5 Easy Pheasant Recipes
Hope you’re all having a successful pheasant hunting season.When you get home from a hunt and want some fresh pheasant for dinner, you’re probably hoping to take as little time cooking and as much time sitting and enjoying it. Here are some easy pheasant recipes you can try out:
- 2 pheasant
- 1/4 cup salt
- 1/2 cup water or broth
- barbecue sauce, optional
- 1/3 cup soy sauce
- 3 tablespoons Worcestershire sauce
- 3 tablespoons dark brown sugar
- 2 tablespoons minced garlic, optional
- 1 tablespoon liquid smoke flavoring
- 1 tablespoon Tabasco sauce
- 3 tablespoons balsamic vinegar
- onion powder, to taste
Combine marinade ingredients. Put pheasant and marinate in large non-reactive container and refrigerate for at least 2 hours. Stir occasionally to keep pheasant coated.Discard marinade and transfer pheasant to slow cooker; add 1/2 cup of water or chicken broth.
Cover and cook on low for 5 to 7 hours. About 30 minutes before done, coat pheasant with barbecue sauce, if desired.
- 1 (6 ounce) package dry bread stuffing
- 4 tablespoons butter, melted
- 1 1/2 cups hot water
- 1 (10.5 ounce) can chicken gravy
- 1 pound cooked pheasant, cubed
- 1 (16 ounce) package frozen mixed
- 1/4 teaspoon dried thyme
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the seasoning packet from the stuffing mix with the butter and water. Stir in the stuffing crumbs until all the liquid is absorbed.
3. In a separate 2 quart casserole dish, combine the gravy, pheasant, vegetables and thyme. Stir all together well , then spoon the stuffing mix over the top.
4. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until hot and bubbly.
- 1 pheasant
- 1 bunch of escarole
- 10 Cipollini onions, peeled
- ¼ bunch of rosemary
- ¼ bunch of sage
- 4 cloves of garlic, thinly sliced
- ¼ lb white truffle butter, melted
- Preheat oven to 400 degrees F.
- Pick all the herbs so that they are individually picked.
- Take one pheasant and pull back the skin just so it is loose on the meat. Piece by piece add the herbs underneath the skin on the breast and thigh.
- Rub the melted butter over the bird so that it forms a shell on the outside. Season well with salt and pepper.
- Place the bird in a pan atop of the peeled cipollini onions and roast in the oven for 10 minutes at 400, then lower the oven to 350 for an additional 30 minutes. While the bird is roasting, sauté the escarole with the garlic and season with salt and pepper. You might need to add a little water to make sure the escarole is soft.
- Deglaze the roasting pan with the white wine or vermouth, then add the demi-glace. Reduce by half and strain, then stir in the minced herbs and season with salt and pepper to taste.
1 1/2 pounds pheasant breast
1 (4 ounce) jar sliced jalapeno peppers
12 slices bacon, cut into thirds
6 bamboo skewers, soaked in water for
1. Cut the pheasant breast into 36 pieces, and place into a bowl. Pour the liquid from the jalapeno peppers over the pheasant, stir, and set aside to marinate for 20 minutes.
2. Preheat an outdoor grill for medium heat, and lightly oil the grate.
3. Drain the marinade from the pheasant and discard. Place a slice of jalapeno pepper onto each piece of pheasant breast, and wrap with a third of a strip of bacon. Skewer 6 of the pheasant pieces on each skewer.
4. Cook on the preheated grill, turning frequently, until the bacon is crispy, 15 to 20 minutes. Remove the skewers from the pheasant pieces, and place a toothpick into each piece to serve.
4 skinless pheasant breast halves
3/4 cup white wine
8 ounces dry fettuccine pasta
1 tablespoon olive oil
1/2 onion, chopped
8 mushrooms, sliced
1 cup chopped fresh spinach leaves
1/2 cup white wine
1/4 cup heavy cream
1/4 cup pesto sauce
2 tablespoons grated Parmesan cheese,
or to taste
1. Preheat an oven to 350 degrees F (175 degrees C).
2. Place the pheasant breasts into a baking dish, and pour in 3/4 cup white wine. Bake in the preheated oven until the pheasant is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the oven and allow to cool. Once cool, remove the meat from the bones, and cut into bite sized pieces.
3. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccini, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
4. Meanwhile, heat the olive oil in a skillet over medium heat. Cook and stir the onion until it has softened and turned translucent, about 5 minutes. Add the mushrooms, spinach, and pheasant pieces. Cook until the mushrooms have softened, then pour in 1/2 cup of white wine, cover, and cook 5 minutes. Stir in the cream and pesto, and remove from the heat. Place the fettuccini in a serving bowl, pour the pheasant sauce over top, and sprinkle with Parmesan cheese to serve.