My Aunts Asian Pheasant Recipes
MY AUNT'S ASIAN PHEASANT
Make and share this My Aunt's Asian Pheasant recipe from Food.com.
Provided by Iowahorse
Categories Pheasant
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put Bok Choy and pheasant in a large sauce pan and add enough water to cover.
- Add all remaining ingredients and bring to a boil.
- Cover and simmer forty minutes or until tender.
Nutrition Facts : Calories 1081.8, Fat 65.9, SaturatedFat 15.7, Cholesterol 284, Sodium 1821.1, Carbohydrate 10.5, Fiber 2.4, Sugar 2, Protein 96.4
ASIAN PHEASANT AU VIN WITH SCALLION COUNTRY MASH
Steps:
- In a hot stockpot coated with oil, brown seasoned pheasant and set aside. Wipe out pot leaving only a little fat. Saute ginger, black beans, chiles, and garlic for about 5 minutes. Add cipollini, carrots, and celery. Season. Deglaze with wines and add back the pheasant. Add the bay, thyme, and soy sauce and check for seasoning. Add water if necessary and bring to a slow boil. Simmer for 2 hours until pheasant is practically falling off of the bone. For the last 10 minutes of cooking, add the bok choy.
- Place the Scallion Country Mash on a large platter. Cover with the Pheasant au Vin and garnish with the sliced scallions.
- In a large saucepan, combine the potatoes with enough water to cover and salt lightly. Bring to a boil over high heat and cook until the tip of a knife inserted into them meets no resistance, about 30 to 40 minutes.
- Heat a medium saucepan over medium heat. Add 1 tablespoon of the butter and swirl to coat the bottom of the pan. Add the scallion whites and saute, stirring about 3 to 5 minutes. Add the cream and allow the mixture to reduce by half, about 10 minutes.
- Using a hand masher, mash the potatoes coarsely. Add the cream and fold in the remaining tablespoon of butter and the scallion greens. Correct the seasonings and set aside.
PHEASANT
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.
Provided by Satisfied Kris
Categories Pheasant
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute pheasants in butter 10 minutes.
- Remove from skillet and saute mushrooms in butter remaining in skillet 10 minutes Return pheasant to skillet.
- Add wine, lemon juice, onions, salt and pepper.
- Cover and simmer 1 hour or until tender.
- NOTE: If oven is used- Bake at 375 degrees for about 2 hours.
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