Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: uplandhunter870 on February 05, 2010, 07:27:26 PM

Title: Pheasant recipes
Post by: uplandhunter870 on February 05, 2010, 07:27:26 PM: was wondering if anyone has any good recipes for pheasant breasts. got a freezer full of them and am getting tired of oven roasted and basic grilling.

ill try anything once so please fire away

thanks in advance,
Steve
Title: Re: Pheasant recipes
Post by: ribka on February 05, 2010, 07:49:41 PM: I like this recipe. Really good the second day

PHEASANT AND WILD RICE SOUP
6 c. chicken stock
1 c. wild rice, rinsed
1/2 c. diced onion
1/2 c. diced carrots
1/2 c. celery
2 strips smoked bacon, diced
4 tbsp. unsalted butter
1/2 c. sliced mushrooms
1 1/2 c. heavy cream
2 tbsp. flour
Salt
Pepper (fresh white)
2 tbsp. minced parsley
1/4 c. sherry

Cook pheasant and allow to cool. Shred it
Rinse rice and boil in 2 cups water for 3 minutes. Drain and repeat boiling again for 2 minutes. Drain.

Saute rice, onion, celery, carrots and bacon in 2 tablespoons butter in Dutch oven until vegetables are crisp-tender, about 3 minutes. Stir in stock, . Heat stirring constantly, to boiling; reduce heat. Add pheasant, this should be boned and cut or shredded into bite size pieces. Simmer covered, stirring occasionally for 40 minutes or until the rice is tender.

Add mushrooms. Stir in 1 cup of cream, Mix the remaining 2 tablespoons butter and the flour in small bowl; whisk into soup. Cook, stirring constantly until soup thickens and bubbles 1 minute. Add sherry. Stir in the remaining 1/2 cup cream if you want a thinner soup. Season to taste with salt and pepper. Serve immediately, sprinkle with parsley, in a warm tureen.

Also another simple recipe:

I pound pheasant breasts until tender and a bit flattened out.

Season with some oil, salt, pepper, 1/2 tsp lemon juice and crush garlic let sit for 15 minutes
Get a brick and wrap in aluminum foil.
Heat up a heavy skillet. ( i use olive oil and butter to cook) add the breasts . Put the brick on top to flatten. Cook on each side until done
remove from the pan. deglaze the pan with chicken stock or I like white wine. Add some capers, a little sage reduce and pour over breasts.

Serve with white wine,( Savignon blanc) , rice or risotto
Title: Re: Pheasant recipes
Post by: Magnum_Willys on February 05, 2010, 11:43:23 PM: If anyone has Ted Nugents BBQ Pheasant recipe it was great. He pan fried chunks of red potatoes, peas, and onions and BBQed pheasant pieces heavily spiced and then added those to the pan fry. Great. I have details somewhere but haven't located them yet. Still looking.
Title: Re: Pheasant recipes
Post by: robb92 on February 06, 2010, 11:24:57 AM: Braised pheasant breast is good. My wife would take them and place in a crock pot with some red wine and onions and mushrooms and let it slow cook all day.
Title: Re: Pheasant recipes
Post by: newbs55 on February 09, 2010, 08:11:58 AM: Man i would be eating pheasant fajitas every night.
Title: Re: Pheasant recipes
Post by: NRA4LIFE on February 09, 2010, 11:36:51 AM: I think I better come over to your house and help you but here goes: I cut the bird up like a frying chicken then roll them in seasoned flour (Johnny's, pepper, garlic powder, etc). Fry them in bacon grease until golden and remove from pan. Toss in some onions, garlic and mushrooms and saute them for 5 minutes or so. Deglaze the pan with a 1/2 cup of dry white wine and dump in about 2 cups of chicken stock. Cook for 5 minutes and throw the bird parts back in. Turn the heat way down and simmer this until the pieces are very tender and serve the whole mess over rice or noodles. Very easy and way yummy.
Title: Re: Pheasant recipes
Post by: MtnMuley on February 09, 2010, 03:30:46 PM: NRA has got it figured out! :EAT:
Title: Re: Pheasant recipes
Post by: uplandhunter870 on February 09, 2010, 03:48:52 PM: man all of those sound extremely good, thanks for the info everyone, looks like i got some cooking to do

thanks again,
Steve