What's a good way to use up all this pheasant I have in my freezer?!
It is still on the bone!. I need good pheasant recipes so I can make more space in my freezer before deer season, LOL!.Www@FoodAQ@Com
Answers:
Oh yum! Wish ya could share! I would make a stew with it - mix it in with a wild rice casserole! Get a16 oz!. box of wild rice and cook according to the directions!. You'll also need 1 lb!. sausage (loose),4-6 scallions, 8 oz!. small sliced mushrooms, 1/2 tsp!. minced fresh rosemary,a small jar of current jelly and Burgundy cooking wine!. While rice is cooking, crumble and brown the sausage over med!. heat in fry pan!. Add sliced mushrooms and lower the heat!. Saute a few minutes and drain off the grease then add the chopped scallions!. In a saucepan, melt the jelly, then fill the empty jar with the Burgundy wine and add to the melted jelly!. Heat over med!. temp!. until warm!. Once rice is fluffy and done, add the sausage misture with the rosemary and stir well!. Then put the whole thing into a greased 2 qt!. casserole dish and bake at 275 for about 40-5- minutes!. Stir in 1/3 of the jelly/wine mixture and pour that which remains over the rice when serving!. You can cut up the pheasant into small pieces and mix all together or serve it on the side after roasting it!. THIS IS GREAT!!!Www@FoodAQ@Com
saywhat, Pheasant!? Deer season where are you!? ohhhhhhhh man
how many Pheasant!? I would rub them all over with EVOO, season with sea salt, cracked black pepper, some fresh thyme springs in the cavity and rosemary couple of cloves just palm crushed garlic!. Bake till nice and golden make sure you baste during the process!.
Now for those heavenly pan juices, you can go two ways with this, you can add half a cup of chicken stock, (drain off if you have to much oil) and start reducing, add the juice of half an orange, and allow to reduce whisking those flavors together!.
Instead of the fresh sweet juicy orange, you could go with a good shot of Grand Mariner!.
Please don't use flour to thicken, the reduction is enough, spoon over the bird and enjoy yourselves, lucky bums!. wouldn't mind hind of Deer Meat!.!.!.!.!.!.!.!.!.!.!.!.!.!.hint hint!.
ChrisWww@FoodAQ@Com
how many Pheasant!? I would rub them all over with EVOO, season with sea salt, cracked black pepper, some fresh thyme springs in the cavity and rosemary couple of cloves just palm crushed garlic!. Bake till nice and golden make sure you baste during the process!.
Now for those heavenly pan juices, you can go two ways with this, you can add half a cup of chicken stock, (drain off if you have to much oil) and start reducing, add the juice of half an orange, and allow to reduce whisking those flavors together!.
Instead of the fresh sweet juicy orange, you could go with a good shot of Grand Mariner!.
Please don't use flour to thicken, the reduction is enough, spoon over the bird and enjoy yourselves, lucky bums!. wouldn't mind hind of Deer Meat!.!.!.!.!.!.!.!.!.!.!.!.!.!.hint hint!.
ChrisWww@FoodAQ@Com
Brush it with teriyake and bake it!? Or boil it, pull the meat off the bone, and make a stew or pasta dish!. Just a thought!. I don't think I've ever had pheasant, but I'm assuming it tastes like chicken!.!.!.LOL!Www@FoodAQ@Com
I go with the orange sauce as well!. Pheasant tends to be a dry bird (at least the ones I'vee had) so make sure have enough sauce for the plate!.
Where do you live indeed!?
I want to dine at your house!.Www@FoodAQ@Com
Where do you live indeed!?
I want to dine at your house!.Www@FoodAQ@Com
Make confit, particularly with the legs and thighsWww@FoodAQ@Com