Three Pepper Pheasant

CatCouple · 09-03-2006, 04:42 PM

Here is one i found on a cooking forum, sounds tasty

2 1/2 lbs. pheasant, dismembered
1/4 cup olive oil
3/4 cup tequila

Mix together the olive oil and tequila. Place pheasant in a zip lock bag and pour marinade over pheasant. Place in refrigerator and marinate for 6 hours.

2 tbsp. olive oil
1 yellow bell pepper, cut in half, seeded and then cut into strips
1 red bell pepper, cut in half, seeded and then cut into strips
1 Pablano pepper, cut in half, seeded and then cut into strips
3 cloves garlic, peeled and chopped
1 1/2 cups chicken broth
1 tsp. chili powder
salt and pepper to taste

Heat the 2 tablespoons of olive oil in an ovenproof pan and brown the pheasant. Remove to separate plate. If needed add more olive oil and saute the peppers about 3 minutes. Add in the garlic and saute for 1 minute. Add the pheasant. Mix the chili powder with the chicken broth and pour over the pheasant. Season with desired amount of salt and pepper. Cover and bake in a preheated oven @350 degrees for one hour.

-Bill

**OutdoorProf** · 09-04-2006, 09:25 AM

Thanks for this recipe, CatCouple. I definitely need to try this one. I'll try and post a few of my own later today.

Deas

BPbowhunter · 09-04-2006, 12:41 PM

That sounds really good, might have to try that on a bird this year.:d

JLKESQ · 09-04-2006, 06:23 PM

I will be trying that one out as well - Thanks for posting it!

09-04-2006, 12:41 PM	#3 (permalink)
BPbowhunter 2007 NEFGA Outdoorsman Of The Year Join Date: Sep 2006 Location: Broken Bow Posts: 2,510 Thanks: 8 Thanked 32 Times in 24 Posts	That sounds really good, might have to try that on a bird this year.:d __________________ Whackin' Woodies Waterfowl Crew "Look, a pair of singles!"

09-04-2006, 06:23 PM	#4 (permalink)
JLKESQ Emeritus Directors Join Date: Aug 2006 Location: Omaha Posts: 1,413 Thanks: 2 Thanked 4 Times in 2 Posts	I will be trying that one out as well - Thanks for posting it! __________________ "The test of a first-rate intelligence is the ability to hold two opposing ideas in the mind at the same time and still retain the ability to function." - F. Scott Fitzgerald

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09-03-2006, 04:42 PM	#1 (permalink)
CatCouple Banned Join Date: Aug 2006 Posts: 938 Thanks: 0 Thanked 0 Times in 0 Posts	Here is one i found on a cooking forum, sounds tasty 2 1/2 lbs. pheasant, dismembered 1/4 cup olive oil 3/4 cup tequila Mix together the olive oil and tequila. Place pheasant in a zip lock bag and pour marinade over pheasant. Place in refrigerator and marinate for 6 hours. 2 tbsp. olive oil 1 yellow bell pepper, cut in half, seeded and then cut into strips 1 red bell pepper, cut in half, seeded and then cut into strips 1 Pablano pepper, cut in half, seeded and then cut into strips 3 cloves garlic, peeled and chopped 1 1/2 cups chicken broth 1 tsp. chili powder salt and pepper to taste Heat the 2 tablespoons of olive oil in an ovenproof pan and brown the pheasant. Remove to separate plate. If needed add more olive oil and saute the peppers about 3 minutes. Add in the garlic and saute for 1 minute. Add the pheasant. Mix the chili powder with the chicken broth and pour over the pheasant. Season with desired amount of salt and pepper. Cover and bake in a preheated oven @350 degrees for one hour. -Bill

09-04-2006, 09:25 AM	#2 (permalink)
OutdoorProf Director Join Date: Aug 2006 Location: Bennington, Nebraska Volunteer Hunter Education Instructor Posts: 3,484 Thanks: 1 Thanked 1 Time in 1 Post	Thanks for this recipe, CatCouple. I definitely need to try this one. I'll try and post a few of my own later today. Deas