Pheasant breast recipes?

[phorn]

A buddy of mine just got back from South Dakota pheasant hunting and brought me back a bunch of breasts. Anybody got some recipes.Much appreciated.

[westguy]

cut them in bite size chunks and simmer in skillet until white than add any variety of peppers and put a cover on to keep the meat moist. Lemon pepper and seasoning salt on meat and enjoy

[kerryd15]

Crock pot. 1 can cream of chicken, 1 can cream of celery, 1 packet onion soup mix, one can of water. Cut breasts into bite size pieces. Add liquids stir, add breasts. 1/2 hour before meal add 1 cup minute rice. This will use up the liquid. Breasts fall apart when you stir. You can cut the water back and add precooked noodles also.

[JP Z]

If he happened to bring back any of the thighs/drummies you can do buffalo Pheasant ones those are mighty tasty.

[DonBo]

Cut into larger pieces, roll in seasoned flour, brown in butter.

Mix a can of cream of chicken (or mushroom, or celery or..) dump into baking pan.

Add browned pheasant along with some cut up potatoes and green beens (if you want) cover with tinfoil, bake at 350 for an hour, or until tender.

This works for wild turkey and grouse also, a favorite of ours.

[phorn]

Thanks for the ideas everybody. Can't wait to try them.

[Farley]

last weekend i boiled, shredded\chopped some pheasant meat, into a bowl with a diced onion and a couple diced jalapanos, boiled up some spiral noodles, and mixed it all together with some mayo and ground cayanne, some greek seasoning and a dash salt and a bunch of pepper. Kind of like a old fashioned turkey salad you get at the store. Lots of compliments, also have made pheasant dip, same as above minus the noodles and instead of mayo use cream cheese.

[rundrave]

marniate in italian dressing, wrap in bacon and grill

or

cube breast meat and bread with shorelunch and then fry just like you would with fish

[DonBo]

marniate in italian dressing, wrap in bacon and grill

This don't suck.

[x1957x]

this easy but real good. Fillet the breasts and cut into manageable pieces. Roll it in Original shake n bake and pan fry.. Awsome with a side of wild rice and a chicken broth/ water mixture when you make it.

[Mid-Lake Rock]

Just saw this one on MN Bound. Looked good.

1. Using a boning knife or paring knife butterfly pheasant breast and place on a piece of plastic wrap. Fold plastic wrap over pheasant breast to cover and prevent splattering while tenderizing. Using a meat tenderizer gently pound pheasant breast until it is approx. ¼” thick throughout breast.

2. Place two slices of apple in center of breast and top with slice of brie cheese. Place remaining two slices of apple on top of brie. Fold pheasant breast over to seal in ingredients.

3. Lay two pieces of thick cut bacon next to each other on a cutting board. Using a rolling pin gently roll until length of bacon has increased by 25%.

4. Place stuffed pheasant on the bottom end of bacon strips and roll up to cover breast completely.

5. Pre heat a non stick sauté pan to medium high and place bacon wrapped pheasant breast in pan. Be sure to place the seam of the bacon down first to prevent bacon from unwrapping during cooking process. This will help to seal it together.

6. Once bacon is golden brown flip and continue to sear on all sides until golden brown.

7. Finish cooking by placing pheasant breast in a 350 degree oven until an internal temp of 155 is achieved. Remove from oven and let rest. While resting the pheasant will continue to cook to an internal temp of 165 degrees which is the recommended temp to safely cook poultry. Remember pheasant breast is an extremely lean protein so it is very important to not overcook.

8. Serve warm with your choice of sides and sauces. Enjoy!!

[Pherris]

With pheasant breasts you can use just about any chicken recipies and they will be good. Just reduce the cooking time a bit. Here is a link to a thread that has some good ones. Enjoy!

http://www.hotspotoutdoors.com/forum/ubb...t-a#Post3181146

[Archerysniper]

Soak in a brine of 1 cup kosher salt for 1 hr remove and pat dry

Mix together

1\4 cup mayo

1\4 cup sour cream

2 table spoons melted butter

2 tablespoons deigon mustard

Rub a little olive oil on the breasts and sprinkle with

Mix in a small bowl

2 teaspoons salt

1 teaspoon black pepper

2 teaspoons paprika

1 teaspoon garlic powder

I teaspoon thyme

After you season cover it in the mayo mixture and coat it in finely crushed stove top stuffing mix

Put it in a baking dishand cover with aluminum cook for 1 hour at 350 or until the meat is not pink.

I did this last night and the wife and kid devoured it,they snapped at my fingers but I was able to get a piece and it was delicious.

[icehole10]

we used to raise pheasants when I was a kid. we ate a lot of pheasant over the years and this is my all time favorite way to make it.

remove meat from breast and cube in approx 1/2x1/2 in cubes

(I usually use three breast, but you can use less or more)

I use a ziplock bag for this part

1/2 cup flour

1 tbsp. black pepper

1 tsp garlic salt

1 tsp season salt

Of course you can use additional seasoning if you like.

put meat in bag a shake to coat

In a frying pan melt 2-3 tbsp. butter over med heat

add pheasant and cook till browned

remove pheasant and melt another 2-3 tbsp. of butter in same pan. add just enough of the flour to soak up the butter (should almost form a paste)

add 1pt of half and half, stir over med heat, should start to thicken up and then add pheasant back to the mixture. turn heat down to low. If it gets to thick I will add a little milk to thin it a bit.

salt and pepper to taste.

In my house there is a difference of opinion on the next step, I grew up eating this over top of mashed potato's, but my wife and one our kids like it over egg noodles. Either way is good

Probably not the healthiest meal, but we only eat it a couple of times a year and its something I look forward to every year, we also use rough grouse with this.

[bottomdweller]

My favorite

flatten breasts

marinade in teriyaki overnite or a few hours

red pepper '

red onion

pepper jack

bacon

lawry hawaiin marinade

Put one slice of red pepper, red onion and a slice of pepper jack cheese

roll the bvreast and wrap with thick cut bacon, use a tooth pick to secure

put brests on a cookie sheet covered with alum foil, pour half a bottle of the hawaiin marinade over the breasts

bake at 350 for 30 minutes no more. every ten minutes rebaste with the marinade on the botttom of pan.

It will melt in your mouth. I think I know what im having for dinner, just got back from a great trip to n.d

[sptitz]

I grew up on a farm in SD, always thought my mom's creamed pheasant was the best until I made this.

Przepiorki z pieczarkami (Quail with Mushrooms)

6 boneless grouse or pheasant breast halves.

½ cup dark beer, warm.

4-8 oz. sliced fresh mushrooms.

Wondra flour.

1 stick butter.

2 small onions sliced thin.

Fresh parsley (I have used dried but fresh is better)

salt & pepper

In an electric fry pan or skillet melt 1 stick butter. Sauté the onions and mushrooms.

When done, sprinkle with one tablespoon chopped parsley.

Sprinkle breasts with salt and pepper, then place them on top of the onions & mushrooms

and cook for 3 to 5 minutes, turning to brown lightly on all sides.

Every recipe has a critical point, and this is this ones: At this point the breasts should be more red than

pink on the inside. If not, it will be too well done (dried out) long before they’re ready to serve.

Sprinkle with 2 tablespoons of flour and add ½ cup of beer (Guiness Stout = great flavor)

But really any beer will do.

Simmer under cover until the breasts are slightly pink inside. This will take a lot less time than you think

Only 5 minutes or so.

At this point don’t fool around, shut off the heat and serve.

Goes great with parsley red potatoes.

The crucial item is to prevent overcooking.

Start up to sit down, 20-30 minutes.

This recipe was originally designed for quail breasts.

[Pherris]

Baked Pheasant breast with asperagus and mushrooms.

4 breasts fileted off the bone

1 bunch of asperagus

1 package fresh portobello mushrooms

2 cans cream of mushroom soup with roasted garlic

Salt and pepper

Pound the breast filets flat and place in a shallow greased baking dish

Cut asperagus into 1-2" pieces and arrange on top of breasts

Slice mushrooms and add on top of breasts

Spread cream of mushroom soup over top like frosting a cake

Season with salt and pepper and bake in pre heated 400 degree oven for 30 minutes.

I don't eat many carbs but I do serve it with wild rice. Others have served it with mashed potatoes too.

Enjoy

[Craigums]

Baked Pheasant breast with asperagus and mushrooms.

4 breasts fileted off the bone

1 bunch of asperagus

1 package fresh portobello mushrooms

2 cans cream of mushroom soup with roasted garlic

Salt and pepper

Pound the breast filets flat and place in a shallow greased baking dish

Cut asperagus into 1-2" pieces and arrange on top of breasts

Slice mushrooms and add on top of breasts

Spread cream of mushroom soup over top like frosting a cake

Season with salt and pepper and bake in pre heated 400 degree oven for 30 minutes.

I don't eat many carbs but I do serve it with wild rice. Others have served it with mashed potatoes too.

Enjoy

That sounds easy and tasty. I think I'll substitute the asparagus for green beans and give it a try tonight

[JP Z]

You could almost do that over toast or the like......kinda like chicken ala King or something???

Mmmmm sounds Tasty either way. Thanks for the recipe.

[JP Z]

Here is a General Tso Pheasant Recipe from Hank Shaw that popped up on my News Feed....YUM!!!

General Tso’s Pheasant

Note that while you need a lot of oil to fry the pheasant in, you can reuse it several times. Just let it cool a bit and strain it through a paper towel back into the bottle.

Serves 4.

Prep Time: 15 minutes

Cook Time: 10 minutes, including pre-frying step

MARINADE

4 tablespoons potato starch or corn starch

2 egg yolks

1 tablespoon soy sauce

3 cups peanut or vegetable oil for frying

SAUCE

1/2 cup pheasant or chicken stock

1 tablespoon soy sauce

1 tablespoon sugar (or more if you want it sweet)

1 tablespoon Chinese black vinegar or malt vinegar

2 tablespoons tomato paste mixed with 2 tablespoons water

1 teaspoon potato or corn starch

STIR-FRY

1 pound pheasant breast meat, cut into bite-sized pieces

3 tablespoons peanut oil, lard or vegetable oil

8 dried hot chiles, broken in half and seeds shaken out (use less if you don’t want it spicy)

A 2-inch piece of ginger, peeled and minced

3 garlic cloves, sliced thin

6 green onions, chopped

2 teaspoons sesame oil

__________

In a small bowl, mix egg yolks, soy and potato starch together with the pheasant pieces. Set aside at room temperature while you chop everything else. Mix the sauce ingredients together in a small bowl and set aside.

Pour the peanut oil into a wok or large, heavy pot and heat it to about 350°F. If you don’t have a thermometer, you can test by putting a little flour or the end of a wooden chopstick into the oil: If it sizzles immediately, the oil is hot enough. Get a chopstick or something similar ready — you will need this to quickly separate the pieces of pheasant when they hit the hot oil. Lay out a baking sheet with a paper towel on it for the finished pheasant pieces.

When the oil is ready, add about 1/3 of the pheasant pieces and immediately use the chopstick to separate them. Fry until they are golden brown, about 2-3 minutes. Remove the pheasant from the hot oil with a slotted spoon and set on the baking sheet. Repeat twice more with the remaining pheasant pieces, frying 1/3 at a time. Doing it this way keeps the oil nice and hot.

Turn off the heat and let the oil cool a bit. Pour it into a heatproof container (I use a large Pyrex measuring cup) and deal with it later. Wipe out the inside of the wok if using. If you are not using a wok, get out a large saute pan.

Heat the 3 tablespoons of peanut oil in the wok over high heat for 1 minute. Add the dried chiles and cook until they almost turn black, another minute or two. Add the ginger and stir fry 30 seconds, then add the garlic and stir fry another 30 seconds.

Add all the pheasant pieces and the green onions. Stir the sauce in the bowl and add that, making sure you get all the potato starch, which will have sunk to the bottom. Stir fry 1 minute. Turn off the heat and mix in the sesame oil. Serve at once with steamed rice.