Recipes for phesant?

Pheasant fajitas and pheasant jambalaya are my two favorites. Save the legs and thighs from your birds. Pressure cook for 20 minutes and that meat is tender and peels super easy. If you don’t already have a pressure cooker, buy one.
 
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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Hey BritChaser, thanks for sharing your recipie! It sounds delicious!

Side question....do you always brine your phesant meat before cooking it? Or just with certain recipies?

Thanks again BritChaser!
 
uplandPheasent112 said:
Hey BritChaser, thanks for sharing your recipie! It sounds delicious!

Side question....do you always brine your phesant meat before cooking it? Or just with certain recipies?

Thanks again BritChaser!
Click to expand...

Always brine. You're welcome.
 
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519vx said:
Pheasant fajitas and pheasant jambalaya are my two favorites. Save the legs and thighs from your birds. Pressure cook for 20 minutes and that meat is tender and peels super easy. If you don’t already have a pressure cooker, buy one.
Click to expand...

Big fan of pheasant jambalaya also, made some in the crockpot for a party earlier this year and it was awesome.
 
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.
 
I've been doing a schnitzel lately. Pound out a couple breasts kinda flat, season them, dredge in flour, then egg, then a breading (I like the Shore Lunch Fried Chicken Breading). After that fry them in real butter. No so healthy, but oh so good.
 
Deep fried chislic style is my favorite, with a sandwich/ cracker spread running a close second..
 
We do pheasant pies and Cordon Bleu pheasant , as well as a bunch of other ways but those two are my favorites
DT
 
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