Need a good pheasant recipe

[Mckoz]

This only pertains to fish in that my wife won't allow me to put anymore in the freezer till I use up whats there.

The venison & duck are all gone, so is the fish. I'd like to find a recipe for the pheasant which the kids will try. They try everything else but the pheasant seems to turn them off.

Thanks for the help.

Mike

[VMS]

Had a friend use this one a few years back and I loved it.

Take some italian dressing and use it as a marinade. Breast meat works well for this, but debone the meat, marinate for 245 hours and cook the meat in a wok or possibly in a fry pan. Serve with wild rice and avegetable and you'd be all set.

Good luck!!

Steve

[Turk]

This one is a hit with my kids:

 Quarter each pheasant.
 Place quartered pheasant/s in a flat bowl.
 Pour 1 can Carnation Evaporated Milk over pheasant.

 In a grocery bag, combine:
a) 2 cups flour.
b) salt, pepper and garlic powder.
c) shake ingredients in bag.

 Preheat oven to 300.
 In the bottom of a roaster, pour 1 can chicken broth.
 Place elevated rack over broth.

 Heat frying pan and add 1/4” oil.

 Removed one piece of pheasant from evaporated milk, put in bag and shake.
 Place pheasant in frying pan for 5 minutes on each side, or until golden brown
 Place each piece of pheasant on rack inside of roaster.
 Bake in oven for 2 hours.
 Remove and let sit for 20 minutes.

[WAeyes]

Slow cook in crock pot. Cream of mushroom soup and chicken boulion makes a good mild flavored gravy. Throw in some sweet onions and baby reds about half way through mmmmmmmm good! Don't overcook, best to cook on low for many hours. If they like dark meat, remove the tendons before serving. Much more pleasurable eating experience.

[Fshngyd]

I mix it with anything that has chicken in it, such as stir fry chicken, chicken & noodles, or even the little deep fried chicken nuggets that I make for my daughter when I have Walleye. Mainly only use the breast meat though when you are trying to full the little ones. Another great recipe is to filet the white meat off of the breast so that you have the large strips of meat, then marinate in Zesty Italian dressing for 4-6 hrs, then grill on the BBQ until done, start the heat off on low, then increase to a medium heat the last few minutes, its great!! Otherwise as mentioned already, the slow cooker with mushroom soup is also hard to beat.

Kerry Keane
#217

[Lund_Dude]

This one is a favorite in our house. I even took it to the company pot luck luncheon for Christmas, it was the first thing gone. I got the recipe from the Babe Winkleman show a couple years ago. Enjoy!

Sweet and Sour Pheasant

1 whole pheasant
1 egg, beaten
1/2 cup corn Starch
1 teaspoon garlic salt
1/4 cup chicken broth
1/4 cup ketchup
3/4 cup sugar
1 1/2 teaspoons soy sauce
1/2 cup cooking sherry

Cut pheasant into bite size pieces. Combine corn starch and garlic salt, dip pheasant in egg then cornstarch mixture. Brown pheasant in cooking oil. Make sauce or remaining ingredients. Place pheasant in pan cover with sauce, bake at 350 till tender.

[Mckoz]

Wow - thanks guys, that was fast. I'll let you know if we fooled 'em this time!

PS. How do you remove the tendons??

Mike

[chadk66]

My kids absolutely love this recipe. It is actually a chicken recipe but I do the pheasants this way and they love it.

2 pheasants whole.
2 cans cream of chicken soup
2 cans cream of muchroom soup
3 cups uncooked minute rice
1 package onion soup mix.

Mix rice and soups together and spead in a baking dish (cake pan). Make sure the pan is sprayed with pam or non-stick spray.

Lay pheasants on top of the rice mixture and then sprinkle the onion soup mix on top.

Seal with aluminum foil and bake on 325 for 1.5 - 2 hours. Do not lift foil during the cooking process.

It feeds 4-6 people.

[Cbellin]

try this one it is a hit in our family:

1 pheasant deboned and cut into bite sized pieces
if you run out of pheasants substitute chicken--happens to us every year
2 cups flour
1 tsp salt
1 tsp blk pepper
1 tsp paprika
1 tsp garlic powder
1 medium onion chopped
2 cups mushrooms sliced
1 cup Heavy Cream

Mix dry ingredents together in a bowl to form saesoned flour. Roll bite sized pieces of pheasant in the seasoned flour. Melt some butter in a pan and brown pheasant pieces. Remove pheasant from pan.
In the same pan saute mushrooms and onions in butter just until they wilt. Add the heavy cream and mix together, then add the browned pheasant and cook covered on top of the stove for 30 minutes stirring every 5 minutes. Remove the cover after 15 minutes of cooking time.

If this doesnt please them nothing will

Chris

[eye_guide]

This is our favorite. Stays nice and moist and works well with other upland game and chicken.

4 to 6 pheasant breasts ( I quarter em and use everything )
oil to brown meat
1 Cup water
1 Cup chicken broth
1 Can cream of chicken soup
1 Cup uncooked long grain rice
or 1 package brown 'n wild rice
1 can cream of celery soup
1 Tbsp minced parsley
1/2 Cup slivered almonds

Brown breasts in small amount of cooking oil over medium heat. Remove breasts and add 1 cup hot water to the dripping and scrape. Cook, stirring to blend and add cup of broth. Grease large casserole or large pyrex cake pan. Spread rice on bottom, spread both soups, undiluted, over rice in layers (with package rice mix, sprinkle herb packet over soup). Pour broth mixture from frying pan over the top.

Lay browned breasts on top of mixture. Cover casserole tightly. Cook in preheated oven at 350 degrees for 1-1/2 hours. Uncover and brown another 30 minutes. If it looks like its drying out, add more water. Sprinkle parsley and almonds over the top for the last 30 minutes.

[Nate W]

Mine is almost the same. Bone all the breast meat and cut into strips--like chiken strips. Then marinate in Italian dressing for 24 hours, put on grill and sprinkle with lemon pepper. Grill about five minutes a side on medium heat--DO NOT let strips get over cooked or they'll dry. It's an awesome recipe that also works well with whole quail and wild turkey.

[foreyes]

Sounds like something I just made- except I added some diced dried apricots and some dried hot chile peppers.
-- foreyes
"NaNa NaNa NaNa NaNa--FISHING"