Pheasant recipies
- Thread starter burris
- Start date
Bob Addy
New member
Take the strip and rub with cajun seasoning. Then place in pot of peanut oil, 350 degrees, until they float. Tasty
I also marinated in garlic/teriyaki, cover with cajun seasoning and place in smoker about 1 hour wrapped in foil.
These are whole breasts but have boned them out and done this. You can also lay some bacon strips on them while they are smoking. You hungry yet????
I also marinated in garlic/teriyaki, cover with cajun seasoning and place in smoker about 1 hour wrapped in foil.
These are whole breasts but have boned them out and done this. You can also lay some bacon strips on them while they are smoking. You hungry yet????
I will take them and marinate in italian dressing for a 1/2
hour them throw them on the BBQ. I also like the tried true cream of mushroom/cream of chicken soup/pheasant in a crock pot over toast or potatoes. Wife makes a good pheasant pot pie, if wanted will get her recipe. Would like to get a good batter recipe also.
hour them throw them on the BBQ. I also like the tried true cream of mushroom/cream of chicken soup/pheasant in a crock pot over toast or potatoes. Wife makes a good pheasant pot pie, if wanted will get her recipe. Would like to get a good batter recipe also.
1)bone out breasts. sprinkle on a little season salt, wrap breast fillet with a piece of bacon held on with tooth picks. grill on BBQ medium heat until bacon is cooked. serve
2)cube or strip pheasant meat, brown in bacon grease. cook some fettucini until tender. add pesto sauce as desired. then mix in pheasant meat and serve topped with grated romano cheese.
3)pheasant fajitas- brown strips of pheasant. cook 1 onion, 1 green and 1 red bell pepper in olive oil. add lawry's fajita mix then add meat. serve with tortilla, sour cream salsa.
2)cube or strip pheasant meat, brown in bacon grease. cook some fettucini until tender. add pesto sauce as desired. then mix in pheasant meat and serve topped with grated romano cheese.
3)pheasant fajitas- brown strips of pheasant. cook 1 onion, 1 green and 1 red bell pepper in olive oil. add lawry's fajita mix then add meat. serve with tortilla, sour cream salsa.
Not strips but absolutly fab.
Brandy and Cream Pheasant
1 pheasant, cleaned and quartered
2 green onions, sliced
1 shallot, minced
3 tbsp. butter
1/3 cup Brandy
2/3 cup chicken broth
3/4 tsp. salt
1/4 tsp. Pepper
1/3 cup flour
2/3 cup cream
3 tbsp. horseradish
Brine
½ cup salt
½ cup brown sugar
2 quarts water
Brine pheasants for 2 hours.
Salt & pepper and roll pheasants with flour. Brown onions, shallots, and pheasants in butter in skillet. Pour Brandy over pheasant and ignite. Add chicken broth, cover and simmer for 45 until tender. Mix horseradish and cream. Stir cream and horseradish into pan juices. Remove cover and simmer for 15 minutes longer and serve with cream sauce and rice.
Regards, Ed.
Brandy and Cream Pheasant
1 pheasant, cleaned and quartered
2 green onions, sliced
1 shallot, minced
3 tbsp. butter
1/3 cup Brandy
2/3 cup chicken broth
3/4 tsp. salt
1/4 tsp. Pepper
1/3 cup flour
2/3 cup cream
3 tbsp. horseradish
Brine
½ cup salt
½ cup brown sugar
2 quarts water
Brine pheasants for 2 hours.
Salt & pepper and roll pheasants with flour. Brown onions, shallots, and pheasants in butter in skillet. Pour Brandy over pheasant and ignite. Add chicken broth, cover and simmer for 45 until tender. Mix horseradish and cream. Stir cream and horseradish into pan juices. Remove cover and simmer for 15 minutes longer and serve with cream sauce and rice.
Regards, Ed.