PHEASANT RECIPES
The pheasant recipes below are just a sampling of my collection. I know it's hard to gauge how much meat you should cook for your family, so I am going to help you on this. If you have a family of 2 adults and 2 small children; one pheasant is plenty. Two should be cooked if you have 3-4 adults eating, and if the kids are older...well you know what I mean. Everyone is different! Pheasant meat is delicious, and I believe very mild tasting. The recipe guidelines below will help you create your "own recipe" and then you can pass it on to your children as a family tradition. Now let's get cooking!
BRAISED PHEASANT RECIPE
2-3 lb pheasant
1 onion, sliced
2 carrots, roughly chopped
2 parsnips, roughly chopped4 slices bacon
1/4 cup homemade chicken broth
salt and pepper to taste
1/4 tsp garlic powder
1/4 tsp onion powder
Prepare your crock pot for cooking; spray with vegetable oil.
Place your vegetables in the bottom of your crock pot and place the pheasant over the vegetables. Top the meat with the bacon and pour the broth and sherry over all. Season with the spices to taste. Cook on low for 8-10 hours or on high for 3-4 hours.
This is another delicious pheasant recipe along the same line as the recipe above. Gotta love that bacon...Delicious!
ROASTED PHEASANT RECIPE
2 pheasants
6 slices bacon
1 onion, sliced
1 TBS butter, melted
1 carrot
1 celery rib, roughly chopped
1/4 cup port wine
1/4 cup heavy whipping cream
1/4 cup homemade chicken broth
1 tart apple, peeled and chopped
1 TBS butter
1 TBS powdered sugar
1 TBS fresh parsley
1 TBS fresh lemon juice
salt and freshly ground black pepper to taste
PREHEAT the oven to 350 degrees and spray a roasting pan with vegetable oil.
Place the vegetables in the bottom of the roasting pan. Brush the pheasant with the melted butter and season salt and pepper. Truss if necessary and place on top of the vegetables. Roast for approximately 1 hour or until the meat is no longer pink. Meanwhile, place the chopped apple in a bowl and add sugar, lemon juice; season with salt and pepper. Toss well. In a saucepan over medium heat, melt 1 TBS of butter and add the apple. Stir frequently until caramelized and soft; approximately 5 minutes. When the pheasant is done, transfer to a cutting board and pour the drippings into the saucepan with the caramelized apple. Add the port and the broth and bring to a boil. Drain through a small sieve reserving the liquid. Add the heavy whipping cream and boil for a couple of minutes. Place the roasted vegetables and pheasant on a serving platter and pour the sauce over all.
FRIED PHEASANT RECIPE
3 pheasants, sliced
1/2 cup butter, for frying
2 cups fresh mushrooms, sliced
1 cup dry white wine
1 TBS fresh lemon juice
1/2 cup onion, chopped
2 garlic cloves, minced
kosher salt
freshly ground black pepper
In a skillet on medium-high heat, melt the butter and add the garlic. Fry the pheasant slices for 10 minutes or until browned on both sides. Take out of the pan and add the mushrooms and onion. Saute the mushrooms and onions until tender; return the pheasant back into the pan. Now add the wine and lemon juice. Cover and simmer until the pheasant is no longer pink and the wine has reduced. This is great over noodles or cooked rice.
Miss Homemade's Pheasant and Wild Turkey Cookbook
SIMPLE GRILLED PHEASANT RECIPE
pheasant breasts, cut into 3 pieces
jalapeno slices
a purple onion, sliced
bacon slices
Italian dressing, recipe below
Cut the fillet into 3 semi-equal pieces. Put a slice of jalapeno and a slice of purple onion between 2 pieces of the pheasant. Wrap in bacon and marinate in zesty Italian dressing. Grill until bacon is cooked. It's heaven all up in your mouth. Sometimes I like to use Italian Dressing to marinate turkey, chicken, and steak, so here is a homemade dry mix you can make ahead and add oil and vinegar when ready to use. WHAT A GREAT WAY TO SAVE MONEY! 1-1/2 tsp garlic powder
1 TBS onion powder
2 TBS oregano
1 TBS dried parsley
1 tsp dried basil
1 TBS white sugar
1 TBS kosher salt
1 tsp freshly ground black pepper
1/2 tsp dried celery leaves or flakes
Mix ingredients together and store in a tightly closed container in a cool and dry place.
To make dressing:
1/4 cup vinegar
1/2 cup canola oil
2 TBS water
2 TBS Italian Dressing Mix (above)
Shake well and chill the night before you use it.
Pheasant Recipes back to WILD GAME RECIPES
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