This is late, but I thought perhaps you might be interested in other pheasant recipes.
1 chicken liver, cooked and chopped
1 small onion
1/2 package stuffing mix
1/4 stick butter
3 tablespoons tomato juice
1-1/2 cups tomato juice
1 cup dry red wine
1 teaspoon Kitchen Bouquet
1 teaspoon Worcestershire sauce
Wash bird and salt cavity. Mix cooked chopped chicken liver, chopped sauteed onion, stuffing mix, melted butter, and tomato juice. Stuff bird. Lace with narrow strips of salt por and tie cavity together with string. Mix tomato juice, wine, Worcestershire sauce, and Kitchen Bouquet for basting sauce. Heat oven to 400 degrees. Reduce to 350 when bird is placed in oven. Cook 25 minutes to the pound. Baste often. Use drippings as gravy.
2 cups dry sherry (the good drinking kind)
Thoroughly clean and dry pheasants. Season with salt, pepper and lemon pepper. Place in roaster and add sherry. Cover and bake in 350 degree oven for 1 hour. Baste frequently. Add more sherry if needed. Remove lid and fill each bird with sour cream. Return to oven. Bake at 400 degrees for 30 minutes or until browned. Serve with wild rice and mushrooms. Serves 4 or 5.
Wild Rice and Mushrooms
1 6-oz. package long grain and wild rice
1 6-oz. can mushrooms
2 tablespoons butter
Cook rice 5 minutes less than directed. Add mushrooms and butter. Pour around pheasant and the drippings and let simmer 10 minutes.
If you need any other game recipes, please let me know. My daddy and all three of my brothers are all hunters, so I grew up cooking and eating all kinds of game, and chances are if you can hunt it, I can cook it. 🙂
I can understand banning children for such an egregious affront. But I’m glad you liked it. [:D]
We tried your recipe, it was excellent. In fact several of the kids said yours was their favorite. Those children were subsequently banned from the table.
You’re welcome. I hope you enjoy it. I have a Chesapeake Bay retriever that I use mostly on upland game — pheasants, grouse, woodcock, and doves, too, although she hates having to mouth a dove. I don’t hunt waterfowl more than eight or ten times a year. Until I got this bitch in 1997 I’d had yellow Labradors for years.
It’s shotguns with slugs or muzzleloaders firing a single ball, as well as handguns, for deer during the gun season here. I usually hunt with a handgun. Last year I used a .50 caliber Smith & Wesson. This year I’m going to be using S&W’s new .460-caliber revolver. Our one-week gun season doesn’t open till the Monday after Thanksgiving. Our archery season opened Oct. 2 and runs through Jan. 31. I’ve killed two does so far.
Thank you for your recipe, it sounds great. I think I may try that. Although I will bake it on the grill while the other birds are being bbq’d.
We plucked the birds and then waxed them. I like the skin.
We can only shoot cocks in Nevada as well.
What kind of dog/dogs doyou have? As odd as it may sound, my good dog is a Great Dane bitch, she has a very soft mouth, and is good with hand signs. My other, older dog is a semi-intelligent Irish Setter, she is great on point and flush, has a sort of soft mouth, but sometimes forgets for a while where I am.
How is the deer hunting this year? Is Ohio still shotgun only? Before I lived in Nevada I had a place in the Amish country near New Philly, smack dab in the midlle of 1800 acres of corn fields.Great huntimg, great eating. In Nevada we use rifles, and the meat tastes like sagebrush. I hunt with a 30.06, my buck this year was from about 100 yards, I have friends that laugh at me because that is the longest kill I have ever had. They shoot from up to 600yards. I am not that good of a shot.
Thanks again for the recipe.
Did you skin them or pluck them? I skin mine — yesterday was the opener here in Ohio — and I did manage to bring one cockbird down for my dog. Unfortunately, the only other birds she flushed were hens, and they’re not legal here. Here’s one of my favorite ways to prepare pheasant:
Pheasant in Cream
1 pheasant cut into serving pieces
1 cup flour
1/2 tsp salt
1/2 tsp freshly ground pepper
1 tsp paprika
1 tsp garlic granules
1/2 cup chopped onion
1/2 cup heavy cream
1/2 cup of a dry white wine
1 Tbsp butter
Mix the flour, salt, pepper, paprika and garlic granules. Then
dredge the pheasant pieces in the seasoned flour and shake off any excess flour before letting them rest for a few minutes.
In a skillet, heat about 1/2 inch of oil. Add the pheasant pieces and brown on both sides. Remove the pieces to a large stovetop casserole dish.
Add the onions to the skillet and sweat them for about five minutes. Then top the pheasant pieces with the onions, add the cream, and cover and cook everything over medium low heat for 15 minutes turning the pheasant pieces once of twice. Uncover and cook another for another 15 minutes till the meat is fork tender, turning the pieces of pheasant once.
Remove the pheasant and onions to a warm platter, add the wine to the casserole dish, scraping up the bits on the bottom of the dish and reduce the wine by half, add the tablespoon of butter to melt, pour the sauce over the pheasant and serve.
Rice is good with this, along with some steamed haricots vert.
Today was the opening day for pheasant hunting in Nevada. Four of us came home with 7 birds. We are going BBQ 2 with a garlic/ginger sauce, 2 with a jalepeno/honey mixture. Any suggestions for the other 3 birds would be greatly appreciated. Please, no orange based sauces.
The wood will be a combination of apple and grape cane.
Thank you in advance.
Pheasant Recipes, please?
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