Favorite Pheasant Recipes

[ducker]

I'm sure there are many previous pheasant recipes in other locations. Any new ones anybody wants top share?

[Sifty]

Try this one.

http://www.fishingminnesota.com/forum/ubbthreads.php/topics/1610107/1

Sifty

[DonBo]

I like to cut each breast piece into 2 or 3 pieces, roll in flour, brown in butter, then put into a heavy baking dish with a can of cream of mushroom or cream of chicken soup. Bake, covered, at 350 for about an hour, or till tender.

You can add potato and or green beans to the mix for a complete meal.

This leaves the meat more tender and moist than any other way I've ever tried. Also works for grouse and wild turkey.

[SilverLakeBoy]

Pheasant Stew with Biscuits

Ingredients

3 whole (6 split) Pheasants breasts, bone in

3 tablespoons olive oil

Kosher salt and freshly ground black pepper

5 cups chicken stock, preferably homemade

2 chicken bouillon cubes

12 tablespoons (1 1/2 sticks) butter

2 cups chopped yellow onions (2 onions)

3/4 cup flour

1/4 cup heavy cream

2 cups medium-diced carrots (4 carrots)

1 10-ounce package frozen peas (2 cups)

1 1/2 cups frozen small whole onions (Pearl Onions)

1/2 cup minced fresh parsley

For the biscuits:

2 cups flour

1 tablespoon baking powder

1 teaspoon kosher salt

1 teaspoon sugar

1/4 pound (1 stick) cold unsalted butter, diced

3/4 cup half-and-half

1/2 cup chopped fresh parsley

1 egg mixed with 1 tablespoon water, for egg wash

Directions

Preheat the oven to 375 degrees F.

Place the Pheasants on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones.

Cut the Pheasant into large dice. You will have 4 to 6 cups of cubed Pheasant.

You can also boil the Pheasant instead of using the oven method.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed Pheasant, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.

Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

Note: To make in advance, refrigerate the Pheasant stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.

[crothmeier]

pheasant kabobs, or take cube of breast, put a green pepper or onion next to it, wrap in bacon and stick with toothpick. either grill or thro in oven. tasty little appetizers

[Pherris]

I make Grilled Pheasant Wraps.

I breast the birds and filet the breast off the bone.

Pound flat with a meat hammer (I have used the bottom af a beer bottle too)

Then I spread cream cheese (I use the onion chive) over the breast.

Then add minced onions and banna peppers (you can really use anything sometimes I add mushrooms)

I roll breats up and then wrap with bacon and hold them together with toothpics.

On to the grill they go.......dont want to over cook.

Very tasty and simple.

hmmm.....going to SD for the opener next weekend. Yipeeeeee!!

[TruthWalleyes]

wow, thats going in my cook book!! Thanks Pherris!

[harvey lee]

I make Grilled Pheasant Wraps.

I breast the birds and filet the breast off the bone.

Pound flat with a meat hammer (I have used the bottom af a beer bottle too)

Then I spread cream cheese (I use the onion chive) over the breast.

Then add minced onions and banna peppers (you can really use anything sometimes I add mushrooms)

I roll breats up and then wrap with bacon and hold them together with toothpics.

On to the grill they go.......dont want to over cook.

Very tasty and simple.

hmmm.....going to SD for the opener next weekend. Yipeeeeee!!

I have made a recipe like this and it is awesome. We did it on the grill.

[Ryan_V]

I breast mine out, cut into bite-sized pieces. Season with lowrys, or a seasoning of your choice. cut a pound of in half. wrap 1/2 a piece of bacon around each piece and put a toothpick through it. grill over charcoal for a few minutes each side. my mouth is watering as I type

[huntnfish]

I cut my pheasant into 1 inch chucks and put a piece of jalepeno on it and wrap it in bacon. I cook them on the grill and serve them as appetizers. I don't think theres anything that would taste bad wrapped in bacon.