Only one pheasant

M

Madison COunty

New member
I just started to hunt birds this year again. I used to go when I was younger and then quit for a while, silly me I know. So this year I started back up and only went out a few times and got ONE whole bird.

If you only had one pheasant in your freezer like me this year how would you cook it? I am looking for somthing delicious!
 
now i feel bad because i could have sent some of mine home with you:D. but to answer your question cube it up and fry it up in some taco seasoning.hard or soft shell tacos and all the trimmings:thumbsup: . :cheers:
 
Yummmm!

Iowa labs, I thought that you might say that.:D That was delicious, probably the best pheasant I have ever had. Not sure if I could cook it like you did. Thanks for letting me hunt with you and your family, I had a blast!:cheers:
 
if you and your family would like to come over for dinner some night let me know. i'll fix the same thing and invite the same group :D. :cheers:
 
Pheasant Snackers
Ingredients
• 1 pheasant breast
• 1 (4 ounce) jar sliced jalapeno peppers
• 12 slices bacon, cut’em into thirds
• 6 bamboo skewers, soaked in water for 20 minutes
• 36 toothpicks give or take
Directions
• Cut the pheasant breast into 36 pieces, and place into a bowl. Pour the liquid from the jalapeno peppers over the pheasant, stir, and set aside to marinate for 20 minutes.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Drain the marinade from the pheasant and discard. Place a slice of jalapeno pepper onto each piece of pheasant breast, and wrap with a third of a strip of bacon. Skewer 6 of the pheasant pieces on each skewer.
• Cook on the preheated grill, turning frequently, until the bacon is crispy, 15 to 20 minutes. Remove the skewers from the pheasant pieces, and place a toothpick into each piece to serve.
• The legs can be grilled at the sametime, I use Italian dressing and soak them while fixing the breasts above.
 
OKIEGunner said:
Pheasant Snackers
Ingredients
• 1 pheasant breast
• 1 (4 ounce) jar sliced jalapeno peppers
• 12 slices bacon, cut’em into thirds
• 6 bamboo skewers, soaked in water for 20 minutes
• 36 toothpicks give or take
Directions
• Cut the pheasant breast into 36 pieces, and place into a bowl. Pour the liquid from the jalapeno peppers over the pheasant, stir, and set aside to marinate for 20 minutes.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Drain the marinade from the pheasant and discard. Place a slice of jalapeno pepper onto each piece of pheasant breast, and wrap with a third of a strip of bacon. Skewer 6 of the pheasant pieces on each skewer.
• Cook on the preheated grill, turning frequently, until the bacon is crispy, 15 to 20 minutes. Remove the skewers from the pheasant pieces, and place a toothpick into each piece to serve.
• The legs can be grilled at the sametime, I use Italian dressing and soak them while fixing the breasts above.
Click to expand...

I have used the juice from jalapenos along with a little olive oil for years.Something about jaleps steeped in vinegar give a great flavor,even if you are feeding folks who wouldn't touch a jalepeno on a bet.I use this for basting chicken,pork and red meat.Of course vinegar is a natural tenderizer,also.This recipe sounds delicious.

I have eaten some pretty hideous substances on a tortilla in Tijuana.something about the spice package would make an old leather boot taste good.
 
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