Pheasant recipes

[Ryan_V]

Got a few birds in the freezer. I'm looking for something different to do with them. In the past I usually cut into chunks, season, wrap in 1/2 piece of bacon and grill over charcoal. Very good, but time for a change. What do you guys do? I have kids that are a bit on the picky side, so i'm looking for different ideas to try!

Thanks.

[Jim Almquist]

I have always liked them cooked with Cream of Mushroom soup. If you would like to add a little twist cover the top with Tater Tots and baked for hour with no lid. To make the Tots a little crisper broil for a few minutes.

[DonBo]

Yep, what Jim said. I cut into chunks, roll in flour, brown in butter. Then set into a pan with cream of mushroom, or creme of chicken soup, cover and bake at 300-350 for an hour or more, till tender. Add potato pieces in there if you like. Mushrooms are good too. I've used dehydrated moral mushrooms in this and they were VERY good!

[GSP4EVER]

In the Upland Almanac there is a pheasant pot pie recipie. If your interested I could put it here for you. I think this edition is off the shelf now.

In the current issue of Field and Stream there is an upland pizza recipie. This one sounds good and its a grilled pizza.

I plan on trying both eventually. Just got to find the birds to make it happen. Usually i just grilled the birds, but last years I did smoke some with cherry wood and it was fantastic.

[goblueM]

just tried a new one the other night - it was pretty good

sliced up a couple leeks thinly, sauteed them in butter with a pinch of salt. then added a little bit of chicken broth and seared the whole bird for 3 minutes per side. Put it in the oven for about 20 mins at 300. Browned some mushrooms in another pan. Took the bird out and added the mushrooms to the leeks and drippings with 1/2 cup of heavy cream

[rundrave]

What do you guys do? I have kids that are a bit on the picky side, so i'm looking for different ideas to try!

Thanks.

for my little ones I bread them in shore lunch and just fry them. They think they are chicken nuggets I haven't had any leftovers yet. Not the healthiest but they sure are tasty.

Also with the little ones, use extra caution with the pellets. I usually hold the breast meat up to a light in the ceiling and give it a good scan to make sure the bb's are all out of the meat.

[Mid-Lake Rock]

Not really a recipe, but I like to eat pheasant when we do a fondue dinner. Fondue sets can be found cheap and it is really easy. Put peanut oil in the pot and dice up the pheasants and some vegetables for the skewers.

[Farley]

Pheasant Pot Pies are awesome.

Also pheasant dip is good, just boil pheasant and shred. Add a package of cream cheese, some diced jalapenos a diced onion, salt and pepper to taste, serve with crackers.

A new one I tried this summer that went over really well was just like the Old Fashioned Turkey Salad you can usually find at the grocery store, with the rings and peas, but make it with pheasant.

[Pherris]

We pound the breast meat flat spread cream cheese on them add sautéed peppers and onions and seasoning of choice. Then roll up and wrap with bacon then grill em . Very tasty!

Another is to pound flat the put a piece of provolone cheese on them then mix Dijon mustard and sour cream and spread on the cheese. Then put 3-4 asparagus spears on them ( I microwave the asperagus spears for 3 min before ). Roll up and then spread a little of the mustard mix on the outside and roll in seasoned bread crumbs. Bake in a greased baking pan in a pre heated oven at 475 for 25-30 min until bread crumbs have slightly browned.

I also Enjoy the cream of mushroom method but started using the Campbell's Golden Mushroom and adding a can of sliced button mushrooms.

Good Eating!

[grey ghost]

I've made some last week similar to rundrave...cut the breasts into strips and put in an egg and parmesan cheese wash. Then breaded them in cajun shorelunch and deep fried them. They were great and not any leftover. Will definitely do them like this again.

[kerryd15]

This has worked for me in the past.

Cut into strips and fry with flower or shorelunch. If you don't fry them cut them in strips. Just goes faster if the meat is cooked.

In a crock pot.

2 boneless- BBless breasts cut in 1/2 to 3/4 in strips- across the grain

one can cream of chicken and one can of cream of celery

Add one can of water.

Add one packet onion soup mix.

season with your liking- pepper, garlic powder, chicken seasoning, I don't add salt- think there is plenty in the soup mix

I put on Hi for 4 to 5 hours- stir once an hour or so.

When you stir and the meat starts to crumble, I add enough minute rice to the mix to use up the can of water. Set on low for 10 minutes and serve.

I have also used less water and added precooked noodles. you can change up the soups you use. This one has been the hit. Put on a plate or bowl drizzel with your favorite salsa. A coworker did that, now we all do.

[Walleye Guy]

Buffalo pheasant

A favorite at hunting or fishing camp:

Take the breasts and cut them so the breasts are the same size but half as thick. (basically filleting them so they are thin). Pound the meat flat using a a meat hammer and saran wrap. Put the breasts in a ziplock or bowl and completely cover them with Frank's Red Hot Sauce. Let them marinate for 3-4 hours. Stir and reposition half way through.

Remove the breasts from the Franks and dip the breasts in all-pupose flour that is seasoned with salt and pepper. Pan fry the breasts in a cast iron skillet with a little bit of butter.

[Rip_Some_Lip]

I do most of my birds into pheasant jerky! It is the best jerkey I have made. Everyone who trys it loves it. I just use High Mountain Season (hunters blend is my fav flavor). Another fav is pot pie.

[JFan02]

I love this recipe:

Cut the pheasant meat into 1/2" or so cubes and put it into a small bowl. Take a bottle of sliced jalapenos and empty enough juice to just cover the breast pieces.

While they are marinating take a pound of bacon and cut the strips in half. Then place the breast meat on the bacon, top with a slice of jalapeno, wrap in bacon and secure with the toothpick.

Cook on the grill until done.

You can also add a quick dollop of cream cheese if you want.

Very good appetizer!