Recipezaar: Pheasant recipes

Baked Pheasant in Wine Sauce

Tue, 21 Nov 2000 08:55:30 -0500

This recipe uses wild pheasant. It came from my grandmother to my mother to me. We traditionally served this recipe at Thanksgiving (during pheasant season). During cooking, it forms a sauce or gravy that thickens best if stirred just a little when the sherry is added. -- posted by Shirley Spillman

Pheasant Baked in A Blanket

Fri, 15 Nov 2002 20:11:19 -0500

Found this by request on a hunting site. If pressed for time, I think one could easily substitute a frozen pie crust dough and a can of chicken gravy in this dish. -- posted by Aroostook

Pheasant with Sauerkraut

Fri, 15 Nov 2002 20:12:05 -0500

Posting this per a request. I haven't tried it, but it comes from a much loved book-The Poultry and Game Cookbook. It's supposedly a Bavarian recipe. -- posted by JustJanS

Pheasant With Bacon and Sour Cream

Fri, 15 Nov 2002 20:12:18 -0500

I used to own a poultry and game shop many years ago. This recipe (from The Poultry and Game Cookbook) was one of my favourite ways to cook pheasant. I think the modern trend is to eat game cooked rare, but I love a longer, slower cooking method still. This is supposedly a Swedish recipe. -- posted by JustJanS

Pheasant and Apple Casserole

Fri, 15 Nov 2002 20:12:22 -0500

I found this recipe in a 1984 edition of "American Family Cooking" in response to a request for pheasant recipes. Sounds delicious! -- posted by Lorac

Pheasant

Fri, 15 Nov 2002 20:13:17 -0500

Posted in response to a request. This was my grandmother's recipe for pheasant. We had/have a lot of hunters in the family and this was the best recipe for pheasant. I'm guessing on the serving size for 3 pheasants. -- posted by Satisfied Kris

Pheasant (Or Chicken) En Creme

Sat, 16 Nov 2002 20:00:17 -0500

. -- posted by papergoddess

Pheasant in Sharp Sauce

Sat, 16 Nov 2002 20:08:40 -0500

Another pheasant recipe posted for a request. This comes from The Poultry and Game Cookbook. -- posted by JustJanS

Creamed Pheasant

Sat, 16 Nov 2002 20:12:59 -0500

Cook time depends on the size of the bird. -- posted by Charlotte J

Flint Ridge Pheasant

Sat, 16 Nov 2002 20:13:11 -0500

Chicken breast works nicely for this casserole also. -- posted by Charlotte J

Pheasant in Wine Sauce

Wed, 15 Jan 2003 20:08:51 -0500

The original of this is in The Encyclopedia of Creative Cooking edited Charlotte Turgeon. I only had one chance to try cooking pheasant, and this is the recipe I used. While the original recipe calls for clear stock, and that's what I have written in my "family cookbook" I think I may have used chicken broth instead. I have to admit that I'm not sure, as it was so long ago. I served the pheasant with peas and pearl onions, mashed potatoes, and we had baked Alaska for dessert. -- posted by Sandaidh

Roast Wild Pheasant

Sun, 16 Mar 2003 20:00:03 -0500

I've used this recipe many times and have no complaints so far from any of my friends. I can't remember where I got it but I can say it's been well used. Note: Young birds are the best for roasting. You can tell if it's young from its spur. It will be round and flexible when you move it, and the last big wing feather will have a sharp pointed tip. Older birds won't taste as well roasted. -- posted by Chuck in Killbuck

Crock Pot Chicken W/ Blue Cheese and Mustard Sauce

Tue, 20 May 2003 20:03:04 -0400

A friend gave me this recipe to use with any type of poultry. I have used it with partridge, pheasant and even rabbit! Yummy! -- posted by Aroostook

Pheasant in Orange Sauce

Fri, 20 Jun 2003 20:03:16 -0400

I was at a loss when my hunter DH came home with lots of pheasant for me to cook. A family friend gave me this recipe and it is DELICIOUS! -- posted by Monica in PA

Pheasant hash moist and delicious

Fri, 20 Jun 2003 20:03:19 -0400

Another recipe for the wife with a freezer full of pheasant!:) This is great for leftover pheasant meat. The prep time does NOT include time for the pre-cooking of the potatoes and pheasant. -- posted by Monica in PA

Pheasant & Fresh Asparagus Salad

Wed, 01 Oct 2003 20:02:01 -0400

I just can't recall where I got this recipe, but I've made it twice and liked it even better the second time,..thought others should try it. -- posted by Iowahorse

Steamy Pheasant Love

Wed, 01 Oct 2003 20:02:02 -0400

Now now, don't be thinkin' naughty! -- posted by Iowahorse

My Aunt's Asian Pheasant

Thu, 02 Oct 2003 19:59:46 -0400

I'm ok with this, but my family really really likes it. -- posted by Iowahorse

Pheasant Enchiladas

Thu, 02 Oct 2003 19:59:48 -0400

Well shucks,...it's good! -- posted by Iowahorse

Pheasant Braised in Gin and Juniper

Thu, 02 Oct 2003 19:59:49 -0400

-- posted by Iowahorse

Chili Pheasant

Thu, 02 Oct 2003 19:59:51 -0400

Yes,..it's just as good as it sounds! -- posted by Iowahorse

Stuffed Breast of Pheasant En Croute

Wed, 15 Oct 2003 20:00:12 -0400

This recipe can also be used with chicken. This comes from a restaurant called "The French Hen". -- posted by Gingerbear

Oven-Braised Teal

Tue, 04 Nov 2003 20:00:12 -0500

Also for: Doves, quail, snipe, woodcock, grouse, pheasant & rabbit -- posted by Iowahorse

Turkey and Dressing Casserole

Mon, 10 Nov 2003 20:01:02 -0500

-- posted by Iowahorse

Honey Roasted Pheasant

Mon, 05 Jan 2004 20:00:46 -0500

Wild pheasants are usually smaller birds, thus will cook in less time. If you are using a wild pheasant, please adjust the cooking time accordingly. ALSO, you can substitute chicken for pheasant. -- posted by Alan Leonetti

Brined Roast Pheasant " Outdoor Wisconsin" Style

Fri, 31 Dec 2004 20:03:09 -0500

Brining really is the way to go with pheasant, to keep it moist and also to "cut" some of that rich gaminess. This brine recipe is from the television show "Outdoor Wisconsin"; I like to keep the bird in it overnight then roast with plenty of butter under the breast skin and plenty of basting. You can also arrange bacon slices over the breast to keep it moist. Prep time includes overnight brining. -- posted by EdsGirlAngie

Smothered Pheasant or Grouse

Wed, 04 May 2005 18:06:54 -0400

This is from a cool cookbook called "The Washington Cookbook" which features recipes collected from Washington state and published in 1982. From the wild game chapter, this is posted in response to a request. Not one I have tried, but I am happy to up the number of wild game recipes on zaar! The original recipe suggests that the flavor of this dish is enhanced by vegetables and that tiny boiled carrots are a good accompaniment. It also recommends that a bed of wild rice is quite nice. Actually, the ingredient list does not include carrot but the original directions say to sauté them along with the celery and onion. So if you try it let me know how it goes and I'll make adjustments! -- posted by ladypit

Grouse Carbonara

Thu, 08 Sep 2005 10:40:29 -0400

A wonderful recipe for the hunter in the family. Easy to make and very tasty. -- posted by Hunter 65

Southern Farm Recipe for Crock Pot(Quick and Easy)

Tue, 13 Sep 2005 12:53:47 -0400

A tender, creamy pheasant roast with a little zip and veggies -- posted by Chef #242512

Pheasant in a Crock

Sun, 31 Dec 2006 15:39:40 -0500

My husband and father-in-law love pheasant. -- posted by ratherbeswimmin'

Corned Game Birds

Mon, 01 Jan 2007 14:43:25 -0500

I find that after hunting I am expected to prepare whatever delicacies the boys have brought home. This recipe can make even the toughest game bird into lean delicious corned lunch meat (like corned beef!). This recipe will do about 8 grouse or ptarmigan about 10 pounds worth. Also works with rabbit! -- posted by Callu

Treo Pheasant Stew

Sat, 24 Feb 2007 21:37:12 -0500

This stew/soup turned out great. Very similar to the soup we were fed while on the hunt at Treo Ranches in Oregon. Serve this hearty dish with bowls of sour cream, chopped cilantro, olives, green onions, and shredded cheese. Credits to Judy Stevens "TREO Ranches". -- posted by the-cat-did-it

Doc's Roasted Pheasant With Wine Sauce

Tue, 27 Feb 2007 23:46:30 -0500

My grandfather was a dentist. He traveled up the Missouri River by keel boat to Fort Benton, bringing the first tooth xray to Montana before Montana became a state. I never knew him,but cousins have discovered his old recipes cooked for the Gentlemen Dinners for him and other professional members of community. I have made this for four servings. -- posted by Montana Heart Song

Pheasant Mulligan With Dumplings

Fri, 01 Jun 2007 14:52:37 -0400

A savory stew for you hunters. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. -- posted by Molly53

Braised Pheasant

Fri, 01 Jun 2007 14:52:51 -0400

A heartwarming main dish from the heartland. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Patrijzen - Roast Partridge

Wed, 27 Jun 2007 19:44:44 -0400

This recipe would also work very well for young pheasants. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Pheasant Noodle Soup

Mon, 10 Sep 2007 15:05:08 -0400

I got this recipe in a little old town in Nebraska at a wild game feed. This was about the only thing I liked there. -- posted by KGCOOK

Pheasant Baked in Dough Blanket With Vegetable Stuffing

Sat, 06 Oct 2007 19:12:04 -0400

I got this from a book published in 1947 called Meta Given's Modern Encyclopedia of Cooking. It was given to me by my mother. -- posted by KGCOOK

Quail or Partridge or Rock Cornish Hens With Raspberry Sauce

Tue, 04 Dec 2007 00:53:02 -0500

Quail, partridge or rock Cornish hens can be used in this special recipe. Although the quail are much smaller than partridge, they take the same time to cook. -- posted by Olga Drozd

Delicious Dove

Mon, 24 Dec 2007 02:16:46 -0500

A really good way to make dove. -- posted by -------

Pheasant on Rice

Tue, 15 Jan 2008 01:22:19 -0500

An excellent crock pot meal without a lot of work! -- posted by Chef #725229

Stove Top Smoker Chinese Smoked Breast of Pheasant

Wed, 13 Feb 2008 19:24:29 -0500

This recipe comes from Patrick Rand, a noted chef and wild game-cooking expert. This recipe, while written for pheasant, will also work well on chicken or duck breast. From the Cameron Cooking Guide, and intended to be prepared using a stove top smoker. -- posted by TxGriffLover

Stove Top Smoker Dijon Smoked Game Birds

Wed, 13 Feb 2008 19:31:29 -0500

From the Cameron Cooking Guide, and to be prepared using a stove top smoker. You can use quail or pheasant in this recipe. The smoker is wonderful for wild game as it helps keep it moist. Be sure not to overcook. -- posted by TxGriffLover

Stove Top Smoker Apple Smoked Pheasant With Herbs Under Skin

Wed, 13 Feb 2008 19:35:41 -0500

This recipe also works great with chicken. From the Cameron Cooking Guide, and intended to be prepared using a stove top smoker. -- posted by TxGriffLover

Pheasant Spread

Sat, 23 Feb 2008 23:19:57 -0500

Truly delicious! The staff where my son works decided to have a wild game potluck lunch. He brought this recipe home and conviced me to try it... and yes it took a little convincing, but he made a believer out of me. Give it a try with Ritz or Club crackers! -- posted by kstrating

Pheasant and Vegetable Stir Fry

Mon, 17 Mar 2008 17:36:01 -0400

This came from the back of a package of pheasant breasts. Try using marmalade or orange juice in place of the lemon juice for an easy change. I've also substituted different vegetables, snow peas or even baby corn. Serve over hot rice. -- posted by yogiclarebear

Pheasant in Gravy

Fri, 28 Mar 2008 13:47:13 -0400

Baked wild bird is really moist cooked in gravy, we like it with cooked rice spooning the gravy over the Rice or Mashed potatoes. I have another recipe here in the scraps some where, it uses a lot more ingredients but better. I will post it asap, but I think it is in the shed for the winter with my Italian recipes. -- posted by Cheri J

Creamed Pheasant (Or Chicken) Eastern European

Wed, 28 May 2008 00:17:16 -0400

I this at a friends house and it was great. She gave me a list of ingredients and this is what I came up with. It is great as pheasant works well with dove breasts and chicken breast with or without skin. Great with rice or noodles. Serve with a salad and rolls for a great meal. -- posted by Huskergirl

Fried Prairie Chicken or Pheasant

Thu, 21 Aug 2008 14:39:04 -0400

Prairie chicken, sage hens, young pheasants or even frying chickens can all be cooked this way. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Cornish Game Hens With Pancetta, Juniper Berries and Beets

Mon, 13 Oct 2008 23:51:16 -0400

Bon Appetite. -- posted by dicentra

Pheasant a La Heath

Wed, 19 Nov 2008 15:57:32 -0500

I don't know how or where my boyfriend got this recipe, but ever since he made it for me I begin to crave it around Pheasant season. It is so flavorful and juicy. Great for a cold night. -- posted by Meaghan G.

Mustardy Pheasant Breasts

Wed, 13 May 2009 22:21:05 -0400

More from the Lady Laird of Ballindallock Castle, she says these pheasants have a homely rustic flavour. Any new idea with pheasant is welcome in these parts. -- posted by lindseylcw

Diane's Pheasant Fingers

Mon, 01 Jun 2009 01:05:22 -0400

Serve this as an appetizer with your favorite Ranch dressing for dipping. -- posted by Chef TraceyMae

Swedish Pheasant (Or Chicken) in Gjetost Cream Sauce

Wed, 03 Jun 2009 12:52:18 -0400

This is from "Best of Scandinavian Cooking".. Cjetost is a creamy, tan, Swedish cheese that has a rich, caramelly taste. It is really good just eaten with slices of raw apple too. I haven't made this yet. -- posted by Debbie R.

Roast Pheasant

Tue, 06 Oct 2009 15:04:21 -0400

Taken from a book called "Celtic Folklore Cooking". I have yet to try this, as I'm still waiting for one of our hunter-type friends to supply me with a brace of pheasants. Crispy roasted potatoes are the suggested accompaniment for this. A fruited wild rice is another possibility. -- posted by Cecily Parsley

Pleasant Pheasant

Thu, 05 Nov 2009 11:39:26 -0500

I made this one up, and my husband says, "You need to put this one in your online recipe stuff". Well, that's a very nice compliment from him, so here it goes! It can be modified with your favorite marinade, to create a different favor to compliment any meal. We serve this over white rice. Time listed does not include marinating time. -- posted by Haversac