Pheasant Recipe - your favourite!

[Jojoe]

It worked so well with my first Goose (thanks Tim), thought I'd try it again with my first Pheasant.

My dawg and I participated in a pheasant hunt at the Pine Ridge Hunting Preserve this past Sunday. The day was arranged by a fellow member of the Georgian Bay Hunting Retriever Club and included friends and members. Thanks Howard for your work in putting it all together.

So, lets' hear 'em. What method of pheasant dinner preparation have you tried that will make my wife insist that I hunt pheasant more often??

Cheers,
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[MAD MALLARD]

Holy mother of god, I can't believe that gun can kill animals. First the geese now the Phes. I guess I have to come to the realization that it wasn't the gun after all.

Last year when I was at Peele Island Quack's brother made some up in batter. In fact I think it was Fish Crisp. Deep fried it in the iron pan. It was really good.

Caution: be carefull of the bones in the legs very thin and easy to choke on.

If you want bring those birds down to my place and I will show you how we cooked them!:cheesy:

[crockett]

First of all - congrats on the hunt!

Fillet out the breast meat and remove the legs with thighs attached (no skin).

Melt a stick of butter, salt/pepper - fry the breats until they are almost firm.
Add a half-cup of some kind of tart jelly (red current jelly, or in this case, home-made crab apple jelly spiced with cloves).
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Dissolve the jely then add about 3/4 cup of sherry.
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Mix it up and get it cooking over medium heat
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Cover and simmer for 20 minutes
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At the end, remove the meat and set aside, then mix in some cream, reheat and pour over the meat. Sorry, no picture of the final product, it looked too damned good to be taking pictures!!!!

I usually serve this with the President's Choice Wild/Brown Organic rice and steamed asparagus if I can find it. The wife usually eats one breast while I eat the other breast and both fillets. I then pick all the meat off the legs and fillet out the tendons. Chop up the leg meat and throw it back into the leftover sauce and rice. I either eat that for lunch the next day or I use it as a base to start building an "upland chowder" (leftover leg meat, rice, sherry sauce, chicken broth, corn, peas, sweet potato, small red potatoes, garlic - simmer the whole lot until the veggies are cooked and enjoy). Here's a pic of the same soup made with ruffed grouse.
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DAMN - I'm hungry now!
-Croc

[sterregold]

Cook wild rice sufficient for number of birds.
Clean bird and either pluck or skin it.
Mix some dried fruit such as currants, cranberries or raisins in with the rice.
Halve a tart apple. Place one half of the apple at the base of the body cavity. Fill remainder of body with rice mixture. Place birds in roasting pan and drape with strips of bacon.
Chop up some new potatoes, sweet potatoes, carrots, etc and arrange around the birds. Add some liquid such as chicken stock or apple juice to the pan.
Roast at 375 in a covered roasting pan.

Num-num-nummy!

[ducksoup]

PHEASANT IN RED WINE
1 pheasant
6 tbsp. butter, softened
Salt
Pepper, freshly ground
1/2 cup onions, chopped fine
1 cup dry red wine
1/2 cup chicken stock
Bay leaf
2 slices lean bacon
1 cup fresh mushrooms, thinly sliced
1 tbsp. flour
1/3 cup heavy cream


Wash pheasant under cold water and pat dry inside and out with paper towels. Rub cavity with 1 tbsp. soft butter and sprinkle liberally with salt and pepper. Truss bird with kitchen cord.

Heat 3 tbsp. butter in dutch oven or heavy casserole dish over moderate head, add pheasant and brown on all sides. Do not burn. Place pheasant on plate.

Add onions to dutch oven or heavy casserole and cook until brown, stirring occasionally. Add wine and bring to a boil, scraping bits from side of oven. Stir in water or stock, bay leaf, 1/2 tsp. salt, and a few grindings of pepper.

Return pheasant and juices to dutch oven and drape 2 slices of bacon across breast. Cover and simmer 45 minutes at low heat until tender. Test doneness by piercing thigh with tip of knife. Juice should be clear yellow; if tinged with pink, simmer for a few more minutes. Place bird on platter and cover loosely with aluminum foil. Discard bay leaf.

To make sauce, melt remaining butter in skilled over high heat. Add mushrooms and cook 3 minutes, stirring occasionally. Add flour and cook, stirring constantly, for 1 minute or so.

Transfer contents of skillet to dutch oven with rubber spatula. Stir in heavy cream and simmer until sauce thickens slightly. Taste and season. Carve pheasant into serving pieces, cover with sauce and serve at once with wild rice side dish.

[ducksoup]

SMOTHERED PHEASANT

1 pheasant, boned and cut into bite size chunks
Pancake flour or flour
Butter or margarine
1/2 cup onions, diced
2 cups carrots, diced
1/2 cup celery, diced
3 cups water
Dust pheasant chunks with flour and brown in butter in skillet. Add water and vegetables and simmer until tender. If necessary, add more water so it can make its own gravy. Serve over mashed potatoes or rice.

[Sharon]

Let the bird soak in any acidic juice, apple ,orange, cranberry( in a ceramic bowl, not metal). Place the bird in a roasting pan and cook on the BBQ. Add a little soya sauce or whatever turns your fancy. Pheasant is a mild tasting bird so it doesn't take much to flavour it up a bit.

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Taken From CABLEAS Website

Some Good Sounding Pheasant Recipes:

http://www.cabelas.c om/cabelas/en/templates/community/inthefield/fieldguides/guidebooks-category.jsp ?hierarchyId=173&oiPage=recipes


Good Sounding Waterfowl Recipes

http ://www.cabelas.com/cabelas/en/templates/community/inthefield/fieldguides/guidebo oks-category.jsp?hierarchyId=176&cmCat=0720_waterfowl-catrthunt

[Lenore]

We make chili out of the pheasant that Bob gets. Or we deep fry it.

[Greg]

Hey Ron,

MMMM... those recipes sound good.. I will have to try a couple.

Boy that Tucker looks good on the back of my truck.. You sure.. he doesn't want to come live with me LOL!