My latest recipe for roosters.

Pheasant Recipes

This is also in response to Logical's posting of a pheasant stix recipe on another thread.

I credit this recipe to nstric who posted in 2011. It's been awhile since I made it but I thought they were great.

Pheasant Burgers
I used 4.5 lbs of pheasant with some chukar and dove-cleaned out the freezer
1.5 lbs of bacon
3-1oz packages of onion soup mix
liberal sprinkling of Montreal Steak seasoning powder
12oz of bread crumbs

Grind precut chunks of bird meat and bacon in a grinder or food processor. Place in a large bowl and mix in the onion soup mix, bread crumbs and seasoning until you are happy with the consistency. Form into patties and gril or pan fry. I froze up a bunch for a quick easy meal. Serve with or without a bun. You can scale the recipe down for fewer birds.

I also made several kinds of breakfast sausage. The one I liked the most was:
1.5lbs of pheasant meat
8oz of bacon
.75oz of Eastman Sausage Seasoning (available at a variety of stores)
add pepper to taste

Grind bird meat and bacon together, mix in seasoning, form to small breakfast patty size. I would freeze up individual serving sizes. Very tasty.

Tom
 
This recipe is from one of our close friends. Haven't had a chance to try it yet but they said it was absolutely amazing!

Pheasant Enchiladas:

6 pheasants breasts (3 birds)
Tortillas
Diced green chilis (4oz can)
Cream cheese (8oz package)
Shredded cheese (I use the taco blend)
Heavy whipping cream (16oz container)
Taco seasoning


-Cut pheasant breasts into chuncks and cook in a pan using olive oil
-Remove from pan and shred
-Add taco seasoning for flavor (I use about half a package)
-Set pheasant breasts aside
-Preheat oven to 350?
-Spray 9?13 pan with cooking spray
-Lay out tortillas
-Spread cream cheese on tortilla
-Add some green chilis
-Add shredded cheese
-Top with shredded pheasant
-Fold up tortillas and place in pan seam side down
-Cover with the heavy whipping cream
-Top with shredded cheese so the cheese covers everything
-Bake at 350? for 30 minutes or until bubbly and golden brown
-Remove from oven and let sit for a couple minutes
-Serve it up and enjoy!!
-Once plated it can be topped with sour cream, hot sauce, or any topping of your choosing
 
3car said:
http://allrecipes.com/recipe/8618/chicken-pot-pie-i/

Kids love it. It generally takes 3 birds to make 2 pies.

Any one have any other ideas? I have been looking for a creamed recipe too, anyone??
Click to expand...

Here is one of the easiest recipes for creamed pheasant and it is also very good.

PHEASANT IN CREAM SAUCE

1-2 Pheasants, quartered or cut into serving pieces (filleted breast pieces & de-boned thighs work best)
1 can Cream of Mushroom Soup
? - 1 cup Sour Cream
1 ? 4oz can sliced mushrooms
? cup Grated Parmesan Cheese
? cup chopped onion

Preheat oven to 350* F. Rub pheasant pieces with salt and place them in baking dish. In separate bowl mix together the mushroom soup, sour cream, mushrooms, parmesan cheese and onion. Spread this mixture over the pheasant and bake in oven for 1 1/2 to 2 hours or until tender. Baste occasionally with sauce during baking.

This is a very simple, yet delicious, recipe that does not require browning the pheasant first
 
Here's another recipe I tried last night. Found it on the internet and tweaked it a bit. Came out very good but the meat was a tad tough. I might have over cooked it.

Oven-Fried Pheasant Breast with Pecan-Cornmeal Crust

4 Pheasant breast filets
2 eggs
1/4 cup milk
1/2 cup finely chopped pecans
1/3 cup cornmeal
1/3 cup all-purpose flour
1 tsp. salt
1tsp. onion powder
1/2 tsp. freshly ground pepper
2 tbsp. butter, cut into small pieces

Position a rack in the center of the oven, and preheat the oven to 425F. Using heavy duty aluminum foil, line a 9 by 13-inch baking dish with sides at least 1 inch high. Spray the foil with non-stick cooking oil.

Pound the breast filets flat so they cook more evenly.

In a shallow bowl, whisk together the eggs and milk. In another shallow bowl, stir together the pecans, cornmeal, flour, salt, onion powder and pepper.

Dip the breast pieces into the egg mixture, and then dredge them in the pecan-cornmeal mixture.

Place the pieces in the prepared baking dish. Dot the pieces with the butter and bake about 10-15 minutes. Turn the breast over and bake another 10 minutes until golden brown.

Be careful not to overcook. Adjust baking time as needed.
 
Dakotazeb said:
Here's another recipe I tried last night. Found it on the internet and tweaked it a bit. Came out very good but the meat was a tad tough. I might have over cooked it.

Oven-Fried Pheasant Breast with Pecan-Cornmeal Crust

4 Pheasant breast filets
2 eggs
1/4 cup milk
1/2 cup finely chopped pecans
1/3 cup cornmeal
1/3 cup all-purpose flour
1 tsp. salt
1tsp. onion powder
1/2 tsp. freshly ground pepper
2 tbsp. butter, cut into small pieces

Position a rack in the center of the oven, and preheat the oven to 425F. Using heavy duty aluminum foil, line a 9 by 13-inch baking dish with sides at least 1 inch high. Spray the foil with non-stick cooking oil.

Pound the breast fillets flat so they cook more evenly.

In a shallow bowl, whisk together the eggs and milk. In another shallow bowl, stir together the pecans, cornmeal, flour, salt, onion powder and pepper.

Dip the breast pieces into the egg mixture, and then dredge them in the pecan-cornmeal mixture.

Place the pieces in the prepared baking dish. Dot the pieces with the butter and bake about 10-15 minutes. Turn the breast over and bake another 10 minutes until golden brown.

Be careful not to overcook. Adjust baking time as needed.
Click to expand...

Overcook? At 425 for 25 minutes? In my experience, this would be too long at these temps! Pheasant breast are very delicate meat and cook quickly. If flattened to 3/8" they can cook in no time...

You might try dipping the (fillets) in the batter and fry like fish fillets. This recipe seems to be similar to a fish recipe that I've used for Walleye.
 
I bet it would work out really well for fish as well. I agree that dipping them like fillets would probably be worth a shot.
 
there are some recipes with some combinations that I never even thought about but I can bet that they should be delicious. thanks for recipes, maybe I am going to come later with an update saying how I good they were. sitting at home doing nothing but reading on onlinepharmacyreviews.org (because i have some health problems) is really boring. thanks for getting me some ideas what to do.
 
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