Fishing

This thread will be for any and all Pheasant recipies. Please feel free to add any recipies that you would like to share with the rest of us.


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by damere

4 pheasant breast (if pheasant is not available chicken may be substituted) 1 tablespoon butter 3/4 cup brie cheese, diced 1 tablespoon shallot, minced and sauteed until translucent 1 teaspoon garlic, minced and sauteed until translucent 2 tablespoons tomatoes, concasse (peeled, seeded and diced) 2 tablespoons green onions, chopped 2 tablespoons cremini mushrooms, finely chopped 1 teaspoon sage, finely chopped 4 slices bacon salt and pepper 4 sheets puff pastry, 5 x 5 inches 1 egg, beaten Season breast with salt and pepper. 2. Sear well in a pan with butter and let cool. 3. Mix Brie, shallots, garlic, tomato, onion, mushrooms and sage. 4. Season to taste. 5. Stuff ¼ of cheese mixture under the skin of each cooled breast. 6. Wrap each with a slice of bacon. 7. Wrap with puff pastry. 8. Brush top with beaten egg. 9. Bake at 425 degrees for 12-15 minutes

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by damere

22 ounces quail or pheasants 4 tablespoons olive oil salt and pepper 1 1/2 ounces pancetta, diced 3 tablespoons minced onions 4 cloves garlic, minced or sliced paper thin 3 tablespoons fresh minced marjoram or oregano 2 tablespoons minced fresh flat leaf parsley 6 tablespoons fresh minced basil leaves 2 tablespoons brandy 1/4 cup chicken stock 3 tablespoons dry white wine 1/4 cup water Rinse and pat dry birds. 2. Trim away dark skin around neck area. 3. Heat oil in a skillet Add birds and slowly saute on three sides, leaving one side not done. 4. Takes about 10 minutes. 5. Sprinkle with salt and pepper as they cook, just lightly. 6. Pour off all fat. 7. Add the diced pancetta, and onion, and cook 5 minutes more, and now brown the last side also. 8. Sprinkle with garlic and herbs. 9. Stir in brandy, stock. 10. Cook 4 minutes uncovered over med. 11. heat. 12. Scraping all the bits off the bottom of pan. 13. Lower heat to low cover the pan and cook 8 more minutes. 14. Add the wine turning the birds over to moisten all. 15. Cover pan and cook another 5 minutes, then add the water and cover until legs move easily. 16. and done, another 10 minutes. 17. Serve and sprinkle with additional cooked pancetta bits, fresh parsley, and all the juices poured over tops

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2 Pheasants-disjointed
1 lb Bok Choy or Chinese cabbage
3 tb Fresh ginger
4 oz Soy sauce
6 oz Rice wine
6 Cloves garlic-minced
2 tb Pepper chopped in one inch pieces
4 oz Peanut oil
3 oz Fermented black beans
Put Bok Choy and pheasant in a large sauce pan and add enough water to cover. Add all remaining ingredients and bring to a boil. Cover and simmer forty minutes or until tender


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2 Pheasants
2 Cans Cream of Mushroom
1 Box Instant Mashed Potatos (Your Favorite Flavor)
1 Loaf of Bread

Very simple and economical recipe. Throw pheasant in crock pot with 2 cans of cream of mushroom along with your favorite spices before work and put to low. After work, pheasant is cooked to a perfection. Boil instant potatos on stove (2-3 min). Plate bread, potatos and pheasant gravy just like you would a beef commercial.


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1-2 pheasant breasts
1 small pepper (as hot as you like it)
Cheddar cheese
Other taco type toppings
Tortilas

Cut pheasant breasts into 3-4 inch strips

Saute pheasant and peppers in butter until done

Build Fajitas

Enjoy.


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Pheasant Breast
Heinz 57 sauce
Honey
Bacon

Mix equal parts Heinz 57 sauce and Honey in a bowl. Cut breast into small nugget size pieces and stir into the bowl until all pieces are completely covered. Take the bacon and cut into small squares.

Take the pieces of pheasant and pieces of bacon and alternate putting them on a grilling skewer. If you have a gas grill cook on low heat on the top rack, if using a charcoal grill, bank you coals to one side and put skewers on the other side. Occasionally cover skewers with left over sauce. Also good if you add pineapple to skewers.


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This recipe is just a throw together kind of thing. There is no need to rush to the store to buy any of it. If you don't have any leave it out. Exact amounts are not needed and you can leave out about anything and add anything you want. As long as you have tomato soup and a pheasant and some vegetables you are fine.

Boil pheasant in water in a big pot until done. Save the broth or whatever is left in the pot. Measure it out in a measuring cup. If you have less than 5 cups add enough water to make 5. Having more is fine. Add about 3-5 cans of tomato soup. Follow the recipe on the can exept add about half the water it calls for(since we left in the water from boiling.) Tear the pheasant into managable bitesize pieces and add it to the soup. Add about 3 tablespoons chicken bouilion if you have any. If your wife cooks she should have some in the cupboard. It is not necesary if you don't have any. Suggested vegetables include corn, diced tomatoes, cut up potatoes, carrots, celery, onion/(or the dried stuff you can buy),green pepper, and any other vegetables you want into it. All vegetables are optional. Canned vegetables work just as well as fresh or maybe even better. They make it easy to make. Add any seasonings you want. Garlic and onion powder taste good. The soup should look really runny. It will boil down. Add enough chicken broth, tomato soup, and water to keep it runny. Boil on low heat(just enough to keep it on a low boil) until vegetables are soft(at least 1 and a half hours).

This will make a lot of soup. It tastes just as good or better the second day. Leftovers are expected. Refrigerate it and heat it up again. This works well with chicken instead of pheasant also.


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Cut pheasant breast into bite sized strips. Marinate pheasant in buttermilk, soy, worstishire, garlic, and ceyenne pepper (or you can us your favorite marinade). Place a piece of portabella mushroom on a piece of pheasant and roll it up, then wrap it in thin cut bacon and secure with tooth pic. The pheasant is ready to fry in olive oil.


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Cut breast into small nuget size pieces, dip into a bowl of raw eggs, and then coat with flour mixture that contains: pepper, onion salt, garlic salt, and other seasonings that you like. Place coated peices into a frying pan with hot grease. I put in a entire onion that is cut into small pieces W/pheasant and cook slowly. I pour the remaining egg and flour into the pan and cook with the rest of the Pheasant. You may have to add grease and Water as you cook. Turn as needed. I guarantee, you will cook your birds this way, everytime after you tried this recipe


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2 lbs pheasant breasts cut into small pieces (6-8 breasts)
1 large white onion, diced
2 - 15 oz. cans green chili enchilada sauce
1 can cream of chicken soup
1 small can green chilis, diced
1 small can jalapenos, diced (or less depending on taste)
1 tblsp chili powder
1 1/2 tsp ground cumin
16 oz. sour cream
2 lbs shredded cheese (Monterey Jack and mild cheddar)
1 package of flour tortillas (about 12)

Add green chili enchilada sauce, cream of chicken soup, half of the diced onion, diced green chilis, diced jalapenos, cumin, and chili powder to medium sauce pan, blend well and simmer for at least 30 min. Saute pheasant pieces until done.

Remove from heat and immediately add 1 lb of cheese, sour cream and remaining raw onion. Mix together. Pour small amount of enchilada sauce into 9x13 baking dish, just enough to coat bottom.

Fill tortillas with pheasant mixture, roll up and place rather tightly into the baking dish. Pour remaining enchilada sauce over top of enchiladas and cover with remaining cheese.

Cover tightly with aluminum foil and bake at 350 degrees for 30-40 minutes or until hot. Garnish with freshly torn or chopped cilantro, sliced fresh jalapenos, black olives, more diced raw onion, guacamole or whatever you like.


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4 Pheasant Breasts cut in half
Bacon enough to wrap pheasant breasts
2C red wine (Merlot or Cabernet)
1 Onion chopped
3 cloves of garlic chopped fine
1t of Tarragon
1-3T of green peppercorns (to taste)
2C heavy whipping cream

Cut the breasts in half and wrap with the bacon. Put in a cooking dish and place under the broiler till browned, turning once. Remove from broiler and set the breasts on paper towels to degrease. Remove excess greas from pan. Deglaze the pan with the wine and pour that into a pot to make sauce. Add onion, garlic, tarragon, and peppercorns. Bring to slow boil. Reduce the mixture by half. Return the breasts back to the cooking dish. After the mixture is reduced add the cream. Stir well and pour that over the breasts. Return the pheasant to the oven and slow cook at 250F-300F for about an hour or 2. Serve over a rice pilaf.

Adjustments of more cream and wine may be added to increase the amount of sauce when preparing. Also, the green peppercorns may be left whole or crushed. If you crush them it tends to be a bit more peppery. Enjoy


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SLICE BREAST IN HALF INCH STRIPS
BEAT OUT INTO PATTIES
LET SET IN BUTTERMILK AND EGG THEN ROLL IN FLOUR
DEEP FRY THE WAY YOU LIKE
HUMMMMM..... GOOD!


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Mother Hubbard's White Lightnin' chili

1 lb. boneless, skinless pheasant breast, cubed
1 medium onion
1 1/2 teaspoon garlic powder (fresh garlic is better)
1 tablespoon vegetable oil
2 (15 oz.) cans great northern beans drained & rinsed
1 (14 1/2 oz.) chicken broth
2 (4 oz.) cans chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

Sauté pheasant, onion and garlic until the chicken is no longer pink.

Add beans, broth, chilies and seasonings and bring to a boil.

Reduce heat and simmer 30 minutes.

Stir in sour cream and whipping cream and serve immediately.


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Cut Breast of pheasant into strips.

Place in crock pot w/ 1 can of cream of chicken & 1 can of Cream of mushroom.
Dice 1 whole onion.
1 stick of favorite butter.
Salt & pepper, garlic, & lawrys seasoning.

Place seasoning, butter & onion in crock pot and cook on slow for about 4 to 5 hours untill tender.
Serve over a bed of wild or regular rice & vegetable.


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Take pheaseant breasts only. Cut into strips length wise. Moisten meat with water or egg mixture. Place in bag with cracker crumbs until coated. Fry up to taste. Meat stays moist.

Sauce:
- One part Horse Radish Sauce
- Two parts Pineapple topping
- Dash of mustard mix and DIP


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4pieces Boneless Pheasant Breast
2 tsp Oil (olive is nice for this recipe)
1lb Pasta - your favorite - we used Gemini
1 Large Tomato, diced
1jar Prepared Basil Pesto
Salt & Pepper

Heat skillet to high, put 1-2 tsp olive oil in pan. If grilling, heat grill to high. Remove skin from pheasant breasts (when grilling, brush oil on both side) and season with salt & pepper.

Place pesto in sauce pan and add diced tomatoes. Heat on low until warm. Set aside with lid on to preserve heat. Stir slightly before serving.

Cook pasta per directions on box.

When grilling, cook each side 4-5 minutes then turn 1/4 turn and grill 2 more minutes. This will give nice grill pattern on meat.

Place pasta on plate, ring with colorful vegetable medley. Top pasta with breast, and placed tomato basil pesto across breast for delightful presentation Place pheasant in skillet, sear on both sides, then turn down heat to medium. Cook 5-6 minutes on both sides.


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2 cups water
1 1/2 cups hot sauce

Soft boil already cleaned pheasant in water and hot sauce until done. Let cool down to shred. Make Spanish rice according to the directions on the box. Don’t use all of the water called for. You will add a large can of chopped tomatoes mixed with red and green chilies and hot sauce to make it your preferred hotness. Cover to let water evaporate. Eat and enjoy!


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Cut pheasant breast into nugget size pieces. Melt a stick (1/4lb) butter in the fry pan. Roll the pcs. of meat well coated in flour and fry in the butter, turning ocasionally, until done. The flour puts a nice coating on the meat. Salt and pepper to taste


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A great cold weather use of a pheasant, this recipe will really warm you up on a cold winter day.

To 4-6 quarts of boiling water add one pheasant.

Boil the pheasant until the meat can easily be removed from the bone.

Take the deboned pheasant and chop it into small pieces and then place into saucepan.

Add Cream of chicken soup, salt & pepper to the pheasant and bring to a boil for several minutes until heated through.

The above gravy or soup can then be poured over mashed potatoes for an excellent main dish. Serve with heated dinner rolls and a salad of your choice.

If you prefer, substitute rice for the potatos for a change of pace.

Enjoy this very simple but tasty meal!


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Serves: 4-6
8 slices bacon, cut up
1/4 cup chopped onion
1 1/2 cups instant mashed potato flakes
1 1/2 tsp. paprika
1 1/2 tsp. salt
2-3 lbs. pheasant pieces
1/4-1/2 cup pheasant stock or chicken broth
2 tabs butter
2 tabs flour
2/3 cup milk
1 tab paprika
1-1 1/2 cups sour cream
Hot cooked egg noodles

In medium skillet, cook bacon over medium heat until it just begins to brown. Add onion. Cook and stir until onion is tender. Remove from heat. Remove bacon and onion from skillet; set aside; reserve drippings. In large plastic food storage bag, combine potato flakes, 1 1/2 tsp. paprika and salt; shake to mix. Add pheasant, a few piece at a time, to bag; shake to coat. In reserved drippings, brown pheasant pieces over medium high heat. Add 1/4 cup stock to pan. Reduce heat; cover. Simmer until tender, 25 to 40 minutes, adding the additional 1/4 cup stock to pan during cooking if necessary.

To prepare sauce: In 1 qt saucepan, melt butter over medium heat. Stir in flour. Blend in 1 cup stock. Cook, stirring constantly, until thickened and bubbly. Stir in milk, 1 tabs. paprika and reserved bacon and onion. Cook and stir until hot. Pour sauce over cooked pheasant in skillet. Cover and simmer 10-15 minutes. Remove from heat; skim fat. With slotted spoon, transfer pheasant to serving platter; keep warm. Stir in sour cream into mixture in skillet. Cook over low heat until just heated; do not boil. Pour sauce over pheasant. Serve with hot cooked egg noodles.


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Serves: 4-6
2 cups cut up cooked pheasant (may substitute grouse)
1 cup seedless green grapes
1 can (8oz) pineapple chunks, drained
1 can (8oz) sliced water chestnuts, drained
1/2 cup diagonally sliced celery
1 apple, cored and cut into 1/2 inch cubes
1 tab fresh lemon juice
1/4 cup mayonnaise
1/4 cup sour cream
1 tsp. prepared mustard
lettuce leaves
1/2 chow mein noodles

In large bowl, combine pheasant, grapes, pineapple chunks, water chestnuts, and celery. In small mixing bowl, toss apple cubes with lemon juice; add to pheasant mixture. In same small bowl, blend mayonnaise, sour cream, and mustard; pour over pheasant mixture. Mix well; refrigerate at least 2 hours to blend flavors. To serve, line chilled individual plates or large serving bowl with lettuce leaves; spoon pheasant mixture over leaves. Top with chow mein noodles.


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Serves: 4-6
1 cup buttermilk baking mix
1/2 tsp. pepper
3/4 - 1 lb. diced uncooked pheasant (or other upland bird)
2 eggs, slightly beaten
1 tab peanut oil
3 medium carrots, cut diagonally into 1/2 inch pieces
1 green pepper, cut into strips
1 small onion, thinly sliced and separated into rings
2 tabs water
3 tabs peanut oil
3/4 cup chicken broth
2 tabs teriyaki sauce
Hot cooked rice

In large plastic bag, combine baking mix and pepper; shake to mix. Set aside. Combine pheasant meat and eggs; stir to coat meat with egg. Put pieces of pheasant in plastic bag and shake to coat. In wok or large skillet, heat 1 tabs oil over medium high heat until hot. Add carrots; cook and stir for about 2 minutes. Add green pepper and onion. Cook and stir for 1 minute longer. Add water; cover. Steam for 3-4 minutes, until vegetables are tender-crisp. Remove vegetables from wok and keep warm. Add 3 tabs oil to wok; heat over medium heat until hot. Add pheasant; cook and stir until golden brown and no longer pink in left. Combine chicken broth and teriyaki sauce; pour over meat. Return vegetables to wok, cook and stir until heated through. Serve with rice.


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Serves: 4
Legs and breast of 1 pheasant, skinned
1/2 cup flour
1/2 cup chopped parsley
2 cups honey
1 cup butter
salt and pepper to taste
Fillet breast and bone the thighs. Cut into approx. same thickness pieces. Season the flour with salt and pepper and dredge the pheasant. Dust pheasant pieces with onion powder. Melt 3/4 cup butter in skillet over medium heat. Brown pheasant pieces and place in a lightly oiled 9x13 glass casserole. Sprinkle with parsley. Add honey and 1/4 cup butter to the skillet. Mix well until butter is melted, then pour over the pheasant (should come about halfway up on the pheasant pieces). Seal the baking dish with aluminum foil and bake 30 minutes at 325 degrees.


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Serves: 4
2 pheasants
Salt, pepper and paprika
1/2 cup butter
2 cups sour cream
2 tab. dry sherry
1/2 lb. fresh mushrooms, sliced
1 onion, finely chopped
1/2 cup finely chopped celery
1/2 cup sliced olives
2 tab. chopped pimentos
Quarter birds. Sprinkle with salt, pepper and paprika. Dredge with flour. Brown in butter. Remove birds and place in roasting pan. Add remaining ingredients to butter in which birds were browned and stir until mixed and warmed.. Pour over pheasants. Cover and bake at 300 degrees for 2 hours.


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