Anyone have a good recipe which involves pheasant?

Question

I have been given a frozen pheasant as a gift but have no ideas what to make with it, can anyone help me out?

Answer 1

Here's some recipes for Pheasant

Pheasant Potpie
Pheasant in Mustard Sauce
Pheasant in Cream Sauce
Pheasant with Cranberry Sauce
Pheasant Stir-Fry
Baked Pheasant in Gravy
Pheasant and Wild Rice
http://recipes.tasteofhome.com/eRMS/PowerSearch.aspx?search=pheasant

Answer 2

Pheasant in Cream:

1 pheasant
milk
salt & pepper to taste
flour
3 Tbsp butter
1 pt. cream
1/4 cup chopped onion
1 Tbsp lemon juice

Cut pheasant into serving pieces; let stand for 30 minutes in enough milk to cover. Season pheasant with salt & pepper; dredge with flour. Place in skillet in hot butter. Combine cream, onion & lemon juice; pour over pheasant. Simmer for about 45 minutes or until tender. Yields 4 to 6 servings.

Answer 3

This one is really good - it takes out all of that "gaminess" flavor...

Pheasant in Cream
Yield: 4 Servings

1 Pheasant - Cut up
Flour
Butter
8 oz Carton Sour Cream
2 Cups Water
2 tsp. Worcestershire Sauce
Few drops Tabasco Sauce
2 Bay Leaves
Dash Sweet Basil
Dash Rosemary
Salt and Pepper
Dust pieces of pheasant with flour and brown in butter. Mix sour cream and water. Add remaining ingredients to sour cream mixture. Pour sour cream mixture in a covered roaster and add pheasant. Bake at 325 F for several hours or until tender.

Answer 4

My husband used to hunt pheasant. If it was a wild pheasant that was shot you need to make sure that all the bb's are removed, including the discolored flesh around them.

Does it still have feathers? Obviously these have to be removed.

Pheasant tend to be dry, so when you roast it put a few strips of bacon on top.

Good with rice or little roasted potatoes and veggies.

Answer 5

Delia Smiths winter collection. Pheasant in Calvados.

Answer 6

2 1/2 lbs. pheasant, dismembered
1/4 cup olive oil
3/4 cup tequila


Mix together the olive oil and tequila. Place pheasant in a zip lock bag and pour marinade over pheasant. Place in refrigerator and marinate for 6 hours.

2 tbsp. olive oil
1 yellow bell pepper, cut in half, seeded and then cut into strips
1 red bell pepper, cut in half, seeded and then cut into strips
1 Pablano pepper, cut in half, seeded and then cut into strips
3 cloves garlic, peeled and chopped
1 1/2 cups chicken broth
1 tsp. chili powder
salt and pepper to taste


Heat the 2 tablespoons of olive oil in an ovenproof pan and brown the pheasant. Remove to separate plate. If needed add more olive oil and saute the peppers about 3 minutes. Add in the garlic and saute for 1 minute. Add the pheasant. Mix the chili powder with the chicken broth and pour over the pheasant. Season with desired amount of salt and pepper. Cover and bake in a preheated oven @350 degrees for one hour.

And
1 pheasant, disjointed
1/2 cup butter
1 tsp. dried thyme
1/2 tsp. dried marjoram
1 medium onion, studded with 8 whole cloves
1/4 cup lemon juice
3/4 cup red wine
1/8 tsp. nutmeg
1/8 tsp. cinnamon
1/4 cup flour
1 cup canned condensed milk
2 egg yolks, beaten
salt and pepper to taste
hot buttered noodles
Capers for garnish (optional)


Season the pheasant with salt and pepper and place in a medium-size kettle. Add the butter, thyme, marjoram, onion, lemon, wine, nutmeg and cinnamon. Add enough water to cover. Bring to a boil. Reduce to simmer, cover and cook for about 30 to 40 minutes or until the pheasant is very tender. Remove the pan from the heat and remove the pheasant from the broth; discard the onion. Cool the pheasant until easy to handle. Remove the meat from the bones and dice into bite-size pieces. Mix enough milk with the flour to form a paste. Bring the broth back to a boil and whisk into the paste. Combine the egg yolks with the remaining milk and blend into the broth. Cook over medium heat, stirring constantly, until thickened. Add in the pheasant and heat through. Serve over hot buttered noodles and garnish with capers.

Answer 7

Use a sea salt sugar, red wine brine, .Add Juniper berries,chopped garlic,Bay leave, oregano, sage and yellow onion.Place the Pheasant in large ice chest(or 5 gallon bucket) and fill with water. Combine 1 cup of sea salt, 4 cups of granulated sugar, 1 whole jar of chopped garlic(16oz) 1 bottle of red wine, 7 small roughly chopped yellow onion, 10 Bay leaves,-crushed, 1/4 cup of oregano,sage, and Juniper berries(opt) Left it marinate(brine for 1-2 days) Cook with carrots, potatoes, parsnips, whole button mushrooms and dried apricots. Save the brine for whole chicken. Use 2 -3 times and throw out. If you leave it outside make sure you use ice to keep it cool.

Answer 8

thaw it salt and pepper and cook in the oven at 275 degrees dont do anything else to the meat, overheating the oven will dry it out so your best bet is to take out when you think it tastes right and everything inside is cooked.

compliment with dishes on the side but try to keep the dishes mild or sweet not bitter or salty.

Answer 9

Here's a link to some nice ones...

Answer 10

All i use is the breast and i cut it up like chicken strips and fry it in a batter it is awesome