Pheasent recipies

[Sandmannd]

I just got some pheasants, thanks nitroant and looking for some ways to cook them up. Let me hear some good recipies please.

[Caesarfishinguytoo]

This is one I got off of pheasant forever HSOforum.

Phesant Tortilla Soup

Fillet out one whole pheasant and boil it on low boil for about 30mins. Cut the meat into small chunks.

Take

1/2 green pepper

3 ribs celery

1 medium onion

2 cloves garlic

Chop or mince the above 4 ingredients together and sauté in 2 Tbsp of oil until soft ( I used Olive oil ).

Place the softened vegetables above and the following ingredients into a large pan:

1 can (14 1/2 oz.) diced tomatoes

1 can Rotel brand tomatoes and green chiles

1 can beef broth (I used chicken broth)

1 can 10 3/4 oz. tomato soup

3 cups water

1 tsp ground cumin

1 tsp chili powder

1 tsp salt

2 tsp Worcestershire Sauce

Cooked pheasant meat chunks

Let simmer one hour and add:

6 corn torillas (don't use flour tortillas) cut into 1 inch squares. These will dissolve and thicken soup.

1/2 to 1lb of Velveeta or your choice of other cheese such and cheddar.

Top individual bowls with shredded cheese of your choice.

[Walleyeguy32]

Here is the best I have had.

1 pheasant

1/4 cup chicken broth

1 tablespoon flour

1/2 tablespoon worcestershire sauce

1/2 teaspoon salt

1 med onion chopped

1 clove garlic

1 can cream of chicken

4oz mushrooms

paprika

Mix ingrdients except paprika, pour over pheasant and sprinkle with paprika. Cook on low for 6-7 hours in a crockpot.

VERY GOOD!

[Big Julie]

I try to keep my pheasant moist, but it can be a challenge, eh?

Here is something I did last week:

Pheasant with wild rice:

Saute' 1-2 onions, 4-6 celery, 4-6 carrots and garlic with EVOO; season to taste.

1 cup wild rice with 4 cups water.

Put both into casserole and bake as pheasant bakes till nearly done (watch the water and the puffiness of the rice).

Debone pheasant, de-BB; even to take the hard tendons from the drumsticks.

Flour pheasant with seasoned flour (I use 1 generous tsp salt and 3/4 tsp pepper and 1 tsp Mortons Natures seasoning [it's great] per cup of flour). Brown as you would fried chicken.

Roast for one hour at 350 with a cup of water (the water in the cup to not soak the bird) in the covered roaster to help moistness.

Add the pheasant to the rice and finish for a half hour.

It was nicely moist and delicious.

[PDOGG]

 Originally Posted By: Big Julie

Debone pheasant, de-BB; even to take the hard tendons from the drumsticks.

How do you go about the De-BB process. I hunt with a couple of guys that don't shoot for the head and some of our birds get a few extra BB's in them (O.K. maybe I am guilty too!)

[Tippman]

If it's deboned you just hold it up to a lightbulb. The bb's are pretty easy to pick out as dark spots.

[Big Julie]

BB's are a way of life to the shotgunner. It's going to happen.

I pretty much just take my time and pick out the entrance holes that often have the feathers and blood in the area and look a little deeper for the pellets.

Don't like feathers any more than pellets.