Benelli Banger's Crowd Pleaser Pheasant and Wild Rice

I browned the meat without removing first pieces along the way, so some was browned longer than the final 20% that went in the pan, which was likely pretty rare…but again, I’ve made dozens of batches with no browning, it obviously cooks thoroughly and then some being in Dutch oven…I sear chuck roasts, but it’s a big piece of meat and doesn’t cook through…maybe the pheasant should be in the pan for about 90-120 seconds, if at all…
 
Yeah I think when you brown the meat 🍖 a sear is all you need, everything will cook in the oven. It is nice on the stove top when browning to add S and P plus other herbs and spices. I do this often with pheasant chili. I suppose if it's more like soup/stew it doesn't matter as much, meat will get tender cooked in liquid? But more like a hotdish perhaps you could skip the browning. Look forward to what Miforester finds cooking this recipe next time.
 
I'm not a big sour cream fan so I let my wife decide how much to use, i'm guessing we used about 12 oz of cream cheese. Midway through we did add some chicken stock and more sherry to mixture to help try and tenderize the meat. She like the flavor but meat was over cooked.
 
I figure I’ve made that 60-100 times, tenderness of the meat does vary…many times it’s super tender and I’ve browned the meat..,I think I’ve reduced temp a bit over time…275….and duration in oven…90-120 minutes…it routinely gets reheated as well the next day in crock pot or microwave…I may Velvetize the meat next time with baking soda…Chinese restaurant practice…I’ve done it for other pheasant dishes…didn’t hurt anything, think it does tenderize the meat…👍
 
Last edited:
You must log in or register to reply here.
Back
Top