Recipes for phesant?

will finish a batch of Pheasant leg chili this afternoon, for sharing in N. Dak this weekend , for field lunches.

put a can of chipotle in the pot for smoky flavor.
 
Here’s a proven winner. We have a big ice fishing party every year and I make this one. It is the wowser EVERY year.

Depending how big of batch, take 2 - 4 breasts and slightly flatten. Put them on smoker with s hardwood smoke for 30 -45 minutes. Note: okay to smoke with a pork shoulder, ribs etc just not with fish. Let cool and shred into small pieces by hand. Mix smoked pheasant in a bowl with an equal amount of cream cheese. Mix really well. Spoon the pheasant/cream cheese mix into fresh white mushroom caps. Slightly mound. Sprinkle a good amount of Italian bread crumbs over the pheasant/cream cheese mix. Put on grill cream cheese mix side up on indiret heat until crumbs and cream cheese turn golden brown. Serve warm.
 
Quarter the bird, just like a chicken. Use a 12" cast iron skillet with a cover. Lightly brown in olive oil. Set aside. Saute a chopped onion, with 6 cups fresh mini-bella mushrooms, and 4-6 finely chopped fresh garlic cloves. Okay to add some chopped green pepper, if you like. Once the onions and mushrooms are nicely browned and soft, add 8 oz heavy whipping cream. Mix it all up. Place pheasant quarters on top of the mixture, spoon the ingredients on top of the pheasant. Simmer, covered for about 45 min to an hour....until meat flakes off the bone. Use whatever rice dish you like as a side dish, a good wine, and eat it up!
 
Roasted in the oven like a chicken or turkey, but you have to properly age the bird first and then pluck it. Plucking sucks but 10 minutes of work shouldn't be a deterrent for one of the best meats you can put on the table. But you have to hang the bird for 4 or 5 days.

I have a couple hanging in the garage right now (from Sunday hunt) that I plan to pluck and clean on Friday.
 
BritChaser said:
I like pheasant marsala (like chicken marsala):

Cut cleaned breast halves into about 1/2 - 3/4 inch strips and brine for a day

Add plenty of oil and butter to a skillet and set at med

Dredge pheasant strips in flour and place in hot skillet

Season with salt, pepper, garlic, and oregano

When browned on one side, turn strips to the other side. When browned . . .

Add marsala wine and cooking sherry in about equal amounts or to taste

Add sliced raw mushrooms spread over the strips and worked into the wine/oil/butter mix

Cover skillet and reduce heat until mushrooms are cooked

Mix up strips and mushrooms and serve over rice or pasta
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Sounds good. All of my favorite pheasant recipes involve wine. I just made coq au vin, which is pretty similar to what you described. Most online recipes are for chicken, and I had to shorten the cooking time for the leaner pheasant. I really liked it and will make it again. I often filet out the breasts and saute then deglaze with marsala. Super easy and super good. Works great with grouse and other redder birds to, when cooked more rare. I use pheasant in asian dishes a lot too. I do a Thai style curried cauliflower with pheasant and red peppers. I find it often helps to brown the pheasant first, and then return to the dish at the end so it doesn't get overcooked and dry.
 
Goosemaster said:
I'm going to cook up some pheasant, sharp tail, and hun tonight. Butter, flour, salt, pepper, garlic powder, onion salt, egg noodles, chicken broth, mushrooms, onion, cream of mushroom soup, garlic.These are the ingredients.I usually cook peas, or corn, as a side.
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How do you handle cooking the different birds so they are all done correctly? In my experience, sharpies are much better when cooked more medium like steak. Huns seem to like to be cooked like pheasant, but of course they are much smaller so shorter cooking time.
 
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