Pheasant recipe

[crappyice]

I am looking for your best pheasant recipes. Any stews? Pot pies? Crock pot?

Most things I have found call for can of mushroom soup which I find so unappealing. I can dig through a gut pile looking for the heart but can't stomach the sight of cream of mushroom giggling out of a can!

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[diplomat019]

I like to make mine Marsala style.   I'll cut the pheasant into strips and put a little bit a flour on them. And then sauté them in some butter just until their golden brown but not fully cooked. Then I'll toss and mushrooms garlic and shallots and sauté that up until they're cooked. Then I'll put in about a cup of marsala wine and another cup of chicken stock.  Put the pheasant back in the pan and cover. Cook on low for maybe 30 minutes then uncover to reduce.  You can eat this over rice or mix it in with pasta or you can just eat it as is.

[Birdhunter]

I do a lemon and artichoke pheasant breast that my family likes. It's a take on chicken piccatta, but with artichoke hearts dropped in towards the end. 

Dredge pheasant breast in seasoned flour, sautee' in olive oil and put aside. 

Toss in a little more olive oil or butter and a few tablespoons of flour and cook a bit.

Deglaze pan with juice from 2-3 lemons and some chicken stock...the flour you dredged the breast in plus the extra makes a roux and the sauce will start to thicken. If more liquid is needed, I add more stock. 

Toss in some capers and artichoke hearts (canned or thawed frozen, not marinated) and heat through. 

Serve with some egg noodles or rice and a side veg and you are good.

Enjoy!

 

[crappyice]

My buddy's grandmother used to leave everything on the bone and cook it like cacciatore but I have no idea how she did it.


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[diplomat019]

Ive also made it in a soup.  Like chicken soup.  That also lets you use the legs since they slow cook and the meat falls off. Otherwise the leg meat is too tough for me to enjoy 

[Lawdwaz]

If you have socks on this recipe (for chicken boobs but easily swapped out for pheasant) will knock them off............

http://allrecipes.com/recipe/22471/baked-chicken-reuben/

[diplomat019]

19 minutes ago, Lawdwaz said:

If you have socks on this recipe (for chicken boobs but easily swapped out for pheasant) will knock them off............

http://allrecipes.com/recipe/22471/baked-chicken-reuben/

That sounds awesome.    I think id like it more with a breaded cutlet tho.  

[Five Seasons]

subscribing. going out this weekend for the ring necks.

[crappyice]

http://picklestravel.com/pheasant-dumplings-soup-recipe/

Making this one - I'll let you all know


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[crappyice]

Very happy with the above recipe. I passed on the noodles and just mashed the dumplings in the thin broth- real good. Not overly different than chicken noodle with a little extra enjoyable gaminess(richer flavor)


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[Five Seasons]

It was a good Saturday in the field. The wife crushed it with a brine and bacon wrap deal. I can get the recipe if anyone is interested.