Are you ready to try some wonderful pheasant recipes? 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.
2-3 lb pheasant 1 onion, sliced 2 carrots, roughly chopped 2 parsnips, roughly chopped 4 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.
This is a wonderful pheasant recipe. Serve with homemade bread.
PHEASANT SUPREME
2 cups cooked pheasant, sliced 2 cups French cut green beans, cooked until almost tender 1/4 cup blanched almonds, slivered 1 can homemade cream of mushroom soup 1/2 tsp homemade garlic powder 1/2 tsp homemade onion powder 1/2 cup milk 2 cups stuffing cubes (ground into crumbs) 2 TBS butter, melted 1/4 cup hot water
PREHEAT oven to 400 degrees.
Butter a shallow casserole dish and place 2/3 cup of the crumbs into the bottom. Arrange the green beans over the crumbs. Layer the pheasant slices next. Whisk the mushroom soup with the milk and garlic/onion powder; pour over the casserole. Top with remaining 1-1/3 cups of crumbs that were blended with the water and butter.
Bake for 25 to 30 minutes, uncovered.
7UP PHEASANT RECIPE
Roll 4 to 6 pheasant breasts (boneless and skinless) in a mixture of: 1/4 cup flour 1 tsp salt 1/4 tsp homemade cayenne pepper
Brown the breasts in 2 to 3 tablespoons of butter. Now add: 1/2 tsp rosemary 3 TBS green onion, chopped 6 fresh mushrooms, sliced 1 cup 7up
Simmer in the skillet on low for 45 minutes. Remove pheasant to a serving tray. Now add: 1 cup sour cream to the remaining mixture. Serve this gravy over the pheasant.
PREHEAT oven to 350 degrees, and grease a casserole dish.
Parboil celery and onions about ten minutes. Save the liquid. Mix all ingredients together, and add the liquid you saved. Salt and pepper to taste. Bake for 1 hour.
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.
CRUNCH BAKED PHEASANT RECIPE
1/4 cup butter 2-1/2 lbs pheasant 1 egg 2 TBS milk 1/2 tsp homemade garlic powder 1/2 tsp homemade onion powder 1 cup instant potato buds 1/2 cup parmesan cheese, grated 1/2 tsp salt 1/2 tsp freshly ground black pepper
PREHEAT oven to 400 degrees. Melt 1/4 cup butter and place in flat casserole dish.
Wash and dry the pheasant. Whisk the egg, garlic powder, onion powder and milk together in one bowl. Mix potato flakes and cheese in another bowl.
Dip pheasant pieces in the milk mixture, then roll in the flakes to coat. Place skin-side down in the baking dish. Sprinkle with salt and pepper.
Bake uncovered for 30 minutes. Turn pieces, sprinkle again with salt, pepper and the remaining potato flake/cheese mixture. Bake another 30 minutes.
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.
SOUTH DAKOTA CREAMED PHEASANT RECIPE
1 or 2 pheasants, cleaned 1 can homemade cream of mushroom soup 1 cup half-and-half 1/2 cup flour 1/2 tsp salt 1/4 tsp black pepper 1/4 tsp paprika 1/4 cup oil 2 TBS butter
Cut pheasant into parts and coat with flour, salt, pepper and paprika mixture. Brown in oil and butter.
PREHEAT oven to 325 degrees.
Place in roasting pan and add 1/3 cup water (per bird). Cover and bake for 45 minutes. Pour soup and cream mixture over the top and bake, covered, another 45 minutes longer. This makes it's own gravy.
DRUNKEN PHEASANT RECIPE
1 pheasant, cleaned and cut up 6 TBS butter 1 carrot, diced 1 small onion, diced 1/4 tsp thyme 1/4 tsp white pepper 2 small bay leaves 1/4 tsp salt 1-1/2 TBS flour 1/2 cup brandy 2 cups half-and-half 1 cup champagne
In a large heavy pot, brown pheasant pieces in butter. Add vegetables and spices; cooking for one minute.
Remove meat from pan and whisk in the flour. Remove from heat and return meat to the pan. Light the brandy (which has been warmed) and pour it while flaming over the pheasant.
Stir in the half-and-half and champagne. Cover and simmer until tender; approximately 2 hours. Uncover and simmer another 10 minutes. Serve with wild rice and mushrooms.
12 large cabbage leaves 1 lb ground elk 1 lb sweet Italian sausage
1 small can tomato paste, divided 1 tsp Better Than Bouillon beef base 1/2 cup water 1/2 cup warm cooked rice mixed with 1 TBS butter 1 egg 1 tsp salt 1/4 tsp freshly ground black pepper 1/2 tsp dried sweet basil (Sam's Club has it) 1 tsp homemade garlic powder 1 tsp homemade onion powder 1 TBS paprika 2 TBS onion, grated 2 TBS celery, diced 1/4 cup carrots, shredded
Sauce 2 cups tomatoes, crushed remaining half of tomato paste 1 cup water 1 tsp Better Than Bouillon beef base 1-1/2 TBS brown sugar cayenne pepper, to taste (optional) remaining cabbage leaves to cover rolls
Directions
PREHEAT oven to 325 degrees. Spray a roasting pan or large baking dish (9x13) with vegetable spray; set aside.
Cut 12 large leaves off of cabbage head, and place in boiling water, let stand until leaves are limp; approximately 3 minutes.
Measure out 1/2 cup of hot cabbage water and add the Better Than Bouillon beef base. Mix well until dissolved.
Meanwhile, add the above mixture with the the elk, sausage, 1/2 of the tomato paste, rice, egg, seasonings and vegetables together in a large bowl, mixing to combine.
Put 1-4 tablespoons (depending on size of leaf) of meat mixture in center of each leaf; tuck in sides and roll to cover meat; placing seam side down in prepared pan. (I roll any leftover filling into meatballs and cook them with the cabbage rolls.)
Mix the sauce ingredients together in a saucepan and heat through so the sugar and beef base is dissolved. Pour over the rolls and meatballs. Cover with the remaining cabbage leaves (so the rolls do not dry out).
Bake for 1 hour 45 minutes. Discard the top cabbage leaves, and stand back - they will knock you down to get to these cabbage rolls
They work great for other meat like elk, moose and beef.
NOTE: You can use any fresh fish fillets for this recipe like walleye, crappie, perch, bluegill, cod, etc.
FRESH FISH TACOS
crappie (or blue gill) fillets 2 TBS canola oil for frying 2 TBS butter, for frying 1/2 tsp homemade chili powder 1 TBS honey kosher salt and freshly ground black pepper 1 fresh lime soft taco shells cabbage slaw, recipe below
In a skillet over medium-high heat, heat the canola oil and butter for frying.
Meanwhile, dust the clean fillets with chili powder, kosher salt and then drizzle the lime juice and honey over them. Fry for 2-3 minutes, flip over and fry another 2-3 minutes. The crappie is done when it is opaque and flakes easily.
Heat the taco shells in a pan until it bubbles; flip and repeat.
5 cups green, red or mixed cabbage, finely chopped 1/2 cup homemade sour cream 1/2 cup homemade yogurt 2 TBS fresh lemon or lime juice 1/2 tsp cumin powder 1/2 tsp dill weed kosher salt to taste freshly ground black pepper to taste 3 green onions, sliced thinly 1 jalapeno, seeded and finely chopped
Combine sour cream, yogurt, lime juice, cumin powder, dill weed, scallions, jalapeno, salt and pepper. Mix well. Reserve 1/2 of the mixture to top the tacos. Mix the other half with the cabbage.