Here's one from a cookbook.
3/4 cup all purpose flour
1 1/2 teaspoons seasoned salt
1/4 teaspoon pepper
1 lb. sliced/cutup pheasant breast
1/4 cup veg. oil
1/2 cup margarine or butter, melted
2 tablespoons red pepper sauce.
Put pheasant pieces in flour, salt,pepper mixture in a plastic bag and coat well, shaking.
Brown pheasant pieces in skillet in oil for 7 to nine minutes
or until golden brown.
At same time melt butter in smallpan and add red pepper sauce.
Pour over pheasant pieces in skillet after browning and reduce heat to low. Simmer 25 to 30 minutes, stirring occasionally.
One of our favorites and chicken is wonderful this way too.
The kids call this my famous chicken when they request it.
Whenever I have tried to smoke pheasant, I couldn't keep it lit?!?!?!?!?
Seriously, as Stan said, I've always done pheasant like chicken; dredge in whipped egg, flour, Bisquick or corn meal, and fry. I've also done this and just crisped the outside, then finished it by baking in the oven. Man, I'm getting hungry!
SEE I'M TRYING TO GET LOTS OF RECIEPIES BECAUSE AS I MENTIONED LAST MONTH WE WENT ON A HUNT OF 400 PHEASENTS AND 400 QUAIL
WELL I ENDED UP KEPPING 136 PHEASENT AND I NEED TO EAT SOME.
THANKS FOR THE RECIPES I TREID THE FAMOUS CHICKEN IT WAS GOOD.ANYMORE ASNYONE
Here is one of my favorites;2 pheasants dressed,1 can chicken noodle soup,4 cups white WINE,1.5 chicken broth,1cup onion,8 cloves of garlic,crushed.1 tsp. lemon-garlic seasoning,1/2 tsp.ginger 1/4tsp. garlic powder,1 tsp.poultry seasoning...Put pheasants in large roasting pan;and pour chicken noodle soup over birds.Pour wine and chicken broth into pan,but not over birds.Sprinkle onion and garlic around birds.Sprinkle lemon-garlic seasoning,ginger,garlic powder and poultry seasoning over birds.Cover and roast at 250 for 4 hours,basting every 1/2 hour you will love.Very EASY wITH OUT MUCH MESS.i have to watch my messes the wife gets touchy when im in her space!!!
Well I went to South Dakota this year and brought back tons of pheasant and had a chance to try several good recipes. My favorite is to debone all the meat including leg meat and cut it into strips. I used a dry batter of: Flower, Baking Powder, Salt, Dill Weed, Garlic and Onion Powder, and a small dash of Cajun Seasoning. Deep fried it comes out like chicken fingers but with tons of great pheasant taste. A little ranch dipping sauce and POOF! Your buddies make you thaw out some more, well if you want some. Another is just to brown the deboned meat throw some flower on it and throw on some turkey or chicken gravy and mash some potatoes. Really pheasant is awesome no matter what.
This one is guaranteed, You'll be suprized at how good it is<img src="/images/boards/smilies/wink.gif" border="0" align="absmiddle">
(I like to debone the whole bird for this recipe, I also customize the flour dip seasonings adding sage, paprika,garlic powder,salt and ground pepper. I also like to add 1/8 cup fresh choped chives to the mushrooms. and as a health issue I like to sustitute olive oil in place of some of the butter. It takes about 40 min.)
...use a good Brandy, not the cheap stuff!!)
Try it, You'll Love it<img src="/images/boards/smilies/wink.gif" border="0" align="absmiddle"><img src="/images/boards/smilies/wink.gif" border="0" align="absmiddle"><img src="/images/boards/smilies/wink.gif" border="0" align="absmiddle">
From Tony Dean Outdoors web site;
"Fish and Game Recipes"
"This is one of the best tasting pheasant dishes I've ever enjoyed. Chef Mark Mancuso of La Minestra restaurant in Pierre, SD, says it's an old family recipe that was adapted from a Williamsburg, VA plantation."
"My Dad made this dish at home," recalls Mark, "and he did it all on top of the stove in the pan. That's a good way but my restaurant-style adaptation takes a lot less time (40 minutes total) and it tastes just as good."
1 pheasant, quartered and dredged in seasoned flour
One quarter pound cold butter
1 cup sliced black olives
One half cup minced garlic
1 cup sliced mushroms
1 cup chopped onions
one quarter cup sweet vermouth
one eighth cup brandy
1 cup cream
1 cup chicken stock
Dredge the quartered pheasant pieces in seasoned flour. Shake to remove excess flour.
Brown the pheasant in butter over medium heat. When browned, remove the pheasant from the pan and set aside.
Add garlic, black olives and onions to pan, saute' until the onions turn opaque, then add the mushrooms.
Add the vermouth and brandy and simmer until the latter two ingredients are reduced by half. Then add the cream and chicken stock, put the pheasants back in the pan and place in a pre-heated 350 degree oven for 25 minutes. Cook until a meat thermometer inserted into the middle of the thickest pieces registers 160 degrees. Salt and pepper to taste, plate it, then garnish with fresh green parsley. Serve over a bed of wild rice.
You can enjoy this wonderful meal with either white or light red wine such as a Rose".
I use a lot of pheasants training my ESS's through out the year. As mentioned before I substitute pheasant in place of chicken sometimes. One of my families favorite ways is when I make pheasant and dumplings.<img src="/images/boards/smilies/thumb.gif" border="0" align="absmiddle">
<P>Here's an easy one.</P> <P style="MARGIN: 0px"> </P> <P style="MARGIN: 0px">Take two whole Pheasant and drop them in a crockpot. You may have to quarter them to make them fit. Add 1 Tsp. Poultry seasoning, 1/2 Tsp. Black Pepper (and I add a shake of Cayenne), a bunch of dried parsely. Then pour in enough canned Chicken Stock to cover everything completely. Cook on low all day. Take the Pheasant out of the pot and pick all the meat from the bones, cutting it into bite sized pieces. Return the meat to the pot. Pour in a whole package of frozen noodles and turn the crockpot to high for about a half hour, stirring once in a while. Best soup you'll ever eat on a cold day.</P>
<P style="MARGIN: 0px">Buy America's favorite Wild Game Recipe book from Gander.</P> <P style="MARGIN: 0px"> </P> <P style="MARGIN: 0px">The wife has cooked up some great pheasant entrees from that book.</P>
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