pheasant recipes

[hunt4food]

Managed to shoot a few pheasants this Fall and don't see any good pheasant recipes here yet. Does anyone have any they want to share? I have deboned them so I have breast meat and also thigh, wing and leg meat separate. I was thinking about some sort of wild rice/pheasant soup with the "trim" meat. Any ideas??

[Paul Waldowski]

Try this one:

Pheasant pot pie:

It’s a great dish to prepare during dreary weather or at the end of a long day out ice fishing. Best of all, it’s very easy to prepare.

Ingredients

2 pheasant breasts cut into small pieces
Up to 8 cups chicken stock
½ cup diced carrots
12 cup diced celery
½ cup of frozen whole peas
1 small diced onion
1 cup sliced mushrooms
1 medium diced potato
1 cup aspargus sliced in 1-inch pieces
1 cup flour
1 stick (1/4 pound) butter
½ cup Chardonnay wine
1 tbsp minced parsely for garnish
Salt/pepper to taste
1 egg

Preparation

Melt butter in saute pan, adding a bit of olive oil to prevent burning, then add the pheasant pieces and quickly brown them. Then add all of the vegetables, cooking them for several minutes while frequently stirring. Sprinkle the flour over the top, fold it into the pheasant and veggies, then add the Chardonnay, chicken stock, two cups at a time to achieve the consistency you want. (Less if you want a thick pot pie, more if you want it thinner in consistency). Bring to a boil.

Then place it all in a pie plate or a cassarole dish, covering it with a pie crust, sealing off all the edges as you would in baking a pie. Brush crust with a slightly beaten egg wash, then place in a 350 degree oven and bake for about 30-minutes or until the crust turns golden brown.

Relax and enjoy comfort food at its finest.

------------------
Paul
[email protected]
www.marcum.com

[This message has been edited by Paul Waldowski (edited 10-28-2003).]

[captjon]

Here is a recipe from a Duluth Newspaper.

Pheasant Marengo recipe

On June 14, 1800, Napoleon's French army met the Austrians at the Battle of Marengo. Napoleon was victorious and the Austrians were forced to retreat to northwestern Italy.

Napoleon's supply line hadn't kept up with him so when he ordered his chef to prepare a celebratory feast, the chef dispatched soldiers to bring back whatever they could find in the countryside. They brought back a hodgepodge of chicken, olives, tomatoes, garlic, crayfish and bread.

The chef combined the chicken, olives, tomatoes and garlic in a stew and served it on toast. He garnished the dish with crayfish.

Jim Jaski's version of Marengo substitutes pheasant for chicken and shrimp for crayfish.

Jim Jaski's Pheasant Marengo

1 16-ounce bag egg noodles

Spilt breasts and thighs from 3 pheasants

1-1/2 cups flour

Salt and pepper to taste

4 tablespoons olive oil

1 onion, diced

5 cloves garlic, chopped

1/2 pound mushrooms, sliced

1 teaspoon thyme

1 teaspoon oregano

1 28-ounce can whole tomatoes

1/2 cup white wine

1 cup chicken stock

2 cans golden mushroom soup

2 tablespoons tomato paste

1/4 cup green olives, sliced

1 7-ounce can cocktail shrimp

1 handful of chopped parsley

Shake pheasant parts with flour, salt and pepper in a bag. Brown in olive oil in a Dutch oven. Set meat aside.

Add diced onion, garlic and mushrooms to Dutch oven and lightly saute. Add meat, thyme, oregano, tomatoes, wine, chicken stock, golden mushroom soup and tomato paste. Reduce heat to simmer and cook until meat is tender, about an hour or slightly longer if birds are larger. Add olives, shrimp and chopped parsley.

Prepare egg noodles according to package directions.

Serve over cooked egg noodles with garlic bread and a wild rice side dish.

Yield: 6 servings for six hungry hunters

[Pherris]

Cooked this one last night and it was a hit:

1 or 2 pheasants quartered. I de-bone them but that is a choice.

I coat them in seasoned flour (I use season all,garlic powder,and black pepper) You can use what ever you like.

I then brown the pheasant in butter(my mom uses olive oil again what ever you prefer)I then place them in a pan that I can cover.

Then I mix 8 oz of Ranch chip dip with real sour-cream (You can use regular sour cream if you prefer or whatever flavor sour-cream chip dip, top of the Tatar, etc...) with 6-8 oz water and mix well. I pre heat the oven to 325 degrees and pour the sour-cream mix over and bake it covered for 1 hour. Everyone seems to enjoy it. I think I will heat up the left overs now.

Another that I really like is what I call the "can method" You need a whole pheasant that has been plucked. Then I take an empty soup can and fill it 1/2 with orange juice(you can use any liquid you prefer)I then place the pheasant over the can (almost looks like it is standing) and plug the neck area with an apple(again use what you like to plug the neck.) I then place it on the grill at med heat and let it cook until the liquid is gone about 1-1.5 hours. Hmmm good.