Vizsladogs, Ltd.

Cooking Pheasant


LINDA B.'S RECIPE

Cook a pheasant until meat falls off of bones. 1/2 hour in boiling water maybe. Bone and skin all meat. Put in food processor and chop until fine. Add chopped celery and onion and nuts if desired. Salt and pepper to taste. Add enough Miracle Whip to make the consistancy of pate and voila! Pheasant Pate. Great on crackers or toast. This seems to go over great. I make Pheasant McNuggets. Cut the meat into bite sized chunks. Dip in saltine cracker crumbs and egg and crumbs again. Fry in a skillet with oil. Doesn't take long to cook and tastes great.

PHEASANT JUBILEE

Submitted by Sharyn Baker: "...it comes from a very old copy of the "Favorite Recipes of California Winemakers" published by the Wine Advisory Board, 1963."

4 pheasants quartered (hope you get four big ones)
Flour
1/2 butter or maragarine
1 onion chopped
1/2 cup golden raisins
1 cup chili sauce
1/2 water
1/2 brown sugar
2 TBS. Worchesershire sauce
1/4 tesp. garlic powder
1 cup California Sherry ( not too sweet)
1 (1-lb.) can pitted dark sweet cherries, drained

Dust pheasants with flour. Melt butter in a heavy skillet: brown birds thoroughly. Place pheasants in a deep casserole. In the same skillet, combine onion, raisins, chili sauce, water, brown sugar, Worchestershire sauce and garlic; boil briefly, scraping browned meat from bottom and sides of pan; pour over pheasants. Bake covered, in a moderately slow oven (325 degrees) for 1 1/2 hours. remove cover; add sherry and cherries. Continue baking 20 minutes longer. To serve transfer to a deep chafing or warming dish. This works well with wild rice and a fresh green vegetable. Bon Appetite!!and Happy Thanksgiving.

POTTED PHEASANT

Submitted by Peggy Magyar

First, go out and shoot a couple of pheasants, then pluck and clean, and pick out all the birdshot. Rinse the birds well in salted water, then drain. Stuff the cavity of each bird with an onion, a clove of garlic, and two pieces of celery. Place in a terra-cotta pot (you can use one of those heavy metal covered roasters, or any pan with a tight cover, or even a pan covered with doubled aluminum foil. there are also heavy plastic bags made for potroasts which will work well.

Butter the birds' breasts liberally, or use a slice of bacon on each bird. surround the birds with your choice of vegetables. I use a few more onions, one or two small tomatoes, peeled carrots, halved white potatoes and sweet potatoes, small yellow turnips, parsnips, and more celery sticks. Lightly salt and pepper the veggies. use enough veggies to feed the gang, and 1/2 pheasant per person, unless the birds are really small.

Add about a cup of water, or wine, or beer, or chicken stock. Cover, or seal the bag according to directions, and roast for about an hour at 350 degrees, or until the juices run clear, checking that there is enough liquid about half way through. cook a tough old cock a little longer.

STUFFED PHEASANT ROULADE

Jane in Pennsylvania writes that she heard this recipe from the TV FOOD NETWORK. Emeril Lagasse, one of the chefs on the network did this recipe....it looked wonderful! Of course, you need a BONED pheasant...probably not an easy task...

1- 3-pound pheasant
1/2 cup chopped toasted pecans
1/2 cup dried cherries
1 cup crumbled day-old cornbread
1/2 cup chicken stock
Salt and pepper
4 slices bacon

Have your butcher bone out pheasant in one piece, cutting open back. Preheat oven to 400 degrees F. Combine pecans, cherries, cornbread and stock; season to taste with salt and pepper. Season pheasant inside and out; fill it up with stuffing. Roll up pheasant to fully enclose stuffing and place in a roasting pan, seam-side down. Wrap bacon securely around bird, tucking it under to secure. Roast until an instant-reading thermometer inserted in thigh area registers 180 degrees F, 25 to 30 minutes. Transfer roulade to a serving platter and slice at table. Yield: 2 servings {Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved}

Pheasant and Wild Rice

1 cup raw wild rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can mushroom stems and pieces
2 cups water
1/2 cups water chestnuts, optional
2 pheasants, cut up
1 package dry onion soup mix

Flour and lightly brown pheasant pieces. Mix rice, canned soups, mushrooms and water chestnuts in a casserole. Add pheasant pieces. Sprinkle dry onion soup mix over the top. Cover lightly with foil and bake for 3 hours at 300 degrees.

Scalloped Pheasant

pheasant, cut up
1 teaspoon salt
1 cup bread crumbs
2 tablespoons melted butter
2 cups whole milk

Cook pheasant until tender. Pour off and save broth. Remove bones and dice pheasant. Make a gravy of the broth, using 1/2 broth and 1/2 whole milk. Thicken slightly. Season to taste. Moisten bread crumbs in melted butter. In greased casserole, place alternate layers of diced pheasant, gravy and crumbs. Bake at 350 degrees until thoroughly heated and the top crumbs are brown.

Hunter's Style Pheasant

2 pheasants
4 tablespoons olive oil
2 to 3 garlic cloves
1 teaspoon rosemary, dry or fresh
1/3 cup wine vinegar or dry sherry
salt
pepper

Cut pheasant into sections, wash, drain but do not dry. In an iron skillet, place olive oil and sliced cloves of garlic. Brown garlic slightly. Add sections of pheasant, season with salt, a little pepper and rosemary. Cover skillet and let pheasant cook slowly in its own juice for about one hour or until meat appears tender when tested with a fork. If, while cooking, meat becomes too dry, add about 1/2 cup water. When meat is cooked, add vinegar or sherry and turn off heat. Cover skillet immediately and let meat steam for about five minutes. When serving pour cooking juice over pheasant.

Cream Cheese Stuffed Pheasant Breast

4 boneless pheasant breasts, skinned
1/2 cup butter
1 1/2 cups crushed corn flakes
1 (8 oz.) package cream cheese
1/2 tablespoon garlic powder
1/4 cup Parmesan cheese
1/2 cup finely chopped green onions

Soak pheasant breasts in butter. Coat each breast with corn flake crumbs. Mix cream cheese, garlic powder, Parmesan cheese and green onions together and divide into four parts. Place each coated breast flat in ungreased baking dish. Place one part cream cheese mixture on each breast and fold breast in half to sandwich mixture between the two sides. Use toothpick to hold breast in place. Bake 35 to 40 minutes at 375 degrees.

Pheasant Soup

bony pieces from several pheasants
1 teaspoon salt
1 bay leaf
1/2 cup raw rice
1 cup raw carrots, sliced
1 very small onion
pepper

Clean and wash bony pieces of pheasant well. Put in kettle with enough water to cover pieces and add salt and bay leaf. Cook until meat is tender enough to fall from bones. Remove meat and bay leaf from broth. Discard bay leaf. Remove meat from bones in pieces as large as possible. Return meat and add a few grains of pepper. Add uncooked rice and carrots. Cut onion in quarters and add. Simmer mixture for about one hour or until carrots and rice are tender and have soaked up most of the broth. North American Wild Game Cookbook by Bill & Anita Mabbutt: This book has some pretty good recipes and some very good sauces.


Vizsladogs, Ltd.
started
5-21-95 © 1995 - 2006
Last updated 02
/02/06