Pheasant Ideas?


Chrud

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Re: Pheasant Ideas?

This is awesome:

PHEASANT TORTILLA

4 Pheasant Breasts

1 Pint of Sour Cream

3 Cups Velveeta Cheese (2/3 of 2 Pound box)

2 Cans Cream of Mushroom Soup

1 Can Chopped Green Chilis

1 Bag Tortilla Chips

1/2 Onion

1/2 Green Pepper

Boil pheasant breasts until done. Dice pheasant into small to medium pieces. Sautee onion

and pepper in shortening. Mix pheasant, mushroom soup, green chilis, sour cream, onions, peppers and cheese. Grease baking dish. Add 1/2 of your crushed chips on the bottom of

dish. Add your mixture. Top with the rest of the chips. Bake at 325 for 35 to 40 minutes.

Serve hot.

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Re: Pheasant Ideas?

Like a good hearty soup?

Pheasant Posole

2 1/2 lbs. Pheasant pieces

2 tablespoons vegetable shortening

2 quarts chicken broth

3 tablespoons Masa Harina (finely ground corn flour)

1/2 cup cool water

2 medium garlic cloves, peeled and minced

1 medium onion, peeled and chopped

1 tablespoon chili powder or 1 teaspoon crushed dried hot red chilies (optional)

1 tablespoon brown sugar

1 tablespoon diced oregano

Grindings of black pepper

1 one-pound can of white hominy

1 one-pound can of yellow hominy

Lime wedges

Slices of ripe avocado

Sauté the pheasant in the shortening in a heavy iron skillet until lightly brown. Transfer to drain on paper towels. Remove fat from the kettle. Return pheasant to kettle, add the broth and bring to a boil. Reduce heat until mixture is simmering. Mix the Masa Harina and the cool water with a fork, stirring until smooth. Blend into the soup until well mixed. Add the garlic, onion, the optional chili powder, brown sugar, oregano and pepper. Cover and simmer 4 minutes. Drain both cans of hominy and add to the kettle. Bring to a simmer again., skimming off any fat from the surface. Taste for seasoning and adjust salt content. Serve with lime wedges and avocado. Serves 8.

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Re: Pheasant Ideas?

PHEASANT & CREAM

1 or 2 pheasants

1-2 eggs

2 tsp. salt

1/4 tsp. pepper

1/3 tsp.garlic powder

pinch of sage,poultry seasoning & coriander

1/2 tsp. paprika

1/4 cup melted butter

1/4 cup vegetable oil(or olive oil)

1-11/2 cups of cream

1/4 cup diced onion

sprinkle of chives(optional)

1 cup flower

1 cup finely chopped corn flake crumbs

..

..De-bone pheasant (removing tendons in thigh meat)and cut into nugget size pieces.

..Combine flower,cornflake crumbs &seasonings.

..Beat egg in small bowl and dip pheasant nuggets in egg.

..place egg covered nuggets in flower & cornflake mixture and coat well

..Brown pheasant pieces in butter and oil

..Place pieces in large baking dish with lid,

..Combine cream and drippings along with onion & chives in pan and bring to BOIL.

..Season with salt and pepper and pour over pheasant.

..Cover and bake at 325 degrees for 45 min

..

..WARNING ;This recipe is very fattening and should only be eaten by those who appreciate good food

----------------------

HAPPY HUNTIN grin.gif

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Re: Pheasant Ideas?

1) take strips of pheasant and wrap them with a slice of jalapena and bacon. Let them marinade in Italian Dressing at least 4 hours, but overnight is better. Grill them about 7 minutes on each side over medium flame.

2) take strips of pheasant and season with coarse black pepper and sea salt or kosher salt. Sautee with fresh garlic in olive oil and a little butter. Add a dry white wine and make a reduction. Then add a little flour to create a thin gravy. Cover and let simmer about 5 to 10 minutes.

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