your favourite pheasant recipe

[martindd]

Had a couple of pheasants hanging for a week in my garage from the shoot I've joined,the Missus and kids are not looking forward to eating it.So my question is what would be your favourite way of cooking pheasant to convince them?

I was going to try a terrine maybe

[fenboy]

I would go and check they have not walked off , its been fairly mild to be leaving them a week .

 

I either pan fry the breasts with bacon and mushrooms or do them in a large pan slowly in stock with all the veg etc chucked in .

Edited November 14, 2014 by fenboy

[belly47]

http://forums.pigeonwatch.co.uk/forums/topic/297951-roasting-a-pheasant-crown/

[JDog]

I would go and check they have not walked off , its been fairly mild to be leaving them a week .

 

I either pan fry the breasts with bacon and mushrooms or do them in a large pan slowlt in stock with all the veg etc chucked in .

 

 

Is that a Lincolnshire word I must learn to use?

 

Your recipe is similar to mine. I cut the breasts into very thin strips.

[toontastic]

 

I either pan fry the breasts with bacon and mushrooms or do them in a large pan slowlt in stock with all the veg etc chucked in .

Won't go far wrong using either idea.

[fenboy]

 

 

Is that a Lincolnshire word I must learn to use?

 

Your recipe is similar to mine. I cut the breasts into very thin strips.

 

That was just a test to see if you were bright enough to move into the county , you passed .

[Big Mat]

After a week of hanging in this weather they'd be straight into the compost bin at my house!

 

Boss gave me a couple of brace today so it has been pan fried pheasant with new spuds, broccoli and mushrooms for dinner

[aga man]

i like this one, i will be enjoying it again at the weekend.

 

http://www.youtube.com/watch?v=KPbg7Q88J4Y&list=PLhmRg9u-TX-fvSo5v1TFSf9lK-68DyBe1

[Thunderbird]

Bear with me here, but thinly sliced breast meat makes a really good Malaysian style curry, like Panang or Massaman. As always add the meat only a few minutes before serving. Hence the thinly sliced bit.

Trust me and try it.

[kennett]

Pan fry some bacon and garlic, add sliced pheasant and brown. Cream, horse radish sauce, garlic, spinach and a splash of brandy. Pasta and garlic bread yummy

[martindd]

******!

Mate told me to leave them a week in garage..

Edited November 14, 2014 by martindd

[kennett]

Would be fine in single figure temps, but this week we had flies on them before the birds were hung up

[pontbeck]

If your trying to convert someone to pheasant I wouldn't hang them that long, especially with the mild weather we've had recently. I usually hang them for a day or two at most and those of my family who are a little wary don't know the difference between pheasant and chicken, when done in a sauce. And , I don't tell them.

[martindd]

Thanks,you live and learn

[Tony G]

Pheasant curry is lovely My girlfriend cooked coated and fried pheasant last nite,bit like a posh version of KFC ! That was really nice too

[loriusgarrulus]

Mine get prepared and eaten within 24hrs or put into the freezer for future use.

 

Not posh enough to want to eat rotten meat.

 

http://www.cottagesmallholder.com/recipe-pheasant-braised-with-grapes-clementine-juice-and-white-wine-195/

 

This recipe we find very good.

[FalconFN]

I recently did Mark Hix's pheasant and squash curry, very nice it was too.

[Penelope]

Casseroled.

 

Serves: 4

oil for browning

1 pheasant, fat removed

2 carrots, sliced

2 shallots, sliced

110g (4 oz) mushrooms, sliced

2 pinches mixed herbs

300ml (1/2 pt) chicken stock

300ml (1/2 pt) cider

1 pinch salt

1 pinch black pepper

 

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Method

 

Prep:20min › Cook:2hr › Ready in:2hr20min

1.Preheat oven to 150 C / Gas 2.

2.In a casserole dish, heat a drizzle of oil over medium high heat. Add the pheasant and brown on all sides. Once browned, add all remaining ingredients and stir up any brown bits stuck to the bottom of the pan.

3.Transfer the covered dish to the oven and cook for 2 hours.

 

 

Ingredients

 

Serves: 8

2 pheasants, cleaned and jointed

60g seasoned flour

110g butter

400g mushrooms, sliced

1 onion, chopped

2 chicken stock cubes

225ml hot water

juice of 1/2 a lemon

1 teaspoon salt, or to taste

1 teaspoon ground black pepper

 

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Method

 

Prep:30min › Cook:1hr › Ready in:1hr30min

1.Dredge the pheasant pieces in the seasoned flour. Heat the butter in a casserole, and brown the pheasant pieces on all sides. Remove from casserole and set aside.

2.Saute mushrooms and onions in the casserole until browned. Add pheasant back to pan, along with the remaining ingredients. Cover and cook over low heat about 1 hour or until tender.

 

Note

 

You can season plain flour with simply salt and pepper to coat the pheasant, or you can add your favourite dried herbs. You can also use plain flour without seasonings.