Post by: Bmcox86 on January 06, 2013, 06:22:25 PM
Post by: Special T on January 06, 2013, 06:36:56 PM
Post by: Maverick on January 06, 2013, 06:51:12 PM
Post by: MR5x5 on January 06, 2013, 06:54:58 PM
Post by: Special T on January 06, 2013, 07:17:47 PM
Post by: Stilly bay on January 06, 2013, 07:34:44 PM
Has anyone ever had pheasant sticks or peporini made? I have about 35 in the freezer and was thinking about calling a butcher or two.
I respect your right to do what ever you want with your birds, but you do know there are better ways to ingest pheasant than pepperoni right?
you don't see much chicken jerky or pepperoni on the market, besides pet treats... just saying.
Post by: Kola16 on January 06, 2013, 08:37:16 PM
Post by: NWTFhunter on January 06, 2013, 08:46:43 PM
Post by: wildweeds on January 07, 2013, 12:25:08 PM
Post by: Bmcox86 on January 07, 2013, 02:31:37 PM
Post by: Stilly bay on January 07, 2013, 02:37:32 PM
Post by: Dhoey07 on January 07, 2013, 02:42:54 PM
Post by: Bmcox86 on January 07, 2013, 02:58:43 PM
Post by: Stilly bay on January 07, 2013, 03:15:13 PM
Post by: MtnMuley on January 07, 2013, 03:17:08 PM
Pheasant tastes way too good to put in peperoni. :twocents:
I totally agree. However, if you go this route, they are very good.
Post by: gaddy on January 07, 2013, 03:50:30 PM
when i hunted pheasants & was lucky enough to bring a few home, the wife had a couple ways to fix em that were so good we would eat them that evening or the next day at the latest. a days limit never lasted longer than a meal.
if i had a stock pile such as yours( probably would of never happened) i would be trying every recipe i could find that sounded interesting.
of course to each his own, & if that's what you choose to do with your bounty then enjoy. it will probably be good eats. :tung: :tung:
Post by: h20hunter on January 07, 2013, 03:54:36 PM
Post by: lokidog on January 07, 2013, 05:08:17 PM
Post by: Labs07 on January 08, 2013, 09:32:15 AM
Post by: Special T on January 08, 2013, 10:47:01 AM
Post by: singleshot12 on January 08, 2013, 01:44:01 PM
Post by: Stilly bay on January 08, 2013, 01:58:16 PM
I had some extra pheasant last year and mixed it with my duck and goose and had german sausage and hot links made and I must say it was a unique culinary delite to be had :EAT: I say go for it if you're tired of traditional pheasant recipe's
that stuff was awesome. :tup:
Post by: akirkland on January 08, 2013, 08:37:50 PM
Post by: singleshot12 on January 09, 2013, 01:39:14 PM
Do what ya want, but what an injustice to the pheasant. Taste too good as is!
Wild phez yes, but them farm raised birds are pretty bla
Post by: Elkstuffer on January 10, 2013, 07:39:45 PM
Post by: Emptyvest on January 11, 2013, 05:33:11 PM
This is by far my favorite skewer recipe for huns, quail, chukar, and phez:
Marinade
1/2 cup of each - lime juice, olive oil, and cilantro (don't skip lime juice...it will break the meat down, keeping it tender)
1/3 cup of each - soy sauce, and honey
4 cloves of garlic
and 2 tablespoons of dijon mustard
You can add 2 tablespoons of sherry, and some dried crushed red pepper flakes...but not necessary.
Mix marinade and separate about 2/3 cup to heat and drizzle when you are done cooking>cut birds into kabob size chunks and marinate for an hour>skewer all birds tight> barbecue or bake until done>drizzle the 2/3 cup of heated marinade you set aside on finished product.
I have doubled the recipe and served 20 skewers at a holiday party and they were gone in a hurry. Try it-you won't be disappointed!
Post by: Bmcox86 on February 05, 2013, 02:51:31 PM
Post by: Bwana Bob on February 05, 2013, 03:13:57 PM
Trader Joe's simmering sauces work well on tuff phesants legs but you need to simmer them a long time
Post by: L-ofalab on February 07, 2013, 08:47:14 PM
Post by: RadSav on February 07, 2013, 09:00:40 PM
Post by: fethrduster on February 08, 2013, 02:51:34 PM
Post by: dmanzman on February 28, 2013, 10:55:38 PM