pheasant recipes

[Aqua Eye]

Planning a wild game feast for thanksgiving and we are in charge of making the pheasant.Here's my question,...does anyone have a recipe for roasted pheasant they would be willing to share.Hopefully some methods that keep the bird from drying out so much. Or would we be better off with game hens?

P.S. Turkey is my favorite part of the meal at Thanksgiving and I'm worried dried pheasant may be a poor substitute,prove me wrong.---Troy

[Guest]

One fairly easy method, that prevents them from drying out:

1. Cut the pheasant into quarters (halving the breast along the bone takes a good, sharp butcher knife).
2. Dredge first in milk, then in a 50-50 mixture of flour and corn flake crumbs.
3. Brown in the fry pan using vegetable oil (fairly hot and quick).
4. Place in a covered roasting pan, and bake at 350 for 45-60 minutes - removing the cover for the last 10 minutes.

Spices can be added between the milk and the crumbs. Suggestions include sage, onion flakes and a bit of paprika, or if you're in a hurry, Mrs. Dash is OK. Experimenting is encouraged (prior to the big Thanksgiving feast, of course).

Good luck.

[Guest]

The easiest way that I have found is to stuff the pheasant cavity with sliced apples and then place in a roaster. Add a can of Cream of Mushroom soup and 3/4 cup of water. Cover. Roast at 350 degrees for 1 1/2 hours, or until done.

Paul
[email protected]

[This message has been edited by Pwaldow123 (edited 10-03-2001).]

[Aqua Eye]

Hey Guys!
Thanks for the quick notes back about the pheasant recipes! They both sound tantalizing. I guess I better start working on some fresh birds to try them out on huh? I'm not even sure when I last fired the "HIAWATHA" but it's time to dust her off. QUESTION: is it unsportsmanlike to shoot a running rooster with a 22cal.,or do I have to flush them so I can blow the feathers off with a 12gauge and later on worry about grandma cracking one of her remaining teeth at Thanksgiving dinner!! I think its about a horse apiece.Any comments? Troy

[Guest]

If you can hit 'em in the head with a .22 while they are running, we're going to nominate you for the Annie Oakley award.

When we were first married, we rented a farmhouse one year in West Central Minnesota. While mowing the lawn one day, I noticed a large amount of .22 shells just below the kitchen window. When I asked the landlord (retired farmer, who had moved to town) about it, he just chuckled and said "The pheasants like to roost in the grove, and their easy pickins out the window while you have your morning coffee".

Getting back to the cooking topic - keep in mind that a skinned bird loses moisture faster while cooking, unless you either sear the outside (browning) or somehow cover it - using bacon strips is a favorite. The various "cream of" soups work good for additional moisture, but another thing along the lines of Chef's idea is to stuff the cavity with onion/green pepper, place in a roasting pan, pour apple juice over the bird
and then cover tightly and bake.
Dang it, I'm getting hungry.

[Pherris]

I have cut the pheasant into strips 1/2" and used Shore Lunch beer batter. Drop them into the HOT oil and 1-2 minutes later they are ready to eat. Good with dippin sauce of your choice.

[Aqua Eye]

Pete-
I like that story about the retired farmer.Did you ever ask him what came first ,..the POACHED chicken or the poached egg? He may have had the time to ponder that one over his morning coffee.Thanks for the advice on the pheasants once again. This thanksgiving meal has got my attention because of the smorgasbord of WILD stuff on the menu.There will be bear roast,baked halibut,turtle,wild rice,pheasant and by then venison everything besides the usual side dishes. How does that sound? Well, I better let you go get a bowl of ice cream. Thanks again--Troy

[Sarge]

Aqua Eye, What time should I be there for dinner. Sounds great!!!!!!!

[Guest]

Chef Waldow's recipe is excellent, but try cooking the bird in those new "oven bags" made by Reynolds. Wow, is that good and juicy! Also works for goose too, but not the cream of mushroom part.

[Aqua Eye]

Sarge- What time you show up depends on if you like to sit while you eat or not. Not to mention having a good place to view the game! I usually look to see what side and what room my father-in-law is in and then I go to another side of the house! I guess you could say he's one turkey that always seems to get loose.

[The Crumpler]

Pete's recipe is a time proven one in my family, but we always drizzle heavy cream over the pieces as it cooks in the roaster. Don't forget to de-glaze your (cast iron) skillet with some red wine and add that to the roaster as well. The cream and the juices make the best gravy you've ever had, and keeps the bird even juicier!

Enjoy!

[Guest]

I was clearing of the fridge the other day and this was stuck to it.We tried this last year with some pheasant a freind so graciously gave us.
Crock Pot Pheasant
Brown a quartered pheasant celery and mushrooms in butter,put in crockpot with half a cup of orange juice,1 can of beef broth and 2tbs of cream sherry and salt and pepper.Cook on high for half an hour then turn pot to low and cook for 7 to 8 hours.
It was last year when we had this but it was very good.If anyone shot more birds than they can use you can send them to me so I can try this recipe again this year!

[Guest]

I tried a variation of the crock pot pheasant tonite and it turned out very good.I didn't get up early enough to prepare the bird this morning(like I ever do!)

Heres how I did it
I browned the bird in hot oil,to seal in the juices.
Place in a pot with potatoes,grated orange peel,an orange cut into eight pieces ,one small onion cut into large pieces.
Then I poured orange juice and beef broth over to cover.
Sprinkled clove,and salt and pepper.
Put the lid on the pot and put in the oven at 350 for 1 and 1/2 hours.
We seved it up with some asparagus.
It was very good!My daughter even liked it and she won't eat anything(She was a little surprised when she found her first shot!)I just laughed and thought to myself"well he didn't wrestle the thing to the ground"

Thanks Pwaldow for the tasty treat!

[Guest]

I did too wrestle it to the ground!!

Somebody else must have nicked it once upon a time.

Paul

[This message has been edited by Pwaldow123 (edited 11-07-2001).]