Jimmy Neutron Posted November 25, 2008 Share Posted November 25, 2008 This is one game animal I've never learned to cook to my satisfaction. We're heading out for a hunt tomorrow and I'd love to make better use of the day's bounty. TIA Quote Link to comment Share on other sites More sharing options...
Choppy Posted November 25, 2008 Share Posted November 25, 2008 My favorite is to slice the breasts into strips and bread with a seasoned flour and pan or deep fry. I also like to use pheasant in place of chicken or pork in almost any stir fry dish. Most people here only keep the breast because the legs and thighs are tough and a somewhat darker meat. Don't make that mistake. Slow or pressure cook these and remove the meat and use it like you would chicken in your best chicken noodle recipe. Enjoy your hunt. If you ever come to KS I'd love to take you and your boy or boys out. Pretty damn good pheasant and quail hunting here without a lot of pressure. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted November 26, 2008 Author Share Posted November 26, 2008 My favorite is to slice the breasts into strips and bread with a seasoned flour and pan or deep fry. I also like to use pheasant in place of chicken or pork in almost any stir fry dish. Most people here only keep the breast because the legs and thighs are tough and a somewhat darker meat. Don't make that mistake. Slow or pressure cook these and remove the meat and use it like you would chicken in your best chicken noodle recipe. Enjoy your hunt. If you ever come to KS I'd love to take you and your boy or boys out. Pretty damn good pheasant and quail hunting here without a lot of pressure. Cool, thanks. I'll give that a try. I am very jealous of you guys that live in great ringneck country. Utah is great for a lot of hunting, but pheasants and quail not so much. I love to watch my dog work good cover and get birdy - nothing like it. Tomorrow should be a lot of fun. We've hired a guide and pointing dogs to hunt over for part of the day. That will help my 11-year-old be more ready for the shot. Hunting over a flushing lab was useless to hime last year. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted November 26, 2008 Share Posted November 26, 2008 smoke some of them.... use that in a smoked pheasant soup. -use all bones for a pheasant sto(k - very good roasted, with some variation of wid ri(e - very good shreaded and used in pasta really (an use them as you would with (hi(ken dish Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted November 26, 2008 Author Share Posted November 26, 2008 smoke some of them.... use that in a smoked pheasant soup. -use all bones for a pheasant sto(k - very good roasted, with some variation of wid ri(e - very good shreaded and used in pasta really (an use them as you would with (hi(ken dish I have yet to smoke a pheasant - I'll have to throw several on the put tomorrow after the hunt. They would make a nice stock. Thanks. Quote Link to comment Share on other sites More sharing options...
Dbaxx Posted November 26, 2008 Share Posted November 26, 2008 I thought there was only one way to do pheasant---crockpot, cream of mushroom or chicken soup, can of corn and that's it. My buddy's in MN used to do that all the time and it was great. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted November 26, 2008 Author Share Posted November 26, 2008 I've got 8 birds (breastmeat) simmering away in the crock pot with some mushroom soup and onion. Two more in a stock pot with veggies. Thanks all. Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted November 27, 2008 Share Posted November 27, 2008 smoke some of them.... use that in a smoked pheasant soup. -use all bones for a pheasant sto(k - very good roasted, with some variation of wid ri(e - very good shreaded and used in pasta really (an use them as you would with (hi(ken dish someone needs a keyboard for Christmas. Quote Link to comment Share on other sites More sharing options...
Sugar Magnolia Posted November 27, 2008 Share Posted November 27, 2008 someone needs a keyboard for Christmas. Or had too much of the seasonal brews. Enjoyed today a Great Lakes Christmas Ale and currently working on the Sierra Nevada Celebration Ale-celebrating the Dow up 247 Quote Link to comment Share on other sites More sharing options...
BLIND HOMER Posted November 27, 2008 Share Posted November 27, 2008 4 pheasants breast 2 ounces butter 2 fresh sage sprigs 4 bay leaves 2 fresh rosemary sprigs 10 cloves 2 cinnamon sticks 10 juniper berries salt and freshly ground pepper 2 garlic cloves, chopped 4 tablespoons chopped parsley 4 tablespoons flour 4 tablespoons Marsala Roast the pheasant at 350F for 65 minutes. Transfer a portion of the drippings to a large skillet. Brown the pheasant in the drippings, butter and lard, with the sage, bay leaves, rosemary, cloves, cinnamon and juniper berries. Salt and pepper to taste. Add the pheasant liver, garlic, parsley and anchovies. Cook for a few more minutes over moderate heat. Put the sauce through a sieve. Put the sauce back in the pan with the pheasant, adding a little flour if it is very runny. Add the Marsala and simmer for a few minutes. Quote Link to comment Share on other sites More sharing options...
Rebellab Posted December 4, 2008 Share Posted December 4, 2008 I fillet the breast and then pound it flat between two cutting boards place a half a jalapeno or a chunk of roasted bell pepper with a jack or cheddar cheese then wrap it with a slice or two of bacon and then bake. Serve with rice or vegi. I also have a pheasant chowder recipe I will see if I can find that. I don't have as many recipes for pheasant, because they are easy to give away. Geese on the other hand you have to leave on people's door step in the dark. Quote Link to comment Share on other sites More sharing options...
Choppy Posted December 5, 2008 Share Posted December 5, 2008 I fillet the breast and then pound it flat between two cutting boards place a half a jalapeno or a chunk of roasted bell pepper with a jack or cheddar cheese then wrap it with a slice or two of bacon and then bake. Serve with rice or vegi. I also have a pheasant chowder recipe I will see if I can find that. I don't have as many recipes for pheasant, because they are easy to give away. Geese on the other hand you have to leave on people's door step in the dark. Try cooking your geese in the same way you describe cooking pheasant with a few slight alterations. Butterfly half a breast and put your pepper in the middle and fold closed. I like a combination of season salt, garlic and onion powder. Wrap in bacon and grill. Don't overcook and eat'em while they're hot. Do the same with duck breasts. When I serve this to my friends they never believe it is waterfowl. I call ribeye of the sky. Quote Link to comment Share on other sites More sharing options...
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