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  #1  
Old 11-25-2013, 05:39 PM
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duckbutter duckbutter is offline
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Default Pheasant recipe

I've traded some walleye fillets for pheasants. Does anyone have a dynamite pheasant recipe?
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  #2  
Old 11-26-2013, 07:52 AM
chysteve chysteve is online now
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Well, I'll throw out the one I did a few years ago and got no complaints. Take regular flour and parmesan cheese (like the kind you sprinkle on spaghetti) Mix it in a 50/50 ratio. Add tarragon (quite a bit to bring out the flavor). Fry slowly in olive oil. Then enjoy!
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  #3  
Old 11-26-2013, 02:42 PM
grizzley grizzley is online now
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Could do a search on wild game recipes. Might find something of interest on there.
We always did something similar to what chysteve posted. Tasted pretty good.
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  #4  
Old 11-26-2013, 03:26 PM
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jerry1928 jerry1928 is offline
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Here is one we enjoy. It is just the breast meat.
Pound the breast flat between two pieces of clear plastic or in a baggie until they are about 1/4" thick.
Brush the meat with honey mustard.
Roll the meat into a log.
Wrap with bacon and pin with a tooth pick.
Grill or bake until the bacon is slightly crispy.
Serve with a cold beer.
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  #5  
Old 11-26-2013, 09:35 PM
Phil T Phil T is offline
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Cover the bird with bacon, cook in a crock pot.
Look up a recipe for chicken tetrazinni, use the pheasant you cooked instead of chicken.
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  #6  
Old 11-26-2013, 10:16 PM
Yarhcaz Yarhcaz is offline
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Default Brown and Steam

My favorite way to cook the first pheasant of the year is to dip the pieces in milk then dredge them in a flour, Salt, Pepper, and some flavored seasoning. Then brown the pieces on both sides until the outside is getting crispy. Then I transfer the pieces to a baking dish and add enough water to cover the bottom of the pan. Cover with foil and bake at 350 for 1 hour....sometimes I follow everything the same but add a can or two of golden mushroom soup. Either way it is always very tasty
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  #7  
Old 11-30-2013, 03:15 AM
Reelcranky Reelcranky is offline
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Default Smoked pheasant

Try this as it is awesome,

SMOKED PHEASANT

Ingredients:
1 whole pheasant (with or w/o skin)
wood chips (Cherry, Alder, or Mesquite recommended)
1/2 cup pickling salt
6 cups cold water
1/4 cup brown sugar
3 tbsp maple syrup
2 tbsp white wine vinegar
2 tsp pickling spice
2 tbsp honey
3 tsp soy sauce
1 cup chicken broth

Directions:
In glass bowl or ziplock bag, combine pickling salt, water, brown sugar, maple syrup, vinegar, and pickling spice. Add pheasant and put in fridge for at least 4 hours, turning occaisionally. Drain, discard brine, let pheasant dry on paper towl for 30 minutes. In small bowl combine honey and soy sauce. start gas or charcoal grill on one side only and soak wood chips in water. Put wood chips on hot coals and put pan with chicken broth over coals. Brush pheasant with honey soy sauce mixture and place on grill on side opposite hot coals. Cover and maintain temp between 150-250 degrees, opening grill as little as possible. Smoke pheasant for 2-3 hours, adding more chips during the last hour. Pheasant will be ready to eat off the grill.

Notes:
1 beer can be added to the chicken broth if desired. Gas grill works best for this recipe as temp can be regulated accurately.

This smoked pheasant is to die for.
Enjoy
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  #8  
Old 11-30-2013, 06:33 AM
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LLewellin LLewellin is offline
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PM "wiredog" on this site. He has the best recipe for pheasants that I have ever had!

PS: He drives a very slow Triton!

Last edited by LLewellin; 11-30-2013 at 06:36 AM.
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  #9  
Old 11-30-2013, 12:18 PM
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Quote:
Originally Posted by LLewellin View Post
PM "wiredog" on this site. He has the best recipe for pheasants that I have ever had!

PS: He drives a very slow Triton!
AND RUN SOME VERY FAST BIRD DOGS!! Wiredog
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  #10  
Old 11-30-2013, 02:25 PM
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Default Pheasant in white sauce

Boil pheasant in large saucepan, fill with water and add seasonings. Salt, pepper and whatever else you like. Boil for 1 to 1 1/2 hrs. If done with bone in remove meat from bone after boiling. I just save the breasts and thighs from the birds.

White sauce
1/4 stick butter
1/4 cup flour
1 cup chicken broth
1 cup 1/2 & 1/2
1 package shredded mozarella cheese

Melt butter, add broth and 1/2 &1/2. Bring close to boil and add flour slowly and stir constantly. Add flour to desired thickness. I end up getting the sauce too thick most times!!
Layer the pheasant and mozarelle cheese in a glass prirex pan. Pour white sauce over and bake at 350 for 45 min.
Serve over cooked wild rice.
Enjoy Wiredog

PS the boiling makes the pheasant very tender and moist!

Last edited by wiredog; 11-30-2013 at 02:28 PM.
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