FCSpringer
Moderator
What is the favorite way you have to cook your Pheasants? Recipes.
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"Hey Cheff
- Thread starter FCSpringer
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wisturkeyhunter
New member
Take a breast
lay it flat and pound it out so its about half the normal thickness, a meat mallet or small sauce pan works good.
Put a light even coat of flower on it
heat a pan with a little oil in it get it hot
throw the breast in until browned on both sides
throw it in a 350 degree oven until internal temp is up to about 150ish won't take but 10 minutes or less
Top it with a good smooth sauce, I like a citrus beurre blanc but lots of others are good including gravy made from pheasant stock. If you really want it tender cover the browned breast with a good rich gravy and bake for a half our but you lose some of the pheasant flavor that way.
lay it flat and pound it out so its about half the normal thickness, a meat mallet or small sauce pan works good.
Put a light even coat of flower on it
heat a pan with a little oil in it get it hot
throw the breast in until browned on both sides
throw it in a 350 degree oven until internal temp is up to about 150ish won't take but 10 minutes or less
Top it with a good smooth sauce, I like a citrus beurre blanc but lots of others are good including gravy made from pheasant stock. If you really want it tender cover the browned breast with a good rich gravy and bake for a half our but you lose some of the pheasant flavor that way.
Downtown Bang!
Member
This is a little work but worth it. Soak fresh pheasant breast fillets & tenders in a salty brine (refrigerated) for at least two days. This gets the blood out of the meat, ages it a little and adds some seasoning. Remove from brine and soak over night in seasoned buttermilk. I like Tony Chacheres (SP?) creole seasoning.
Pound out the pheasant pieces to uniform thickness and coat in a 50/50 mixture of plain bread crumbs & plain Panko (japanese) bread crumbs. This makes for a very crisp coating and holds moisture in the meat. The bread crumbs are bland so remember to season with salt & pepper. Pan fry in hot canola or vegetable oil until done. Watch the heat because the bread crumbs will burn relatively easy.
Remove pheasant from the pan and let drain. Take some of the the pan drippings and make a nice sawmill gravy using flour, milk and seasoning. Serve the bird with mashed potatoes and cover with the gravy.
For a change of pace fry a couple three pieces of smoked bacon in the frying pan (remove bacon and keep the drippings) before adding the canola oil. It adds a nice smoky flavor to the pheasant and the gravy.
Not a very healthy meal but real good.
DB
Pound out the pheasant pieces to uniform thickness and coat in a 50/50 mixture of plain bread crumbs & plain Panko (japanese) bread crumbs. This makes for a very crisp coating and holds moisture in the meat. The bread crumbs are bland so remember to season with salt & pepper. Pan fry in hot canola or vegetable oil until done. Watch the heat because the bread crumbs will burn relatively easy.
Remove pheasant from the pan and let drain. Take some of the the pan drippings and make a nice sawmill gravy using flour, milk and seasoning. Serve the bird with mashed potatoes and cover with the gravy.
For a change of pace fry a couple three pieces of smoked bacon in the frying pan (remove bacon and keep the drippings) before adding the canola oil. It adds a nice smoky flavor to the pheasant and the gravy.
Not a very healthy meal but real good.
DB
M. R. Byrd
Well-known member
bobeyerite
New member
One way I like to fix my pheasant. Is Put 1 can cream of mushroom soup
Milk, 1 1/2 can get soup can real clean.
1 can mushroom bits and pieces
1/2 onion chopped course
in a crock pot. Brown pheasant parts, I like to bone them out. Put them in sauce in pot. Once the pot is hot cook for about 2 hours. I like my Birds flaky tender. Season to taste at the beginning of cooking. Serve with Mashed Potatoes and a Veggie Note: Hot Corn Meal Muffins and Honey, go real good with this.......Bob
Milk, 1 1/2 can get soup can real clean.
1 can mushroom bits and pieces
1/2 onion chopped course
in a crock pot. Brown pheasant parts, I like to bone them out. Put them in sauce in pot. Once the pot is hot cook for about 2 hours. I like my Birds flaky tender. Season to taste at the beginning of cooking. Serve with Mashed Potatoes and a Veggie Note: Hot Corn Meal Muffins and Honey, go real good with this.......Bob
FCSpringer
Moderator
I gota couple this morning on a short hunt, I think I am going to start at the top of the list and work my way down as the days pass and we get more birds they all sound good. So tonight it's WTH's batch. When the wife gets back from the hospital I will have her put her two recipes on, they are awsome. Her dad is in ICU now so she has to sit up there with him. More bad luck. But her style is not good for my waist either.
:cheers:
:cheers:
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bobeyerite
New member
Look forward to her recipes, I hope and pray all turns out well for her and the rest of the family......Bob
Sending good vibes from CO for FC's family...
A great recipe, but labor intensive (only for those into self torture)...
1) pluck the bird - I know that 95% of you, upon reading this bit, have already decided never to try this recipe
2) De-bone the bird, leaving it whole with skin on (there goes most of those who were willing to do the plucking). While difficult at first, this is easier than the plucking - and it gets really easy with practice!
3) Split the bird down the middle - this is WAY easier with 2 halves, rather than a whole.
4) If you have pastry bag with a fat tip, great. If not, get a small rubber spatula or, worst case, a butter knife.
5) Get about a cup of Pesto. Lifting the skin away from the meat where it's loose, either squirt the pesto under the skin with the pastry bag or just work it in there with the spatula or knife. Get enough under the skin to have a thin layer of pesto across most of the bird. Manipulate the bird to spread the pesto around more or less uniformly.
6) Place the bird, SKIN SIDE DOWN, on a hot grill for about 3 minutes.
7) Turn the bird, cook skin side up for another 5 minutes. The oil in the pesto will baste the meat during this time.
8) Slice up the bird and serve on some mixed greens or polenta.
It's a lot of work, but it's a KILLER!
A great recipe, but labor intensive (only for those into self torture)...
1) pluck the bird - I know that 95% of you, upon reading this bit, have already decided never to try this recipe
2) De-bone the bird, leaving it whole with skin on (there goes most of those who were willing to do the plucking). While difficult at first, this is easier than the plucking - and it gets really easy with practice!
3) Split the bird down the middle - this is WAY easier with 2 halves, rather than a whole.
4) If you have pastry bag with a fat tip, great. If not, get a small rubber spatula or, worst case, a butter knife.
5) Get about a cup of Pesto. Lifting the skin away from the meat where it's loose, either squirt the pesto under the skin with the pastry bag or just work it in there with the spatula or knife. Get enough under the skin to have a thin layer of pesto across most of the bird. Manipulate the bird to spread the pesto around more or less uniformly.
6) Place the bird, SKIN SIDE DOWN, on a hot grill for about 3 minutes.
7) Turn the bird, cook skin side up for another 5 minutes. The oil in the pesto will baste the meat during this time.
8) Slice up the bird and serve on some mixed greens or polenta.
It's a lot of work, but it's a KILLER!
Had this last night.
Whole pheasant skinned and brined. Place fresh sage, oregano, and thyme leaves in body cavity. Cover breast with bacon strips. Put the bird in an oven baking bag with a few more leaves of the herbs. Close the bag and bake on a shallow pan like a baker's quarter sheet until done, about 50 minutes at 3:50. Thicken pan drippings with arrowroot to make a light sauce. Serve the the breast, and strip the tougher dark meat for soup. Use left over sauce as the soup base and add chicken stock to get the volume of liquid you need. Add your favorite soup veggies and pasta to the soup. A lot of eating from a little bird, and very little waste.
Whole pheasant skinned and brined. Place fresh sage, oregano, and thyme leaves in body cavity. Cover breast with bacon strips. Put the bird in an oven baking bag with a few more leaves of the herbs. Close the bag and bake on a shallow pan like a baker's quarter sheet until done, about 50 minutes at 3:50. Thicken pan drippings with arrowroot to make a light sauce. Serve the the breast, and strip the tougher dark meat for soup. Use left over sauce as the soup base and add chicken stock to get the volume of liquid you need. Add your favorite soup veggies and pasta to the soup. A lot of eating from a little bird, and very little waste.
FCSpringer
Moderator
Wild Rice Casserole with Pheasant
This is FCS's wife Missy,and first I would like to say a big THANK YOU for the support while I was in the hospital and all of the prayers,we wouldn't have made it through without it. OK this recipe is very simple but good!
Ingrediants needed:
2 sm boxes Uncle Bens Country Inn Chicken & Wild Rice Mix
3 cans Cream of Chicken soup
Deboned Pheasant
3 stalks Celery-chopped and diced boiled till soft-drain
I prebake the pheasant for 1/2 hour in a shallow baking pan with a little water to keep it moist @350
While pheasant is baking,I make the rice according to the box including the season.
Once everything is done,I drain & cut the pheasant into small chunks, add the rice and soup and bake in a casserole dish for 30-40 minutes. Serve with biscuits. Real Wild Rice can also be used it just takes longer
P.S. This is for 2-3 birds. (Brest's only) (Legs for soup)
This is FCS's wife Missy,and first I would like to say a big THANK YOU for the support while I was in the hospital and all of the prayers,we wouldn't have made it through without it. OK this recipe is very simple but good!
Ingrediants needed:
2 sm boxes Uncle Bens Country Inn Chicken & Wild Rice Mix
3 cans Cream of Chicken soup
Deboned Pheasant
3 stalks Celery-chopped and diced boiled till soft-drain
I prebake the pheasant for 1/2 hour in a shallow baking pan with a little water to keep it moist @350
While pheasant is baking,I make the rice according to the box including the season.
Once everything is done,I drain & cut the pheasant into small chunks, add the rice and soup and bake in a casserole dish for 30-40 minutes. Serve with biscuits. Real Wild Rice can also be used it just takes longer
P.S. This is for 2-3 birds. (Brest's only) (Legs for soup)
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FCSpringer
Moderator
Creamed Dunga
Missy's Creamed Pheasant
Ingrediants:
2cups Flour
vegetable oil
2tbl spns Lowry's season salt
1 pinch Oregano
1 tbl spn Cinnamin
1 tea spoons Lemon pepper
2 cups Real as it gets Heavy cream (home made, thicker the better if you can find it)
2-3 pheasants deboned (thighs OK no legs unless no tendons.)
Pre Heat oven at 250
Mix powdered ingrediants togeather except cinnamin in a 1 gal zip lock or a tupperware container, Shake.
Pour veg oil 1/4 inch deep in fry pan and heat to 350. Take drained and patted dry birds shake them in bag till fully coated. Place in hot grease till golden brown (1 min.each side) Remove and place in roaster pan, when all are browned, pour in cream till mostly covered. Place in oven for 4 hrs. Stir gently every hr. After 2 hrs. sprinkle cinnamin over dish. Finish baking. Serve with Baked potato and greens. Sauce can be used as gravy.
Missy's Creamed Pheasant
Ingrediants:
2cups Flour
vegetable oil
2tbl spns Lowry's season salt
1 pinch Oregano
1 tbl spn Cinnamin
1 tea spoons Lemon pepper
2 cups Real as it gets Heavy cream (home made, thicker the better if you can find it)
2-3 pheasants deboned (thighs OK no legs unless no tendons.)
Pre Heat oven at 250
Mix powdered ingrediants togeather except cinnamin in a 1 gal zip lock or a tupperware container, Shake.
Pour veg oil 1/4 inch deep in fry pan and heat to 350. Take drained and patted dry birds shake them in bag till fully coated. Place in hot grease till golden brown (1 min.each side) Remove and place in roaster pan, when all are browned, pour in cream till mostly covered. Place in oven for 4 hrs. Stir gently every hr. After 2 hrs. sprinkle cinnamin over dish. Finish baking. Serve with Baked potato and greens. Sauce can be used as gravy.