Favorite recipe?

reddog

reddog

Well-known member
With the onset of the season coming on, whats your favorite recipe for pheasant.

I prefer my pheasant either grilled or deep fried chislic if I'm eating for myself.

Another way I like to prepare pheasant, that uses up alot of birds, lasts a long time, and feeds alot of people, is to make a "pate" (pɑˈteɪ/)..

You can serve it on sandwiches, crackers, chips, the choices are endless.

I usually just use the thighs for this, but obviously, any part of the fez will work.


To begin with, I prep each piece by cutting out shot, blood, feathers etc, that can be left in there from field dressing.

Then I lightly season it with something like Lowrys and grille it till its cooked.. (I used to just boil it, but it really adds flavor to grille it

2012-10-15_20_31_02.jpg


Then I let it cool, and cut up some onion slices and grind them together.

2012-10-17_18_46_15.jpg


You can regrind it if you like a little smoother pate. My wife likes it reground, so thats what I do..

2012-10-17_18_59_37.jpg


Then I add some crushed red peppers, a tiny bit of Liquid Smoke and just enough Miracle whip to make a "spread".

Then I cover it, and let it sit at least one day in the fridge to meld all the ingredients together and its ready to serve..

2012-10-17_19_26_09.jpg


This wont last one sitting with a couple boxes of Ritz or Club Crackers.. Im separating out a container so the wife and I can have a few sandwiches this weekend..
 
Last edited:
Mike,

When I get home, I fillet out my birds, getting rid of the carcass..
There is only one tendon that I pull out, and thats on the small, loose piece in the breast sides.. The thighs grind right up..
 
Soup is good too. My favorite is homade broccoli, cheese, potato and pheseant. It's a little labor intensive but well worth the effort and rarely lasts to leftover status; although thats when it really shines.

In a blender add half a cup of chicken stock (or make your own by boiling down pheseant legs), one full cup of cream, a steamer bag of broccoli and about 4 to five cooked and cubed white potatos and cup and a half of your favorite cheese ( pepper jack is awesome) set it to puree and get it to the consistency of cream of chicken soup. Once it is all blended it up throw it in a crock pot or set it in a big pot on the stove on low heat.

In a skillet brown one to two pheseant breasts cubed at about a half inch in some olive oil. Once browned add to big pot already on stove. Let it all simmer for about three to four hours. About a half hour before you think its ready add some sliced or cubed red potatoes with the skin on.

Garnish with some green onion and serve with some oyster crackers. I tell you its stick to your ribs keep you warm on cold day goodness.


Have a good 'Urn,
bones
 
Man, you have made me hungry with your pics.

I like pheasant breast strips breaded with seasoned bread crumbs and sauteed in butter and olive oil. I also like strips wrapped in bacon with an apple slice and grilled over charcoal.
 
I love soup. I take a whole cut up but not deboned bird and brown it well in a enameled cast iron pot. Browning well is the key because the flavor is all in the brown bits.

Cover with water and bring to a slow simmer for 3-4 hrs or longer.

Remove bird and add 2 carrots, 2 stalks celery and one onion - chopped
1 Bay leaf

Simmer for 1/2-1hr.

Debone meat and add some to soup and add some to dogs. Their treats for the work they do.

From there you can do noodles, other vegetables almost anything that is good in soup.

In the last 5 minutes I always add a good amount of dill. Sounds weird but it makes all the difference. Learned it from an old Jewish woman. She added it to chicken soup.
 
Treo pheasant stew is awesome!


Treo Pheasant Stew
Email to a Friend* Print this Recipe From: TREO Ranches

Ingredients:
3 (14 ounce) cans chicken broth
1 1/2 lbs pheasants
1 cup onions, diced
1 1/2 cups potatoes, diced to 1/2 " - 3/4-inch
1 cup celery, diced
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 cups carrots, sliced
1 (14-15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 cup spicy tomato salsa
1 (3-3 1/2 ounce) can green chilies, chopped, do not drain
1/4 cup fresh cilantro, chopped
Directions:
Remove all skin and any visible fat before cooking. Bring the broth to a boil in a 4 1/2 to 5 quart Dutch oven. Add pheasant, onion, celery, salt, garlic powder and pepper. Cover and cook over medium-low heat for 60 minutes or until pheasant is tender. Remove pheasant with slotted spoon. Let cool. Add potatoes, carrots, corn, tomato sauce, salsa, undrained chilies, and cilantro to Dutch oven. Cover and cook for 20 minutes until the vegetables are almost tender. Cut pheasant from the bones and add to the stew. This can be thickened and dumplings put on top for a main dish. I use the legs and the thighs of the Pheasant.

« Recipes Home
 
maple glazed Pheasant Recipes

Ingredients:

Legs and breast of 1 pheasant, skinned
1/2 cup flour
1/2 cup chopped parsley
2 cups maple syrup
1 cup butter
salt and pepper to taste
Directions: Fillet meat off of the breast and thighs. Cut the meat into pieces of the same thickness. Season the flour in a bowl with salt and pepper and dredge the pheasant meat in the mixture. Dust pheasant pieces with onion powder. Melt 3/4 cup butter in skillet over medium heat. Brown the pheasant pieces and place in a lightly oiled 9×13 glass casserole. Sprinkle with parsley.

Add the syrup and 1/4 cup butter to the skillet. Mix well until butter is melted and then pour over the pheasant (should come about halfway up on the pheasant pieces). Seal the baking dish with aluminum foil and bake 30 minutes at 325 degrees.

Might not be the healthiest meal with all the butter and syrup, but when the women says go shoot me some pheasant I can't turn it down!
 
AtTheMurph said:
I love soup. I take a whole cut up but not deboned bird and brown it well in a enameled cast iron pot. Browning well is the key because the flavor is all in the brown bits.

Cover with water and bring to a slow simmer for 3-4 hrs or longer.

Remove bird and add 2 carrots, 2 stalks celery and one onion - chopped
1 Bay leaf

Simmer for 1/2-1hr.

Debone meat and add some to soup and add some to dogs. Their treats for the work they do.

From there you can do noodles, other vegetables almost anything that is good in soup.

In the last 5 minutes I always add a good amount of dill. Sounds weird but it makes all the difference. Learned it from an old Jewish woman. She added it to chicken soup.
Click to expand...

Great sounding recipe. Thanks for posting.
 
Kind of hard to beat fried quail, mashed taters and gravy and sweet peas.:cheers:

IMAG0450.jpg
 
Here in AR we like it seasoned with some Tony Chachere's, rolled in flour and fried, then make milk gravy along with biscuits and maybe some fried okra and sweet tea.
 
Favorite Recipe

BirdyBritt;
Made your Maple Glazed Pheasant last night it it was OUTSTANDING. You are probably right, not the most healty but man was it good. Used the thickened sauce for a gravy over the loaded mashed potatoes I made. Mighty good... and I will post it on my blog and give you credit. I have a couple other recipes on my blog -pheasant chili and "poppers" stuffed with cream cheese and water chestnuts..
 
Several good ones to try there - thanks everyone! Here's a new one I just tried:
I've been making beer-can chicken for a while now and really liking it, so I decided to try a pheasant. I tried to pluck it, but tore the skin so gave up and skinned it, with the plan of replacing the skin with a "coat" of bacon! I made my usual beer-can chicken rub (1/4 cup brown sugar, 1/4 cup smoked paprika, onion powder, salt, pepper, celery seed, pinch of cayenne) and rubbed that all over the bird, inside and out. Put it in a ziplock and left it overnight (not necessary for the recipe - just the way it worked out). Heated oven to 350. Opened a beer. Drank enough of it to make room for some of the rub to be dumped in. Tasted too good, so drank the rest of it, and one more can, while I thought about how good life is. After drinking the top third of the third can, the wife gave me "the look", so I put in a few tsp of the rub slowly (it tends to fizz over if you go too fast), then pushed that up inside the chest cavity of the bird (from the bottom, of course), and propped it up in a glass dish on the can and the two legs (cut off at the "ankle"). I rubbed on some more of the rub, and then jammed 3 slices of bacon into the neck-hole. One right down the front, and the other two layed over the breast, then pinned together at the bottom with a toothpick. I pinned another two slices of bacon together at the back, and then layed those two lives over the tops of the thighs. I cooked it for 70 minutes and then took it out. Took the bacon off and cut it into pieces, then "carved" the pheasant. The beer steaming up inside made the meat beautifully moist. I poured the can of beer into a saucepan and added a bit of cornstarch to make a gravy. Served it with mashed potato and a can of buttery corn. It was a HIT, especially with the bacon pieces tossed into the mashed potatoes! OK, OK, so this recipe is a little heavy on the bacon (let the "Canadian Bacon" jokes fly - I can take it! lol!).
Cheers,
-Croc
 
Last edited:
my favorite recipe thus far is Jalapeno Pheasant Wontons.. You can get little wonton wrappers from any grocery store. First you chop up the pheasant in small bits..then chop up some jalapenos as well and throw them in a skillet with the pheasant and cook till done. While the pheasant is cooling down unpack your wonton wrappers and throw a dollop of cream cheese and them. Once the pheasant and jalapenos are room temp..grab a pinch and throw them in with the cream cheese. Then wet the edges of the wrapper and fold so that they stick. Repeat until you have used up all the cooked pheasant and then flash fry the wontons. It is INCREDIBLE. It is a bit tedious making the wontons but man is it good.. Just grab a buddy and a case of beer and try not eat all the pheasant before you get it in the wontons.
 
LoneRooster said:
my favorite recipe thus far is Jalapeno Pheasant Wontons.. You can get little wonton wrappers from any grocery store. First you chop up the pheasant in small bits..then chop up some jalapenos as well and throw them in a skillet with the pheasant and cook till done. While the pheasant is cooling down unpack your wonton wrappers and throw a dollop of cream cheese and them. Once the pheasant and jalapenos are room temp..grab a pinch and throw them in with the cream cheese. Then wet the edges of the wrapper and fold so that they stick. Repeat until you have used up all the cooked pheasant and then flash fry the wontons. It is INCREDIBLE. It is a bit tedious making the wontons but man is it good.. Just grab a buddy and a case of beer and try not eat all the pheasant before you get it in the wontons.
Click to expand...

Did a variation of this the last two nights-

Had some breast filets, cut them into thirds, marinated in some worchestire and hot sauce. Grilled, along with some onion slices and a handfull of jalapeno halves from the freezer I had on hand. After all was cooked I ran through my meat grinder attachment to the kitchenaide mixer.

In a skillet I fried some onion bits and garlic in some olive oil until the onion was tender. Then I took a bar of cream cheese, softened it up with a fork and a hand mixer. Added the onion/garlic mix and a couple teaspoons of soy sauce. Added a couple cups of the ground pheasant mixture. Hand mixed it all up. No measurements here, pretty much all by guess and eyeball.

One teaspoon of the mix to a wonton wrapper, wet the edges, and fold into the pretty wonton shape. The ugly ones ate just as well as the pretty ones.

Fried in a couple inches of oil until the wrapper was browned.

Dipped in a new sauce I found at the store, "Frank's Red Hot-Sweet Chili Sauce".

I don't know how many a guy should eat, but I do know that a dozen is too many.
 
You must log in or register to reply here.
Back
Top