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Pheasant Recipes ????? thanks!

Discussion in 'Hunting, Fishing & Camping' started by Cuse93, Nov 3, 2003.

  1. Cuse93

    Cuse93

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    Guys, Sick of the same ol same ol.... Got a mess of birds in the fridge from a shoot this weekend. Would love to try something new. Care to share any of your favorites???

    thanks!
     
  2. Spentshell

    Spentshell

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    I use an outdoor fish fryer for the following recipe:

    Debone breast and thighs
    Cut into 1 inch cubes
    Soak in salt water for 45 minutes
    Rinse and drain -lightly flour to dry if needed
    Mix up enough pancake batter to coat the meat(yes, use beer)
    Fry it til it just floats and is golden brown
    Salt and Pepper to taste

    So simple-so good!
     

  3. TheGrip

    TheGrip Stockpiling

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    Tender Roasted Pheasant
    Ingredients

    1 pheasant quartered
    1 can Cream of Chicken soup
    1/2 cup apple cider
    1/3 cup chopped onion
    8oz. fresh mushrooms
    4 tsp. worcestershire sauce
    1 tsp. salt
    1 tsp. paprika

    Method
    Heat oven to 350 degrees.
    Place pheasant in ungreased baking dish. Mix soup, cider, salt, and other ingredients. Pour over pheasant. Sprinkle with paprika. Place in oven and bake uncovered for 1 to 1-1/4 hours, occasionally basting. Remove from oven and sprinkle with paprika.

    Preparation Time: 1-1/2 hours Serves: 2-3

    Honey Roasted Pheasant ^c
    Ingredients
    1 Pheasant
    3/4 cup Honey
    1/2 cup creamy Peanut Butter
    2 Tbsp. Cider Vinegar
    2 Tbsp. Soy Sauce

    Method
    Combine the honey, peanut butter, vinegar, and soy sauce in a saucepan and cook over low heat until peanut butter is melted, stirring frequently. Allow to cool slightly.
    Place the pheasant in a roasting pan, then pour the honey-peanut sauce over the bird. Cover tightly and refrigerate overnight.
    Remove from refrigerator an hour or so before cooking. Preheat oven to 350 degrees.
    Roast uncovered for 1 hour or until done, basting frequently with the drippings.

    Roasted Pheasant
    Ingredients
    1 pheasant, about 21/2pounds (or other fowl)
    kosher salt to taste
    freshly ground black pepper to taste
    1 tablespoon chopped fresh thyme
    6 strips pancetta or other bacon
    1/2cup grape-seed oil or light vegetable oil

    Method
    Preheat oven to 375 degrees. Season pheasant inside with salt and pepper and some thyme, then truss for roasting with kitchen string. Bard (cover) breast with bacon. Place pheasant on its side in a roasting pan, baste with oil, and season with salt and pepper. Roast in oven for 45 minutes, turning twice and basting carefully. Remove bacon, sprinkle with thyme, and return to oven. Allow to brown (about 10 minutes). Check for doneness by piercing thigh at thickest part. If juice runs pink, cook 5 to 10 more minutes. Remove and let stand for 5 minutes. To carve, detach legs, then wings, each with some breast meat, then breast. Meat should be pale pink and moist.

    When roasting, I turn or rotate the bird(s) for thorough and even cooking. ;Y

    Enjoy ;V
     
  4. noway

    noway

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    What thegrip said.

    The roasted pheasant recipe is what I normally do, but I love just cooking the breast in bacon drippings with a light sprinkle of kosher salt/black pepper and garlic powder,w/onions, serve with rice or fried potatoe and get a good beer to wash it all down.;c

    "i don't care with messing with the legs and thighs"
     
  5. Michigun

    Michigun Miss Michigan?

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    Deep Fried is now the only way I eat my game birds!
     
  6. Guest

    This is the way I like to cook em, tastes REALLY good!

    Debone all your pheasants.
    Put them in a casarole dish and then marinate them in Italian Ceasar Salad dressing for two whole days in the fridge.
    Wrap each individual piece in bacon, (no piece should be bigger than 3 inches across)
    run a toothpick through them to keep the bacon on
    smoke them in a smoker until done,

    Take toothpick out,
    eat,
    smile.

    Get napkins...

    Its a bit of a pain to wrap each individual piece up in bacon, but once you take a bite, you will realize it was WELL worth it!
     
  7. GlockinHood

    GlockinHood

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    soak them in salt water for a few hours, then cook them in a deep pan with white wine on the inside and out, comes out excellent.

    Ian
     
  8. TJC

    TJC "No Compromise" Millennium Member

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    If you like Italian, make pheasant parm with the breasts. I make a tray or two for the guys at work and they love it.

    Also, try making a stir fry with the breasts cut into strips with fresh veggies. Serve over rice. Simple but good.