Pheasant -- It's What?s for Dinner
Source: www.ngpc.state.ne.us
Published: Oct. 31, 2008
This year promises to be another good year for pheasant hunting in Nebraska. The season is open now and extends through Jan. 31. The daily bag limit is three roosters, the possession limit is12.
Pheasant is always a special treat at our house and we are constantly looking for new recipes to try and add to our collection.
Below are three of our favorites taken from “Favorite Recipes,” the popular cookbook from Becoming an Outdoors-Woman, a program for women 18 years and older that helps them learn about outdoor skills. Copies of the “Favorite Recipes” cookbook are available for $9.75 at all Nebraska Game and Parks Commission offices or visit www.NebraskaBOW.com to download an order form.
Feisty Ring-necked Pheasant
2 pheasant breasts
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
1 c. fresh mushrooms, sliced
4 cloves garlic, crushed
1 c. white wine
1 T. olive oil
Cornstarch
Slice each pheasant breast from the bone into 4 thin slices, Place the slices between waxed paper and gently flatten with a wooden mallet. Heat oil in large pan until hot. Add garlic and cook, stirring frequently, for 3 minutes. Remove garlic and set aside. Dredge pheasant breasts in flour and cook in the hot oil about 3 minutes on each side. Place the cooked breasts on a plate in pre-warmed oven. After the breasts are all cooked, add white wine, peppers, onions and mushrooms. Bring to a boil and then simmer for 10 minutes. Add pheasant breasts and garlic and simmer for 5 minutes. Add cornstarch to thicken. Serve vegetables over the pheasant breasts. Serves 4. – from Rex Amack, Lincoln
Baked Pheasant
1 can frozen orange juice
1/4 c. brown sugar
1/4 tsp. ginger
Salt and pepper
Flour
Butter
Shake pheasant pieces in flour and brown in butter. Place in baking pan and pour over it: 1 can orange juice mixed with 1/4 cup brown sugar and 1/4 teaspoon ginger. Season with salt and pepper. Bake until tender. – from Lavawn Farnstrom, Gothenburg
Pheasant in Mustard Sauce
2 boneless skinless pheasant breast halves
1/4 tsp. salt
1/8 tsp. pepper
1 T. cooking oil
1 T. butter or margarine
1/4 c. chopped onion
1 garlic clove, minced
½ c. chicken broth
2 T. lemon juice
3 T. Dijon mustard
3/4 tsp. dried marjoram
Hot cooked rice
Sprinkle pheasant with salt and pepper. In a skillet over medium heat, brown pheasant in oil and butter on both sides, about 6-8 minutes. Combine onion, garlic, broth, lemon juice, mustard and marjoram. Add to skillet. Bring to a boil, reduce heat; cover and simmer for 15-20 minutes, or until pheasant juices run clear. Serve over rice. Serves 2 – from Darlene Kastl, Lincoln
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