Recipezaar: Pheasant,United States 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 & 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

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

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

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

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

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