Stewing chickens!!!

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oldandnew

Active member
Last year was a year of older 2-3 year old birds, no doubt due to less than stellar hatch, but pretty good carry over. Looks like more of the same. My fried pheasant recipe just doesn't cut on these tough old birds, anybody got some recipes for the long spurs?
 
You've gotta try the pheasant rice back recipe in the recipe section on this site. I LOVE it. Meat stays nice and tender.
 
Canuck, Are you saying Pheasant Rice Bake, Is that a typo error?. The Pheasant Soup that has been running around here for a while. I have made that and it is good. I also enjoy making Pheasant Stew, that is good with dumplings and biskets........Bob
 
Last edited:
bobeyerite said:
Canuck, Are you saying Pheasant Rice Bake, Is that a typo error?.
Click to expand...

My bad - typing too fast... Pheasant Rice BAKE. Ooh... Phez soup is good too!
 
Easiest:

Closed cassarole dish, spread condensed mushroom soup around the complete bird, add a little water, bake for an hour at 350.

Serve with white rice on the side.


young or old, great stuff.

:thumbsup:
 
Those tough old birds get falling off the bone tender in a all day crockpot.
With mushroom or celery or chicken cream soup.
Throw in some carrots and stuff, makes a tasty meal.:cheers:
 
If you want pheasant in a cream sauce this is the best and easiest recipe I've ever used. And if you are trying to make those tough old birds more tender just increase the cooking time.

PHEASANT IN CREAM SAUCE

1 Pheasant, quartered or cut into serving pieces (best if it’s de-boned)
1 can Cream of Mushroom Soup
½ - 1 cup Sour Cream
1 – 4oz can sliced mushrooms
¼ cup Grated Parmesan Cheese
¼ cup chopped onion

Preheat oven to 350* F. Rub pheasant pieces with salt and place them in baking dish. In separate bowl mix together the mushroom soup, sour cream, mushrooms, parmesan cheese and onion. Spread this mixture over the pheasant and bake in oven for 1 1/2 to 2 hours or until tender. Baste or stir occasionally with sauce during baking.

This is a very simple, yet delicious, recipe that does not require browning the pheasant first. I generally use filleted breast pieces and de-boned thighs. This could also be made in a crock pot.
 
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