pheasant recipe

[donaldb]

Man, I'm gonna catch some sh*t for posting this subject here, but this should help prove where I spend most of my available internet time. I'm having family over to visit this weekend. I went pheasant hunting several weeks ago and froze a couple birds. Now, people, I live in the south, we dont have pheasants down here (I got these while hunting on a private quail/pheasant farm). I've never had pheasant before. My wife wants to cook these for company but we dont have any recipe's, I thought maybe given the diverse geographics of our members, maybe someone out there has a favorite recipe I can copy and take home???????????? ummm, be nice!! :trinibob:

 

[TheAxeman]

Man, I can't believe that TWN hasn't stopped by with one of his favorite recipes yet....Striped bass or Blackfish I could help you with Don but pheasants I know nothing about. The only thing I do know is that you need to leave the birdshot out of the recipe...You weren't hunting with the Vice President were you???

 

[toophast]

Roast Pheasant:

1 pheasant

1 quart boiling water

3 stalks celery

1 onion

1 teaspoon salt

1/8 teaspoon pepper

4 strips bacon

1 cup water

Clean pheasant. Put in pan and pour boiling water over bird and into cavity . Remove and put the celery and onion in bird. Do not sew up. Rub bird with salt and pepper. Place in roasting pan and put bacon over breast. Add 1 cup water and roast in a moderate oven (350' F) uncovered for 2 hours or until tender.

mmmm-mmmmmmmmmm gooooooooood

Toophast

 

[twowheelnut]

One word: Brine.

Get a pot large enough to hold the bird and be covered completely with liquid.

Put the thawed bird in the pot and fill half way with water. Fill the rest to cover the bird with unsweetened apple juice. Throw in a cup of Kosher or sea salts, 3 or 4 bay leaves and what ever your favorite spices/aromatics happen to be. Doesn't matter just toss a bunch in, like 2 tablespoons of each and stir for a bit...

Cover the pot with a lid and let sit in the frig for 24 hours or so.

To cook, take the bird out and let it drain. Mount it up on your barbecue's rotisserie and cook until the meat is just firm to the press of your thumb. Keep a pan filled with a couple of cups of the brine under the bird and keep the lid on the barbecue. When done, let the bird sit for 10 minutes before slicing.

If you don't have a rotisserie, toss the same into your oven, but rack the bird uncovered. 450 degrees for 15 minutes then down to 275 'til done as above. Reduce #'s by 10% if you use a convection oven.

Bon Appétit !

 

[ionbeam]

Why TWN, I never seen this side of you before. (Omitting any request of a picture of you with your apron on). Either you know how to cook or you know how go choose a good recipe!

TWN's recipe starts with brining which is the absolute schnizzle when cooking game. There will be almost no salt after the brining so don't be afraid of the 1 cup of salt. Be darn sure to use kosher salt and not table sale. Morton's kosher is very coarse and works well. Give it the whole 24 hours. One last note, TWN says to use a barbecue (for the rotisserie), this is not an invitation for BBQ sauce!

There is a buffalo farm not to far from me and I go score meat there fairly often. When cooking buffalo there is a fine line between raw and shoe leather. Brining is the cure. Works great on forest rats too. Please don't use your FJR as the weapon of choice <_<

 

[Ignacio]

Just for the record. This is one of the threads we'll have to come look at when it's time to assess excess FJRForum bandwidth charges.......

....I guess I should be happy. At least it's not political.

......and to be like the COTD professionals.....

Brine it, chop it in chunks, stir-fry, and add curry. Mix with large amounts fresh asparagus and lay over Basmatic rice.

 

[ionbeam]

This is one of the threads we'll have to come look at when it's time to assess excess FJRForum bandwidth charges

Well I dunno, it involves guns and removes flying hazards from the roadways.

If you cook and absolutely have to wear an apron I do have a suggestion. Every year the FBI selects a few law enforcement people to come in for special training. If you are selected and get involved with their BBQ you end up with one of these:

 

[PapaUtah]

2 birds, Brine 'em, brown 'em(if you wish), and cut 'em up. Into the crock with 1 cup raw wild rice, a can cream of mushroom soup, a can cream of chicken soup and 2 cups of morel mushrooms. Add 2 1/2 or 3 cups of water and a package of onion soup mix. Low heat for about 6 hours...mmmmmmmmm

 

[Rickster]

I'm from the south -- so I'd inject that thing with hot sauce, and deep fat fry it... (outside)

Of course -- we deep fat fry turkey, bacon, pork chops, twinkies, etc.... so YMMV

 

[Geezer]

Well, if you are going to fillet them then I suggest my favorite recipe:

Pound the boneless pieces to tenderize. Doesn't really matter what size you make them. A bunch of smaller pieces is better to feed a group of people. You can even slice the breasts into slices about 1/2 inch thick before you pound them.

Coat each piece in flour and saute in melted butter until lightly browned. You'll use about a stick of butter for two birds.

Place pieces in a baking pan. Cover each piece with a slice of ham and a slice of soft cheese - I prefer Gruyere but Jarlsberg also works well.

Sauce:

Chop some garlic into small pieces, I use about 8 cloves but I like garlic

Brown the garlic in the butter left in the pan from sauteing the pheasant pieces. Add about 1/2 teaspoon of salt

Pour about 1 cup of sherry into the pan to deglaze it

Pour about 1 cup of heavy cream into the pan and leave heat on very low.

Add about 2 teaspoons of fresh thyme - more if you like.

Once the cream is warmed then pour the sauce over the pheasant in the pan.

Bake at 350 for about 30 minutes.

Serve with wild rice

 

[odot]

Simple....cut the head off...drain the blood. Leave it up for a couple of weeks. Walla.....dried bird. Like eating dried caribou off the rack. Just pick off the feathers and you are good to go. It's the alaskan "white meat"....it's not just for dinner anymore.

 

[twowheelnut]

Why TWN, I never seen this side of you before. (Omitting any request of a picture of you with your apron on). Either you know how to cook or you know how go choose a good recipe!

Oh, trust me, you'd want me to have the apron on - I cook nekkid! :blink:

I'm a cookin' fool at the grille! I have a DCS stainless, 36" three burner with the separate ceramic infrared gas rotisserie. Fooking thing puts out a combined 90,000 BTU's! Arr, arr, arrrrr! And that's before I fire up the Turbo!

Now, my Schloesslin Family Barbecue Sauce, developed years ago (I grew up in a tight knit, German American neighborhood overlooking - sorta- the Heinz plant in Pittsburgh and I'm told family members worked there and got to practice their own concoctions) is the penultimate word in cooking sauces, IMNSHO. And my recipe for grilled marinated red, yellow and orange bell peppers? - to die for! :dribble: I was actually thinking of starting a summer grille recipe thread a few weeks back, but it looks like Iggy's a Vegan or sumpin', so I guess we can't share.

 

[donaldb]

DA-UM those are all great recipe's, :dribble: I'll print them out and take home and let wifey decide which to do. Thanx everybody! I've never eaten a peasant before, those that failed to run fast enough became dinner fair. Suprising amount of meat on them peasants :lol:

 

[toophast]

Suprising amount of meat on them peasants :lol:

and the amount of meat on the pheasants isn't bad either

 

[Groo]

Oh, trust me, you'd want me to have the apron on - I cook nekkid! :blink:

Must be tough being around the deep fat fryer... I imagine splattering needs to be seriously avoided...

 

[twowheelnut]

Oh, trust me, you'd want me to have the apron on - I cook nekkid! :blink:

Must be tough being around the deep fat fryer... I imagine splattering needs to be seriously avoided...

Doood, It's California, man! Like, we only use fryer oil to run our deisel VDubs and hemp driers, like, yew know?

 

[Groo]

Good to hear Santa Babs is only populated with skinny folks who would never consider eating fried foods. Must be the only place in the nation...