Smothered Pheasant Or Grouse Recipes

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Season the pheasant breasts on all sides with salt and pepper. Sprinkle the flour onto a plate, and press the pheasant breast into the flour until completely coated. Shake off excess flour and set aside. Melt the butter in an ovenproof Dutch oven or deep skillet over medium heat. Cook the pheasant breasts in the hot butter until golden brown on both sides, about 5 minutes per side. Pour in the half-and-half cream and bring to a simmer; cover the Dutch oven.
• Bake in the preheated oven until the pheasant breasts are tender and no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Skin, wash, and quarter your pheasant or grouse.
• Preheat the oven to 350°F.
• Mix the flour and salt in a brown paper bag. Shake the meat pieces in the bag 2 at a time until coated.
• Melt 2 tablespoons butter in a skillet. Sauté the celery and onion until tender. Place them in a shallow baking pan.
• Melt the remaining 2 tablespoons butter in the skillet. Add the floured meat pieces and brown.
• Remove the browned meat to the baking pan. Add the boiling water and cover with wax paper.
• Bake for 1 hour or until the meat is tender.
• Serve at once.

Steps:

• Saute cleaned grouse breasts in wine or broth, butter and spices.
• As this begins heating, add mushrooms and onions.
• Grouse will cook fast. Cook grouse and vegetables no loner than 3-4 minutes.
• When grouse and vegetables are done put grouse in small baking pan or cookie sheet and top with vegetable and cheese.
• Heat in oven until cheese melts and serve with any side dish like rice, stuffing, potatoes, noodles, etc.

Steps:

• In a large resealable plastic bag, combine flour and brown sugar; add pheasant pieces, one at time, and shake to coat. In a large skillet over medium heat, brown pheasant on both sides in butter. Transfer to a greased 13-in. x 9-in. baking dish., Combine soup, water and broth until blended; pour over pheasant. Bake, uncovered, at 350° for 40 minutes. Sprinkle with onions. Bake 5-10 minutes longer or until juices run clear. Serve with potatoes or rice.