pheasant recipes

[disco]

i was wonderin if anyone had any pheasant recipes they wanted to share.....

my dad has many birds frozen and wants to start gettin rid of em in preparation for this years hunt....

not that it's critical, as any recipes would help, but he's expressed to me that he's tired of makin em with cream of mushroom soup.....

so if anybody has any suggestions, they would all be greatly appreciated.... thanks

------------------
Obviously you are not a golfer....

[Bogsucker]

Stir fry!

[bart simpson]

Just take the meat off the bone, shake the chunks in some shore lunch (or whatever), and deep fry as you would for chicken tenders. Or send the pheasants to me and I'll do it! Mmmmm Mmmmm good!

[Ole1855]

disco,
One of my favorite way to do them is, cut it into cubes, wrap a 1/2 a piece of bacon around and poke a tooth pick through to hold the bacon on. You can marinate them in your favorite sauce or just grill them on their own. They are done when the bacon starts to get crisp, however don't over-grill, or they'll be too dry.

They make great hor'de vours (or however you spell it)

Ole

[This message has been edited by Ole1855 (edited 09-21-2004).]

[Lake Alice]

Cut into strips (breast) and chunks( thighs) and marinade in Wishbone Italian Dressing for at least 24 hours. Skewer on wooden sticks, grill quick over hot coals or gas. Toss over Romaine lettuce with fresh tomatoes, crumbled bleu cheese, avoocado, whatever you like. Marinade is esp. good for you b/c these sound like last year's birds, that have been in the freezer for awhile.

[Muskieguy]

I just finished my lunch, crock pot pheasant left over from the Vikings game. Pretty tasty and easy.

2 pheasants
onion (diced)
celery (chopped)
carrots (I used baby carrots)
potatoes(peeled)
Cream of mushroom (1 can)
Cram of Celery (1 can)

If you like lots of vegies, add lots, if not dont' add lots..up to you.
Cut pheasant into bite size pieces.
Cut potatoes into bite size pieces(or they won't get done)
Add everything to a crock pot and cook on low for about 6-8 hours.

Muskieguy....

[disco]

thanks for the responses.... i guess i should add my own to the mix as well....

2 pheasants (breasts and thighs and legs separated) you can leave them whole or cut the breasts up into strips or cubes

1/2 jar cocktail onions (juice drained--the little white guys) OR 1 large white or yellow onion cut into larger pieces (if you want more onions, go to town, this is not scientific by any means)

1 package mushrooms (left whole or chopped in large chunks)

1 sprig fresh rosemary

3 cloves garlic crushed or diced finely

If you batter the pheasant:

ziploc bag with some flour and fresh ground pepper in it

1 egg beaten

1/2 cup buttermilk

Use Either:
2 cups chicken broth and 1 cup white wine

or

2 cups beef broth and 1 cup red wine

Optional:
2 tblsp cornstarch

this is basically a crock pot recipe, but you can vary it as you see fit....

the pheasant can be prepared for the crock pot in one of two ways:

1) coat pheasant pieces in flour and pepper, then buttermilk and egg mixture..... then toss them back in the flour.....

or

2) leave them as-is (the recipe was given to me with the breading on, but i find that when you cook them for 45 min to an hour in the oven or crock pot, they tend to lose most of the breading anyway

then:

On med-hi heat throw some olive oil in a frying pan and then the garlic. Fry until garlic begins to brown. Then add pheasant pieces. Sear on both sides until they start brown on the outside. Be sure heat is fairly high, cuz ya don't want to cook them all the way through, just sear the outside.

Throw the pheasant and the rest of the ingredients in a large casserole pot with a lid or crock pot and cook covered at 350 for an hour to an hour and a half (test the meat- when its done, the dish is done).

The broth can be a little thin-- if you want a thicker broth, use a sauce pan and consider browning the cornstarch in a 1/4 stick o butter, then throwing in the chicken or beef broth and simmering for 5 min or so. The more cornstarch, the thicker the broth will be. Then throw it in the crock pot.....

serve over rice, season to taste....

I probably messed this up somewhere along the line, but I've seen it made around 20 times and my mom always makes it tasty. If there's not enough juice to cover all the goodies, I would add more broth before I added more wine, especially red, as it can dominate spoil the flavor.

I have made this myself with a 1/2 cup of cream added to the crock pot part and it was delicious as well. S-hitake mushrooms are also a tasty, albeit expensive, substitute for the white button variety.

again, thanks and enjoy

[This message has been edited by disco (edited 09-22-2004).]

[irvingdog]

Pound breasts thin. Season with salt and pepper. Layer thin breasts with thinly shaved Proschuitto ham.
Place in cleaned green peppers. Vill around sides with chopped onion, carrots and celery. Fill fill to rim of pepper with chicken stock.

Bake. Top with provolone cheese for last 2 minutes of cooking time.

Thank me later.

[Lake Alice]

Do you cut the peppers in half the long way, so it's like a bowl? What's the layout on this? It sounds really good.

[irvingdog]

It winds up just like a stuffed pepper. "Crown" the peppers (I pick short , fat, flat bottomed ones from the store) and clean out the seeds. I like to use the carrot, onion, celery to stuff around the meat, but I've experimented with both stuffing and rice at different times. Both were excellent. I love cooking. No rules.

Easy on the salt. Proscuitto is salty stuff.

[Lake Alice]

We have the same cooking philosophy. 30 min at 350?

[irvingdog]

Yep. It's pretty hard to dry out this dish, provided the peppers don't leak.

[Lake Alice]

Thanks. I'm going to roll a little strip of provolone into the meat.