Pheasant Recipes

[shmrck1]

Due to an an outstanding Thanksgiving day hunt,I have four pheasant breast.
Any other recipes for pheasant? I usually just
roll them in seasoned flour and fry like chicken.
Suggestions please.

 

[JMinnerath]

Pheasant is pretty dry, I always liked to lay some bacon over it.
Never cut out just the breast though, I usually roasted the whole bird.

 

[Big Lee]

The last I had was in 87 we rolled it in flour and seasoned with salt and pepper, fried in bacon grease. Mom would roast it in the oven. My pappy would roast it on a spit over the fire at deer camp.

 

[Bill Hall]

Well, I never just used the breast, I keep the whole bird together like a chicken.

I do Like JM, roast the bird with bacon covering the breast. I also add sage over the entire surface, and stuff the inside with apple and orange slices. Helps keep it moist and adds a little flavor. Probably any fruit would do.

If just a breast, I would roast it in a baking pan, covered in bacon and your favorite poultry seasoning. Then use the drippings to make gravy. Bill

 

[skunkskinner]

For something different, cut the meat into 1/2 " squares fry them in oil or butter, salt and pepper, add it to spaghetti sauce.

 

[shmrck1]

Well I ended up marinating them in Italian
dressing with some honey added for 12 hours.
Cooked over charcoal on the grill.Came out just a tad dry for my taste but, the flavor was outstanding!IMHO
I'm thinking cooking high on both sides till you get the outside a tad crusted then raise the grid
and away from the coals.Grill till done.
There is very little fat on pheasant and wrapping
with bacon may very well solve that problem of being dry.

 

[JMinnerath]

On a grill? :rotf:
When pheasant season is open around here you'd be wearing a parka :haha:
Yeah, bacon is the trick.

 

[mediclimber]

I season most game birds with flour that has equal parts parsley, sage, thyme, tarragon, and marjoram in it. I'd wrap the pheasant in bacon and make a Cumberland Sauce- red currant jelly, orange juice and scotch- The recipe is on the internet. I did some pheasant this way the other month with wild rice and it was killer.

 

[shmrck1]

On a grill?:rotf:
When pheasant season is open around here you'd be wearing a parka:haha:
Yeah, bacon is the trick.

Yep,on the grill,(to 15/20 degrees) as long as
there is no wind,charcoal does not care about
outside temps.
I can remember grilling Brats at 0 temp for a Christmas breakfast some years ago.Kind of a
tradition until we divorced 8years later.But
they still do the morning breakfast.

 

[JMinnerath]

heh heh, when everything is froze like a rock, that old charcoal grill of mine sits out there covered in snow and frost like everything else.

 

[Rogue River]

How about one of those baking bags? I use to make them like chicken cacciatore , the gravy wine and mushrooms would keep them moist! Serve with Polenta! Yum! :thumbsup:

 

[shmrck1]

RR,
Never thought of that...Don't think I would use a baking bag....But I will definately do pheasant
caccitore in the crockpot....I am not a big polenta fan but spaghetti or rice would work for
me. Thank you kindly for the suggestion

 

[Rogue River]

If you like Dumpling's those are also yummy with the pheasant! :grin:

 

[shmrck1]

RR,
Chicken & dumplings...One of my favorites!
I can see where we are going with this.....If
you can use chicken you can use pheasant!Got it.

 

[Black Hand]

The main issue appears to be that people cook pheasant (duck/goose/grouse) like they cook chicken at home (well done all the way through). This just isn't necessary, and medium rare is preferred (medium if you must) with a dry cooking method...

 

[shmrck1]

RR,
Well my son dropped off 7 more pheasant last
Thurs. I made 4 into cacciatore in the crockpot.
It was absolutely great. With all the Italian
seasonings you would not know it from chicken other than the meat was a bit darker.
I will take the other 3 birds to work for my boss,who is an avid outdoorsman, but has never eaten pheasant.

 

[ranewman]

Ok....now y'all just making me hungry :thumbsup: Its been a tradition that when we go to EPR..we take either pheasent or duck. Thats my birthday dinner! Either works out great in the DO...and the gravy is to die for.
Rick