Pheasant Recipes

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Pheasant Recipes

Postby Birddogs » Sun Mar 04, 2007 9:32 pm

Is there a spot on here that may have some Roast pheasant recipes.
Or can any one suggest a web site etc. Thanks
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Postby schultz's honor » Sun Mar 04, 2007 10:10 pm

We made pheasant enchiladas the other night. They were fantastic.
Let me know if you want the recipe.
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Postby shawnsgriff » Mon Mar 05, 2007 5:01 am

We do the same we make Tacos out of them.

just go on the web and type in Pheasent recipes.You will find plenty.

Just take some stove top stuffing and put Pheasent on top and top off with Alfredo sauce and bake.

You can make egg rolls.Or if you like a cold chicken salad just put in Pheasent.

Whatever recipe you like just replace with Pheasent.Thats what I do... :)
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Postby motoGSP » Mon Mar 05, 2007 8:21 am

If you like hot you should make some buffalo pheasant fingers!

Good stuff. Just slice the breast into strips, bread them, fry them and then ad plenty of franks hot sauce. Very good.
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Postby Doc E » Mon Mar 05, 2007 8:47 am

COCONUT PHEASANT

If you like Coconut Shrimp/Prawns, you'll love this.

Breast out the Pheasant (you can use Grouse, Quail or even Duck or Goose).
Gently tap the meat with a tenderizing hammer in order to make the meat an even thickness.
Soak 12 to 24 hours in your favorite marinade.
Take the meat out of the marinade and dust with flour (Rice flour is best, but wheat flour is fine).
Dip in beaten Egg.
Dip in (press on) shredded Coconut.
Deep Fry (you can pan fry, but deep is better) until the Coconut browns.

Eat and enjoy.
Pic 1 is pre-cooking and Pic 2 is after cooking.

Image

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Postby Doc E » Mon Mar 05, 2007 9:52 am

Here's another one. Bird McNuggets.
Breast out the bird.
Cut into bite sized pieces
Marinate a day or two in a cold fridge
Dip into "Beer Batter" (beer and flour)
Deep fry until medium brown.
Great with a dipping sauce (Ranch, Sweet Sour, etc)

The stuff on the right side of the pic are thinly sliced spuds, sweet spuds, green onions and carrots (beer battered and cooked the same way).


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Postby Grange » Mon Mar 05, 2007 10:01 am

I made my last two pheasants about a month ago. I used Shore Lunch brand batter mix and made beer batter pheasant. That's my favorite brand for fish and had it once before with pheasant. Good stuff.
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Postby FrankGWP » Mon Mar 05, 2007 10:02 am

I brine them. Ratio: 1 cup salt to 1 gallon water. Soak for at least a couple hours or over night. You can add herbs, etc to the brine but it is not necessary becasue you can season the birds when cooking.

Generally I just breast out gamebirds, but one could brine the whole thing, cut it in half and put it on the grill (BBQ sauce = good).

With so little fat the meat on most gamebirds dries out really quickly. Brining helps to break down the protiens in the flesh leaving you with tender juicy meat.

I often just pan fry the breasts (medium rare is how I like them) but any of the above (or any recipe at all) will be better if the birds have been brined.
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Postby orhunter » Mon Mar 05, 2007 12:20 pm

My aunt used to make the best roast pheasant but it was kind of tedious. The most difficult step was my uncle actually bagging something with his shotgun. Dang that guy was a lousy shot. Good thing he lived on the farm and grocery stores exist. Prevented him from starving to death.

Anyhow, my aunt would pick the birds and leave them whole. Place them in a covered roaster with a little water in the bottom. Cooked at 375 till done. She'd uncover toward the end to brown the skin a bit and I think she turned the oven up to 400 the last five minutes. That was some good pheasant.
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Postby schultz's honor » Mon Mar 05, 2007 12:33 pm

Orhunter, Do you have any recipes for the tasty back yard critters :lol:
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Postby orhunter » Mon Mar 05, 2007 1:56 pm

You mean, "the other white meat?"

Actually, the guys who bag mountain lions eat them just like pork. I've had it and tastes good to me.

I'd think the yard lions wouldn't be very good with all the fish in their food.

My wife wants me to start cooking all the squirrels I shoot with the pellet gun. I'll think about it...........
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Postby schultz's honor » Mon Mar 05, 2007 3:28 pm

what kind of squirrels do you have in Oregon?
Hope your not talkng the little jack squirrels?
That would be like eating mice :)

The squirrels around here are actually pretty good to eat.
Horrible to try and skin though. You almost need a winch to get the hide off of these tough little buggers
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Postby orhunter » Mon Mar 05, 2007 4:23 pm

I think they're the same squirrels you have back east. There appears to be two different kinds, neither are native to this area. One is grey with a white belly and the smaller of the two. The other is orange with hairy ears and a little larger. Think they're called fox squirrels. They appear to crossbreed as there are some that are half way in between. I'd say their length overall is 20 inches or so. I'll go measure the one in the kitchen. It's 18 inches but has been scrunched up in the garbage sack for three hours. It has a little orange on it but looks like it's mostly the grey variety.

Our native, Western Grey Squirrel, is much larger than either of these varieties and has a distinctive tail that is larger than the body.
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White Bean & Pheasant Chili

Postby ckirsch » Mon Mar 05, 2007 9:53 pm

Some good recipes provided so far! A friend gave me a pheasant chili recipe last year that turned out to be pretty good.....

3 1/2 cups of cubed pheasant breast - browned
2 tbsp margarine or butter
3 tbsp all-purpose flour
2 cans Great Northern beans
1 can Mex corn (with red & green peppers)
3/4 cup half & half
1 can chopped green chilis
1 3/4 tspn ground cumin
1/4 cup sliced green onions
2 cups chicken broth
2 tbsp lime juice

In a 3-qt saucepan, melt butter over medium heat. Add the onions and cook for 2-3 minutes or until onions are tender crisp. Blend in broth, stirring constantly. Add remaining ingredients, except for lime juice. ring to boil, stirring frequently. Reduce heat to low, cover and simmer for 10-15 minutes until chili is slightly thickened and flavors are blended, stirring constantly. Stir in the lime juice just prior to serving.
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Postby DrahtsundBraats » Mon Mar 05, 2007 10:15 pm

Breast them
Cut breasts in large cubes
Bread them and quick sear them at high heat
Fold into an Hawaiian sauce (in every cookbook) and slowcoock for 2 hours
Serve over wild rice.

Works great with goose as well.

Another way is to braze them for 2-2 1/2 hours in a good coq au vin sauce and add a good jolt of Calvados at the end - or just drink the Calvados and discard the pheasant!!!
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