Pheasant Recipes

Pheasant with cranberries

Yield: 8 Servings
1/2 cup of butter
4 whole pheasant breast, halved
1/2 cup chopped onion
2 cups apple cider
1 tsp salt
1 tsp pepper
1tbsp corn starch
1 tsp grated lemon peel
1/3 cup sugar
1 can whole cranberries
4 bananas sliced

Melt butter in skillet. Add pheasant and brown on all sides over medium heat. Add one onion and cook until tender. Add 1/2 cups cider, salt, pepper and lemon peel. Cover and simmer for 30 minutes. Remove pheasant. Combine corn startch with remaining 1/2 Cup vinegar, blend until smooth. Add to skillet with sugar and cranberries. Blend until smooth. Add to skillet with sugar and cranberries. Cook for 10 minutes. Add pheasant and bananas. Heat to serving temperature. Transfer to heat proof serving dish and place on wormer. 

Cooking hint: for a beautiful glaze, spread full glass of currant jelly over the hot fowl a minute befor serving. 

Pheasant Rice Bake

Yield: 6 Servings
1 Pheasant, cut up
1 Package Onion Soup Mix
1 Cup Uncooked Rice
1 Can Cream of Mushroom Soup
1 Can of Milk
1 Can French Fried Onion Rings

Simmer pheasant in water with a small amount of vinegar or lemon juice in it, to help tenderize the bird. Sprinkle dry soup mix into buttered casserole dish. Sprinkle rice over soup mix. Add cooked pheasant pieces Pour Soup and milk mixture over pheasant. Cover and bake 350 degree oven 1 hr and 15 minutes. Uncover a sprinkle with onion rings. Cook 15 minutes longer.

Mexican Pheasant

Yield: 8 Servings
2 Cups Cooked Pheasant, Cut in 1 inch bites
1 can Cream of Mushroom Soup
1 can Cream of Chicken of Chicken Soup
½ Jar Medium Salsa
1 Cup Sour Cream
2 Cup Monterey Jack/Cheddar Cheese
½ Cup Onion Chopped
1 Package Corn Tortillas cut in strips 

Combine pheasant, soups, onion, salsa, sour cream and ¾ cheese. Layer mixture with tortilla strips. Top with remaining cheese. Bake for 30 minutes at 350 F.

Pheasant in Spiced Sour Cream

Yield: 4 Servings
1 Pheasant - Cut up
8 oz Carton Sour Cream
2 Cups Water
2 tsp. Worcestershire Sauce
Few drops Tabasco Sauce
2 Bay Leaves
Dash Sweet Basil
Dash Rosemary
Salt and Pepper 

Dust pieces of pheasant with flour and brown in butter. Mix sour cream and water. Add remaining ingredients to sour cream mixture. Pour sour cream mixture in a covered roaster and add pheasant. Bake at 325 F for several hours or until tender.

Pheasant Pate

1 lb pheasant
3 Tb Mayonnaise
2 Tb Lemon Juice
2 Tb Butter - softened
1 Tb Onion - finely chopped
10 or more drops of Durkey's Red Hot Pepper Sauce
½ Tsp. Salt
½ Tsp. Dry Mustard
Dash Pepper 

Cook pheasant, covered, in a small amount of butter, stirring occasionally until well done. Put pheasant through a meat grinder. Blend with remaining ingredients. Place mixture in a 2 cup mold. Chill for several hours. Carefully remove from mold. Garnish with chopped hard boiled egg, snipped chives or parsley. Serve with crackers.

Pheasant Devon

2 ½ cups cubed, cooked pheasant, pressure-cooked or boiled until well done
2 10-ounce packages frozen broccoli spears, steamed until tender
½ cup real mayonnaise
2 can cream of chicken soup
1 can cream of mushroom soup
1 teaspoon lemon juice
½ cup grated cheddar cheese
½ cup crushed corn flakes

Place steamed broccoli in shallow casserole dish. Arrange cubed pheasant over broccoli. Combine mayonnaise, soups, and lemon juice, and heat until mixture is liquid. Pour over pheasant and broccoli; sprinkle with cheese. Bake for 20 minutes at 350 degrees. Uncover, add crushed corn flakes, and bake for an additional 10 minutes. Serves 4.

Quick Camp Honey Pheasant

2 pheasant breasts, skinned
1 teaspoon salt
4 tablespoons butter or margarine
1 cup clover honey

Rub salt over pheasant breasts. Place breasts on a grill over hot coals. Brush on mixture of melted butter and honey. Cover, repeating process until honey forms golden glaze over meat. Cook until well done---usually between 10-20 minutes. Quick Camp Honey Pheasant is great when served with potatoes and onions fried in a skillet over the campfire. Serves 2.

Mushroomed Pheasant

2 pheasants disjointed
2 eggs, beaten
½ cup flour
½ cup butter or margarine
2 cups mushrooms, sliced
1 small onion, chopped
½ cup of additional butter or margarine (to sauté mushrooms) 
2 chicken bouillon cubes
½ cup lemon juice
salt and pepper to taste

Dry pheasant pieces with paper towels and dredge them first in beaten eggs, then in flour; sauté the pheasant in butter until golden on all sides. Remove meat from skillet and sauté mushrooms and onions in butter until brown, being careful not to burn them. Replace pheasant and add bouillon, lemon juice, and seasoning. Cover and cook over low heat approximately 1 hour or until tender. Serve with wild rice and steamed asparagus. Serves 3-4.

European Pheasant

4 pheasants, disjointed
½ stick of butter or margarine
4 pounds sauerkraut
3 teaspoons pepper
2 teaspoons celery seeds
½ pound salt pork
1 liter dry white wine
1 pound pre-cooked Italian sausage (keep whole) 
3 teaspoons additional pepper

Brown pheasant pieces in butter or margarine. Drain kraut, and put it in a large saucepan. Add the 3 teaspoons of pepper, celery seeds, and salt pork. Pour in wine, and simmer for 50 minutes. Add pheasant pieces, and smother them in the mixture, and simmer for 1 more hour. In a large, separate pan, place the Italian sausage; pour the seasoned kraut and pheasant over top. Simmer until pheasant is tender, and 30 minutes longer. Serves 4-6.

Chinese Pheasant

1 pheasant, disjointed
1 tablespoon salt
½ cup flour
1 stick butter or margarine
¼ cup soy sauce
¼ cup catsup
¼ cup honey
1 tablespoon garlic powder

Season pheasant pieces with salt, and dredge them in flour, Melt butter in skillet, and sauté pheasant pieces until golden brown. Mix soy sauce, catsup, honey and garlic powder in a small bowl. Pour mixture over pheasant; cover and cook in preheated 350 degree over for 1 hour. Serves 2.

Italian Pheasant

1 pheasant, disjointed
1 ¼ cup Italian dressing

Place pheasant in baking dish with Italian dressing. Cover and bake at 350 degrees for about 1 hour. Turn the pheasant and baste with dressing during baking to coat the bird. Serve with green salad and fresh vegetables. Serves 2.

Creamy Wild Rice and Pheasant Soup

1 pheasant
1 large onion, chopped
1 cup celery, chopped
1 pound fresh mushrooms, sliced
margarine or butter to taste
1 cup flour
2 cups cooked wild rice
12 chicken bouillon cubes
4 cups half and half

Pressure cook or boil the pheasant until it is well done; chunk meat into small pieces. In separate pan, sauté onion, celery and mushrooms in margarine or butter until tender. Sprinkle flour over vegetables until well coated (mixture will be pasty). To the freshly cooked wild rice, add bouillon cubes. Add coated vegetables, pheasant bits and half and half. Heat and stir to make sure the vegetables blend into the soup. Do Not Boil. Serves 6.

California Pheasant

2 pheasants
4 bacon slices
½ cup butter or margarine
1 cup vinaigrette (your favorite kind) 
3 eggs, hard-boiled
1 green onion, finely chopped
2 bunches watercress
1 ripe avocado

Roast each pheasant with two bacon slices over breasts, and use butter for basting. Thicken vinaigrette by adding 3 yolks of the hard-boiled eggs and the finely chopped green onion. Arrange watercress on large platter. Slice avocado into thin, lengthwise pieces, and arrange the pieces over the watercress. Carve the roasted pheasant in thin slices and place on top of avocado and watercress. Pour the vinaigrette over the pheasant, and serve immediately. Serves 3-5.

Brined Roast Pheasant

Brining really is the way to go with pheasant, to keep it moist and also to "cut" some of that rich gaminess. Keep the bird in it overnight then roast with plenty of butter under the breast skin and plenty of basting. You can also arrange bacon slices over the breast to keep it moist. Prep time includes overnight brining.

The Brine
8 Cups water
½ Cup kosher salt
1 Cup Brown sugar
¼ Cup real maple syrup
1 Onion Chopped
3 Clover Garlic, smashed
1 pinch ground clover
1 shake lemon juice
1 dash cayenne pepper
1 Whole Pheasantpr
1 Tablespoons Butter
Serves 2

Stuffed Breast of Pheasant En Croute Recipe

4 pheasant breast (if pheasant is not available chicken may be substituted) 
1 tablespoon butter
¾ cup brie cheese, diced
1 tablespoon shallots, minced and sauteed until translucent
1 teaspoon garlic minced and sauteed until translucent
2 tablespoons Tomatos concasse (peeled, seeded and diced) 
2 tablespoons green onions chopped
2 tablespoons cremini mushrooms finely chopped
1 teaspoon sage finely chopped
4 slices bacon
salt and pepper
4 sheets puff pastry 5 x 5 inches
1 egg beaten
4 servings