Favorite recipe?
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Deweybagger
New member
I wrap the breast in bacon and grill them. Sometimes pan fry with flower and lowery Mediterranean herb mixed together. Pretty boring but they're so good
AtTheMurph
Well-known member
Our season hasn't opened yet!
Tomorrow in Illinois and next Sat in Indiana...... I'm about to burst.
AtTheMurph
Well-known member
Here's a great quail recipe.
Take the whole breast and put them in a freezer bag and smash them with a skillet or something else heavy. Don't kill them just get them about evenly thick.
Rub them with salt, pepper, olive oil and fresh rosemary and grill over coals.
Very Italian and excellent. Even my teenage daughters will eat these.
Take the whole breast and put them in a freezer bag and smash them with a skillet or something else heavy. Don't kill them just get them about evenly thick.
Rub them with salt, pepper, olive oil and fresh rosemary and grill over coals.
Very Italian and excellent. Even my teenage daughters will eat these.
Downtown Bang!
Member
Pheasant Breasts & Mashed Potatoes
Debone a pheasant breast. Take each half and slice them so that you have four pieces but each piece is 1/2 the thickness of the original breast. Pound out to an even thickness. Season the meat lightly with Tony C. or Lowrys.
Prepare a flour dredge, a bowl with an egg beaten into some buttermilk and a bowl filled with Panko bread crumbs. Season all three of the above lightly with the Tony C. or the Lowrys.
Dredge the pounded out breast meat in the flour first, then dip into the egg/buttermilk mixture and then coat with the Panko bread crumbs. After all of the pieces are done let stand for 20-30 minutes so the coating can set. Pan fry in hot (not smoking) oil only until the panko bread crumbs are crisp and golden brown. Drain on racks if you can or pat off excess grease with a paper towel. For those who grew up in the IN, IA or IL this is essentially the same process as making fried pork tenderloin for sandwiches.
For the mashed potatoes I like to go 50% russets & 50% red potatoes (all peeled). Cook until tender then Salt & Pepper well. Mash with a little butter and half & half and then finish off by stirring in a healthy dollop of sour cream.
Complete the meal by making a pan gravy from the drippings, Add in a little butter & flour and stir. Cook just long enough to get a little color on the roux and season the roux with salt & pepper. Mix milk into the roux until you reach the desired consistency while the gravy is still simmering. Don't be afraid to add more milk if the gravy thickens. Nothing worse than gloppy gravy.
Plate the pheasant and the potatoes and apply the gravy to taste.
Simple dish but the key is to not overcook the pheasant breast and also to season (carefully) during each step of the process to build the layers of flavor. My wife under seasons everything and then can't understand why my versions of the same dish always taste better.
Debone a pheasant breast. Take each half and slice them so that you have four pieces but each piece is 1/2 the thickness of the original breast. Pound out to an even thickness. Season the meat lightly with Tony C. or Lowrys.
Prepare a flour dredge, a bowl with an egg beaten into some buttermilk and a bowl filled with Panko bread crumbs. Season all three of the above lightly with the Tony C. or the Lowrys.
Dredge the pounded out breast meat in the flour first, then dip into the egg/buttermilk mixture and then coat with the Panko bread crumbs. After all of the pieces are done let stand for 20-30 minutes so the coating can set. Pan fry in hot (not smoking) oil only until the panko bread crumbs are crisp and golden brown. Drain on racks if you can or pat off excess grease with a paper towel. For those who grew up in the IN, IA or IL this is essentially the same process as making fried pork tenderloin for sandwiches.
For the mashed potatoes I like to go 50% russets & 50% red potatoes (all peeled). Cook until tender then Salt & Pepper well. Mash with a little butter and half & half and then finish off by stirring in a healthy dollop of sour cream.
Complete the meal by making a pan gravy from the drippings, Add in a little butter & flour and stir. Cook just long enough to get a little color on the roux and season the roux with salt & pepper. Mix milk into the roux until you reach the desired consistency while the gravy is still simmering. Don't be afraid to add more milk if the gravy thickens. Nothing worse than gloppy gravy.
Plate the pheasant and the potatoes and apply the gravy to taste.
Simple dish but the key is to not overcook the pheasant breast and also to season (carefully) during each step of the process to build the layers of flavor. My wife under seasons everything and then can't understand why my versions of the same dish always taste better.
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