Cut pheasant breast into bite sized strips. Marinate pheasant in buttermilk, soy, worstishire, garlic, and ceyenne pepper (or you can use your favorite marinade). Place a piece of portabella mushroom on a piece of pheasant and roll it up, then wrap it in thin cut bacon and secure with tooth pic. The pheasant is ready to fry in olive oil.
Pasta
Prep Time: 10 minutes
Cooking Time: 15-20 min.
Servings: 4
Comments: Great cooked on your backyard grill on in a skillet!
4pieces Boneless Pheasant Breast
2 tsp Oil (olive is nice for this recipe)
1lb Pasta - your favorite - we used Gemini
1 Large Tomato, diced
1jar Prepared Basil Pesto
Salt & Pepper
Heat skillet to high, put 1-2 tsp olive oil in pan. If grilling, heat grill to
high. Remove skin from pheasant breasts (when grilling, brush oil on both side)
and season with salt & pepper.
Place pesto in sauce pan and add diced tomatoes. Heat on low until warm. Set
aside with lid on to preserve heat. Stir slightly before serving.
Cook pasta per directions on box.
When grilling, cook each side 4-5 minutes then turn 1/4 turn and grill 2 more
minutes. This will give nice grill pattern on meat.
Place pasta on plate, ring with colorful vegetable medley. Top pasta with
breast, and placed tomato basil pesto across breast for delightful presentation
Place pheasant in skillet, sear on both sides, then turn down heat to medium.
Cook 5-6 minutes on both sides.
Enchilada's
2 lbs pheasant breasts cut into small pieces
(6-8 breasts)
1 large white onion, diced
2 - 15 oz. cans green chili enchilada sauce
1 can cream of chicken soup
1 small can green chilis, diced
1 small can jalapenos, diced (or less depending on taste)
1 tblsp chili powder
1 1/2 tsp ground cumin
16 oz. sour cream
2 lbs shredded cheese (Monterey Jack and mild cheddar)
1 package of flour tortillas (about 12)
Add green chili enchilada sauce, cream of chicken soup, half of the diced onion,
diced green chilis, diced jalapenos, cumin, and chili powder to medium sauce
pan, blend well and simmer for at least 30 min. Saute pheasant pieces until
done.
Remove from heat and immediately add 1 lb of cheese, sour cream and remaining
raw onion. Mix together. Pour small amount of enchilada sauce into 9x13 baking
dish, just enough to coat bottom.
Fill tortillas with pheasant mixture, roll up and place rather tightly into the
baking dish. Pour remaining enchilada sauce over top of enchiladas and cover
with remaining cheese.
Cover tightly with aluminum foil and bake at 350 degrees for 30-40 minutes or
until hot. Garnish with freshly torn or chopped cilantro, sliced fresh
jalapenos, black olives, more diced raw onion, guacamole or whatever you like.
Sherry Pheasant
2 split
deboned pheasant breasts (grouse, quail or chukar)
1/2
cup flour
1/2
tsp nutmeg
1/4
tsp black pepper
1/2
tab butter
1/4
cup dry sherry wine
1/4
cup heavy cream
1
tsp Accent
Press breasts flat with hand. Combine flour and spices and dredge cutlets. In a
hevy skillet, melt butter and cook cutlets on each side until lightly browned.
Remove cutlets from skillet. Add sherry to skillet and cook one minute, add
cream and simmer but do not boil. Return cutlets to skillet and simmer until
tender about 10 minutes.
Pheasant and Wild
Rice
Serves:
6
1 cup raw wild rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can mushrooms
2 1/2 cups water
Water chestnuts
2 pheasants, cut up, floured and browned
1 pkg. instant onion soup mix
Mix rice, canned soups, water, mushrooms and water chestnuts in 9x13 glass
casserole. Add pheasant. Sprinkle with onion soup mix. Cover lightly with foil.
Bake 2-2 1/2 hours at 300 degrees.
Pheasant a la
Creme
Serves:
4
2 pheasants
Salt, pepper and paprika
1/2 cup butter
2 cups sour cream
2 tab. dry sherry
1/2 lb. fresh mushrooms, sliced
1 onion, finely chopped
1/2 cup finely chopped celery
1/2 cup sliced olives
2 tab. chopped pimentos
Quarter birds. Sprinkle with salt, pepper and paprika. Dredge with flour. Brown
in butter. Remove birds and place in roasting pan. Add remaining ingredients to
butter in which birds were browned and stir until mixed and warmed.. Pour over
pheasants. Cover and bake at 300 degrees for 2 hours.
Honey Baked
Pheasant
Serves:
4
Legs and breast of 1 pheasant, skinned
1/2 cup flour
1/2 cup chopped parsley
2 cups honey
1 cup butter
salt and pepper to taste
Fillet breast and bone the thighs. Cut into approx. same thickness pieces.
Season the flour with salt and pepper and dredge the pheasant. Dust pheasant
pieces with onion powder. Melt 3/4 cup butter in skillet over medium heat.
Brown pheasant pieces and place in a lightly oiled 9x13 glass casserole.
Sprinkle with parsley. Add honey and 1/4 cup butter to the skillet. Mix well
until butter is melted, then pour over the pheasant (should come about halfway
up on the pheasant pieces). Seal the baking dish with aluminum foil and bake 30
minutes at 325 degrees.
Upland Stir Fry
Serves:
4-6
1
cup buttermilk baking mix
1/2
tsp. pepper
3/4
- 1 lb. diced uncooked pheasant (or other upland bird)
2
eggs, slightly beaten
1
tab peanut oil
3
medium carrots, cut diagonally into 1/2 inch pieces
1
green pepper, cut into strips
1
small onion, thinly sliced and separated into rings
2
tabs water
3
tabs peanut oil
3/4
cup chicken broth
2
tabs teriyaki sauce
Hot
cooked rice
In
large plastic bag, combine baking mix and pepper; shake to mix. Set aside.
Combine pheasant meat and eggs; stir to coat meat with egg. Put pieces of
pheasant in plastic bag and shake to coat. In wok or large skillet, heat 1 tabs
oil over medium high heat until hot. Add carrots; cook and stir for about 2
minutes. Add green pepper and onion. Cook and stir for 1 minute longer. Add
water; cover. Steam for 3-4 minutes, until vegetables are tender-crisp. Remove
vegetables from wok and keep warm. Add 3 tabs oil to wok; heat over medium heat
until hot. Add pheasant; cook and stir until golden brown and no longer pink in
center. Combine chicken broth and teriyaki sauce; pour over meat. Return
vegetables to wok, cook and stir until heated through. Serve with rice.
Oriental Pheasant
Salad
Serves:
4-6
2
cups cut up cooked pheasant (may substitute grouse)
1
cup seedless green grapes
1
can (8oz) pineapple chunks, drained
1
can (8oz) sliced water chestnuts, drained
1/2
cup diagonally sliced celery
1
apple, cored and cut into 1/2 inch cubes
1
tab fresh lemon juice
1/4
cup mayonnaise
1/4
cup sour cream
1
tsp. prepared mustard
lettuce leaves
1/2
chow mein noodles
In
large bowl, combine pheasant, grapes, pineapple chunks, water chestnuts, and
celery. In small mixing bowl, toss apple cubes with lemon juice; add to pheasant
mixture. In same small bowl, blend mayonnaise, sour cream, and mustard; pour
over pheasant mixture. Mix well; refrigerate at least 2 hours to blend flavors.
To serve, line chilled individual plates or large serving bowl with lettuce
leaves; spoon pheasant mixture over leaves. Top with chow mein noodles.
Pheasant Paprika
Serves:
4-6
8
slices bacon, cut up
1/4
cup chopped onion
1
1/2 cups instant mashed potato flakes
1
1/2 tsp. paprika
1
1/2 tsp. salt
2-3
lbs. pheasant pieces
1/4-1/2 cup pheasant stock or chicken broth
2
tabs butter
2
tabs flour
2/3
cup milk
1
tab paprika
1-1
1/2 cups sour cream
Hot
cooked egg noodles
In
medium skillet, cook bacon over medium heat until it just begins to brown. Add
onion. Cook and stir until onion is tender. Remove from heat. Remove bacon and
onion from skillet; set aside; reserve drippings.
In
large plastic food storage bag, combine potato flakes, 1 1/2 tsp. paprika and
salt; shake to mix. Add pheasant, a few piece at a time, to bag; shake to coat.
In reserved drippings, brown pheasant pieces over medium high heat. Add 1/4 cup
stock to pan. Reduce heat; cover. Simmer until tender, 25 to 40 minutes, adding
the additional 1/4 cup stock to pan during cooking if necessary.
To
prepare sauce: In 1 qt saucepan, melt butter over medium heat. Stir in flour.
Blend in 1 cup stock. Cook, stirring constantly, until thickened and bubbly.
Stir in milk, 1 tabs. paprika and reserved bacon and onion. Cook and stir until
hot. Pour sauce over cooked pheasant in skillet. Cover and simmer 10-15
minutes. Remove from heat; skim fat. With slotted spoon, transfer pheasant to
serving platter; keep warm. Stir in sour cream into mixture in skillet. Cook
over low heat until just heated; do not boil. Pour sauce over pheasant. Serve
with hot cooked egg noodles