Easy Pheasant Casserole Recipes

Steps:

• Preheat an oven to 250 degrees F (120 degrees C).
• Stir the chopped rosemary and thyme into the olive oil and set aside. Rub the pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour the herb oil over top.
• Bake the pheasant in the preheated oven for 1 hour, then cover with aluminum foil, and continue baking an additional hour, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Baste the pheasant with the hot oil and juices from the pan every 30 minutes while cooking.

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.

Steps:

• Heat oil in a pan.
• Preheat oven to 375°F.
• Spray a casserole dish with non-stick cooking spray.
• Cut pheasant or chicken breasts into 1 inch chunks.
• In a bag combine crushed potato chips, flour, cayenne pepper, garlic salt, and black pepper.
• Coat pieces with scrambled egg.
• Add pheasant into bag with potato chip mixture and shake to coat.
• When pieces are coated put into hot oil and saute until pheasant is cooked through (no pink in the middle).
• In a bowl combine soup, 1/2 bag of cheddar cheese, rice, milk, green pepper, onion, garlic, jalapeno and water.
• Add cooked pheasant to bowl and stir to combine.
• Pour mixture into a casserole dish and top with remaining cheese.
• Cover and cook for about 45 minutes or until rice is done.
• Cook uncovered for last 10 minutes.

Steps:

• Preheat oven to 350°F.
• In a small bowl, combine the flour, salt and pepper.
• Cut the pheasant into serving pieces and thoroughly coat each piece with the flour mixture.
• Melt the butter in a large skillet, add the pheasant and brown on both sides.
• Remove pieces to a 3 quart baking dish or casserole and sprinkle with the salt, pepper and thyme.
• Stir in the apple slices, mix the cider and vinegar and pour over the pheasant and apples.
• Cover and bake 1 1/4 hours.