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Post by Buckslayer on Mar 2, 2007 9:16:05 GMT -4
i got 6 pheasants in the freezer all ready to go,thinking of some ways to cook em up..if you have a idea post it thanks..
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Post by zodiakgsps on Mar 2, 2007 22:32:40 GMT -4
This is a simple, quick & good recipe: Quarter the birds, lightly season with seasoning salt. Chop 1-2 green peppers Chop 1 large onion 2 cloves crushed garlic, more or less to taste Melt butter in electric skillet, add peppers onion & pheasant, cook on medium heat, turning a few times till done, approx 1/2 hour. Great Chukar recipe also! Recipe 2: Wild mushroom rice pheasant ingredients: 1 box Uncle Bens wild rice 12oz fresh mushrooms, sliced 1 can prepared cream of mushroom soup pheasant (1 to 2) Quarter pheasant, spray 13 X 9 cake pan with non-stick cooking spray, season pheasant lightly with seasoning salt & pepper, place in pan, cover with foil & bake at 350 While its pre-cooking, start rice & mushrooms. I cheat on this and use Uncle bens wild rice, prepare according to directions, when done add 12oz sliced mushrooms remove pheasant from oven, take out of pan, add rice mix. Place pheasant on rice mix & pour over 1 can prepared cream of mushroom soup, bake another 1/2 hour or till done. Very good!!
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Post by Deleted on Mar 4, 2007 19:40:39 GMT -4
Pheasant Breast With Cinnamon Marmalade Ingredients:
4 Boneless pheasant breasts sections 1 Orange, peeled, cut into 1/2 c Green seedless grapes 1 tb Orange liqueur 3/4 ts Instant chicken bouillon 2 tb Orange marmalade 1/2 c Orange juice 1/4 ts Cinnamon 4 tb All-purpose flour 2 tb Butter 1/4 c Toasted almonds
-------------------------------------------------------------------------------- Pheasant Breast With Cinnamon Marmalade Instructions:
Line an 8-by-8-inch baking pan with heavy aluminum foil, leaving a 1-1/2 inch foil collar. Wash pheasant breasts and pat dry. Arrange in prepared pan.
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Post by Deleted on Mar 4, 2007 19:43:27 GMT -4
Pheasant With Roasted Garlic & Lemon Ingredients:
1 Pheasant - cut into serving quarters 1/4 c Olive oil 12 Garlic cloves; unpeeled 2 c Chicken stock -OR low-sodium chicken broth 1/4 c Fresh lemon juice 1/2 ts Salt; or as desired 1 Lemon; yellow zest only 1/3 c Sugar 1/2 c Water 1/4 c Whipping cream
-------------------------------------------------------------------------------- Pheasant With Roasted Garlic & Lemon Instructions:
PREHEAT OVEN TO 350F. Heat the oil in a 12-inch oven-proof skillet over high heat on top of stove, add the garlic and saute until the skins are a medium golden color. Add pheasant and brown on both sides. If the garlic turns black, remove it from the skillet. When the pheasant is brown, replace the garlic. Without pouring off the fat, add broth and juice. Sprinkle with salt, bring to a boil and place, uncovered, in the oven for 50 minutes, turning once. TO MAKE CANDIED ZESTS: CUT THE LEMON ZEST into 1/4-inch strips and place in a small saucepan. Add sugar and water, bring to a boil over medium heat. Simmer gently until the water is nearly evaporated and zests look shiny and translucent. Strain zests, discard any extra syrup and set zests aside. Transfer the skillet with the chicken to the stove top, add the cream and place over high heat. Reduce the liquid until it has a shiny consistency. Arrange the pheasant pieces on a serving platter, scrape the garlic cloves and glaze over it and garnish with candied zests. Serve immediately.
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Post by Deleted on Mar 4, 2007 19:44:42 GMT -4
Pheasant With Cinnamon And Basil Ingredients:
2 tb Oil 2 Pheasants; quartered 1 tb Finely minced onion 3 tb Sherry vinegar 1 ts Tomato paste 1 c Chicken stock -OR low-sodium chicken broth 1/2 ts Salt 1/4 ts Freshly ground pepper 1 Cinnamon stick; -=OR=- 1 ts -Ground cinnamon 4 tb Finely chopped fresh basil - leaves only 3 tb Unsalted butter
-------------------------------------------------------------------------------- Pheasant With Cinnamon And Basil Instructions:
PREHEAT OVEN TO 425F. Heat the oil in an oven-proof skillet over high heat, add the pheasant and brown well. Discard the cooking fat in the skillet, add onion, vinegar, tomato paste, chicken stock, salt, pepper and cinnamon. Bring to a boil, place in the oven, uncovered, and cook for 35 minutes. Remove from oven, remove the pheasant pieces to a platter and place the skillet over medium heat on the stove. Cook until the liquid becomes saucelike. Remove from heat, add the basil and whisk in the butter. Pour the sauce over the pheasant and serve.
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Post by Deleted on Mar 4, 2007 19:47:15 GMT -4
Roasted Pheasant with Normandy Sauce
Makes 8 servings
Ingredients:
4 pheasants, cut in half with ribs and skin on 1/2 cup olive oil 20 shallots peeled, trimmed and sliced salt to taste freshly ground black pepper 3 pounds apples peeled and quartered (Granny Smith) 1 1/2 cups Calvados (brandy) 2 cups chicken stock 2 tablespoons cornstarch mixed with 2 tablespoons of water 1 cup heavy cream pinch of cayenne (optional)
Preparation:
Preheat oven to 350 degrees F.
Rub the olive oil over pheasant halves. Quickly brown them on all sides in skillet over medium-high heat.
Place the pheasants, breast sides down in a large roasting pan. Add shallots to the pan. Sprinkle with salt and pepper. Add apples and ½ cup Calvados. Cook about 45 minutes or until juices run clear.
Remove pheasant, shallots and apples from pan to a serving dish and keep warm. Tilt the pan and remove any fat. Put pan on top of stove. Add chicken stock and bring to a boil. Scrape bottom vigorously with wooden spoon. Reduce liquid by half. Pour deglazing liquid through a fine sieve into a large saucepan.
Add cornstarch into the saucepan. Add 1 cup Calvados. Bring to boil. Add heavy cream, pepper and cayenne. Reduce to low heat. Stir. Serve sauce with roasted pheasant.
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Post by Deleted on Mar 4, 2007 19:48:04 GMT -4
Hey buckslayer should i stop yet LOL ;D
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Post by skwirl on Mar 9, 2007 19:57:56 GMT -4
WOW ...all these great recipes makes me wanto go pheasant hunting
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