Anyone have any good pheasant recipes??
Thank you all for the delicious recipes and if anyone else has any please share!
I know... This says chicken but it is killer with pheasant. Reminiscent of stroganoff flavor but different. Don't worry about all the fancy mushrooms either. I like baby bellas and that's what I used for the whole thing. Comes together pretty quick too. Also good for making an impression...
Chicken with Wild Mushroom and Balsamic Cream Sauce
1/2 pound orzo pasta
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 boneless, skinless chicken breasts, 6 ounces
2 tablespoons butter
12 cremini or baby portobello mushrooms, sliced
12 shiitake mushrooms, stems removed and sliced
12 white mushrooms, sliced
2 large cloves garlic, chopped
1 tablespoon thyme leaves, a couple of sprigs, chopped
2 large shallots, thinly sliced
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 tablespoon balsamic vinegar, eyeball it
3 tablespoons heavy cream or half-and-half, a couple turns of the pan
1/4 cup chopped flat-leaf parsley, a generous handful
Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet.
Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes.
Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted.
Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened.
Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.
Mix Panko breadcrumbs, Parmesan cheese, garlic, salt and pepper in one dish.
Crack three or four eggs in the other, dip the pheasant breasts in the egg, and then into the Panko breadcrumbs and Parmesan cheese.
put them in an air fryer for 25 minutes at 400 - regular oven works too...
My dad would salt and pepper, coat them with cracker or bread crumbs and fry them in bacon grease or a ton of butter
The breasts are good sliced 1/4” thick and used in any stroganoff recipe.
Or season the breasts with salt, pepper, garlic powder, cayenne and a drizzle of olive oil. Grill on high heat for about 1 minute on each side, just to char slightly. Transfer to a foil container with about 1/2” of BBQ sauce or Pace picante sauce and 1/2 TBSP butter per breast. Cook on medium heat just until cooked thru. Serve on a Keiser roll with raw onions.
Legs and thighs are best long cooked in a soup or such. They are good smoked and eaten cold however.
Put the breasts in the bottom of a crock pot and cover with one pack of dry onion soup mix. Put a cup and a half of rice on top. Cover the rice with two cans of cream of mushroom, onion or chicken soup. Add one can of water and one can of milk. Add an additional can of water if it looks dry. Cook for about 8 hours on low.
Back when I hunted them more, my wife would make a soup that had turmeric and couscous in the recipe. It was a bit more exotic than your standard chicken soup version but pheasants are exotic.
I also soaked them in a light brine and smoked them. One year my wife's family made the men serve Xmas dinner. My bro-in-law and I made Wisconsin-style jambalaya with smoked pheasant, grilled squirrel meat and crawfish tails. It was delicious but most wouldn't even try it. We had plenty of leftovers and were never asked to cook again.