Shot Up Pheasant Recipes

M. R. Byrd

M. R. Byrd

Well-known member
Any recipes for shot up birds. I am cleaning out freezer getting ready for 2009 and what is left is mostly shot up pheasants. Any good recipes? What about a gumbo recipe?

Maynard & Murry
 
i don't have a specific recipe, but look up any Cajun cook book. They know how to fix 'gator, Possum and Nutria, so a mangled pheasant should be no problem at all. Shucks, a Cajun can make good eatin' out of a 4 day old road kill snake.
 
PHEASANT NOODLE SOUP

Ingredients
Boneless breast of one pheasant
4 oz Egg Noodles (1/4 of a 16 oz. package)
½ cup celery (sliced or chopped)
½ cup Carrots (chopped)
¼ cup Onion (chopped)
42 oz Chicken Broth
½ tsp Poultry Seasoning
¼ tsp Black Pepper
2 Tbls Butter

Cooking Directions

1. Cut pheasant breast into several pieces, place in sauce pan with enough chicken broth to cover and boil until tender (roughly 1 hour). Remove pheasant from broth and cool. Discard broth. When cool, shred pheasant pieces with your fingers into small pieces. (This also helps find any pellets you missed while cleaning)
2. In a large sauce pan or Dutch oven melt butter and sauté celery, carrots and onion for several minutes.
3. Add 42 oz Chicken Broth, Pheasant, Egg Noodles, Poultry Seasoning, Pepper and boil until noodles are tender.
4. If soup ends up a little thick for your liking you can either add another 14 oz. can of chicken broth or 2 cups of water and some chicken bouillon.
 
One of the guys i hunt with makes all of our birds into jerky. There are all kinds of mixes (spicy is the best) and he uses a dehydrator. Other than holding the piece up to a light to check for birdshot (hasn't always worked) it has turned out really good.
 
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George I made your soup last night. I'm a soup lover from way back. It turned out real good, Even my wife liked it. It did taste a lot like chicken noodle soup......Bob
 
Now the question is what do I do with all the chicken I have on hand to make chicken soup out of?........Bob
 
M.R. â?? Gumbo sounds mighty fine. Nice idea.


Prejean's pheasant, quail and andouille gumbo

Makes 5 quarts

¼ cup corn oil

½ pound andouille sausage, sliced in ¤¼-inch-thick circles

¼ pound Cajun smoked sausage, sliced into ¤¼-inch-thick circles

3/4 cup coarsely diced onion

½ cup coarsely diced bell pepper

¼ cup finely diced celery

3 boneless quails

2 boneless pheasant breasts

2 tablespoons paprika

¼ teaspoon black pepper

¼ teaspoon white pepper

¼ teaspoon cayenne pepper

1 bay leaf

2½ quarts concentrated chicken stock

½ cup plus 1 tablespoon dark roux

2 teaspoons Kitchen Bouquet

3 dashes Tabasco

3 tablespoons sliced green onion tops

Heat corn oil to hot and maintain heat in an eight-quart cast-iron or other heavy pot over medium-low heat.

Meanwhile, in a nonstick skillet, brown andouille sausage, then add to oil in the cast-iron pot. Repeat process with Cajun sausage, onion, bell pepper and celery, quail and pheasant, sauteing each ingredient individually and transferring each ingredient to the cast-iron pot as it is browned.

Add the paprika, black pepper, white pepper, cayenne and bay leaf to the pot and stir. Mix in stock. Stir in roux until blended. Bring to a boil and cook 40 minutes, stirring attentively.

Add Kitchen Bouquet, Tabasco and green onions and stir well. Simmer 5 minutes longer. Serve hot. â?? http://blog.nola.com/recipes/2008/05/prejeans_pheasant_quail_and_an.html
Click to expand...

You could certainly mix things up by using doves instead of quail, and Kansas deer sausage could also go in.
 
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