TENDER PHEASANTS
This recipe is very simple yet delicious. Pheasant is normally a dry bird but this recipe keeps it wonderfully moist. It almost falls right off the bone!
Provided by LYSS
Categories Meat and Poultry Recipes Pork
Time 5h20m
Yield 16
Number Of Ingredients 9
Steps:
- Place the pheasants into a large slow cooker. Wrap and drape the bacon over the birds, covering the pheasants as much as you can. Whisk the condensed soup, sour cream, water, chopped onion, onion soup mix, and mushrooms together in a mixing bowl. Season to taste with salt and pepper. Pour over the pheasants.
- Cook on Low for 8 to 10 hours, or on High for 5 to 7 hours.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 3.9 g, Cholesterol 69.2 mg, Fat 17.6 g, Fiber 0.4 g, Protein 19.7 g, SaturatedFat 6.3 g, Sodium 467.5 mg, Sugar 0.7 g
CIDER-BRAISED PHEASANT WITH PEARL ONIONS AND APPLES
Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to come by, you can substitute chicken.
Provided by Melissa Clark
Categories Blender Fruit Onion Braise Marinate Thanksgiving Orange Apple White Wine Fall Winter Tarragon
Yield Makes 8 servings
Number Of Ingredients 33
Steps:
- Make marinade:
- In blender, combine olive oil, ginger, tarragon, orange juice, zest, salt, and pepper and purée until smooth. In large bowl, combine marinade and pheasant and toss to coat. Cover and refrigerate overnight or up to 48 hours.
- Braise pheasant:
- In very large Dutch oven over moderately high heat, heat olive oil until hot but not smoking. Remove pheasant pieces from marinade, scraping off excess, and sprinkle with salt and 1/2 teaspoon pepper. Working in batches, sear pheasant pieces until well browned, about 5 minutes per side. Transfer to paper towel-lined platter to drain.
- Preheat oven to 325°F. Skim off all but 1 tablespoon oil from pan, leaving browned bits at bottom, and set pan over moderately low heat. Add butter and heat until melted. Stir in onions, bay leaf, fennel seeds, salt, remaining 1/2 teaspoon pepper, and sugar. Cook, stirring occasionally, until onions are well caramelized, 30 to 40 minutes.
- Return pheasant to pot. Add chicken broth, cider, and wine. (Liquid should cover half of pheasant pieces. Add more chicken broth if necessary.) Raise heat to high and bring liquid to simmer. Add apples, cover, and transfer pot to oven. Braise, turning pheasant pieces occasionally, until meat is cooked through and tender, 45 minutes to 1 hour.
- Using tongs or slotted spoon, transfer pheasant to platter and cover with foil to keep warm. Set pot over high heat and bring pan juices to boil. Boil, uncovered, until sauce is well reduced and thickened, about 25 minutes. Taste and add additional salt and pepper, if necessary.
- While juices are reducing, prepare caramelized onions and apples:
- Bring medium pot of water to boil. Add pearl onions and boil, uncovered, 1 minute. Drain and run under cold water until cool enough to handle; slip off skins.
- In small skillet over moderately high heat, heat oil until hot but not smoking. Add onions, apples, sugar, salt, and pepper and stir to combine. Sear, shaking pan occasionally, until onions and apples are dark golden, about 10 minutes. Stir in apple cider, scraping up any browned bits in pan. Reduce heat to low, cover, and cook until onions are fork tender, about 2 minutes more.
- Serve:
- Spoon some of sauce over pheasant and garnish with onions, apples, and chopped tarragon. Serve additional sauce alongside.
POT-ROASTED PHEASANT
A true autumnal treat, this pot roast works equally well with partridge, guinea fowl or chicken
Provided by Good Food team
Categories Dinner, Main course
Time 2h20m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Heat oven to 180C/160C fan/gas 4. Dust the pheasants with the flour, then heat the oil in a large flameproof dish. Brown the pheasants all over, then remove from the dish.
- In the same dish, fry the bacon, vegetables, garlic and herbs with 1 tbsp of the dusting flour for 5 mins, until the vegetables start to colour. Put the pheasants and any resting juices back in the dish, pour on the Marsala, wine and stock, add the sugar, then cover and cook for 1 hr 30 mins - 1 hr 50 mins or until the leg meat easily comes away from the bone. Serve with bread sauce.
Nutrition Facts : Calories 565 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 45 grams protein, Sodium 0.95 milligram of sodium
BRAISED PHEASANT WITH CELERY AND WALNUTS
Provided by Moira Hodgson
Categories dinner, main course
Time 1h5m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Brown the pheasant in two tablespoons butter in a casserole. Add the orange juice and Madeira or port, salt, pepper and stock. Cover and braise in the oven for 45 minutes or until tender, basting occasionally.
- Meanwhile, trim the celery, cut into one-half-inch slices crossways. Heat the remaining butter in a skillet and add the walnuts and celery. Saute over high heat with salt and pepper to taste, keeping celery crisp.
- Julienne the orange rind and simmer in boiling water until tender (about 45 minutes). Strain and set aside.
- Test the pheasant for doneness and season with salt and pepper. Remove to a heated serving dish. Bring the cooking juices to a boil and reduce (if the sauce is very thin, add a little cornstarch mixed to a smooth paste with water and bring to boil). Season to taste with salt and pepper and pour the sauce around the pheasant and serve with the celery and walnuts scattered on top with the orange rind.
BRAISED PHEASANT WITH CHESTNUTS
Provided by Moira Hodgson
Categories dinner, main course
Time 1h15m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Make the stock by simmering the pheasant neck and gizzard with the onion, carrot and celery, salt and pepper, thyme and bayleaf for 20 minutes. Set aside.
- Melt the butter in a casserole large enough to hold the pheasant surrounded by vegetables in one layer. Saute the carrots, shallots and turnips in the butter until they are golden brown. Sprinkle the flour on the pheasant and brown in the butter. Turn down heat, cover and leave to simmer.
- Meanwhile, make a short vertical slit through the top of the chestnuts toward the bottom. Simmer for five minutes in boiling water. Remove with a slotted spoon one at a time and peel while hot. If your allow the chestnuts to cool, the inner skin sticks to the chestnut. Use rubber gloves if you cannot peel the chestnuts with your bare fingers.
- Add the chestnuts to the casserole . Add the wine and one cup of stock. Cover and cook for half an hour. Test the pheasant for doneness and season with salt and pepper. Remove the pheasant to a serving dish. If the sauce is too liquid, bring to a boil and reduce. If it is too thick, add more stock.
- Arrange the vegetables and sauce around the pheasant and serve hot.
BRAISED PHEASANT WITH SAUERKRAUT ALSATION STYLE
Provided by Richard Flaste And Pierre Franey
Categories dinner, one pot, main course
Time 1h25m
Yield Eight servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees.
- Drain the sauerkraut and cover with cold water, stir, then drain well and squeeze with the hands to remove excess water.
- Place a casserole large enough to cook the pheasants side by side over medium heat. Before placing the pheasants in the casserole, cook the bacon in the casserole, stirring, until the fat is rendered.
- Season the pheasants with salt and pepper to taste, both outside and inside the cavities. Add the pheasants to the casserole and brown on all sides. Scatter the onions, carrot and garlic around the birds. Add the bouquet garni, juniper berries and cloves. Cook, stirring, for about 5 minutes.
- Place the drained sauerkraut around the pheasants and add the wine, chicken broth and salt and pepper to taste. Bring to a boil on top of the stove, cover and remove to the oven. Bake for 35 minutes.
- Reduce the heat to 375 degrees, add the potatoes and bake for 15 minutes more. Add the sausages and bake for another 15 minutes or until the potatoes are done.
- Carve the pheasants and slice the sausages. Serve with sauerkraut and potatoes and the mustards.
Nutrition Facts : @context http, Calories 1078, UnsaturatedFat 37 grams, Carbohydrate 33 grams, Fat 64 grams, Fiber 10 grams, Protein 82 grams, SaturatedFat 19 grams, Sodium 2646 milligrams, Sugar 7 grams, TransFat 0 grams
PHEASANT BRAISED WITH LEEKS, CIDER & APPLES
Need an impressive autumnal dish to serve at a dinner party? Try this pheasant with pickled apples, leeks and hazelnuts. Serve with our celeriac colcannon
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 17
Steps:
- For the pickled apples, put the salt, sugar, vinegar and berries in a small pan and bring to the boil. Remove from the heat, add the apple cubes and set aside.
- Heat the oil in a heavy-bottomed, high-sided casserole and season the pheasant joints with salt. Brown them all over, rendering out some of the yellow fat into the pan. Remove to a plate and season with pepper. Add the leeks, bacon and thyme to the pan along with a pinch of salt and a good grind of black pepper, and fry until the leeks have softened - about 8 mins. Add the apple slices and cook until starting to colour on both sides.
- Spoon in the brandy and cook until evaporated, add the cider and simmer for a few more mins to cook off the alcohol. Pour in the stock and bring to the boil. Reduce to a gentle simmer and add the pheasant joints back to the pan, covering with a circle of baking parchment.
- After 15 mins, remove the breasts from the pan to a plate and return the circle of baking parchment to the pan. Cook gently for a further 20 mins, then remove all the pheasant pieces from the pan to a plate and turn the heat up to reduce the sauce. Boil hard for a few min until reduced, then stir in the cream and mace and turn off the heat. Return the pheasant pieces to the sauce - the residual heat will warm it perfectly.
- Divide the pheasant between plates and spoon over the sauce. Garnish with the pickled apples and hazelnuts. Serve with our celeriac colcannon.
Nutrition Facts : Calories 874 calories, Fat 52 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 66 grams protein, Sodium 2.2 milligram of sodium
BRAISED PHEASANT
A heartwarming main dish from the heartland. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Pheasant
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Rinse pheasant thoroughly.
- Place in a roasting pan; sprinkle with salt and pepper, dredge with flour and dot with butter.
- Add 3/4 cup water and bake at 350F for about 1 1/4 hours or until tender.
- Baste frequently with sauce in pan.
BRINED ROAST PHEASANT " OUTDOOR WISCONSIN" STYLE
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.
Provided by EdsGirlAngie
Categories Pheasant
Time P1DT1h30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat together the water and salt until salt is dissolved, then allow to cool to room temperature for about a half hour.
- Add the sugar, syrup, onions, garlic, cloves, and lemon and cayenne pepper (if using).
- Add pheasant, cover and refrigerate overnight.
- The next day, preheat oven to 350 degrees F.
- Place brined pheasant in a roasting pan breast up and insert a tablespoon of the butter under the breast skin.
- Rub the rest of the butter all over the pheasant, then roast uncovered for about 1-1/2 hours; check after an hour, though.
- Baste frequently!
- And if you like, to keep the breast meat moist, you can cover it with bacon strips as well.
More about "braised pheasant recipes"
PHEASANT BREASTS BRAISED IN CIDER RECIPE - BBC FOOD
From bbc.co.uk
Category Main Course
- Butter the pheasant breasts and then wrap in the bacon. Place in an ovenproof dish (so that they aren't too cramped together) and then pop in the oven for 25 minutes.
- After 25 minutes reduce the oven temperature to 170C/325F/Gas 3, pour 250ml/8 fl oz of the cider over the pheasant breasts, cover with a lid or tin foil, and return to the oven for another 60 minutes.
- Towards the ending of the cooking time for the pheasants, pour the remaining cider into a saucepan and cook until the volume of liquid has reduced by about half.
- Thinly slice the shallots and cook very slowly in a little butter until soft. Then add the caster sugar and continue to cook until lightly caramelised.
- Check the pheasant breasts during the cooking time to ensure that they do not dry out and add more cider if necessary.
- To finish the sauce, add the flour to the shallots, place the pan back on a gentle heat and mix together. You may need to add a little more butter at this stage if the shallots are very dry, but they shouldn't be.
- Once ready to serve, slice each breast into about five slices and place on the plate still in the shape of the whole breast. Pour the sauce over the meat and serve.
BRAISED PHEASANT RECIPE WITH CHESTNUTS - GREAT BRITISH CHEFS
From greatbritishchefs.com
Category MainTotal Time 1 hrEstimated Reading Time 2 mins
BRAISED PHEASANTS IN MADEIRA | RECIPES | DELIA ONLINE
From deliaonline.com
Cuisine GeneralEstimated Reading Time 4 minsServings 4-6
25 BEST PHEASANT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
PAPPARDELLE WITH BRAISED PHEASANT RAGU - MODERN …
From modcarn.com
BRAISED PHEASANT CASSEROLE RECIPE WITH CIDER AND …
From countryliving.com
FARM-RAISED ROAST PHEASANT RECIPE - THE SPRUCE EATS
From thespruceeats.com
BRAISED PHEASANT LEGS IN MOREL SAUCE RECIPE
From foragerchef.com
BRAISED PHEASANT | HOUSE & GARDEN
From houseandgarden.co.uk
BRAISED PHEASANT RECIPE - THE TELEGRAPH
From telegraph.co.uk
PHEASANT RECIPES - BBC FOOD
From bbc.co.uk
PHEASANT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
10 PHEASANT RECIPES YOU NEED TO TRY
You'll also love