Pheasant Recipes Needed

[Artwo]

My brother in-law gave me four bags of pheasant he got this last weekend and I am looking for some good ways to cook some of it up. I have whole breast pieces and leg/thigh pieces to work with.

Also, has anyone ever smoked the breast meat. If so, how did you prepare it?

Thanks,
JK

[Riverliver]

Pheasant mmmmm YUMMMMY

Easy
Clean wash and dry your bird... let air dry for 30 minutes so that the bird comes to room temp.. Then mix 1/2 stick unsalted butter,2 cloves garlic,1 sprig theme,1 sprig rosemary, pinch of salt. rub mixture under the skin. place bird in a alum foil top n bottom, add 1 cup water 1 cup chicken broth. bake 275 for 1 hour.. remove top... brush 2 tbls soy sauce, 3 tbs honey all over bird.. bake for 1/2 hour. Raise heat to 350 for the last 1/2 hour If you like slice your fav mushrooms and place around bird in broth now.

Yum

[Riverliver]

Artwo
So how did it come out?

[Artwo]

Riverliver,
I cooked some up for Sunday dinner and it was fantastic. Someone from the hunting board gave me a recipe using a slow cooker and it just so happened that I was watching the food network and the show I was watching was cooking up a chicken recipe in a slow cooker so I just substituted pheasant for the chicken. Here's the recipe if your interested.

In the slow cooker..........
slice (2) medium onions
slice (2) medium granny smith apples
arrange pheasant on top onions and apples
salt/pepper to taste
2tbls fresh rosemary (I used dried and it was fine)

Combine 1 cup cream of celery soup (1 small can) with 2 cups chicken broth (1 can) and pour over pheasant.

Cover and slow cook on low for 6-8 hours (I cooked mine on high for the last few hours and it came right off the bone).

Serve over white/brown rice with the sauce/onions/apples.

It was very good, actually my wife originally didn't wan't to eat any of the pheasant but she really liked this recipe and said I could make that one again.........give it a try.

[Old Corky]

Cube the pheasant into 1/2" cubes. Salt and pepper to taste. Slow fry in vegetable oil until golden brown. Remove the meat and use the oil to make a thick white sauce. (Recipe can be found in most recipe books.) Fold the meat into the white sauce and simmer on low 1/2 hour. Serve this mixture with grated cheese over your favorite bread toasted to a golden brown. This is quick and delicious. Goes great with a nice tossed salad and White Zinfandel wine. Enjoy.

[Old Corky]

P.S. The recipe above also goes very will with left over turkey pieces, fresh wild turkey, grouse, or any other bird. Try it.....you'll like it.

[Gooseman]

I've used this recipe when I had a few extra pheasants. I thought it was good on goose, it's great on pheasant.

There was enough interest in the smoked goodies that I shared on the goose hunt that I'll share the recipe with all of I-fish. I figure what the heck, if I help someone enjoy the game they've harvested more, GREAT !!

For pheasants: cut each 1/2 breast into 3/4" thick strips cross grain.

Brine:
3 quarts cold water
2 cups packed brown sugar
1 cup salt (or less)*
3 bay leaves
3 cloves garlic crushed (or more)
1/4 cup whole black peppercorns

Soak up to 34 pieces of meat for 3 hours.

Wrap low salt bacon* around the piece of meat on a diagonal. Use round toothpicks on each end to hold bacon in place.

Cook on a charcoal smoker for 2 to 4 hours, depending on temperature. The bacon should appear to be done on the outside. Cut a piece to ensure that it's done in the middle. I've used chunks of hickory or alder for smoke. Make sure to use a drip pan between the fire and the meat. The bacon grease catches fire very easily.

Remove toothpicks, slice & serve with cheese & crackers along with your favorite beverage.

*If you use bacon that is not low salt, use less salt in the brine and/or brine for a shorter period of time.

It takes quite a bit of time to do all of this. Don't try to cheat on the steps too much as it will show up in the end product.

[xtrema44]

Cut the breast into thick strips. Try soaking them in Italian Dressing for at least 4 hrs. Pull the strips out and roll them in Italian bread crumbs or flour then fry them up. It worked the best to get my youngest to eat it.
I do a lot of bird hunting here in eastern oregon. I like it better than chicken.