pheasant

[ice156]

anybody have any good pheasant recipes

[scottertrash810]

anybody have any good pheasant recipes
Well it's been a while since I had access to pheasant, but I used to use Shake and Bake, and it was always good.

[RifleGuy]

Well it's been a while since I had access to pheasant, but I used to use Shake and Bake, and it was always good.
Blasphemy!! :whip:

Burn him, Buuuurrrrrn him!

[RifleGuy]

Pheasant With Apples


~ 2 - 2 to 3 lb. pheasants, halved or quartered
~ 1/4 cup all-purpose flour
~ 1/4 tsp salt
~ 1/4 tsp pepper
~ 1/4 cup butter or margarine
~ 3/4 cup dry white wine
~ 3/4 cup light cream
~ 3 egg yolks, beaten
~ 3 tbsp butter or margarine
~ 2 medium apples, cored and cut into wedges
~ 1 tsp sugar


Combine flour, salt and pepper in a plastic bag. Add pheasant pieces one at a time; shake to coat.

In a skillet, heat 1/4 cup butter. Brown pheasant pieces on all sides.

Add the wine. Cover and simmer 45-55 minutes or until tender.

Remove to a platter and keep warm.


Sauce

Combine the cream and egg yolks.

Slowly stir into pan drippings and cook over medium heat until just thickened stirring constantly. Do Not Boil.


Sautéed Apples

In a skillet, melt 3 tbsp butter. Add the apple wedges.

Sprinkle with sugar. Cook, turning often, about 5 minutes or until lightly browned.


Pass the sauce with the pheasant. Sprinkle with paprika if desired.

Serve with the apples.

Enjoy!

[RifleGuy]

Roast Pheasant


~ 2 pheasants (may used skinned pheasant)
~ 8 ounces of fresh mushrooms
~ 1/3 cup sliced almonds
~ 4 celery stalks diced
~ ½ of small onion diced
~ flour
~ 4 tablespoons butter
~ 1 pint cream
~ 1 tablespoon salt
~ 1 teaspoon pepper
~ 1 cup sherry

Cut pheasants into quarters. Shake pieces in plastic bag with flour. Shake off excess flour. In saucepan, brown pheasants in butter. Set aside. In the same pan, sauté mushrooms, almonds, onion, and celery in butter. In oven safe pan cover pheasant with mushroom, almond, onion, and celery. Cover pan and bake 1 ½ hours at 325 degrees. Stir in cream, salt, pepper and sherry. Cover and bake at 350 until bird falls off the bone.

[Tallbear]

Marinate it in Vernors over night.
Roll it in melted butter then flour with some pepper in it
fry it up

[XDcarry]

Remove breasts, wrap them in bacon and put on the grill or fry them. Save legs.thighs and backs for soup stock.

[protectionisamust]

I have always liked making Pheasant in a pot-pie. I make mine in a pie crust and add all the veggies, pheasant, cream of chicken or whatever you want to add different. If I can find the exact recipe, I will forward a bit later. For the best results, I boil the pheasant in seasoned water. Makes it easier to get off all the bones and then add it to the pot pie. Put in the oven and bake on 375 degrees for about 30 - 45 min. I also cover the crust for the first 20 min so it don't burn. I hate overdone crust!!

Well, i know what I'm having for dinner tonight.

Talking about this is making me hungry!!!

Gotta go fry up some venison breakfast sausage now.

[scottertrash810]

Blasphemy!! :whip:

Burn him, Buuuurrrrrn him!
Thats Fowl!! lol. I don't like fruit unless its baked in a PIE!

[protectionisamust]

I also like it grilled (over charcoal) beer can style!! The beer helps it not dry out. As pheasant is easy to dry out. Plus gives you another reason to crack another beer!

[ice156]

Sorry for the delayed thank you they all sound good, will try them one at tim e.

[POLISHALE]

Marinate it in Vernors over night.
Roll it in melted butter then flour with some pepper in it
fry it up

vernors different ill have to give it a try, my dad has a few birds in the freezer. next time i go out there ill have to have him take em out. you ever try it with any other meat?

[drt_3770]

I also like it grilled (over charcoal) beer can style!! The beer helps it not dry out. As pheasant is easy to dry out. Plus gives you another reason to crack another beer!


Best recipe here!:biggrin:

[RifleGuy]

vernors different ill have to give it a try, my dad has a few birds in the freezer. next time i go out there ill have to have him take em out. you ever try it with any other meat?
Vernors works well with beef, pork, fowl, but not so well with fish. Now, served icy cold next to a platter of fried fish... :thup:

[ready4pullback]

Insert 1 small cooking onion into the cavity then wranp the entire bird with bacon using toothpicks. Cover with foil. Cook in oven at high temp for 20-30min. In a sauce pot, combine equal parts: Butter, Worchestershire Sauce, and Current Jelly- simmer quickly while birds are initially cooking. Reduce oven to 300, remove bird and cover liberally with sauce, recover and put them back in for an hour and a half to two hours- 300 or lower heat. Serve

[scr123]

I have never heard of using Vernors as a marinade. Has anyone tried that with Venison, I have a ton of meat and I get tired of the same old teriyaki or soy.