Pheasant

[SALLYSUE]

Whats the best way to cook pheasants

 

[2XCOCKERS]

I've had pot pies and stroganoff as really great dishes, they're on the forum somewhere here.

 

[Dakotazeb]

Go to the UPH "Home" page. At the very bottom under "News & Events" is a link for recipes. There are a bunch of recipes there.

 

[BritChaser]

I like pheasant marsala made just like chicken marsala. Plenty of recipes on the net. I also like pheasant vegetable rice soup in the slow cooker: pheasant breasts, chicken broth, white wine, olive oil/butter/both, dash of Worcestershire, carrots, celery, onion, and rice. Season to taste. I like salt, pepper, garlic, thyme and parsley while cooking. Once in the bowl I sprinkle on dill weed and add a dollop of sour cream - that's Russian style, I think.

 

[Crossing shot]

Sometimes when tired, I cube the bird and place them in stovetop stuffing. Butter. Bake about 30 minutes.

 

[SALLYSUE]

Thanks guys

 

[Miforester]

We did breast cutlets for thanksgiving dinner with gravy and mashed potatoes. It was a great meal and way to prepare them.

 

[brittboy]

My wife has a reciepite for Pheasant Nebraska which I think is pretty common. I call it pheasant mc nuggets. It's my preference for pheasant, but I really don't care for pheasant any more than trout. I sure like huntin em and catchin. Merry Christmas

 

[Miforester]

My wife has a reciepite for Pheasant Nebraska which I think is pretty common. I call it pheasant mc nuggets. It's my preference for pheasant, but I really don't care for pheasant any more than trout. I sure like huntin em and catchin. Merry Christmas

Yeah another variation would be pheasant tenders, very good as well.

 

[dukxdog]

Whats the best way to cook pheasants

My Italian buddy Ray Santelli made me some Veal Rollatini's one night. Was excellent. I adapted to the following recipe for pheasant camp.

Pheasant Rollatini

Ingredients:
Boneless Filleted Pheasant breasts
Pesto Sauce
Prosciutto Ham
Provolone cheese-sliced
egg-beaten
Italian Bread crumbs
Light olive oil

Lay out piece of Glad Wrap on cutting board. Place one Pheasant breast shiny side down and fold wrap over. Pound breast flat with rolling pin or meat pounder as thin and even as possible.
Remove wrap from top. Place a slice of ham on breast. Place cheese on ham. Spread some pesto on cheese. Roll up breast. Dredge in egg wash. Roll in and cover with bread crumbs.
Fry in hot skilled with olive oil until brown all over. Place in baking dish and bake for 20 minutes at 350*

I think it's as good as it gets. Makes me hungry just looking at the photos!

Ray with our Pheasants