Pheasant Recipes?

I have a lot of pheasant to eat including some fresh cuts for today. Looking for recipe ideas.
Especially interested in frying/baking type more than slow cook. Something I can do after work.

16 oz French salad dressing.
16oz jar orange marmalade.
1 package Lipton dry onion soup mix.
4 pheasant breasts.
Mix first three together,place breasts in a shallow baking dish and cover with sauce.Bake at 350 for an hour.
Serve over rice.
Works with duck also.

@suzuki

Spicy pheasant bites:
– Cut pheasant into bite sized strips
– Mix Cayenne Pepper with flour to get a very light pink color
– Coat the pheasant strips with the flour and fry in butter just like cooking a walleye fillet

(Note: frying with unsalted butter works better because it has a higher smoke point)

Pheasant Fajitas:
– Cut the pheasant into strips
– Mix throughly in a bag with onions, peppers (I prefer orange/red to green) and fajita seasoning (we use a brand called Wildtree)
– Cook over high heat for around 5-6 minutes with 2 TBSP of high temp oil (Canola or grapeseed are better than olive) stirring frequently
– Remove from heat and add in some fresh lime juice and cilantro
– Serve with tortillas, cheese, lettuce, tomatoes, etc.

(Note: I’ve found that using authentic Mexican cheese and tortillas [usually in separate section of the grocery store] are a big improvement)

suzuki:

Try using it in stir fry… or cut it into strips, dip in an eggwash and coat with your favorite coating for deep frying fish and deep fry. Once finished consider a honey dijon mustard sauce or a fruit sauce (orange or raspberry) for dipping. Pound out the breast and layer some ham and swiss on it to make a cordon bleu. Or pan sear them and serve with a pesto or a mushroom (maybe wild) sauce. Look up any chicken recipe and let ‘er rip!!! We did tetrazini with wild turkey, I bet that would work with Pheasant too… Wrap it in bacon, everything tastes good wrapped with bacon. Make a pheasant, mushroom & wild rice soup… Hope there’s a few ideas for you to consider and enjoy!!!

Mark

Cut breast into quarters. Put in crock pot add enough pop ( orange or coke) so meat is swimming. Cook for 5 hours on low. Pull the meat. Put back in clean crock pot on low. Add BBQ (country side is my favorite)

My uncle has marinated(lawrys herb and garlic) cut into small chucks wrapped in bacon on the grill Just cooking the meat enough!(not over cooking) They are a hit on the ice!

Place pheasant breasts in crockpot. Add one jar of salsa. Leave on high for 4 hours or low for 8. When its done shred with forks and serve on taco shells or with Mexican rice and beans

Cut bacon into about 4″ strips. Spread some cream of cheese on the bacon. Put a 1″ square of pheasant meet in the bacon. Put a jalapeno slice on it. Roll it up and put a toothpick threw to hold it. Bake at 350 for one hour, flipping them halfway through. This is a huge hit when I make it as an appetizer for gatherings. I’ve used both breast meet and leg/thigh meet and they both work fine. Keep them warm in a crockpot for the night.

Lately I’ve been on a health kick, so I tried this one the other night for pheasant breast sandwiches. Lightly coated breast meet in olive oil. Rolled in breading, I like Chef Robert’s Original breading Mix for fish and pheasant. Baked in oven for… shoot I don’t remember… I think 400 for 30 minutes? Tasted really good, light alternative to frying.

I use up most of the leg/thigh meat in the crock pot. Lay meet in the bottom, put a couple strips of bacon over them. Put cream of chicken soup, cup of water, 1/2 cup sour cream, and then cut up whatever you want to add to it- I put in Potatoes, Carrots, Celery, Corn. Let sit for about 8-9 hours on low heat. I then sift through the ENTIRE crock pot to get out all of those little tendons and such that dominate the leg meet. It’s a little bit of a process, but well worth it. Makes a great soup and way to use the legs.

Find a chicken wild rice soup recipe you like, and replace the chicken with pheasant. It’s one of my favorites!

BigWerm wrote:

Find a chicken wild rice soup recipe you like, and replace the chicken with pheasant. It’s one of my favorites!

…BigWerm You beat me to the punch on this one, one of my favorites also. Scents pheasant has a tendency to be a little on the dry side, soup is a great way to fix them. Soup also is a good way to do up your Wild Turkeys. I have used both turkey and pheasant together in the same soup. YUM. I almost always make a huge batch of soup, eat what you want for a day or two (soup is always better the 2nd day) then freeze the rest of it in single or double servings or whatever size you want. One thing about making soup, you can add whatever you want as you go. I don’t think I have ever made soup the same way twice. …rrr

Shake and Bake. Just cook 10 minutes less than the package states. One of my favorites and very simple.

BigWerm wrote:

Find a chicken wild rice soup recipe you like, and replace the chicken with pheasant. It’s one of my favorites!

This is the recipe that I use for soup. I double the amount of rice and also double the amount of pheasant so it is more like a stoup than a soup.

SPORTSMAN’S CLUB CHICKEN – PHEASANT
WILD RICE SOUP

1 (14.5 oz.) can chicken broth
1 1/2 c. water
1/2 c. uncooked wild rice
2 cans cream of chicken soup
2 cans cream of Cheddar soup
2 cans whole milk (soup can)
1/2 c. carrots, chopped
1 med. onion, chopped
1/2 c. celery, chopped
2 cooked chicken breasts OR 1 cooked pheasant
Slivered almonds (optional)

Cook rice according to package directions, substituting chicken broth for part of water and adding carrots, celery and onion during cooking. Add chopped chicken or pheasant, soups and milk. Add more milk to make desired consistency if necessary. Slow cook in crock pot. Watch carefully as it can burn easily. Add slivered almonds just before serving.