Favorite pheasant recipes

[ETH310]

I was out tues-thurs and had a great hunt. I gotta eat these birds up so I can go out and get some more. I am looking for new ways to prepare pheasant. Anyone want to share a favorite recipe?

[WallyGator12000]

Substitute pheasant for chicken in this recipe, it's amazing:

http://therecipecritic.com/2013/09/baked-honey-sesame-chicken/

Baked Honey Sesame Chicken

Author: Alyssa

Prep time: 30 mins

Cook time: 1 hour

Total time: 1 hour 30 mins

Serves: 6

Ingredients

4 chicken breasts

1 cup cornstarch

3 eggs

salt and pepper

¼ cup canola oil

Sauce:

¾ cup honey

¾ cup soy sauce

½ cup ketchup

½ cup brown sugar

½ cup rice wine vinegar

1 t sesame oil

1 t minced garlic

1 T cornstarch

additional sesame seeds for garnish

Instructions

Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.

In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. I have also found that you can put the chicken pieces in a gallon size bag and shake to coat.

Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.

In a medium sized mixing bowl, combine honey, soy sauce, ketchup, brown sugar, rice wine vinegar, sesame oil, minced garlic, and 1 T cornstarch. Pour over chicken and bake for 45 minutes or until chicken is cooked through.

I stirred the chicken every 15 minutes so that it coated them in the sauce.

[Eric Wettschreck]

I'm a huge fan of......

Cut out breasts and cut into 1" cubes.

Marinate cubes in zesty itallian dressing overnight.

Bacon wrap and stab with toothpick.

Drink beer.

Light grill.

Drink Beer.

Put ka-boobs on grill.

Drink beer.

Grill ka-boobs just until bacon is wonderful looking. Aboot 5 mins or so.

Sit down with a beer and enjoy. I eat these things like popcorn.

[Ryan_V]

I'm going to have to try that recipe Eric! I usually just season my chunks, marinating them sounds good! Might have to substitute bird dog whiskey for the beer though, shouldn't affect the outcome of the recipe though, ya think?

[leechlake]

the brown booze can make you not pay attention to the grill as much so watch out for the bacon grease starting a fire. It's worth the risk though...I heard.

[ETH310]

Sweet, thanks guys. Keep em' coming!

[sptitz]

Przepiorki z pieczarkami (Quail with Mushrooms)

6 boneless grouse or pheasant breast halves.

½ cup dark beer.

4-8 oz. sliced fresh mushrooms.

Wondra flour.

1 stick butter.

2 small onions sliced thin.

Fresh parsley (I have used dried but fresh is better)

salt & pepper

In an electric fry pan or skillet melt 1 stick butter. Sauté the onions and mushrooms.

When done, sprinkle with one tablespoon chopped parsley.

Sprinkle breasts with salt and pepper, then place them on top of the onions & mushrooms

and cook for 3 to 5 minutes, turning to brown lightly on all sides.

Every recipe has a critical point, and this is this ones: At this point the breasts should be more red than

pink on the inside. If not, it will be too well done (dried out) long before they’re ready to serve.

Sprinkle with 2 tablespoons of flour and add ½ cup of beer (Guinness Stout = great flavor)

But really any beer will do.

Simmer under cover until the breasts are slightly pink inside. This will take a lot less time than you think

Only 5 minutes or so.

At this point don’t fool around, shut off the heat and serve.

Goes great with parsley red potatoes.

The crucial item is to prevent overcooking.

Start up to sit down, 20-30 minutes.

This recipe was originally designed for quail breasts

[Eric Wettschreck]

I'm going to have to try that recipe Eric! I usually just season my chunks, marinating them sounds good! Might have to substitute bird dog whiskey for the beer though, shouldn't affect the outcome of the recipe though, ya think?

I'm a big fan of the bird dog. Try the maple flavor. It's awesome.

Pretty important to let the marinade do it's thing over night, not just a couple hours. I do this with geese also. It's pretty stinkin wonderful. Triple dog dare ya to try it.

[401TE]

Pheasant Parmesan, Pheasant Wild Rice Soup, Fried Pheasant Fingers are what my birds get made into. You can make pheasant and grouse into pretty much anything you'd make a boneless skinless chicken breast into. Those are just my favorites.

[TylerS]

I hate pheasant legs. Hate 'em. Do the crock pot thing to make them tender, then spend 30 minutes carefully picking out needle tendons of doom. No fun.

Until I found out you can GRIND them! And it's super easy. And makes delicious dishes.

Best part is you don't have to worry about the tendons. Simply bone out the leg, and grind them meat, tendons and all. Those hard little choking hazards get caught in the grinding plate, and you're left with delicious ground pheasant. I've made burgers, meatballs, lettuce wraps, chili, you name it. All excellent, and a great way to use all that meat on the legs.

[sdsu_jacks]

Tyler S- I've never looked at grinders before but what do you recommend on them? Do cheap ones work?

Last summer I was fishing and a boat with 2 guys drifted near mine as I caught a tiny tiny perch. He hollered to me that I should keep it and those are what he's after today. He said he cuts the head off them and throws the fish In the grinder and grinds it all up- skin, bones, meat, everything, and mixes it up with hamburger meat to make burgers. I dont condone keeping 4-6 inch long perch, crappie, etc (& I let him know that)but I thought it seemed kind of interesting and kind of disgusting at the same time.

[Pherris]

This has been posted before but worthy of a repeat. Easy way to remove leg tendons.

http://youtu.be/qkUttoWXuZE

[IceAge@work]

Will be trying the Honey Sesame recipe but as a dipping sauce for the kids with fried pheasant fingers (tenderloins).

For prep I brine all pheasant meat overnight. 1 cup kosher salt per 1.25 gallons of water. Really helps with moisture retention and really compliments the rich natural flavor of the pheasant.

Favorite recipe for pheasant breasts is to dry them completely from the brining and then pound them out thin (no thicker than of a slice of bread). Dust in lightly seasoned flour, dip in a mix of egg & buttermilk and then coat with lightly seasoned panko bread crumbs. Let pheasant pieces rest for 15-20 minutes until the coating sets. Fry quickly in oil in a hot skillet until golden brown. If you get the pheasant pounded to the right thickness the meat will still be very moist with a great crispy crust. Make sawmill gravy from the pan drippings (1/4 flour, 1/4 cup butter, seasoning to taste & then add milk until gravy is the right consistency). Serve the pan fried pheasant & gravy with buttery mashed potatoes.

For legs & thighs I like to make soups or stews. A favorite is Gumbo. Take any good Chicken and Sausage Gumbo recipe and substitute pheasant. The big change I make is to cut the brined leg & thigh meat into thumbnail size chunks and wait until the last 1/2 hour of the cook to add the chunks into the gumbo. I pull the lid and add in the pheasant and then patiently bring the pot back to a simmer. Once the gumbo reaches a simmer again I turn off the flame and let the residual heat of the gumbo finish cooking the pheasant. 30-minutes later you can then spoon the gumbo over some already prepared long grain rice. The pheasant pieces will be moist and cooked perfectly.

[pheasantpro10]

My favorite is to cut into cubes and wrap bacon around and toss onto the grill. Or just put in the crock pot with cream of mushroom soup.....

[NELS-BELLS]

This is very similar to the other bacon wrapped recipes.

Pound the breast meat down a little flatter. (added bonus is this makes it easier to find BBs)

Cut into strips about 1" by 3" or so.

Soak overnight in Kikkomen brand Terriyaki sauce. (this brand is not as thick so it soaks into meat better and not as messy)

Take canned water chestnuts and cut them in half.

Wrap pheasant strip around half water chestnut and then wrap with bacon. (secure with toothpick)

Grill (carefully)

The waterchestnut adds a little crunch and suttle flavor.

I will do a bunch for horsederves and place in a crockpot to keep warm. I never seem to make enough because I have never had leftovers.

Nels

[rundrave]

(added bonus is this makes it easier to find BBs)

an easy way to find bb's is to just hold the piece of meat up to a light on the ceiling etc, and you can easily spot them. someone posted that tip on here a while ago and I have used it ever since. works great

[TylerS]

Tyler S- I've never looked at grinders before but what do you recommend on them? Do cheap ones work?

[ETH310]

I've tried that trick. Several times. And it didn't get all the tendons, only the main ones. There were still several in each leg. But maybe I did it wrong (although I'm not sure how it's possible to screw that up). Do you do this with good results?

I've tried it several times too with similar results. Seems like there are always several still in there.

[reddog]

I like to make a pate out of my birds when I get enough to make a batch. I grille them till done . Grind them up and add miracle whip, some relish, some crushed red peppers , a little liquid smoke and let it sit for a couple days in the fridge to jell. It is awesome on a ritz cracker, or excellent as a sandwich spread.

[TylerS]

I like to make a pate out of my birds when I get enough to make a batch. I grille them till done . Grind them up and add miracle whip, some relish, some crushed red peppers , a little liquid smoke and let it sit for a couple days in the fridge to jell. It is awesome on a ritz cracker, or excellent as a sandwich spread.

Sounds like high class upland funeral buns! Mmmmmm...