm partial to an eggwash thinned with milk; and crushed Club crackers with my favorite seasonongs added. Fry in peanut oil at 350* until golden brown.
Thighs are deboned, rolled in flour and seared in hot oil in a skillet. Then put in the crock pot for several hours with mushroom gravy, and served over wild rice.
While most throw the drums away, I save them until I have a crockpot full, and add onions, celery, and favorite seasonings, and simmer till they fall apart. Let them cool and remove meat from bones and tendons with fork. This goes into pheasant noodle soup; or I've made enchiladas that were to die for.

[Blast n Cast]

Breast of 2 pheasants, cubed
1 can cream of chicken soup
2 cans mixed veggies
1 can crescent rolls

boil pheasant in a pot w/some boullion. Drain when cooked. In a 8x8 pan, put pheasant, soup, and veggies and mix well. place in oven at whatever temp the crescent rolls call for, for 1/2 hour. Remove from oven, unroll crescent rolls and place over top. Put back in oven until crescent rolls are golden brown.

Let cool, then enjoy! PS - it's important to bake the mix WITHOUT the rolls on top for a while in order to heat the mix up so the bottom of the crescent rolls cook. Learned this one the hard way.

[OldBaldGuy]

Originally Posted by Wirenut

...While most throw the drums away, I save them until I have a crockpot full, and add onions, celery, and favorite seasonings, and simmer till they fall apart. Let them cool and remove meat from bones and tendons with fork. This goes into pheasant noodle soup; or I've made enchiladas that were to die for.

I agree with you about rooster enchiladas. Another tasty way to use that drumstick and thigh meat, if you're into "scratch" cooking, is with homemade egg noodles. "Souper Supper" on a cold December night!

[Catfishsteve]

This one is from MadDog's better half. (Way better. Trust me...)

I'm sure she won't mind!

I've eaten this a couple times, and even made it a couple of times. It's a bit of work, but folks have been known to drive from a couple states away for this one!! It makes a lot and is perfect if you need a ton of food or have a freezer full of roosters to get used up.

Three-Day Pheasant

This is a recipe that we make every year for our annual game feed. We call it Three-Day Pheasant, although it really doesn't take that long. (It just seems like it at times) The reason it is such a great recipe, is the same reason that it takes so long to prepare. We use up a freezer full of pheasants every time that we make it. It makes a big roaster full of food and we have had people buy tickets to the game feed just because they have heard of this dish and wanted to try it. Another plus is that this recipe uses the entire pheasant and not just the breast.

To prepare:
Cut 20 pheasants into 4 portions each. Flour the pieces and cook in a mixture of half shortening and half butter. While you are frying these, use the carcass of one of the smaller or more shot up birds to make a stock.

Stock:
Fill a stock pan with water. Add 1 pheasant. Add some cut up onions, celery, salt, and pepper, or whatever you like to your stock. Boil a LONG time. I just continue to boil until I need it. Then strain and reserve until later.

Back to the Fryin:
After you have fried all of the pheasant, Fry up 1.5 lbs. of chopped onion and 1 lb. of chopped celery until softened. Add 4 lbs. of apples (I use granny smith) that have been peeled, cored, and coarsely chopped. Cook until well buttered. Remove pan from heat and stir in enough flour to absorb fat. Gradually stir in 2 pints of apple cider, one pint of cream, and enough stock to make a nice sauce. Put pheasant in a large roaster. Pour sauce over it and cook on lowest setting until ready to serve. We usually cook it several hours in order to really tenderize the meat. We have cooked it even overnight. Just don't burn it! I know it is a lot of work, but this is a great recipe. Happy Eating!!

[DiggerDog]

Here are two that we really like.

Pheasant in Sour Cream

~ 2 pheasants, cut into frying pieces
~ flour
~ 1 tsp. thyme
~ salt & pepper
~ 1 stick butter
~ 1 medium onion, chopped
~ 1/2 lb. mushrooms, sliced
~ 2 cups sour cream
~ 1/2 cup chicken broth
Mix together the flour and thyme. Salt & pepper to taste.

Roll the pheasant in the flour and sauté in 6 tbsp. of the butter.

Remove the pheasant. Add the rest of the butter and sauté the onion and mushrooms.

Place the pheasant, onion and mushrooms in a casserole dish.

Stir the chicken broth and sour cream together. Pour over the pheasant.

Cover and bake at 350 degrees for 1 hour.

Serve with wild rice.
---------------------------------------------------------------------------------------------------------------------------
Pheasant Casserole

~ 4 pheasant breasts
~ 4 slices ham
~ 4 - 6 slices swiss cheese
~ 1 can cream of mushroom soup
~ 1/2 can water
~ 2 cups stuffing mix
~ 1 stick butter, melted
Put the breasts in a greased 9x13 baking dish.

In a bowl, mix together the soup and the water.

Place the ham and cheese on the pheasant breasts.

Pour the soup over the breasts and cover with the stuffing mix.

Pour the melted butter over the top of the stuffing mix.

Bake for 1 hour at 350 degrees.

[Ty Stromquist]

my fav


Dove, Duck, Deer, Stir fry

[Bumpus]

NGPC news release, 10/31/08:

Nebraska Outdoor Notebook
by Tom Keith

This year promises to be another good year for pheasant hunting in Nebraska. The season is open now and extends through Jan. 31. The daily bag limit is three roosters, the possession limit is12.

Pheasant is always a special treat at our house and we are constantly looking for new recipes to try and add to our collection.

Below are three of our favorites taken from “Favorite Recipes,” the popular cookbook from Becoming an Outdoors-Woman, a program for women 18 years and older that helps them learn about outdoor skills. Copies of the “Favorite Recipes” cookbook are available for $9.75 at all Nebraska Game and Parks Commission offices or visit Nebraska Game and Parks Commission - Becoming an Outdoors-Woman to download an order form.

Feisty Ring-necked Pheasant

2 pheasant breasts
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
1 c. fresh mushrooms, sliced
4 cloves garlic, crushed
1 c. white wine
1 T. olive oil
Cornstarch

Slice each pheasant breast from the bone into 4 thin slices, Place the slices between waxed paper and gently flatten with a wooden mallet. Heat oil in large pan until hot. Add garlic and cook, stirring frequently, for 3 minutes. Remove garlic and set aside. Dredge pheasant breasts in flour and cook in the hot oil about 3 minutes on each side. Place the cooked breasts on a plate in pre-warmed oven. After the breasts are all cooked, add white wine, peppers, onions and mushrooms. Bring to a boil and then simmer for 10 minutes. Add pheasant breasts and garlic and simmer for 5 minutes. Add cornstarch to thicken. Serve vegetables over the pheasant breasts. Serves 4. – from Rex Amack, Lincoln

Baked Pheasant

1 can frozen orange juice
1/4 c. brown sugar
1/4 tsp. ginger
Salt and pepper
Flour
Butter

Shake pheasant pieces in flour and brown in butter. Place in baking pan and pour over it: 1 can orange juice mixed with 1/4 cup brown sugar and 1/4 teaspoon ginger. Season with salt and pepper. Bake until tender. – from Lavawn Farnstrom, Gothenburg

Pheasant in Mustard Sauce

2 boneless skinless pheasant breast halves
1/4 tsp. salt
1/8 tsp. pepper
1 T. cooking oil
1 T. butter or margarine
1/4 c. chopped onion
1 garlic clove, minced
½ c. chicken broth
2 T. lemon juice
3 T. Dijon mustard
3/4 tsp. dried marjoram
Hot cooked rice

Sprinkle pheasant with salt and pepper. In a skillet over medium heat, brown pheasant in oil and butter on both sides, about 6-8 minutes.

Combine onion, garlic, broth, lemon juice, mustard and marjoram. Add to skillet. Bring to a boil, reduce heat; cover and simmer for 15-20 minutes, or until pheasant juices run clear. Serve over rice. Serves 2 – from Darlene Kastl, Lincoln

[OldBaldGuy]

I made this recipe with chicken last night and realized it would have been even better with pheasant.

Bake, then dice one medium-size pheasant breast (If it's a real young bird, you could pan fry it instead; just don't overcook it til it's tough.)
1 cup ricotta cheese
1/2 cup shredded cheddar
1/4 cup shredded parmesan cheese
2 or 3 green onions, finely diced
2 eggs, lightly whipped
2 heaping teaspoons Dijon mustard
salt & pepper to taste

Mix ingredients.
Line 9" glass pie dish with prepared (refrigerator) crust.
Pour ingredients into pie crust.
Sprinkle top with extra parmesan cheese.
Bake at 375 degrees for 25 minutes.

Options include some finely diced mushrooms, red pepper and/or bacon bits (if Frosch is coming to dinner ).

[Bass-Assassin]

I made one up the other day out of food laying around the house. Ended up pretty well.

2 can cream of chicken
cup or so of water
can of strained corn
box of rice o roni or whatever it's call
boned and cut pheasant into cubes
rolled pheasant in some seasoning and added it to the rest
mixed it all up an put it in a glass pan then put some of those french's onion things that go on green bean casserole on top
cooked at 350 for 45 min

blamo you got yourself a casserole son....


That how i usually cook..... just throw stuff together.