So I have a freezer full of pheasants, a slow cooker, limited to non-existant cooking skills, and I'd like to fix myself a half-decent christmas dinner for a change, since I'll be spending christmas alone, again.
Any ideas ?
Any ideas ?
Any Pheasant recipe ideas ?
- Thread starter RobSmith
- Start date
Here's one we tried hunting this year.. We made it because it was simple and the ingredients list was easy to find...
- Package of onion soup mix
- Big can of cream of Mushroom soup
- Sour Cream
Put the package of onion soup mix in the slow cooker, add the soup, and a couple of table spoons of sour cream. Mix everything, add the bird and cover everything... Set the slow cooker for 6 hours on low.
The bird should almost fall off the bone when done.
We made some 2 minute rice in the microwave (herb/garlic) and then served the bird & sauce from the slow cooker over the rice bed.
Pop a nice bottle of wine, and enjoy !!!
Pretty simple, and tastes great..
- Package of onion soup mix
- Big can of cream of Mushroom soup
- Sour Cream
Put the package of onion soup mix in the slow cooker, add the soup, and a couple of table spoons of sour cream. Mix everything, add the bird and cover everything... Set the slow cooker for 6 hours on low.
The bird should almost fall off the bone when done.
We made some 2 minute rice in the microwave (herb/garlic) and then served the bird & sauce from the slow cooker over the rice bed.
Pop a nice bottle of wine, and enjoy !!!
Pretty simple, and tastes great..
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Cut bird in chunks. Drumbs, thighs, breast, etc. Coat with flour and brown in oil. Put in caserole dish. Salt and pepper and your choice of spice. Pour a cup of cream over parts. Cover and bake in 350 degrees for 1 hour. You can use light cream or milk if you're counting calories, but its Christmas so use the good stuff.
Cut bird in chunks. Flouer and brown in oil. Put in caserole. Salt and pepper and spices. I add about 1/2 onion chopped. Pour 1 cup coca cola (not diet) over bird and one cup katshup. Cover. Bake 350 degrees for about an hour.
just having some fun
CGN Ultra frequent flyer
are your birds plucked or skinned ?
try cooking them with a couple of 1/2 strips of bacon on top
salt& pepper in a foil wrap, and when they are 3/4 cooked slice foil and peal back foil and cook for another 10-15 min to get top brown
oven 350 Deg F
can be done on BBQ
try cooking them with a couple of 1/2 strips of bacon on top
salt& pepper in a foil wrap, and when they are 3/4 cooked slice foil and peal back foil and cook for another 10-15 min to get top brown
oven 350 Deg F
can be done on BBQ
Plucked.
Also have the hearts, livers, and some other innards (gesier ? don't know how to translate that one from French) that I have no clue what to do with.
Also have the hearts, livers, and some other innards (gesier ? don't know how to translate that one from French) that I have no clue what to do with.
Here are some good ideas too...
http://books.google.ca/books?id=SL6...=X&oi=book_result&resnum=5&ct=result#PPA63,M1
I'm getting hungry looking at these posts!!!
I might have to try another recipe tomorrow night. I have 2 more birds in my freezer
http://books.google.ca/books?id=SL6...=X&oi=book_result&resnum=5&ct=result#PPA63,M1
I'm getting hungry looking at these posts!!!
I might have to try another recipe tomorrow night. I have 2 more birds in my freezer
For any game meat just lightly flour and brown in fry pan. Once browned remove and place in roasting pan. In the fry pan add 1/2 chopped onion, 5 large mushrooms, sliced and cook for 3-5 minutes, add one can of mushroom soup and one can of water, bring to boil, pour over meat, cover and roast one hour or until meat is fall off bones cooked. Great over rice, or better yet wild rice.
Here's a few
Easy Crock Pot Pheasant
6 pheasant breasts (cut in chunks)
1# smoked polish sausage
1/4C butter
1C sliced onions
1C sliced or diced peppers (Green ,Red ,Yellow)
1/2C tomato paste
1tsp each- Cajun seasoning, oregano, Sweet Basil
2C Chicken Broth
1/2C White Wine
S&P to taste
Melt butter- brown onions and peppers --remove from pan and brown pheasant-add sausage and remaining ingredients (including onions & peppers) and simmer on stove for 1 hr or in crock pot till pheasant is tender- adjust seasoning and if you like thicken with a wash
Serve over cooked white rice with hot rolls or French Bread and BEER!
Lemon Pheasant
1 cup flour
1 Tbs. Salt
½ Tbs. Pepper
2 Pheasants cut up
¼ cup margarine
1 large onion sliced
1 lemon sliced
1 can of beer
12 oz water
Mix flour, salt, and pepper. Dredge pheasant pieces. Melt margarine in skillet and brown pheasant a few pieces at a time. Transfer to a casserole pan layer onion and lemon slices on top of pheasant add beer and water. Cover with foil and bake at 300 F for 4 hrs. Uncover for the last 30 minutes to brown the pheasants.
Pheasant Dreams
1 whole pheasant, cleaned and prepped for cooking
2 cups of parboiled long grain and wild rice mix
1/4 cup of golden raisins
1/4 cup of dried, reconstituted cranberries
1/4 cup of diced carrots
1/2 cup of diced mushrooms (I like baby bellas)
1 good sized fresh peach
string to tie legs
coarse or kosher salt
fresh cracked pepper
fennel
celery salt
Take the parboiled and cooled rice and place in a large mixing bowl with the diced veggies, raisins and berries (you can substitute other berries for the cranberries or raisins if you want) and fennel. Mix thoroughly.
Take the cleaned pheasant and rub inside and out with the coarse salt, then rub the outside with the celery salt and pepper as well.
Fill the cavity of the bird with the rice mixture until it is full but still has a little compression to the rice (it will expand more while it is cooking and you don't want it to throw all of the stuffing out!). Then, take the peach and stuff it in too (you'll want to gauge the six of the hole in the back of the bird before you go shopping or, you can also use an apple which would allow you to pare it down to fit as well). Then, tie the legs of the bird together with a piece of cotton cooking string.
You can either place the bird in a pan with some additional veggies and fruits to bake or do like I do and put it on the old Weber grill to slow roast for about 3-4 hours, depending on the size of the bird. In an oven, I would drizzle a little olive oil over it before I rubbed it down with the salt and bake it on 300 for 1/2 hour per lb. of the bird.
Good luck and good eating!
Pheasant Paprika
1/3 stick margarine
1 pheasant cut into serving portions
1 medium onion chopped
1 stalk Celery chopped
½ cup red wine
1 cup water
1tsp. Basil
2 Tbs. Paprika
¼ tsp. black pepper
8 oz. Sour cream
2 Tbs. Cornstarch
Melt margarine in a skillet, add pheasant, onion, celery, wine, basil, paprika and pepper. Cover and bring to a boil, reduce heat and simmer for 45 minutes on each side. After 90 minutes remove pheasant add cornstarch and sour cream stir until thickened. Pour over Pheasant . Serve over rice or noodles.
Pheasant with White Wine Sauce
1/4 pound salt pork
1-3 pound pheasant, cut up
1/4 tsp ground black pepper
1/2 lb small white onions
1/4 lb mushrooms, halved
1 clove garlic, finely chopped
1 cup dry white wine
1/4 tsp dried thyme leaves
1/2 cup cold water
2 tablespoons all purpose
flour
Skin and dice salt pork.
In 1-quart saucepan, cover diced salt pork with water; heat to boiling; drain.
In 12-inch skillet or 5-quart Dutch oven, cook salt pork over medium heat until golden, stirring occasionally.
Remove with slotted spoon to a bowl, leaving fat in skillet.
Cook pheasant in skillet until browned on all sides-about 15 minutes.
Sprinkle pheasant with pepper;
move pheasant to one side of skillet.
Add onions and mushrooms to skillet.
Cook 1 minute or just until mushrooms are wilted.
Drain all fat from skillet and discard.
Return salt pork to skillet.
Add garlic, wine, thyme, and bay leaf; heat to boiling.
Cover and cook over low heat 20 minutes or until pheasant is tender.
In cup, blend water and flour until smooth.
Stir into skillet; cook until sauce thickens and bubbles.
Before serving, discard bay leaf.
Hope you ENJOY!!!!
Smoked pheasant log
1 smoked pheasant breast
8 oz. Cream cheese, softened
2 Tbs. Onion, grated
1 Tbs. Lemon juice
1 tsp. horseradish
¼ tsp. salt
½ cup parsley, chopped
½ cup pecans, chopped
Finely shred the meat and place in food processor with all the ingredients except the parsley and pecans. Blend until smooth. Wrap in cling rap and roll into a log. Chill in the fridge. Just before serving roll the log in the parsley and the pecans. Serve with bread stix or fancy crackers.
Smothered Pheasant
1 Pheasant
flour
salt and pepper
1 cup milk
Clean pheasant and cut into serving sized pieces.Roll in flour seasoned with salt and pepper.Brown slowly on both sides in hot fat,turning once.Add milk,cover tightly and bake in 325 degree oven until tender,about one hour.Serve with gravy made from the drippings.
Old pheasants are best prepared in this manner
Stuffed pheasant
2 whole pheasants or grouse
Salt and pepper to taste
¼ cup chicken broth
½ lb. Italian sausage
½ cup long grain rice
½ lb. Mushrooms, quartered
2 slices bacon
Salt and pepper the bird’s cavity. Mix chicken broth, sausage, rice and mushrooms. Stuff cavity of each bird. Cut bacon slices in half and lay over breasts of birds. Cook uncovered in a 325-degree oven for 90 minutes, uncover and cook another 30 minutes until browned.
Three Cheese Pheasant
1 cup of fine bread crumbs
1 large egg
1 cup of milk
1 cup of Parmesan''shake'' cheese
1/4 cup of parsley flakes
4 pheasant breasts
2 ounces of shredded cheddar cheese
2 ounces of shredded Monteray Jack cheese
1 teaspoon of steak seasoning
flour
Gently pound breast meat between two pieces of plastic wrap. Mix both shredded cheeses together. Place one half of cheese mixture on two of the breasts and top with the other two breasts, holding together with toothpicks if necessary.
Combine breadcrumbs, parmesan cheese and parsley flakes together in a med sized bowl.
Whisk milk and egg together. Carefully dip pheasant breasts, first in some flour then the egg mixture, then in the bread crumbs to completely coat breasts.
Arrange on a cookie sheet and place in a 350 degree oven for 45 to 60 minutes, depending on the size of the breasts. Enjoy!
Easy Crock Pot Pheasant
6 pheasant breasts (cut in chunks)
1# smoked polish sausage
1/4C butter
1C sliced onions
1C sliced or diced peppers (Green ,Red ,Yellow)
1/2C tomato paste
1tsp each- Cajun seasoning, oregano, Sweet Basil
2C Chicken Broth
1/2C White Wine
S&P to taste
Melt butter- brown onions and peppers --remove from pan and brown pheasant-add sausage and remaining ingredients (including onions & peppers) and simmer on stove for 1 hr or in crock pot till pheasant is tender- adjust seasoning and if you like thicken with a wash
Serve over cooked white rice with hot rolls or French Bread and BEER!
Lemon Pheasant
1 cup flour
1 Tbs. Salt
½ Tbs. Pepper
2 Pheasants cut up
¼ cup margarine
1 large onion sliced
1 lemon sliced
1 can of beer
12 oz water
Mix flour, salt, and pepper. Dredge pheasant pieces. Melt margarine in skillet and brown pheasant a few pieces at a time. Transfer to a casserole pan layer onion and lemon slices on top of pheasant add beer and water. Cover with foil and bake at 300 F for 4 hrs. Uncover for the last 30 minutes to brown the pheasants.
Pheasant Dreams
1 whole pheasant, cleaned and prepped for cooking
2 cups of parboiled long grain and wild rice mix
1/4 cup of golden raisins
1/4 cup of dried, reconstituted cranberries
1/4 cup of diced carrots
1/2 cup of diced mushrooms (I like baby bellas)
1 good sized fresh peach
string to tie legs
coarse or kosher salt
fresh cracked pepper
fennel
celery salt
Take the parboiled and cooled rice and place in a large mixing bowl with the diced veggies, raisins and berries (you can substitute other berries for the cranberries or raisins if you want) and fennel. Mix thoroughly.
Take the cleaned pheasant and rub inside and out with the coarse salt, then rub the outside with the celery salt and pepper as well.
Fill the cavity of the bird with the rice mixture until it is full but still has a little compression to the rice (it will expand more while it is cooking and you don't want it to throw all of the stuffing out!). Then, take the peach and stuff it in too (you'll want to gauge the six of the hole in the back of the bird before you go shopping or, you can also use an apple which would allow you to pare it down to fit as well). Then, tie the legs of the bird together with a piece of cotton cooking string.
You can either place the bird in a pan with some additional veggies and fruits to bake or do like I do and put it on the old Weber grill to slow roast for about 3-4 hours, depending on the size of the bird. In an oven, I would drizzle a little olive oil over it before I rubbed it down with the salt and bake it on 300 for 1/2 hour per lb. of the bird.
Good luck and good eating!
Pheasant Paprika
1/3 stick margarine
1 pheasant cut into serving portions
1 medium onion chopped
1 stalk Celery chopped
½ cup red wine
1 cup water
1tsp. Basil
2 Tbs. Paprika
¼ tsp. black pepper
8 oz. Sour cream
2 Tbs. Cornstarch
Melt margarine in a skillet, add pheasant, onion, celery, wine, basil, paprika and pepper. Cover and bring to a boil, reduce heat and simmer for 45 minutes on each side. After 90 minutes remove pheasant add cornstarch and sour cream stir until thickened. Pour over Pheasant . Serve over rice or noodles.
Pheasant with White Wine Sauce
1/4 pound salt pork
1-3 pound pheasant, cut up
1/4 tsp ground black pepper
1/2 lb small white onions
1/4 lb mushrooms, halved
1 clove garlic, finely chopped
1 cup dry white wine
1/4 tsp dried thyme leaves
1/2 cup cold water
2 tablespoons all purpose
flour
Skin and dice salt pork.
In 1-quart saucepan, cover diced salt pork with water; heat to boiling; drain.
In 12-inch skillet or 5-quart Dutch oven, cook salt pork over medium heat until golden, stirring occasionally.
Remove with slotted spoon to a bowl, leaving fat in skillet.
Cook pheasant in skillet until browned on all sides-about 15 minutes.
Sprinkle pheasant with pepper;
move pheasant to one side of skillet.
Add onions and mushrooms to skillet.
Cook 1 minute or just until mushrooms are wilted.
Drain all fat from skillet and discard.
Return salt pork to skillet.
Add garlic, wine, thyme, and bay leaf; heat to boiling.
Cover and cook over low heat 20 minutes or until pheasant is tender.
In cup, blend water and flour until smooth.
Stir into skillet; cook until sauce thickens and bubbles.
Before serving, discard bay leaf.
Hope you ENJOY!!!!
Smoked pheasant log
1 smoked pheasant breast
8 oz. Cream cheese, softened
2 Tbs. Onion, grated
1 Tbs. Lemon juice
1 tsp. horseradish
¼ tsp. salt
½ cup parsley, chopped
½ cup pecans, chopped
Finely shred the meat and place in food processor with all the ingredients except the parsley and pecans. Blend until smooth. Wrap in cling rap and roll into a log. Chill in the fridge. Just before serving roll the log in the parsley and the pecans. Serve with bread stix or fancy crackers.
Smothered Pheasant
1 Pheasant
flour
salt and pepper
1 cup milk
Clean pheasant and cut into serving sized pieces.Roll in flour seasoned with salt and pepper.Brown slowly on both sides in hot fat,turning once.Add milk,cover tightly and bake in 325 degree oven until tender,about one hour.Serve with gravy made from the drippings.
Old pheasants are best prepared in this manner
Stuffed pheasant
2 whole pheasants or grouse
Salt and pepper to taste
¼ cup chicken broth
½ lb. Italian sausage
½ cup long grain rice
½ lb. Mushrooms, quartered
2 slices bacon
Salt and pepper the bird’s cavity. Mix chicken broth, sausage, rice and mushrooms. Stuff cavity of each bird. Cut bacon slices in half and lay over breasts of birds. Cook uncovered in a 325-degree oven for 90 minutes, uncover and cook another 30 minutes until browned.
Three Cheese Pheasant
1 cup of fine bread crumbs
1 large egg
1 cup of milk
1 cup of Parmesan''shake'' cheese
1/4 cup of parsley flakes
4 pheasant breasts
2 ounces of shredded cheddar cheese
2 ounces of shredded Monteray Jack cheese
1 teaspoon of steak seasoning
flour
Gently pound breast meat between two pieces of plastic wrap. Mix both shredded cheeses together. Place one half of cheese mixture on two of the breasts and top with the other two breasts, holding together with toothpicks if necessary.
Combine breadcrumbs, parmesan cheese and parsley flakes together in a med sized bowl.
Whisk milk and egg together. Carefully dip pheasant breasts, first in some flour then the egg mixture, then in the bread crumbs to completely coat breasts.
Arrange on a cookie sheet and place in a 350 degree oven for 45 to 60 minutes, depending on the size of the breasts. Enjoy!
This is Mr.Mauser's favorite I have had many good reviews.
1-2 chopped apples
1 T cinnamon
1 pinch all spice
-Mix all of above in small bowl, stuff bird.
-glaze bird with apricot jam
-place 2-3 strips of raw bacon on the top (keeps the bird moist)
-put your pheasent in a small roaster with a little water cook at 350 for 1.5-2hrs check often the bacon will crisp up.
*Serve with wild rice stuffing and a little apricot jam to dip in. ENJOY!!!
1-2 chopped apples
1 T cinnamon
1 pinch all spice
-Mix all of above in small bowl, stuff bird.
-glaze bird with apricot jam
-place 2-3 strips of raw bacon on the top (keeps the bird moist)
-put your pheasent in a small roaster with a little water cook at 350 for 1.5-2hrs check often the bacon will crisp up.
*Serve with wild rice stuffing and a little apricot jam to dip in. ENJOY!!!
