PLEASANT PHEASANT
I made this one up, and my husband says, "You need to put this one in your online recipe stuff". Well, that's a very nice compliment from him, so here it goes! It can be modified with your favorite marinade, to create a different favor to compliment any meal. We serve this over white rice. Time listed does not include marinating time.
Provided by Haversac
Categories Pheasant
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Marinate the pheasant breasts over night (or for as long as possible) in your favorite marinade, or mix together the soy sauce, garlic, onion, honey and vinegar for a yummy asian-inspired marinade.
- Remove pheasants from marinade, and coat in flour. We do not rinse off marinade, or allow to drip off, so that the flour makes a nice coating on the pheasant.
- Heat a frying pan with butter, and place coated pheasant in pan.
- Allow to brown on each side, then add 1/4 cup of chicken broth, or enough to create some liquid on the bottom. Add cilantro.
- Cover and allow pheasant to cook for 4-6 minutes per side, until cooked through. Don't let all the chicken broth cook off, or it could burn. Add more if necessary.
- Once done, take pheasant out of pan, and add chicken broth, a little at a time, scraping the bottom of the pan to create a gravy.
- Serve with rice, or noodles.
- Variations:
- instead of chicken broth, use chicken noodle soup and some water! Or,
- use your favorite marinate. Or,
- after browning, and adding liquid (or soup with some water), put it in a 350 degree oven for 20-30 minutes - then proceed as directed.
EMERIL'S FAVORITE ROAST PHEASANT
Steps:
- Preheat the oven to 500 degrees F and position the oven rack in the bottom third of the oven.
- Season the cavities and the outside of each pheasant liberally with salt and pepper. Divide the chopped onion and carrot equally among the cavities of the pheasants. Squeeze the juice from both halves of the orange and set aside. Cut 1 of the squeezed halves into 3 pieces, and tuck inside of the cavities along with the veggies. Insert 1sprig of thyme into the cavity of each pheasant.
- Arrange the pheasants in a large roasting pan, breast sides up. Lay 2 strips of bacon over the top of each pheasant, cutting the bacon into pieces if necessary to cover as much of the pheasant as possible. Roast for 15 minutes, then remove the bacon strips and continue roasting for approximately 30 to 40 minutes, or until the juices run clear. (It is important to not overcook the pheasants, as they are very lean birds.) Remove the pheasants from the oven and transfer to a serving platter, loosely tented, while you make the sauce.
- Using a spoon, carefully remove as much extra fat from the pan as possible. Place the roasting pan over high heat and, when hot, deglaze with the reserved orange juice and Madeira, using a wooden spoon to scrape any brown bits from the bottom of the pan. When the orange juice and Madeira have reduced by half, add the chicken stock and continue to cook until sauce has reduced enough to coat the back of a spoon, about 3 to 4 minutes. Swirl in the butter and remove from the heat. Season, to taste, with salt and pepper.
- Remove the back bone from each pheasant, then cut along the breast bone to divide the birds into two halves. Serve 1/2 pheasant per person, napped with some of the sauce and with some of the Wild Mushroom Bread Pudding.
- Heat the oil in a large, deep skillet over high heat. Add the onions and cook until golden brown and tender, 5 minutes. Add the mushrooms, 1/2 teaspoon of the garlic, 1 1/2 teaspoons of the Essence, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 to 2 minutes. Remove from the heat and let cool.
- In a large bowl, combine the eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons of Essence, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper, and whisk well to combine. Add the mushroom mixture and cheeses and stir well. Add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.
- Preheat the oven to 350 degrees F.
- Butter a 9 by 13-inch baking dish with the butter. Add the bread crumbs, shaking to cover the bottom evenly. Pour the bread pudding mixture into the prepared pan and cover with aluminum foil. Bake for 1 hour and uncover. Continue baking until risen and firm in the center, and golden brown, 20 to 30 minutes. Remove from the oven and cool slightly before serving.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
ROASTED PHEASANT (PHEASANT ALLA FIORENTINA)
Provided by Food Network
Time 1h50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Heat a large saute pan over medium heat and add 1 tablespoon olive oil. Add the pancetta to the hot oil and render its fat. Once it begins to brown, add the ground pork and prosciutto and cook, while stirring, about 4 minutes. When the pork is no longer pink, add the garlic and sage and saute until fragrant, about 1 minute more. Deglaze the pan with 1/4 cup white wine, scraping up the browned bits from the bottom of the pan. Stir in the bread crumbs. Remove the stuffing mixture to a bowl and allow to cool.
- Season the cavity of the birds with salt and pepper.
- Divide the stuffing evenly between the two pheasants' cavities.
- Roast the pheasants 25 minutes. Add 1/2 cup white wine to the bottom of the pan. Turn the oven heat up to 425 degrees F and cook another 25 minutes, or until a thermometer inserted in the thickest part of breast registers 160 degrees F. Allow to rest 10 minutes before serving so the juices can redistribute.
- Remove the dressing from the bird and serve along side. Garnish the dish with fresh sage leaves.
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.
PHEASANT SPREAD
Truly delicious! The staff where my son works decided to have a wild game potluck lunch. He brought this recipe home and conviced me to try it... and yes it took a little convincing, but he made a believer out of me. Give it a try with Ritz or Club crackers!
Provided by kstrating
Categories Spreads
Time 50m
Yield 4 C, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place all in food processor.
- Pulse a few times until well mixed.
- Chill or grab the crackers right now.
- (Cook time is time needed to boil pheasant in salt-seasoned water).
Nutrition Facts : Calories 118.3, Fat 9.9, SaturatedFat 1.4, Cholesterol 7.6, Sodium 237.6, Carbohydrate 7.7, Fiber 0.2, Sugar 2.1, Protein 0.5
SCOTS PHEASANT
Adapted from A Feast of Scotland. Posted for ZWT6. Cox's Orange Pippin apples are crisp and sweet, with a complex flavor. If you can't find them, any crisp, sweet apple will do.
Provided by Chocolatl
Categories Pheasant
Time 1h35m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Melt half the butter in a skillet.
- Add pheasant and brown on all sides.
- Remove pheasant to a plate.
- Melt remaining butter.
- Add apples and cook until they begin to color.
- Place half the apples in a casserole dish.
- Put pheasant in the casserole breast down.
- Arrange remaining apples around bird.
- Pour in half the cream.
- Cover and bake for 40 minutes.
- Turn bird over and cook for 35 minutes more.
- Remove casserole from oven.
- Increase heat to 450°F
- Pour Drambuie and remaining cream over bird.
- Add salt and pepper to taste.
- Return to oven for 5-10 minutes.
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