Recipezaar: Pheasant,Oven 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 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

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

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

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

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