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Bob Peters

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Now that pheasant season is in full swing, I need to get cooking. I've already made two pots of pheasant chili, but now I'm thinking of pheasant wild rice soup. If anyone has any good easy recipes they want to share, I promise I'll try them! I've got three birds hanging in the garage right now I'll clean in the morning. Thanks in advance.
 
Bob Peters said:
Now that pheasant season is in full swing, I need to get cooking. I've already made two pots of pheasant chili, but now I'm thinking of pheasant wild rice soup. If anyone has any good easy recipes they want to share, I promise I'll try them! I've got three birds hanging in the garage right now I'll clean in the morning. Thanks in advance.
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Bob, I know there was a thread on here somewhere and people were sharing their recipes. Golden Hour posted one that I want to try. I'd love to try your buttery curry recipe if you are willing to share the recipe.
 
Nick said:
Bob, I know there was a thread on here somewhere and people were sharing their recipes. Golden Hour posted one that I want to try. I'd love to try your buttery curry recipe if you are willing to share the recipe.
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I found the thread. It is Recipes for Roosters.
 
I made some last night that was pretty good.

I did breasts and thighs
Salt/pepper meat and let sit in fridge for 1hr to dry exterior.
Cast iron pan with probably 4tbs oil (i used bacon grease), brown meat on both sides and set meat side on plate.
Sautee 1/4c diced onions in remaining oil until translucent, add 1tbs minced garlic and sliced mushrooms (however much you like, or none) and sautee for 2-3 minutes.
Add 3tbs flour and 2 tbs butter to oil and onions/garlic/mushrooms, cook for 3-4 minutes or until the roux starts to darken a little.
Add chicken broth until a gravy forms, about 3-4 cups (it will thin as phez juices cook out so dont go too thin)
Season to taste with salt/pepper
Return meat to gravy and simmer covered for 20-25 minutes.

Served over egg noodles.
 
Filet breast meat off. Cut breast meat into bite size pieces. Dredge in egg, then use ITALIAN bread crumbs (Italian best for flavor). Fry in Olive Oil.
 
www.themeateater.com

Fried Pheasant and Waffles

Chicken and waffles just makes sense. Although separately these meals usually sit at opposing ends of the day, they come together to create a perfectly balanced combo. This is the definition of comfort food: crispy, buttermilk-soaked meat and fluffy, sweet waffles. Carbs be damned. Without...
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LCR10A said:
www.themeateater.com

Fried Pheasant and Waffles

Chicken and waffles just makes sense. Although separately these meals usually sit at opposing ends of the day, they come together to create a perfectly balanced combo. This is the definition of comfort food: crispy, buttermilk-soaked meat and fluffy, sweet waffles. Carbs be damned. Without...
www.themeateater.com www.themeateater.com
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You need to have lots of maple syrup (made by friends) for that phez and waffles. Natures gift to us.
 
fajitas....any recipe you'd use for chicken fajitas. we made them on a blackstone out on the prairie for lunch a few weeks ago.
 
I've used Julia Child's recipe for coq au vin and it was the best tasting pheasant I ever ate. Cooked it slow in a crock pot. An interesting aside: Julia Child was a spy for the allies in WWII.
 
Pheasant wild rice soup is a classic and so comforting. My go-to recipe involves starting with a base of sautéed onions, celery, and carrots for that rich flavor. Then I add in diced pheasant and let it simmer with chicken broth and wild rice until everything is tender and flavorful. A splash of cream at the end gives it that perfect creamy texture. It's become a staple for cozy winter evenings at my place.

Speaking of healthy eating, I recently discovered this fantastic organic whey protein isolate online. It's been a real time-saver for me, especially after workouts. Just mix it with some almond milk and a banana, and you've got a quick and nutritious shake.
 
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I love to do pheasant bites as an appetizer. I do them on my Traeger pellet smoker and they are amazing.
 
Made pheasant burgers tonight. Mixed in pork. Don’t tell anybody but I use one of those Kitchen Aid mixers by myself! They were really good. Now to figure out how much pork is just enough or maybe try none.
 

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It's that time of year where I try to clean out as much from the freezer as I can before hunting season descends upon us. Had my folks and sister's family over last night and tried this out. It was a real winner and my sister even doubted that it was pheasant that she was eating, thinking it certainly must have been chicken. I will add that I think it is imperative to dry the meat as much as possible (I use copious amounts of paper towels) to get a good sear and prevent the meat from steaming.

https://masonrecipes.com/irresistible-blackstone-garlic-parmesan-chicken-recipe/
 
This turned out pretty good the other day. Basically Chinese stir fried pheasant.

I marinated the cut up breasts in a little soy, fresh ground ginger, oyster sauce, and garlic for an hour or so. Longer would probably be better.

Take out, pat dry and dust with cornstarch. (I put in plastic bag and shake a handful at a time to coat.) Remove and fry in pan with oil until browned on all sides.

Sauce: Soy 1/4 cup, oyster 1 tblspn, sesame oil 1tblspn, hot chili flakes to taste, ground fresh ginger 1 tspn, fresh garlic 2 cloves, water 1/2 cup.

Put that into the pan you fried the pheasant in and bring to a boil until it starts to reduce. Then add the pheasant back, cook until sauce thickens. Garnish with chopped scallions.

The broccoli was blanched Chinese style (about 2-3 minutes in salted water with olive oil, remove, drain and put some oyster sauce on it to melt in.
chinese pheasant.jpg
 
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