Armed Polite Society
Main Forums => The Roundtable => Topic started by: Unisaw on October 29, 2016, 10:32:56 AM
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My boss took me pheasant hunting last week. Does anyone have a good recipe for pheasant breast?
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If it's not full of shot, rub with olive oil, season, pan fry in butter medium heat with some copped celery onions mushrooms and a little white wine.
If you need to cut it up to make sure all the birdshot and feather is removed...
Pheasant stroganoff is excellent with egg noodles or rice.
Or stir fry oriental style with cashews and veggies served with rice.
The first 2 can also benefit from addition of various amounts of bacon.
My granddaughters are coming for thanksgiving and they love pheasant and like to go out with me and the dog. now that the crops are picked around me, good numbers of pheasants are flying in and out of my 18acre hilltop prairie. A few people knowing that my knee is trashed and scheduled for surgery dec 2 have asked to hunt. I've told them not until December. I will crawl if I have to for supper with the girls. It's become a tradition. We take over the kitchen and plan and prepare the whole meal together, just grandpa and the 2 girls.
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Thank you!
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I make the stroganoff or the strir fry when it well shot but also when I want to make a little bird meat go farther like when we feed 6 people on only 2 birds.
Don't over cook it or it will be dry and tough.
Enjoy!
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I made pheasant vegetable soup last week. Put the pheasant thighs and breasts in the slow cooker with chicken stock until it was fall off the bone. Added some garlic and some other spices, forget what. Browned half a yellow onion in the stock pot. Strained the juice into stock pot and shredded the meat. Added a couple of bags of frozen mixed vegetables. Adeed more chicken stock until the soup was soupy enough. Added pepper and salt. Simmered for a while.
5 birds made a huge very meaty pot of soup.
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They're called ditch chickens for a reason. They cook very much like chicken, though think old school, non-saline injected scrawny chickens.
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Pheasant Bake
Casserole Dish, pre-heat oven to 350F.
Packet of French Onion soup mix spread over the bottom (butter flavored no-stick spray optional)
1 cup of regular rice spread evenly
Shredded bits o' Pheasant spread evenly
Mix one can of either Cream of Mushroom, Cream of Celery, or Cream of Chicken soup with one can of sweetened condensed milk (you can add a bit of water to thin it just a bit)
Pour mix over everything.
Cover tightly with foil and cook for 1 hour 15 minutes.
Uncover and spread some French's fired onions (either regular or cheddar flavour) on top, put back in the oven uncovered for 10-15 minutes to lightly brown the fried onions.
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^^^Scout, that can't be right. Did you mean to type 'one can of evaporated milk' instead?
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^^^Scout, that can't be right. Did you mean to type 'one can of evaporated milk' instead?
Nope.
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^^^Sweetened condensed milk in a savory casserole? Huh.
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Take two to four peasants. Flog until tender, then boil in oil.
Wait, you didn't ask for peasant recipes?
Never mind.
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They're called ditch chickens for a reason. They cook very much like chicken, though think old school, non-saline injected scrawny chickens.
Ditch chickens- I like that... though they taste way better than chicken :laugh:
Smoked while bird is muay delicious.
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Brimic,
Smoked pheasant a la Unisaw is definitely not good. =|
I had a bit of a disaster cooking two pheasant breasts yesterday. My wife is out of town and I couldn't locate half of the desired ingredients, so I simply seasoned the pheasant with salt and pepper, wrapped them in bacon, and put them on the grill. I checked them a few minutes later only to discover each engulfed in a ball of fire. The grill was apparently too hot and the bacon (and drippings) had ignited. I closed the lid thinking that oxygen deprivation would put out the fire. Wrong! I checked back a few minutes later and the bacon was burnt to a crisp but still burning fiercely. Between a few cuss words and some laughter at my ineptitude, I pulled them off the grill before the pheasant itself was too far gone and finished baking it in the oven. After cutting off some burned pieces, it tasted okay albeit a bit smoky. The dog certainly didn't mind cleaning up what I couldn't eat. :facepalm:
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On early season birds you can get by with 1.125 oz of #6.
If your and your gun can do it, try #5. Fiveshot has
j u s t
a
l I t t l e
bit more kinetic energy, and less less pellets to tear up the meat on a crossing shot.
Stay away from 7.5 shot. A solid hit makes a mess.
I've always liked Remington STS hulls, Remington 209P primer, WAA12F114 wad, 21 grains of Green Dot. With 8&9 it makes a dandy winter clay load.
I rolled up a batch of 1.25 oz #5 and#4 late season loads with blue dot and Rem 209 and STS. They work wonderfully in back bored/overbored bbls, but through my 0.000 and 0.030 SxS the patterns were a mess. I think it was a Rem RP wad.
Oh.
What.
Cooking recipes?
Fillet the breasts.
Place an envelope of McCormick hunter sauce or French onion soup or both and water in a casserole. Heat on stovetop just enough to dissolve and whisk out the lumps.
Place breasts in casserole with whatever meat you can get off the bone. Dump in about 1/2 cup of rice.
Toss in a stick of butter just because.
Cover.
Put in oven at 225 about 2:00.
Watch football,.
Add water about 4pm as needed
and lower heat to about 180. Go duck hunting,
Come back in about 7:30 and eat.
Pheasant is tough to keep moist. Deep frying works, I've stuffed them with apples and wrapped them with bacon. The key not overcooking them. Low heat and just long enough to get the pink out. Don't overcook. They taste great, but the texture is pretty coarse.
Maybe a scallopini?
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Maybe a scallopini?
What I usually do with breasts. Hind quarters become pheasant and noodles.
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Maybe a scallopini?
Just make sure you get real scallops and not skate wings.
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Just make sure you get real scallops and not skate wings.
Now that's a topic for a thread!
I know I spelled it wrong. And autocorrect was no help.
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They're called ditch chickens for a reason. They cook very much like chicken, though think old school, non-saline injected scrawny chickens.
We call 'em ditch parrots.
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Now that's a topic for a thread!
I know I spelled it wrong. And autocorrect was no help.
I didn't even notice the misspelling, I's just making a joke, and possibly hijacking the thread.
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Alright for cooking- Quarter the bird, brown the pieces in a frying pan with butter, dump in cream of mushroom soup, simmer for 1/2 hour. Serve with rice. This has always been our generic grouse, pheasant, squirrel, recipe.
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Too late, he already burnt em up and roont em.
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Too late, he already burnt em up and roont em.
That's the short and to-the-point version...