how do you cook pheasant?

Answer 1

This is a recipe that I have not tried yet, but have had done similarly myself. Hopefully you will find it helpful!

Pheasant with Chorizo
3/4 pound chorizo sausage,crumbled
4 tablespoons unsalted butter
3/4 cup finely chopped onion
2 tablespoons finely diced celery
5 serrano chiles, seeded and minced (Use jalapeno if you want it a bit milder...or only use 2 serranos.)
1 medium garlic clove, minced
3 cups crumbled Blue Corn Bread (Only if you can find it..otherwise use Jiffy!)
2 teaspoons finely chopped thyme
1/2 teaspoon crumbled dried sage
1/2 cup finely chopped cilantro
3 tablespoons half-and-half
1 large egg, lightly beaten
1/4 teaspoon freshly ground pepper
1 tablespoon vegetable oil
Two 2 1/2 -pound pheasants
4 slices of bacon

Make the stuffing: In a heavy medium skillet, cook the chorizo over moderately high heat until browned, about 5 minutes. Transfer to a large bowl. Discard the fat.
Melt 2 tablespoons of the butter in the skillet. Add the onion, celery, serranos and garlic and cook until slightly softened, about 3 minutes. Toss the vegetables with the chorizo. Mix in the Blue Corn Bread, thyme, sage and cilantro. Stir in the half-and-half and egg. Season with the pepper and mix thoroughly.
Preheat the oven to 400°. In a large heavy skillet, melt the remaining 2 tablespoons butter in the oil. Add the pheasants and sear over moderately high heat, turning with tongs, until golden all over, about 6 minutes. Transfer to a plate to cool.
Stuff the birds with about half of the stuffing and reserve the rest. Place the pheasants, breast side up, without touching, in a roasting pan and crisscross 2 bacon strips over each bird. Roast until the juices run clear when the thighs are pierced with a small knife, about 45 minutes. Cover loosely with foil and let rest for 20 minutes before carving.
Meanwhile, shape the remaining stuffing into twelve 2-inch round patties. Preheat a cast-iron skillet over moderate heat, add the patties and cook, turning, until lightly browned, 4 to 6 minutes.
Carve the pheasants and serve with the patties and cavity stuffing.

Answer 2

Cut breast meat into small cubes. Soak in beaten eggs for at least 20 minutes. (For extremely tender meat soak overnight) Remove from egg mixture and roll in seasoned Italian bread crumbs. Brown the coated meat in butter or margarine in a frying pan over medium high flame.

Remove meat and place in an oblong casserole dish (single layer). Add 1 can of beef broth and 1 can of drained mushrooms (8-10 oz. Size or more if you like mushrooms)

Place thin slices of Muenster cheese over meat mix and cover with foil. Cook in oven at 350 degrees for 1 hr. and 20 minutes.

If you use pheasant instead of duck / goose switch from beef broth to chicken broth

Answer 3

Roasted like a chicken or with cream of mushroom soup in a crock pot.

Answer 4

If you will go to Betty Crocker. com I'm sure you will find a decent recipe.

Answer 5

go to allrecipes.com!