Pheasant receipts

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Hunter1971

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Ok...... I'm going to cook some pheasants for dinner for my non-hunting Fiancee and her daughter (their first introductions to pheasant, and I'm also trying to introduce them into hunting) I'm thinking of baking or roasting them. Anyone have any recommendations?? Let's here them chefs???? :cheers:

If there was ever a post on this forum this is the one that all of us should appreciate and embrace and be willing to share on! This is something we all have in common..... " how do we enjoy our bounty when successful"????? :cheers:
 
Yea I seen that...... and I do appreciate the advice, I was just thinking and inquiring about actual reciepts people have tried with success??? I want it to be special and for some non-hunters to appreciate in order to introduce them into my world of eating what we harvest!!:thumbsup:
 
Hunter1971 said:
Ok...... I'm going to cook some pheasants for dinner for my non-hunting Fiancee and her daughter (their first introductions to pheasant, and I'm also trying to introduce them into hunting) I'm thinking of baking or roasting them. Anyone have any recommendations??
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Hunter1971 said:
this is a good one. i originally got it from the pheasant country website.

http://pheasantcountry.com/apps/pbcs.dll/section?Category=RECIPE

Ingredients:
1-3 pheasants, 1/2 cup brandy, 2 cups heavy cream, 8 shallots - thinly sliced, 1/4 cup butter, 2 cups chicken bouillon, 6 slices bacon, 1/4 cup horseradish, 1 teaspoon salt, freshly ground black pepper.



Directions:
Saute shallots in butter in a roasting pan for 5 minutes. Add pheasants and saute over high heat for 15 minutes or until brown on all sides. Pour some brandy into a ladle and the rest over the pheasants. Warm the ladle over a match, light the brandy and flame the pheasants. When flames die, add bouillon, salt and pepper. Put bacon over pheasant breasts and roast uncovered at 375 degrees for 45 minutes, basting frequently. Stir cream and horseradish into pan juices and continue roasting for 15 minutes, basting frequently.


after baking, i strain the sauce and put it back in the pan. throw the shallots and bacon out. slice the breast and pick the remaining meat from the bones. put the meat back in the sauce and warm in the oven.

serve with broccoli, sweet potatoes, wild rice, french rolls and white wine.

top it off with a little pumpkin pie with whipped cream for dessert !!!
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I breast the pheasant. Cut strips out of the breast. Season them up with a little garlic salt and pepper. I take some jalapeno's and slice them up. I put a slice of jalapeno and roll a strip of the breast up with bacon and put a toothpick through them. Throw them on the grill. Perfect appetizer with beer. They get woofed down around my house even from the people that don't like pheasant.

I also like to dip the breast in eggwash and flour. Preheat oven to 350. Get a cast iron skillet out and heat up a couple tablespoons of oil. Sear both sides of the breast. Put some cream of mushroom soup on top of them. Put in the oven and cook them for about 25-30 mins. The last 5 minutes put some french fried onions on top. Eat over mashed potatoes and bake some asparagus brushed with olive oil and salt and pepper. This is my daughters favorite. Good luck and enjoy.

:cheers:
 
I like to chunk the pheasant meat up and make fajitas. The women of the house arnt much for wild game eaters. Cant give u my recipe because its alot of the spice cabinet in the pan. At any rate the pan of fajitas is always clean by the time everyone is done eating. My good friend makes quesadillas which is also very good. Me personally I really like smoked pheasant. Hopefully that was some help.
 
Favorite recipe, but labor-intensive:

Pluck a bird. Skin's gotta be mostly intact for this recipe.

Bone the bird out. Easier than it sounds. Jacques Pepin has a great how-to on You-tube. He does it with chicken. It takes about 30 minutes the first time.

With the bird boned out, lay it flat. Make or buy some pesto. With a small spoon, stuff some pesto up between the skin and the meat. Use your fingers to push it around so it's somewhat even.

Fire up the grill, medium heat. Put the bird on, skin side down, for about 3 minutes. Flip it, give it another 6 minutes or so. During this time, the oil in the pesto is penetrating the meat and moistening it.

Let the bird rest a few minutes, slice it up, have it with veggies or rice.

Delicious.
 
I've been experimenting with confit for legs the last few years since I never know what else to do with them. Works well and can be used just like Duck Confit (I normally use it in cassoulet). It's better if you leave the the Skin on, but i hate plucking as much as the next guy, so normally it's on skinned legs and wings.

3/4 Cup kosher salt
1/2 cup sugar
2 tbsp black pepper
1 tbsp dried thyme
4 cloves garlic, minced and smashed into paste-like consitency
1 Shallot - sliced
~1/2 of a fresh-grated nutmeg nut

Mix all that together and rub mixture on 2-4 pheasant's worth of legs and wings. Cover and refrigerate for ~8-12 hours (essentially overnight).

Preheat oven to 225. Remove the legs and wings from the cure and brush everything off and make sure they're dry. Once totally dry - place in a high-sided baking dish.

Melt 4 cups of duck fat in a pan (can get this @ Tony's market, potentially Marcyks or Whole Foods as well). When melted - pour over the legs and wings (they should be completely overed).

Place in the oven and cook slowly until it's very tender (2-3 hours usually). Cool and store in the fat until ready to use.
 
I dont have a recipe, but, phez enchiladas. I boil the bird to cook the meat then my sister makes enchis out of it. Good stuff.
 
This is great feed back, I really appreciate it!! :cheers:

I've always either spiced them up and wrapped them in bacon, or breast them and put them in flour and spices and fried them, or most often just smoked them.

But this year I want to get a little fancier and use the whole bird, so I'll definitely be using these above suggestions!!

Thanks again!!:cheers:
 
Plucking...

1971, should you go the plucking route, be prepared to spend a bit of time on it. If you've plucked ducks or chicken, they're easy - grab a handful and rip. Not so on phez - the skin is much thinner and will tear if you take too many feathers at once. Plucking phez is TEDIOUS, but rewarding.

Also, if you do the pesto/grill thing, it's easier to get the pesto in there evenly (and turn the bird once it's cooking) if you cut it in half before putting it on the grill.

Enjoy - the eating, that is - not the plucking!
 
I tried 7ex's recipe last night, it turned out great! Both my Fiance and her daughter loved it. It was a success for sure and they both are requesting that it should be on the menu more regular. :thumbsup: So I guess I'll have to go pheasant hunting more regular! :laugh:

Thanks 7ex!!!

I'll be trying some of the other suggestion I received too. I haven't ever plucked pheasants but I'm going to give that a whirl next time.
 
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