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deadeye

Pheasant Recipes

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Hi, I have about 25 pheasant breasts in my freezer from two recent shoots. I would appreciate some quality pheasant recipes. Thanks

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Pheasant Breasts with Lime Butter

Ingredients:

 

6 skinless, pheasant breast halves

6 tbs butter

Salt and freshly ground pepper

1 tbs minced chives

3 tbs vegetable oil

1/2 tsp dried dill weed

Juice of 1 lime

 

Instructions:

Season pheasant with salt and pepper. In a large fry pan, heat oil over medium heat. Add pheasant and saute for 4 minutes, until lightly browned. Turn pheasant, cover, and reduce heat to low. Cook 10 minutes or until tender. Remove to a platter and keep warm. Discard oil and wipe out pan. Add lime juice and cook over low heat until bubbly. Add butter, stirring until butter becomes opaque and sauce thickens. Stir in Chives and dill. Season with salt and pepper to taste. Spoon over pheasant and serve.

 

Serves 6

 

 

 

 

 

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Pheasant Breasts with Sweet Potato Rice

Ingredients:

 

2 pheasants, cut in pieces

2 cups cream of chicken soup

2 egg yolks, beaten

1/4 tsp dill weed

1/8 tsp nutmeg

1/4 tsp salt

1/4 tsp pepper

1 cup sweet potato, cubed

1/4 cup orange juice

1/3 cup water

1 cup brown rice

1 tbsp butter

 

Instructions:

Boil rice until partially done. Mix with sweet potato, orange juice, water and butter. Place in casserole, topping with uncooked pheasant pieces. Cover with soup, egg yolks, and seasonings. Bake covered at 275 degrees for 2 1/2 hours or until pheasant is tender.

 

 

 

 

 

 

 

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Pheasant Curry with Tomatoes

Ingredients:

 

4 medium onions, chopped

2 tbs curry powder

1/2 cup butter or cooking oil

1 cup tomato sauce

2 tsp salt

1 pheasant, cut up

3/4 cup hot water

 

Instructions:

Use a large skillet with lid. Cook onions and curry powder in butter for 10 - 15 minutes. Add tomato sauce and salt. Place the pheasant in this sauce. Cook uncovered over medium heat, turning frequently until sauce becomes quite dry and meat is tests done with fork, about 25 minutes.

 

Add hot water, cover and cook over low heat for 5 minutes.

 

 

 

 

 

 

 

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Pheasant Parmesan

Ingredients:

 

1 Egg

1 pheasant

1/2 cup Italian bread crumbs

1 tb Oil

1 Can tomato soup

1/4 cup Water

1/2 cup Chopped onion

1/2 tsp Garlic

1/2 tsp Basil

1/2 tsp Oregano leaves

1 Pkg Mozzarella (shredded)

1 Parmesan cheese

 

Instructions:

Beat egg with 1 tbs water. Roll pheasant in egg, then crumbs. Brown in oil. Pour off excess oil. Mix soup, onion, water, and spices, then pour over pheasant. Cover and cook on low heat for 45 minutes or until pheasant is done. Sprinkle Mozzarella over top. Heat until melted. Lift out with spatula. Sprinkle with Parmesan.

 

 

 

 

 

 

 

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Pheasant with Lemon Sauce

Ingredients:

 

1 pheasant, cut into pieces

2 tbs butter

2 tbs olive oil

4 large cloves garlic

1/4-1/2 cup chopped parsley

1 tsp dried oregano

1/2 tsp cumin

1/4 cup dry white wine

1/3 cup chicken stock

 

Instructions:

Sprinkle pheasant with salt and pepper. Heat the butter and oil in a large skillet. Brown the pheasant on all sides and remove from skillet.

 

Add the garlic to the same skillet. Cook until golden. Then add the wine and stir to dissolve all brown particles in skillet. Cook until the wine almost evaporates. Add the broth, lemon juice, parsley, oregano, and cumin. Return the pheasant to the skillet. Cover and cook slowly until the pheasant is tender, about 45 minutes.

 

Serve this with couscous made in the following way: Bring 1/4 c. olive oil, 2 1/4 cups. of water, 3 pheasant bouillon cubes, and a couple of dashes of tabasco sauce to a boil in a saucepan. Add 1 cup couscous. Stir and cover. Turn off flame and let sit for at least 10 minutes before serving.

 

 

 

 

 

 

 

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Pheasant with White Wine Sauce

Ingredients:

 

1/4 pound salt pork

1-3 pound pheasant, cut up

1/4 tsp ground black pepper

1/2 lb small white onions

1/4 lb mushrooms, halved

1 clove garlic, finely chopped

1 cup dry white wine

1/4 tsp dried thyme leaves

1/2 cup cold water

2 tablespoons all purpose

flour

 

Instructions:

Skin and dice salt pork. In 1-quart saucepan, cover diced salt pork with water; heat to boiling; drain. In 12-inch skillet or 5-quart Dutch oven, cook salt pork over medium heat until golden, stirring occasionally. Remove with slotted spoon to a bowl, leaving fat in skillet. Cook pheasant in skillet until browned on all sides-about 15 minutes. Sprinkle pheasant with pepper; move pheasant to one side of skillet. Add onions and mushrooms to skillet. Cook 1 minute or just until mushrooms are wilted. Drain all fat from skillet and discard.

 

Return salt pork to skillet. Add garlic, wine, thyme, and bay leaf; heat to boiling. Cover and cook over low heat 20 minutes or until pheasant is tender. In cup, blend water and flour until smooth. Stir into skillet; cook until sauce thickens and bubbles. Before serving, discard bay leaf.

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Pheasant Breasts Braised in Cider

 

Ingredients

4 x pheasant breasts (young hen breasts if possible as they won t be so tough)

4 large rashers, lightly smoked bacon

500ml/17fl oz dry cider

5 shallots

butter

1 tsp caster sugar

30g/1oz plain flour

100ml/7tbsp full fat crème fraîche

 

 

 

Method

1. Preheat the oven to 200C/400F/Gas 6.

2. Butter the pheasant breasts and then wrap in the bacon. Place in an ovenproof dish (so that they aren t too cramped together) and then pop in the oven for 25 minutes.

3. After 25 minutes reduce the oven temperature to 170C/325F/Gas 3, pour 250ml/8 fl oz of the cider over the pheasant breasts, cover with a lid or tin foil, and return to the oven for another 60 minutes.

4. Towards the ending of the cooking time for the pheasants, pour the remaining cider into a saucepan and reduce by about half.

5. Thinly slice the shallots and cook very slowly in a little butter until soft. Then add the caster sugar and continue to cook until lightly caramelised. Remove off the heat until ready to finish the sauce.

6. Check the pheasant breasts during the cooking time to ensure that they do not dry out and add more cider if necessary.

7. To finish the sauce, add the flour to the shallots back on a gentle heat and mix together. You may need to add a little more butter at this stage if the shallots are very dry, but they shouldn t be. Now add the cider reduction and the crème fraîche and cook together over a low heat until the sauce starts to thicken.

8. Once ready to serve, slice each breast into about five slices and place on the plate still in the shape of the whole breast. Pour the sauce over the meat and accompany with rosti potatoes.

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Pheasant Breast Satay with Spicy Peanut Sauce

 

Ingredients

4 pheasant breasts, cut into 2cm/¾in chunks

bamboo skewers

For the marinade:

walnut sized piece of ginger root, grated finely

1-3 fresh red or green chillies (to taste, and according to heat) chopped

finely

2 cloves garlic, crushed

½ small onion, grated

2tsp coriander seed, crushed

2 tbsp dark soy sauce

1 tbsp brown sugar

½ lime, juice only

For the peanut sauce:

1 tbsp peanut or sunflower oil

1 medium onion, finely chopped

2 cloves garlic, crushed

½-1 fresh red or green chilli (to taste, and according to heat) chopped

finely (or chilli sauce from a bottle)

30-45ml/2-3 tbsp dark soy sauce

1 tbsp brown sugar

125g/4½oz crunchy peanut butter

½-1 lime, juice only

water

 

 

 

Method

1. Mix all the ingredients for the marinade together in a large bowl, add the pheasant meat and leave in the fridge for at least two hours.

2. Soak the bamboo skewers in cold water for at least half an hour.

3. Mount five or six pieces of marinated meat on each skewer.

4. Cook on a lightly oiled heavy griddle pan or hotplate (or even on a barbecue if the weather permits) turning regularly until nicely browned (about 10 minutes). Serve with peanut sauce and a fresh green salad with boiled rice if you want to turn it from a starter into a supper.

5. To make the peanut sacue, sweat the onion and the garlic in the oil until soft and lightly browned. Add the rest of the ingredients and mix well.

6. Allow to bubble and thicken in the pan. Taste and adjust by adding more lime juice, chilli or soy, according to your preference. Add a little water to get a nice, pourable-but-only-just consistency

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Pheasant Breast with Caramalised Sprouts and Savoury Bread Pudding

 

Ingredients

2 pheasants (approx 1.2kg/2¾lb each)

20 brussel sprouts, trimmed and washed

4 thin slices smoked back bacon

500ml/1lb2oz chicken stock

500ml/1lb2oz veal stock

350ml/12fl oz shiraz or other red wine

1 small stick celery, washed and coarsely chopped

1 small carrot, peeled and coarsely chopped

2 small brown onions, peeled and coarsely chopped

3 cloves garlic, peeled

2 bay leaves

1 sprig thyme

12 black peppercorns

6 juniper berries

12 coriander seeds

1 clove

150g/5oz sliced white bread, crust removed, cut into 8

pared lemon zest

250g/9oz unsalted butter

450ml/1lb milk

20ml/ 2/3fl oz thickened cream

1 egg

1 egg white

salt

freshly ground white pepper

vegetable oil

 

Method

1. Preheat oven to 220C/425F/Gas 7.

2. Place slices of bacon between grease proof paper and two baking sheets. Place in oven and cook until crispy approximately 10 minutes. Remove and drain on kitchen towel, put to one side.

3. Remove breasts and legs from pheasant leaving a clean wing bone for presentation. Reserve legs for another use. Chop up the carcasses, place in a roasting tray, drizzle with vegetable oil, place in oven and roast until golden brown.

4. Remove carcasses from the tray into a deep saucepan, add 1 onion, the celery and carrot, 2 garlic cloves to the roasting tray and caramelise in oven.

Remove tray from the oven and de-glaze with the wine, reduce by half and pour into a saucepan.

5. Add the peppercorns, juniper, coriander, thyme and 1 bay leaf. Reduce by half again and add the stocks. Bring to the boil and skim, reduce heat and simmer for 1 hour skimming regularly.

6. Pass through a muslin cloth into a clean saucepan, check seasoning and put to one side.

7. Meanwhile make the puddings. Place the milk and cream, bay leaf, clove, lemon zest and the remaining onion and garlic in a saucepan and bring to the boil. Remove from the heat and leave to infuse for 30 minutes.

8. Whisk the egg and egg white in a bowl, add the milk mixture through a fine strainer and add the bread. Leave to soak for 10 minutes.

9. Butter 4 dariole moulds and fill with the mixture, cover with tin foil.

10. Reduce oven temperature to 1500C/300F/Gas 2, place puddings in a water bath and cook in oven for approximately 30 minutes or until set. Remove from oven and leave in warm place.

11. Blanche brussel sprouts in boiling salted water and drain. Melt 100g/3½oz of butter in a frying pan, add sprouts, season and slowly caramelise.

12. Meanwhile heat a second frying pan add a dash oil and 50g/2oz butter, place pheasant breasts in pan skin side down, allow to colour slightly, turn breasts over, season and cook slowly leaving them slightly pink in the centre. Remove from pan and leave to rest in a warm place.

13. Drain brussel sprouts and leave in a warm place.

 

To serve the dish:

1. Re-boil sauce and add 1 tbsp of butter.

2. Take 4 warm plates and tip out the puddings at the top of each plate.

3. Cut each breast into three and place in front of puddings.

4. Surround with five brussel sprouts, lay a piece of bacon over puddings, pour some sauce over each breast and serve immediately.

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Pan Fried Pheasant with Creamed Mushroom

 

Ingredients

1 pheasant breast, skin removed

30g/1oz butter

6 mushrooms, sliced

½ red onion, chopped

2 tbsp olive oil

1 tsp soy sauce

85ml/3fl oz double cream

chives, to garnish

 

 

 

Method

1. Cut the pheasant into three pieces.

2. Sauté the pheasant in the butter for 3-4 minutes until cooked through.

3. In a separate pan, sauté the mushrooms and red onion in the olive oil.

4. Add the soy sauce, then stir in the cream.

5. Simmer for one minute, then pour over pheasant.

6. Garnish with chives and serve.

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rb and axe,

 

 

thank you for the great recipes. i look forward to trying them out. it was good of you to go to all that trouble.

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It's only a 2 min exersice using "Google". :beer:

 

*cough, i mean it took us a few hours looking through the cook books and typing it up, cough, cough*

 

Happy cooking, maybe in a few months when you've tried all the recipes you can let us know which one was the favourite.

 

 

Adam

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It's only a 2 min exersice using "Google". :D

 

*cough, i mean it took us a few hours looking through the cook books and typing it up, cough, cough*

 

Happy cooking, maybe in a few months when you've tried all the recipes you can let us know which one was the favourite.

:beer::lol::lol::lol:

 

Foiled again!! hehe!

 

Cheers n Beers :lol:

 

Axe

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One that the missus does quite well for me

 

* Exported from MasterCook *

 

HUNTERS PHEASANT

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Pheasant,pcs,hang 3day max

2 tb Sunflower oil

1 Onion,chop fine

1 lg Carrot,chop fine

2 Celery stalks,chop fine

8 oz Chicken stock

S&P

1 Bouquet garni

1 tb Arrowroot

4 tb Redcurrant/quince jelly

 

Preheat oven,350F In ovenproof pan fry pieces of

pheasant til lightly golden. Add onion, carrot &

celery & fry a couple of min. Cover with stock &

season generously, add bouquet garni, & bake oven

about 1hr & 20min. Remove pheasant & keep warm. Add

arrowroot, mixed w/little water, & jelly & bring to

boil, stir til thickens.

Return pheasant to sauce & serve w/mashed potato &

red cabbage.

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Heres a few I had on Disk:

 

 

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Barbeque Pheasant

 

1 pheasant - cut up

1/2 cup oil

2 tsp. salt

2 tbsp. grated onion

1tbsp. paprika

1 tsp. chopped parsley

3/4 cup water

3/4 cup ketchup

1 tsp. garlic salt

1 tsp. pepper

1/2 cup flour

 

Combine oil, salt, pepper and paprika. Dip pheasant in oil mixture, roll in flour. Place in flat pan. Mix water, ketchup, onion, garlic and parsley. Bring to boil. Pour over pheasant. Bake at 300-325°F for 1 hour.

 

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Cream Pheasant Casserole

 

5 Tb. butter

1 pheasant cut into pieces

1 1/2 cups.thick cream

1/3 cup vinegar

5 scallions diced

salt and pepper to taste

1/2 tsp. thyme

 

Melt 3 tablespoons of butter in casserole and brown the pheasant pieces lightly in it. Mix the cream, vinegar, scallions, salt, pepper, herbs and butter to the ingredients. Pour half the cream mixture over the pheasant.

 

Cover casserole and simmer over very low heat for an hour. Be careful not to burn the mixture. Skim off the butter and add remaining cream mixture. Heat gently for 10 minutes until sauce thickens.

 

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Honey Roast Pheasant

 

 

 

Pheasant season in my area always came around Thanksgiving, this recipe has pleased many for the holidays.

 

Ingredients:

 

1 pheasant

 

¾ cup honey

 

½ cup creamy peanut butter

 

2 tablespoons cider vinegar

 

2 tablespoons soy sauce

 

½ teaspoon msg.-optional

 

Combine all ingredients but the pheasant in a medium saucepan. Cook over low heat until peanut butter is melted, stirring frequently.

 

Place the pheasant in a roasting pan. Pour the sauce over the bird, cover and place into the refrigerator overnight.

 

Bake at 350 degrees for 1 hour, basting frequently with the drippings.

 

This recipe goes well with fresh vegetables, mash potatoes, gravy, and macaroni and cheese.

 

 

 

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Juniper Pheasant Recipe

 

 

3 dressed pheasants

 

6 sliced bacon

 

1 stick melted margarine

1/2 cup Juniper berries

 

1/4 cup cooking oil

 

1/2 tsp salt

 

1/4 tsp black pepper

 

 

Sprinkle the pheasants with salt and pepper, place them in a casserole dish breast side up and drape bacon strips over them. Pour cooking oil and melted margarine over the the pheasant. Spread juniper berries around the pheasants. Place the casserole in a preheated 375 degree oven, let it cook for 1/2 hour, or until tender, baste frequently as it cooks.

 

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Madeira Roast Pheasant

 

Ingredients (6 servings)

2 tb Unsalted butter

1 (unpeeled) coarsely chopped onion

3 Coarsely chopped celery stalk

2 Coarsely chopped carrot

2 Bay leaf

2 tb Herbs de Provence *

3 Pheasants (2 to 2-1/2 lb)

4 Wings chicken

2 Backs chicken

1 c Room temperature unsalted butter

1/4 c Madeira

1 qt Chicken broth

1 tb Unsalted butter

1 tb All purpose flour

Garnish sprig parsley

 

Instructions

Preheat oven to 450 deg. Melt 2 tablespoons butter in large roasting pan. Stir in onion, celery, carrots, bay leaves and 1 tablespoon herbs de Provence. Top with pheasant giblets, necks, chicken wings and backs. Roast until well browned, turning frequently, about 40 minutes. Reduce oven temperature to 375 deg.

Meanwhile, make herb butter by mixing 1 cup butter with 1 tablespoon herbs de Provence. Pat pheasants dry inside and out. Loosen breast skin on each by gently sliding fingers under neck flap and down between breast meat and skin, being careful not to tear skin. Spread 1 1/2 tablespoons herb butter evenly over breast under skin of each. Sprinkle each cavity with salt and pepper. Place 2 tablespoons herb butter into each cavity. Truss pheasants to hold shape. Arrange on sides atop vegetable mixture in roasting pan. Roast 15 minutes, basting frequently with pan juices. Turn on second side and roast 15 minutes, basting frequently. Turn pheasants breast side up. Add Madeira to pan and continue roasting until juices run pale pink when thickest part of thigh is pierced, basting frequently, about 15 minutes. Transfer pheasants to platter and discard string. Tent with foil.

Add broth to roasting pan. Boil until reduced to 3 cups liquid, scraping up any browned bits, about 6 minutes. Strain sauce and degrease. Melt 1 tablespoon butter in heavy small saucepan over low heat. Add flour and stir 3 minutes. Whisk in sauce in thin stream. Simmer 5 minutes, stirring frequently. Adjusting seasoning. Pour into bowl. Garnish pheasant with parsley. Pass sauce separately.

 

 

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Normandy Pheasant

 

1 large ovenread Pheasant

 

1/2 cup butter

 

salt and Freshly ground black pepper

 

2 lbs gooddessert apples, peeled, cored and sliced

 

1 cup heavy cream

 

1/4 cup Calvados (or apple-jack as a substitute)

 

 

Preheat the oven to 350 degrees.. Melt half the butter in a large frying pan. Add the pheasant, season with salt and pepper, and brown it all over. Melt the remaining butter in another frying pan. Add the apple slices and cook them until golden brown. Put a layer of apple slices in a deep casserole dish in which the pheasant will fit securely. Place the bird on top of the apple slices, breast down, and pack it around with the rest of the apple. Pour in one-third of the cream.

 

 

 

Roast , cover for 1 hour or until the pheasant is cooked, turning the bird over after 30 minutes. Remove the casserole from the oven and increase the heat to 450 degrees. Pour in the remaining cream and then the Calvados (or apple-jack) over the pheasant. Adjust the seasoning, cover the casserole and return it to the overn for 5 minutes. Serve from the casserole. Serves 2-3

 

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Pheasant Baked in A Blanket Recipe

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With Vegetable Stuffing

 

1 dressed pheasant, 2 lbs

 

Vegetable Stuffing:

 

3/4 cup finely chopped onion

 

3 tbsp butter or margarine

 

3/4 cup coarsely grated carrot

 

3/4 cup finely diced celery

 

2 tbsp chopped parsley

 

3/4 tsp salt

 

1/8 tsp pepper

 

Dough Blanket:

 

1 1/2 cups flour

 

1 tsp salt

 

2 tbsp shortening

 

1/2 cup water

 

 

 

Remove pin feathers and singe pheasant according to directions. Rinse inside and out with several changes of warm water. Drain well. Remove neck and cook with giblets for gravy. Fill salted cavity with vegetable stuffing made as follows: Lightly saute onion in heated butter. Add the remaining vegetables and seasonings and toss to mix well. Fill cavity and truss.

 

To make dough blanket: Sift together flour and salt; cut in fat with pastry blender or two knives until particles are the size of rice grains. Add water gradually, stirring to make a dough soft enough to roll. Roll out on a lightly floured board from 1/8 to 1/4-inch thick into a rectangular sheet about 15 by 10 inches. Wrap dough around pheasant, completely covering it. Moisten edges and pinch together to seal. Place pheasant, breast side up, on a trivet in a shallow roasting pan and roast uncovered in a moderate oven (350 F) for 1 1/2 to 2 hrs. Prepare giblet gravy from drippings. Break away crusty golden brown blanket in pieces and serve with the pheasant and giblet gravy. 4 servings.

 

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Pheasant Pie

Ingredients:

 

1 pheasant, boiled and deboned 1/4 cup chopped onions

 

1/4 cup mayonaise 2 cups of broth from cooked pheasant

 

 

 

Cut up pheasant and put in bottom of large baking dish, sprinkle onions and celery over pheasant. Slice eggs over this mixture and season with pepper. Mix mayonaise and soup together and spread over top. Pour broth over mixture, let stand a few minutes before putting on crust.

 

 

 

Pie crust ingredients:

 

1 stick of butter or margarine melted.

 

1 cup of buttermilk or plain milk.

 

1 cup self-raising flour.

 

Beat all together until smooth and spread on top of pie with spoon. Bake at 350 degrees for 30 minutes or until crust has browned and pie is bubbly.

 

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Pheasant and Dumplings

 

3 quarts water

3 lbs pheasant pieces

2 1/2 oz. pheasant base

1/2 tsp. egg shell yellow food dye

1 med. onion - chopped

2 ribs celery - cut on the bias

3 carrots - diced

1/2 cup dried parsley

 

Dumplings:

 

4 eggs

1/4 cup milk

1 tsp. salt

1/8 cup dried parsley

1 tsp. baking powder

flour

 

Dumplings:

Whip together the: eggs, salt, baking powder, milk and parsley. Add flour, 1/4 cup at a time, until a heavy batter forms. Dough should be silky, not glossy. Use a wet teaspoon to drop the dough into boiling water. The size of the dumpling can be adjusted by the amount of dough dropped from the teaspoon. Boil dumplings for 20 minutes. Test dumplings for size and consistency. If dough is too runny, add more flour.

 

Soup:

Combine water, base and pheasant to a boil until the meat is tender. Remove from the heat. Remove the meat, strain the broth and add food color.

 

Debone and skin the pheasant, then cut meat into bite sized pieces and reserve. Add the remaining ingredients and allow to simmer 15 minutes. Prepare the dumplings as described above. Drop dumplings into the soup and simmer for 20 minutes longer.

 

 

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Pheasant en Creme

 

1 pheasant - quartered

1 can (10-1/2 oz) condensed cream or chicken soup

1/2 apple cider

1 TB plus 1 tsp Worcestershire sauce

3/4 tsp salt

1 clove garlic - minced

1/3 chopped onion

1-1/2 cup sliced mushrooms

paprika

 

Heat oven to 350 degrees. Place pheasant in ungreased baking dish. Mix soup, cider, Worcestershire sauce, salt, onions, garlic and mushrooms. Pour over pheasant. Sprinkle generously with paprika.

 

Basting pheasant occasionally with sauce, bake uncovered 1-1/2 to 2 hours or until tender. After baking pheasant 1 hour generously sprinkle with paprika.

 

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Pheasant On the Barbe

 

1 pheasant

Cooking oil

1 clove garlic, pressed

Onion powder

 

Wash and dry pheasant with paper towel or clean cloth. Cut pheasant in half, directly down breastbone, and rub breast with cooking oil. Brush meat cavity with garlic onion powder. Place pheasant halves on grill over coals. Cook over low heat until done.

 

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Pheasant Wild Rice Casserole

 

1 c uncooked wild rice

1 stick margarine or butter

1 small can sliced mushrooms

1 1/2 c milk

1 small jar pimento - diced (optional)

salt and pepper

1 onion - chopped

1/4 c flour

1 1/2 c chicken broth

2 c pheasant - cooked - diced

2 tb parsley flakes

1/2 c slivered almonds

 

Prepare wild rice according to package directions. Saute onion in butter until tender. Remove from heat; stir in flour until smooth. Drain mushrooms reserving liquid. Add enough broth to liquid to measure 1 1/2 cups. Gradual stir into flour mixture, add milk, cook stirring constantly until thick. Add rice, mushrooms, pheasant, pimento, parsley, salt and pepper. Place in 2-quart. casserole. Sprinkle with almonds. Bake at 350°F for 25-30 minutes.

 

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Tender Roast Pheasant

 

Butter

Salt & Pepper

 

2 c Hot water

3 tb Butter

2 Cubes chicken bouillon

 

Stuff pheasant with bread stuffing, if desired, or just sprinkle salt & pepper. Place on side on low rack in 9 inch x 9 inch shallow pan in a 350°F oven. Do not cover. Add bouillon and 3 tb butter to hot water and stir until mixed. Baste pheasant every 15 minutes. After half the cooking time is over, turn pheasant over. Roast 1 1/4 - 1 1/2 hrs., depending on size of bird & whether it is stuffed. Remove and thicken basting juices with flour for gravy.

 

 

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Wild Rice Pheasant Soup

 

 

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2 tablespoons margarine or butter

1/4 cup finely chopped onion

1 clove garlic, minced

1/4 cup all purpose flour

1/2 teaspoon freshly ground pepper

1/2 teaspoon salt

4 cups chicken broth, divided 2 1/2 cups cooked wild rice

2 cups cut up cooked pheasant

or substitute

1 cup thinly sliced carrots

1 bay leaf

1 cup half and half

2 tablespoons dry sherry

 

 

In 6 qt. Dutch oven or stockpot, melt margarine over medium heat. Add onion and garlic. Cook for 2 to 3 minutes, or until onion is tender, stirring frequently. In 4 cup measure, combine flour, salt and pepper. Blend in 2 cups broth. Stir into onion mixture. Add remaining 2 cups broth and remaining ingredients, except half and half and sherry. Bring to a boil over medium high heat. Reduce heat to low. Simmer for 30 to 35 minutes, or until carrots are tender. Stir in half and half and sherry. Simmer for 10 to 15 minutes longer, or until flavors are blended. Remove and discard bay leaf before serving.

 

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Slow cooker pheasant recipe recommended to me:

 

INGREDIENTS:

2 pheasant

1/4 cup salt

1/2 cup water or broth

barbecue sauce, optional

 

Marinade:

1/3 cup soy sauce

3 tablespoons Worcestershire sauce

3 tablespoons dark brown sugar

2 tablespoons minced garlic, optional

1 tablespoon liquid smoke flavoring

1 tablespoon Tabasco sauce

3 tablespoons balsamic vinegar

onion powder, to taste

 

PREPARATION:

Rinse pheasant. Place pheasant in a large bowl with salt; cover with water. Let pheasant soak for 1 hour; drain and rinse.

 

Combine marinade ingredients. Put pheasant and marinate in large non-reactive container and refrigerate for at least 2 hours. Stir occasionally to keep pheasant coated.

 

Discard marinade and transfer pheasant to slow cooker; add 1/2 cup of water or chicken broth.

 

Cover and cook on low for 5 to 7 hours. About 30 minutes before done, coat pheasant with barbecue sauce, if desired.

 

http://www.a-crock-cook.com/crock-pot-pheasant.html

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Very simple....

 

Slice breast in half, stuff with medium strength Blue Stilton, wrap in thin streaky bacon.

 

Cook in centre of oven 190 degrees for 20/25 minutes. (Be carefull not to overcook or it will dry out)

 

Serve with roast veggies.

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Very simple....

 

Slice breast in half, stuff with medium strength Blue Stilton, wrap in thin streaky bacon.

 

Cook in centre of oven 190 degrees for 20/25 minutes. (Be carefull not to overcook or it will dry out)

 

Serve with roast veggies.

 

 

That sounds just divine, I am going to try it, simple but I bet gorgeous.

 

Thanks for that.

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Very simple....

 

Slice breast in half, stuff with medium strength Blue Stilton, wrap in thin streaky bacon.

 

Cook in centre of oven 190 degrees for 20/25 minutes. (Be carefull not to overcook or it will dry out)

 

Serve with roast veggies.

 

Feeling lazy tonight, I thought I'll do something simple...

 

Very tasty, will have to do again! :unsure:

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Pheasant breasts with an oat crust with wholegrain-mustard cream sauce.

 

Melt a tablespoon of redcurrant jelly and smear onto the breasts, then roll in seasoned oats. Heat a lump of butter in a pan and get it foaming, then whack the breasts in for ten mins, turning.

 

Chuck a tablespoon or so of wholegrain mustard in, and a good slosh of double cream and cook for another ten mins or so.

 

Quick n yummy.

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One that the missus does quite well for me

 

* Exported from MasterCook *

 

HUNTERS PHEASANT

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Pheasant,pcs,hang 3day max

2 tb Sunflower oil

1 Onion,chop fine

1 lg Carrot,chop fine

2 Celery stalks,chop fine

8 oz Chicken stock

S&P

1 Bouquet garni

1 tb Arrowroot

4 tb Redcurrant/quince jelly

 

Preheat oven,350F In ovenproof pan fry pieces of

pheasant til lightly golden. Add onion, carrot &

celery & fry a couple of min. Cover with stock &

season generously, add bouquet garni, & bake oven

about 1hr & 20min. Remove pheasant & keep warm. Add

arrowroot, mixed w/little water, & jelly & bring to

boil, stir til thickens.

Return pheasant to sauce & serve w/mashed potato &

red cabbage.

Do you cover while baking????

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pheasant pie,

two onions in the frying pan, with olive oil

add abour 400g of pheasant breast chopped,

add one leek chopped,

add half a orange pepper chopped,

add a few slices of chorizo,

let it all fry up and cook through,

then add allot of wine,

small amount of curry and chilli powder,

some salt and pepper,

chicken oxo stock cube! EDIT.. few nearly forgot a key ingredient.

then bisto untill pie filling consistancy is reached,

let everything cook together nicely in the frying pan stiring constantly,

then transfere from the frying pan into a pie dish,

when cool put a topping of that ready made just roll puff pastry,

check the consistancy of the gravy, if its a little too thick add some water which will help thinn it out whilst the pie cooks.

cover it and you can leave it sat around for as long as you want.

cook untill the pastry is risen and crispy on the top, brush with egg yolk proir to cooking to get a golden brown crust

i ate mine about two days later, so it obviously had time to work into the meat and everything,

i made this up and was surprised and impressed by the result it is extremely filling, and medium sized pie will feed three adults with chips and peas or anything else you want to have with it. It tastes very nice and the game taste isnt strong ( even my recently converted vegaterian sisters liked it..) result!

Edited by demonwolf444

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Very simple....

 

Slice breast in half, stuff with medium strength Blue Stilton, wrap in thin streaky bacon.

 

Cook in centre of oven 190 degrees for 20/25 minutes. (Be carefull not to overcook or it will dry out)

 

Serve with roast veggies.

 

decided i had better use some of the pheasants in the freezer, took one out and and like the sound of this so will be trying it out for dinner tomorrow.

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Cut it, wash it, drop it in a herb bag for cooking chicken breasts, put it in oven.

 

Roast some veggies, plate it, Praise the Sky Fairy, eat it.

Edited by Roundhead1649

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Very simple....

 

Slice breast in half, stuff with medium strength Blue Stilton, wrap in thin streaky bacon.

 

Cook in centre of oven 190 degrees for 20/25 minutes. (Be carefull not to overcook or it will dry out)

 

Serve with roast veggies.

 

I have got to say that I tried this the other day and it was delicious, my wife who has refused to eat pheasant on almost every occasion that it has been offered it to her loved it and is looking forward to trying it again. Thaanks for posting it.

Chris

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Very simple....

 

Slice breast in half, stuff with medium strength Blue Stilton, wrap in thin streaky bacon.

 

Cook in centre of oven 190 degrees for 20/25 minutes. (Be carefull not to overcook or it will dry out)

 

Serve with roast veggies.

 

Thanks for this, I had some breasts given to me from doing my first days beating last week and did this with it but using mature cheddar instead of Stiliton and it was bloody lovely. The first time my wife has had Pheasant and she loved it so much she wants it for xmas now. Thanks again.

 

 

8217651038_8669eb21c0_z.jpg

Stuffed Pheasant breast wrapped in Bacon. by XD2net, on Flickr

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Very simple....

 

Slice breast in half, stuff with medium strength Blue Stilton, wrap in thin streaky bacon.

 

Cook in centre of oven 190 degrees for 20/25 minutes. (Be carefull not to overcook or it will dry out)

 

Serve with roast veggies.

 

+1 for this, however I used Philadelphia instead of Stilton

Delicious !!

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