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Thread: Recipes for phesant?

  1. #21
    Join Date
    Dec 2010
    Location
    Montana
    Posts
    308

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    will finish a batch of Pheasant leg chili this afternoon, for sharing in N. Dak this weekend , for field lunches.

    put a can of chipotle in the pot for smoky flavor.

  2. #22
    Join Date
    Oct 2011
    Location
    Mukwonago, WI
    Posts
    554

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    Here’s a proven winner. We have a big ice fishing party every year and I make this one. It is the wowser EVERY year.

    Depending how big of batch, take 2 - 4 breasts and slightly flatten. Put them on smoker with s hardwood smoke for 30 -45 minutes. Note: okay to smoke with a pork shoulder, ribs etc just not with fish. Let cool and shred into small pieces by hand. Mix smoked pheasant in a bowl with an equal amount of cream cheese. Mix really well. Spoon the pheasant/cream cheese mix into fresh white mushroom caps. Slightly mound. Sprinkle a good amount of Italian bread crumbs over the pheasant/cream cheese mix. Put on grill cream cheese mix side up on indiret heat until crumbs and cream cheese turn golden brown. Serve warm.

  3. #23
    Join Date
    Dec 2009
    Posts
    112

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    Quarter the bird, just like a chicken. Use a 12" cast iron skillet with a cover. Lightly brown in olive oil. Set aside. Saute a chopped onion, with 6 cups fresh mini-bella mushrooms, and 4-6 finely chopped fresh garlic cloves. Okay to add some chopped green pepper, if you like. Once the onions and mushrooms are nicely browned and soft, add 8 oz heavy whipping cream. Mix it all up. Place pheasant quarters on top of the mixture, spoon the ingredients on top of the pheasant. Simmer, covered for about 45 min to an hour....until meat flakes off the bone. Use whatever rice dish you like as a side dish, a good wine, and eat it up!

  4. #24
    Join Date
    Oct 2018
    Location
    Colorado
    Posts
    32

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    Yummy!! Thanks again to everyone who has shared! All these sound amazing! Now to go get them whily roosters so I can try some of these out!

  5. #25
    Join Date
    Dec 2010
    Location
    Indiana
    Posts
    611

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    Roasted in the oven like a chicken or turkey, but you have to properly age the bird first and then pluck it. Plucking sucks but 10 minutes of work shouldn't be a deterrent for one of the best meats you can put on the table. But you have to hang the bird for 4 or 5 days.

    I have a couple hanging in the garage right now (from Sunday hunt) that I plan to pluck and clean on Friday.

  6. #26

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    Quote Originally Posted by BritChaser View Post
    I like pheasant marsala (like chicken marsala):

    Cut cleaned breast halves into about 1/2 - 3/4 inch strips and brine for a day

    Add plenty of oil and butter to a skillet and set at med

    Dredge pheasant strips in flour and place in hot skillet

    Season with salt, pepper, garlic, and oregano

    When browned on one side, turn strips to the other side. When browned . . .

    Add marsala wine and cooking sherry in about equal amounts or to taste

    Add sliced raw mushrooms spread over the strips and worked into the wine/oil/butter mix

    Cover skillet and reduce heat until mushrooms are cooked

    Mix up strips and mushrooms and serve over rice or pasta
    Sounds good. All of my favorite pheasant recipes involve wine. I just made coq au vin, which is pretty similar to what you described. Most online recipes are for chicken, and I had to shorten the cooking time for the leaner pheasant. I really liked it and will make it again. I often filet out the breasts and saute then deglaze with marsala. Super easy and super good. Works great with grouse and other redder birds to, when cooked more rare. I use pheasant in asian dishes a lot too. I do a Thai style curried cauliflower with pheasant and red peppers. I find it often helps to brown the pheasant first, and then return to the dish at the end so it doesn't get overcooked and dry.

  7. #27

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    Quote Originally Posted by Goosemaster View Post
    I'm going to cook up some pheasant, sharp tail, and hun tonight. Butter, flour, salt, pepper, garlic powder, onion salt, egg noodles, chicken broth, mushrooms, onion, cream of mushroom soup, garlic.These are the ingredients.I usually cook peas, or corn, as a side.
    How do you handle cooking the different birds so they are all done correctly? In my experience, sharpies are much better when cooked more medium like steak. Huns seem to like to be cooked like pheasant, but of course they are much smaller so shorter cooking time.

  8. #28
    Join Date
    Nov 2011
    Location
    IaKota
    Posts
    1,030

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    I made a batch of thigh pate this morning for a cocktail party tonight..

    https://www.ultimatepheasanthunting....ipe-Ever/page6

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