How shall I cook the pheasant?

Question

Ok people, over to you.

We're having pheasant for dinner tonight. I'm thinking of slow pot roasting in a shallot and red wine jus, can you better it?

Best suggested recipe or method wins.

Answer 1

Braised Pheasant

3 large pheasants, cleaned and rinsed
1/4 cup safflower oil
3 cups peeled and thinly sliced green apples
1 cup thinly sliced onions
1/2 cup apple jack
1 teaspoon nutmeg
1/2 cup half-and-half cream
1/2 teaspoon salt-free seasoning blend
ground black pepper to taste

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). In a large Dutch oven, over medium heat, brown the pheasants in the safflower oil on all sides. Tuck the sliced apples and onions in around the pheasants. Pour the apple jack over all and light it on fire. Shake pan until flames subside. Dust the tops of the pheasants with nutmeg.
Bake covered for about 1 hour, or until the juices run clear when a knife is inserted into the thigh. Remove the Pheasants, apples and onions to a platter and keep warm in the oven.
Transfer juices to a saucepan and bring to a simmer over medium heat. Stir in the half-and-half and let simmer for 5 minutes, stirring frequently. Season to taste with salt-free seasoning blend and ground black pepper. Pour over the pheasants and serve.

OR

Pheasant with Cranberry Sauce

INGREDIENTS
1 pheasant
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 tablespoons butter, melted
1 (12 ounce) package fresh or frozen cranberries
1 cup sugar
1 cup orange juice
1/2 teaspoon ground cinnamon
2 tablespoons grated orange peel

DIRECTIONS
Sprinkle cavity of pheasant with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place pheasant on a rack in shallow roasting pan. Brush with butter; sprinkle with remaining salt and pepper. Cover and bake at 325 degrees F for 45 minutes. Uncover; bake 40-60 minutes longer or until a meat thermometer reads 180 degrees F, basting with pan juices frequently.
Meanwhile, in a large saucepan, combine the cranberries, sugar, orange juice and cinnamon. Cook over medium heat for 10-12 minutes or until the berries begin to pop, stirring frequently. Stir in the orange peel. Simmer 5 minutes longer. Cover pheasant with foil and let stand for 10 minutes before carving. Serve sauce with pheasant.

Answer 2

Roast Pheasant Applejack And Cream Sauce

Ingredients

2 pheasent
1/4 c onion [finely chopped]
2 tb butter
2 pheasent livers [finely chopped]
1 1/2 c day old bread [cubed]
2 tb butter
1/2 c apple [chopped & peeled]
1 tb parsley
2 tb butter [softened]
4 sl bacon [halved]
1/4 c apple jack
1/2 c chicken stock
1/4 c apple jack
1/4 c heavy cream

Instructions

1) Rinse the pheasent and pat dry inside and out. Saut, the onions and liver in 2 tb butter for 2 to 3 min. stirring frequently, then pour into a bowl. Saute, the bread in a mixture of the pandrippings and 2 tb of butter for 3 to 4 min. then add to the liver mixture...
2) Add the apple and the parsley and salt and pepper to taste, mixing well rub the birds with 2 tb of butter and spoon the stuffing into all the cavities. Truss the birds as you would chickens...
3) Arrange the bacon over the breasts and legs, and place breast side up on rack in roasting pan. Roast in 375o oven for 30 min. then salt and pepper to taste...
4) Heat C of applejack in small saucepan and ignite and pour over birds. Baste with the pan juices, and bake 10 min. longer or `til brown, crisp, and tender... 5) Place the birds on a heated platter. Add the chicken stock, remaining C applejack to the pan juices boiling for 2 to 3 min. then add the cream, bring to a boil season as desired and serve over pheasent...

Answer 3

Pheasant Phungi Perfectio
There is no way you can top this recipe!!


"A pheasant and mushroom lover's dream! The gameyness of the pheasant and the gameyness of the mushrooms validate each other splendidly! Killer! Spoon over cooked pasta or rice, and top with grated parmesan cheese."

Original recipe yield:
4 servings

PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min


INGREDIENTS
1 (.5 ounce) package dried forest mushroom blend
1 (.5 ounce) package dried shiitake mushrooms
2 tablespoons olive oil
1 pheasant - deboned, skinned and cut into small chunks
1 1/2 teaspoons minced garlic
1 teaspoon dried basil
2 tablespoons butter
1/4 cup finely chopped shallots
1 portobello mushroom cap, chopped
3 tablespoons sliced oil-packed sun-dried tomatoes
2 tablespoons arrowroot powder
salt to taste
DIRECTIONS
In a small bowl, reconstitute dried mushrooms in water according to package instructions. Drain, and reserve the water. Chop reconstituted mushrooms into small pieces.
Heat olive oil in a large heavy skillet over medium heat. Saute pheasant meat with garlic and basil until lightly browned. Remove meat from pan with a slotted spoon, and set aside. Add butter to oil in skillet. Saute shallots, reconstituted mushrooms and portobello mushroom until golden brown. Stir in sun-dried tomatoes, and all but 1/4 cup of the mushroom soaking water. Dissolve arrowroot powder in water, and stir into mushroom mixture. Return pheasant meat to skillet, and simmer 30 minutes.

Answer 4

Sounds good, just be careful, pheasant tends to be dry and you need to preserve whatever juices that are there. You may want to lace it with bacon, lite, not smokey or salty.