[formulad97]

Any one got a fav ? The only thing i kept was the breast. Maybe Ill wait for american gun dog for one.

[USMC - Retired]

Any good chicken recipe works good for pheasant. My personal favorite is cut into strips and breaded and fried. A little honey mustard dippen sauce and a beer and your set!

[enfield]

My wife used to cut up the pheasants and oven-roast them in a shallow pan while basting them with Italian salad dressing. Yum! Even the #6 shot tasted good.

[Kingcreek]

2 or 3 pheasants, cleaned and boned out
1 large onion
3-4 cloves garlic, chopped fine or crushed
1-2 stalks celery, chopped
1-2 pounds of mushrooms, sliced
butter
up to 1/2 cup sour cream
olive oil
soy sauce
white wine
course ground black pepper
salt

I cut the meat into strips about 3/8" thick and up to 3 " long.
marinade meat for about 1 hour in a little olive oil and soy sauce with some course ground pepper.
in a large sauce pan or skillet, sautee a large onion, celery, and garlic in olive oil. remove from pan.
in same pan, sautee the meat in butter until just starting to brown
then add mushrooms for a bit. add onion/garlic/celery back in with a splash of wine and a dash of salt. cover and simmer for atleast 1 hour, stirring occasionally.
add water, wine, and/or soy sauce as needed and to taste.
add sour cream, stir well, cover and turn heat low for another 15 minutes

I serve over wild rice or noodles with a veggie like fresh steamed brocoli on the side and a glass of good wine.

[islandphish]

they taste good if you dredge in seasoned flour and fry. I add a touch of mustard powder to add tenderness. Also put in an onion. Then drain and add water and flour to gravy it. Makes its own gravy. I guess this is the classic method of cooking them, but still one of the best. I then serve the whole mess over mashed potatos or bakers.

[TrapperReady]

Take the pheasant breasts and filet them into wide, flat strips (full width and length of the breast, but maybe 1/4" thick). If necessary, you can pound them between a couple sheets of waxed paper to get uniform sizes.

Trim some asparagus into lengths about the width of the breasts. Assemble them by putting a few pieces of asparagus onto each breast slice and rolling it up tightly. Use a couple of toothpicks to hold it together. Repeat until you are out of pheasant.

In a baking dish (lasagna dishes work great), mix up a can of Cream of Mushroom, a can of Cream of Celery and a few big dollops of sour cream. Add some salt, pepper, and about a cup of shredded cheese (swiss or mozarella).

Take all of the pheasant rolls and nestle them down into the soup mixture, with the ends of the rolls facing upwards. Cook covered at 375 degrees F for about 30-40 minutes. I usually test one sacrificial roll at 30 minutes and see if I need to leave them for a bit longer or not.

Serve over rice.

Variations: Replace the asparagus with spinach. Add some proscuito ham slices between the pheasant and asparagus. Use alfredo sauce instead of the soup mixture and serve over pasta.

[Gunslingergirl]

I was looking for some new pheasant recipes as well, since we are having pheasant for Christmas. These sound great!

GSG

[NRA4LIFE]

I roll the individual pieces of a whole bird in seasoned flour (salt, pepper & creole seasoning) and fry in bacon grease until golden brown. I then add some white wine (1 cup or so), a pinch of thyme and some Salt and pepper to taste. Let this cook a half hour or so and then add about a half cup of heavy cream and cook until the sauce reaches the desired thickness. Very tasty.

[Gunslingergirl]

That recipe sounds great too. Guess I'll have to call Dad and ask how many bird he got. :)

GSG

[bigdee126]

Well I'll throw another receipt into the pot(sic). Use one pheasant per person eating the dish. We call it Pheasant cacciatore, same as chicken, however check the breast real well for shot pellets. (use chicken cacciatore receipt) Now with the theighs and legs put them in a pot of water an boil until meat falls off the bones and drain separate meat from bones and ligiment stringers and grind or dice meat and use the meat to make pheasant enchallates.

[usmccpl]

Split the breast bone but leave the back in tact.Halve a onion and put that in the breast overnight. Throw the onion away then sear the whole thing in butter. Cook in a dutch oven with tators and carrots.Works best in a camp fire but can be done using a stove too.This also works with grouse.





one shot one kill

[03Shadowbob]

Damn, ya'll are making me hungry!:)

[Gunslingergirl]

Me too. I'm not sure I can wait until Christmas dinner.

GSG

[hobbeeman]

Season your cooking oil in the wok by frying a clove of garlic and a dime-slice of ginger root.
Cube the meat of the pheasant and braise all sides of the cubes in the hot oil, stirring constantly
Remove meat and add veggies to hot wok, carrots and mushrooms first, cabbage, then bean sprouts
Add a little water if needed
Put the pheasant back on top of the veggies after they have cooked a little while and let the flavors steep a little.
Serve over rice with soy sauce to taste

[WolfMansDad]

I like mine aged. Split the neck while they are still warm, but don't do any other cleaning or dressing. Leave the whole bird in the fridge for two or three weeks, or hang them in a cool, shady spot in open air for two or three days. After ageing, pluck all the feathers off, but leave the skin on. Remove all the internal organs, and singe the plucked skin over an open flame. Rub down with olive oil, insert a couple of apple slices inside the body cavity, and bake on either 350 or 425F (can't remember which; I'm at work right now and would have to go home to look for my notes) for thirty or forty-five minutes, depending on the size of the bird. Much better than store-bought chicken or turkey! Same recipe also works on chukar.

I have heard of people ageing for weeks outside, but I haven't had the stones to try that yet.

[Long Knife]

Here is a recipe that I use every year. I've even used rabbit and quail.

Pheasant Supreme

Boil one pheasant and pick the bones after cooling. I usually pick out a tough old bird for this but young is fine.
1 quart of stock
Salt and pepper
4-6 cups of dressing (it is up to you but make sure you keep it moist)

Put the dressing in a cake or lasagna pan.

In a pan, heat up 1/4 - 1/2 stick of butter and sauté celery, onion, and sage as you would do for your favorite dressing recipe. Pour over dressing.

Place boned pheasant over the dressing mixture.

Make a thin gravy out of your stock and pour the dressing and pheasant.

Bake, covered (aluminum foil) 45 minutes @ 350 degrees F.

I make extra gravy out of chicken stock to serve at the table.

The other night I made this and had cranberry sauce and acorn squash as side dishes.

A nice syrah or pinot noir goes well, too.

You can use chicken or any other type of upland game bird.


I've hung my birds but always gut them first. I don't like the juices from the guts permeating the meat, especially with a bird that has been body shot.