Guest guest Posted January 14, 2005 Report Share Posted January 14, 2005 I know this is off topic but you are all a wealth of information - I need to find a simple not too spicy recipe to fix pheasant. My dh has 2 in the freezer & he wants to cook them & take to his g'pa - he loves them and no one in the family can remember how g'ma used to fix them. I'm open to any ideas - as I need specific directions (off the side of the box) to make anything!! thanks Mary Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2005 Report Share Posted January 15, 2005 Hi Mary, Personally, I never cooked pheasant but have heard it is very tasty. Here are some recipes I found that have a variety of seasonings, perhaps one is similar to grandma's recipe. From what I gather after reading many recipes, pheasant does not have much fat. Therefore it needs extra fat (like from bacon) or very moist cooking (like braising). Here's hoping your grandfather-in-law enjoys his special meal! Please let us know which recipe you use and how it turns out. Marvel PHEASANTS EN CREME 1 pheasant, quartered Mix and pour over bird: 1/2 c. apple cider (or wine) 1 tbsp. + 1 tsp. Worcestershire sauce 3/4 tsp. salt 1/3 c. chopped onion 1 clove garlic, minced 1 (3 oz.) can sliced mushrooms, drained Paprika Bake 350 degrees uncovered, 1 hour, basting once with sauce. Sprinkle with paprika. Bake until tender. Serves 4. ------------------------ BAKED PHEASANT Cut up pheasant 1 c. flour Salt Pepper Sour cream 1/8 lb. butter Oil or butter for browning Clean and cut up pheasant for frying. Wipe thoroughly. Dip pieces in flour and brown in butter or oil in a skillet. After brown, place pieces in roaster. Sprinkle with salt and pepper and add enough sour cream to get a depth of 1 " and add 1/8 pound of butter for each bird. Cover and bake at 350 degrees for 1 1/2 to 2 hours or until tender. ------------------------ ROAST APRICOT PHEASANT 2 (2-3 lb.) pheasants Salt, pepper 1 c. celery leaves 2 thick onions, sliced 2 lemon slices 2 sm. apples, sliced 2 cloves garlic 5 bacon strips Season pheasants inside and out with salt and pepper. Fill cavities with celery, lemon and onion slices, apple and garlic. Truss both birds. Place bacon slices over birds and roast uncovered 15-30 minutes on 350 degrees. Baste frequently with pan juices. Remove bacon before bird is done to evenly brown. Transfer pheasants to heated platter. Pour off fat.APRICOT SAUCE: 2 c. chicken broth 1 1/2 c. apricot jam 1 rounded tsp. grated lemon or orange rind Pheasant livers, chopped and uncooked Salt and pepper To make sauce, add chicken broth to pan and stir over medium heat, scraping up browned bits. Cook until half liquids remaining. Add apricot jam, lemon rind, chopped liver, salt and pepper. Simmer 5 minutes. Spoon some sauce over birds. To thick add 1 tablespoon cornstarch. ------------------------ ROAST PHEASANT 1 pheasant 1 tbsp. flour 1/2 c. apple cider Salt Melted butter or margarine Favorite seasoning 1/2 apple or orange Preheat oven to 350 degrees. Shake 1 tablespoon flour in a small oven cooking bag (10x16). Place bag within 2 inches deep roasting pan. Pour cider into bag and use a wooden spoon to stir flour until smooth. Season body cavity of pheasant and brush outside with melted butter or margarine. Then sprinkle surface of bird with favorite seasoning. Place half an apple or orange inside the body cavity and put pheasant in bag. Close bag with twist tie and make 6 half-inch slits in top of bag. Roast pheasant 1 1/2 hours or until tender. If pheasant needs more browning, slit top of bag, turn oven to 400 degrees, and let brown last 15 minutes of cooking time. Spoon gravy from bag over your cooked pheasant. ------------------------ ROAST PHEASANT 1 young pheasant Salt & pepper 1 bay leaf 1 clove garlic, crushed Celery leaves 1 lemon slice 4 slices bacon Butter or margarine, melted 1 lg. onion, sliced 2 (4 oz.) cans mushrooms 1 c. chicken broth Sprinkle pheasant inside-out with salt and pepper. Place bay leaf, garlic, celery leaf, and lemon in cavity. Tie legs together, turn wings under. Cover breast with bacon slices and cheese cloth soaked in melted butter. Place pheasant, breast side up, in baking pan. Arrange onion slices and mushrooms with liquid around the pheasant. Pour chicken broth over pheasant. Roast at 350 degrees about 30 minutes per pound, until tender, basting frequently. ------------------------ PHEASANT WITH WILD RICE 1 pheasant 5 slices bacon 1 c. wild rice Salt and pepper Basil Onion Slice bacon and brown with onion. Add salt, pepper, and a pinch of basil. Wash wild rice and add to bacon mix. Cook slowly about 15 minutes with 1 1/2 cup water. Place whole pheasant on top of rice and season with salt, pepper, and basil. Bake at 350 degrees for 1 1/2 to 2 hours. On Fri, 14 Jan 2005 02:18:07 +0000, snowflakesoaps <snowflakesoaps wrote: > > I know this is off topic but you are all a wealth of information - I need to > find a simple not too spicy recipe to fix pheasant. My dh has 2 in the freezer > & he wants to cook them & take to his g'pa - he loves them and no one in the > family can remember how g'ma used to fix them. > > I'm open to any ideas - as I need specific directions (off the side of the box) > to make anything!! > > thanks > Mary -- TreeHuggerz.com Get tips and hints for green living on a budget. Quote Link to comment Share on other sites More sharing options...
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