Anyone have any good pheasant recipes?!
I have a couple of birds and looking for a good recipe that someone can recommend!. thanksWww@FoodAQ@Com
Answers:
Wild Pheasant & Wild Rice
David Herzog
1 wild Pheasant
1 c!. onion, diced
1 c!. celery, diced
? c!. mixed nuts & seeds
? c!. pine nuts
1 c!. dehydrated mixed fruit
2 ? c!. wild rice
3 /12 c!. water
2 Tbs!. chicken bouillon
2 Tbs!. poultry seasoning
Pepper to rub on Pheasant
12”, deep, Dutch oven
12 hot coals under oven
8 hot coals on top of oven
Rub pheasant with your favorite pepper mix, set aside!. Light charcoal!. Add remaining ingredients to the Dutch oven, stir to mix!. Place Pheasant on top of other ingredients, cover!.
Place 12 hot coals under oven and 8 on top!. Cook 1 ? hours, rotating lid to the left ? turn, bottom to the right ? turn every 10 to 15 minutes until done!.
White Pheasant Chili
Over low heat, melt 2 Tbs!. butter, add 1 c!. diced green onions, stir, and sauté 2-3 minutes!. Add 3 Tbs!. flour while stirring!. Add 2 cans chicken broth, stir well to combine!.
Add:
3 ? c!. pheasant meat, diced
1 can Great Northern beans, drained
1 11 oz!. can white or yellow corn with red peppers, draines
? c!. half and half
1 4 oz!. can diced green chilies
? tsp!. ground cumin
2 Tbs!. lime juice
Cover and simmer for 15-20 minutes!. Serve with tortilla chips and cheese!. Try cooking in a crock pot!.
Serves 4 to 6
Www@FoodAQ@Com
David Herzog
1 wild Pheasant
1 c!. onion, diced
1 c!. celery, diced
? c!. mixed nuts & seeds
? c!. pine nuts
1 c!. dehydrated mixed fruit
2 ? c!. wild rice
3 /12 c!. water
2 Tbs!. chicken bouillon
2 Tbs!. poultry seasoning
Pepper to rub on Pheasant
12”, deep, Dutch oven
12 hot coals under oven
8 hot coals on top of oven
Rub pheasant with your favorite pepper mix, set aside!. Light charcoal!. Add remaining ingredients to the Dutch oven, stir to mix!. Place Pheasant on top of other ingredients, cover!.
Place 12 hot coals under oven and 8 on top!. Cook 1 ? hours, rotating lid to the left ? turn, bottom to the right ? turn every 10 to 15 minutes until done!.
White Pheasant Chili
Over low heat, melt 2 Tbs!. butter, add 1 c!. diced green onions, stir, and sauté 2-3 minutes!. Add 3 Tbs!. flour while stirring!. Add 2 cans chicken broth, stir well to combine!.
Add:
3 ? c!. pheasant meat, diced
1 can Great Northern beans, drained
1 11 oz!. can white or yellow corn with red peppers, draines
? c!. half and half
1 4 oz!. can diced green chilies
? tsp!. ground cumin
2 Tbs!. lime juice
Cover and simmer for 15-20 minutes!. Serve with tortilla chips and cheese!. Try cooking in a crock pot!.
Serves 4 to 6
Www@FoodAQ@Com
Ingredients
* 1 pheasant, cleaned and cut up
* 1 1/2 cups water
* 1 clove garlic
* 1 medium-size onion, sliced and separated into rings
* 1 (4 ounce) can mushroom pieces (can also use buttons)
* 6 pieces rosemary
* 1/4 teaspoon dry parsley flakes
* 2 ounces cooking sherry
Directions
Roll cut-up bird pieces in flour and brown in hot oil!.
Place browned pieces in baking dish and add remaining ingredients, except sherry, in order listed!.
Simmer in 300 degree oven for 2 to 2 1/2 hours or until tender!.
Pour cooking sherry over bird about the last hour of cooking!.
Www@FoodAQ@Com
Roasted Pheasant
Ingredients:
Coarse salt acts as an abrasive, making garlic easier to chop finely!. Tangerine juice adds a bright, exotic flavor to roasting vegetables!.
1 clove of garlic
Coarse salt
Juice of 2 tangerines, plus 1 1/2 teaspoons finely grated peel and 1 tangerine, halved
2 tablespoons olive oil
1 teaspoon dried tarragon
Freshly ground black pepper, to taste
2 carrots, halved lengthwise and cut into 2-inch lengths
1/2 pound white new potatoes, scrubbed and quartered
4 large ripe plum tomatoes, halved lengthwise and seeded
1 pheasant, about 2 1/2 pounds
2 sprigs fresh tarragon, or flat-leaf parsley
1/2 tart apple, cored and cut in pieces
2 shallots, peeled and halved
3 to 4 sprigs fresh sage, plus extra for garnish
3 slices turkey bacon
1/8 cup defatted chicken broth
Directions:
1!. Preheat oven to 350F!. Mince the garlic with the salt; place in a bowl!. Add the tangerine juice and peel, 1 tablespoon olive oil, dried tarragon, and pepper!. Set aside!.
2!. Blanch the carrots and potatoes for 7 to 8 minutes in boiling water!. Drain and place in a bowl with the tomatoes!. Reserve!.
3!. Carefully loosen breast skin of the pheasant; place a sprig of tarragon underneath each side of the breast!. Replace the skin neatly!. Squeeze the halved tangerine into the cavity, then sprinkle with salt and pepper!. Place the apple pieces, shallots, and sage in the cavity; tie legs together with kitchen string!.
4!. Place reserved vegetables in a small roasting pan!. Toss with garlic-tangerine mixture!. Place the pheasant, breast side up, on top of the vegetables!. Brush pheasant with the remaining tablespoon of oil!. Lay bacon slices over the breast!. Pour broth in the bottom of the pan!.
5!. Roast in the center of the oven for 1 hour, basting 2 or 3 times!. Remove bacon and continue to roast until the breast is brown and the pheasant is cooked through, about 20 to 30 minutes longer!. Test for doneness with tip of a knife in the thickest part of the thigh!. The juices should run clear!. Let pheasant rest 10 minutes before carving!.
6!. Carve the pheasant, remove to a serving platter and surround with the vegetables!. Spoon some of the juices over top!. Serve extra juices alongside!. Garnish with fresh sage!.
Makes 4 servings!.
Www@FoodAQ@Com
Ingredients:
Coarse salt acts as an abrasive, making garlic easier to chop finely!. Tangerine juice adds a bright, exotic flavor to roasting vegetables!.
1 clove of garlic
Coarse salt
Juice of 2 tangerines, plus 1 1/2 teaspoons finely grated peel and 1 tangerine, halved
2 tablespoons olive oil
1 teaspoon dried tarragon
Freshly ground black pepper, to taste
2 carrots, halved lengthwise and cut into 2-inch lengths
1/2 pound white new potatoes, scrubbed and quartered
4 large ripe plum tomatoes, halved lengthwise and seeded
1 pheasant, about 2 1/2 pounds
2 sprigs fresh tarragon, or flat-leaf parsley
1/2 tart apple, cored and cut in pieces
2 shallots, peeled and halved
3 to 4 sprigs fresh sage, plus extra for garnish
3 slices turkey bacon
1/8 cup defatted chicken broth
Directions:
1!. Preheat oven to 350F!. Mince the garlic with the salt; place in a bowl!. Add the tangerine juice and peel, 1 tablespoon olive oil, dried tarragon, and pepper!. Set aside!.
2!. Blanch the carrots and potatoes for 7 to 8 minutes in boiling water!. Drain and place in a bowl with the tomatoes!. Reserve!.
3!. Carefully loosen breast skin of the pheasant; place a sprig of tarragon underneath each side of the breast!. Replace the skin neatly!. Squeeze the halved tangerine into the cavity, then sprinkle with salt and pepper!. Place the apple pieces, shallots, and sage in the cavity; tie legs together with kitchen string!.
4!. Place reserved vegetables in a small roasting pan!. Toss with garlic-tangerine mixture!. Place the pheasant, breast side up, on top of the vegetables!. Brush pheasant with the remaining tablespoon of oil!. Lay bacon slices over the breast!. Pour broth in the bottom of the pan!.
5!. Roast in the center of the oven for 1 hour, basting 2 or 3 times!. Remove bacon and continue to roast until the breast is brown and the pheasant is cooked through, about 20 to 30 minutes longer!. Test for doneness with tip of a knife in the thickest part of the thigh!. The juices should run clear!. Let pheasant rest 10 minutes before carving!.
6!. Carve the pheasant, remove to a serving platter and surround with the vegetables!. Spoon some of the juices over top!. Serve extra juices alongside!. Garnish with fresh sage!.
Makes 4 servings!.
Www@FoodAQ@Com
Well, I can't recommend one personally, but this place has quite a number of them to choose from:
http://www!.pheasant!.com/page!.aspx!?page_i!.!.!.Www@FoodAQ@Com
http://www!.pheasant!.com/page!.aspx!?page_i!.!.!.Www@FoodAQ@Com