What's your favorite pheasant recipe?
02-07-2009, 04:06 PM
#1
JK Junkie
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What's your favorite pheasant recipe?
I've got 3 fresh whole pheasants and two breasts. What's your favorite recipe? I plan on cooking these on Sunday for dinner.
02-07-2009, 09:27 PM
#2
JK Jedi
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Congrats!!!....you hunt em up yourself?
There are two ways I really like pheasant. One, is charcoal bbq'd whole in a Weber with the lid on.
The other is the way my dad taught me to cook them. It is basicily like a chicken cacciatore except you sub the chicken with the pheasant. Dad always used plenty of onions, mushrooms and olives too. With mashed taters on the side to soak up the sauce, along with a fresh green salad.......Mmmmmmmm Good...!!!
Enjoy you lucky dog...!!!
There are two ways I really like pheasant. One, is charcoal bbq'd whole in a Weber with the lid on.
The other is the way my dad taught me to cook them. It is basicily like a chicken cacciatore except you sub the chicken with the pheasant. Dad always used plenty of onions, mushrooms and olives too. With mashed taters on the side to soak up the sauce, along with a fresh green salad.......Mmmmmmmm Good...!!!
Enjoy you lucky dog...!!!
02-08-2009, 05:46 AM
#3
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just your thread brought back great memories of my mom in the kitchen cooking up the cottontail rabbit and pheasant her boys had just harvested and prepared for her to cook.
man it was deliciousunfortunately my mom is gone but all those memories of that great wild food she cooked remains.
wish i could help ya clackey but i just don't remeber how she did it exactly.
she would stuff them like a turkey with homemade cornbread dressing ,make some kind of raspberry/cranberry jelly to put on it???
however you end preparing them enjoy
man it was delicious
unfortunately my mom is gone but all those memories of that great wild food she cooked remains.wish i could help ya clackey but i just don't remeber how she did it exactly.
she would stuff them like a turkey with homemade cornbread dressing ,make some kind of raspberry/cranberry jelly to put on it???
however you end preparing them enjoy
02-08-2009, 08:33 AM
#4
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The pheasant bbq'd needs fat so wrapping in bacon is a good add, also if you go online look for Pheasant Stroganoff-SP? made with heavy cream and Sherry is amazing.
needs fat so wrapping in bacon is a good add, also if you go online look for Pheasant Stroganoff-SP? made with heavy cream and Sherry is amazing.
02-08-2009, 10:36 AM
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JK Jedi
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We lost my dad back in 99, but you're in luck Clackey.....I have his recipe in my hand. Altho it is pretty much a cacciatore, he called it his "Dove Sauce" because he used to use it for damn near everything.....dove, quail, grouse, chicken and pheasants.
1 small can of tomatoe sauce
Mushrooms
Parsley/Italian seasoning
Pepper, salt, garlic salt
Sliced olives
Chopped onions
Chopped bell pepper
Wine to taste....burgandy or sauturne (your choice)
Parmesan cheese
Worchestire sauce
Brown the birds first in flour, salt, pepper and garlic salt.
Add the rest of the ingredients and slow cook till done.
Serve with parmasean cheese and just a touch of worchestire sauce to taste.
And like I said before...........mashed taters and a tossed green salad make it complete.
Makes me hungry just thinkin' bout it...!!!
1 small can of tomatoe sauce
Mushrooms
Parsley/Italian seasoning
Pepper, salt, garlic salt
Sliced olives
Chopped onions
Chopped bell pepper
Wine to taste....burgandy or sauturne (your choice)
Parmesan cheese
Worchestire sauce
Brown the birds first in flour, salt, pepper and garlic salt.
Add the rest of the ingredients and slow cook till done.
Serve with parmasean cheese and just a touch of worchestire sauce to taste.
And like I said before...........mashed taters and a tossed green salad make it complete.
Makes me hungry just thinkin' bout it...!!!
02-08-2009, 12:01 PM
#6
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Quarter Pheasants
Brown high heat fast in butter and garlic, onion optional. Spices
Put in deep oven dish 1 layer of pheasant. Mix cream of mushroom soup and cream of chicken soup, thin with a bit with water (1/2 can) then a little whosteshire sause chop up some broccli mix in and pour over pheasant. Cook covered with tin foil small hole for smell to saturate cooking area in 350 oven for about 45 minutes (2 birds) about have way through top with paprika.
Serve with Jasmine rice.
Got a bunch in the frezzer heading there now to defrost.
Great post.
Brown high heat fast in butter and garlic, onion optional. Spices
Put in deep oven dish 1 layer of pheasant. Mix cream of mushroom soup and cream of chicken soup, thin with a bit with water (1/2 can) then a little whosteshire sause chop up some broccli mix in and pour over pheasant. Cook covered with tin foil small hole for smell to saturate cooking area in 350 oven for about 45 minutes (2 birds) about have way through top with paprika.
Serve with Jasmine rice.
Got a bunch in the frezzer heading there now to defrost.
Great post.
02-08-2009, 07:15 PM
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Quarter Pheasants
Brown high heat fast in butter and garlic, onion optional. Spices
Put in deep oven dish 1 layer of pheasant. Mix cream of mushroom soup and cream of chicken soup, thin with a bit with water (1/2 can) then a little whosteshire sause chop up some broccli mix in and pour over pheasant. Cook covered with tin foil small hole for smell to saturate cooking area in 350 oven for about 45 minutes (2 birds) about have way through top with paprika.
Serve with Jasmine rice.
Got a bunch in the frezzer heading there now to defrost.
Great post.
Brown high heat fast in butter and garlic, onion optional. Spices
Put in deep oven dish 1 layer of pheasant. Mix cream of mushroom soup and cream of chicken soup, thin with a bit with water (1/2 can) then a little whosteshire sause chop up some broccli mix in and pour over pheasant. Cook covered with tin foil small hole for smell to saturate cooking area in 350 oven for about 45 minutes (2 birds) about have way through top with paprika.
Serve with Jasmine rice.
Got a bunch in the frezzer heading there now to defrost.
Great post.
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02-09-2009, 08:51 AM
#8
JK Enthusiast
I have to see if I can the recipe for pheasant and wild rice pot pie that my family has. That is absolutely amazing. I'm going to have to try that "Dove Sauce" one soon, I've been wanting to make pheasant Cacciatore for a long while now...
02-09-2009, 07:18 PM
#9
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Well Clackey....what did you end up doing???? Inquiring minds want to know
What ever way you cooked em up I hope you liked it. Makes my mouth water just thinkin' bout it....
Damn.......I'm hungry!!!
