SMOTHERED PHEASANT
This is my mom's recipe for preparing the pheasants my dad would bring in during hunting season in Iowa. I use only the breasts from the birds, but you can use the other parts of the pheasant as well. This makes its own gravy that is delicious on mashed potatoes.
Provided by Kaye Lynn
Categories 100+ Everyday Cooking Recipes
Time 1h50m
Yield 6
Number Of Ingredients 5
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).
Nutrition Facts : Calories 520.5 calories, Carbohydrate 11.4 g, Cholesterol 176.1 mg, Fat 30.6 g, Fiber 0.3 g, Protein 48 g, SaturatedFat 17.5 g, Sodium 202.3 mg, Sugar 0.2 g
SMOTHERED PHEASANT OR GROUSE
This is from a cool cookbook called "The Washington Cookbook" which features recipes collected from Washington state and published in 1982. From the wild game chapter, this is posted in response to a request. Not one I have tried, but I am happy to up the number of wild game recipes on zaar! The original recipe suggests that the flavor of this dish is enhanced by vegetables and that tiny boiled carrots are a good accompaniment. It also recommends that a bed of wild rice is quite nice. Actually, the ingredient list does not include carrot but the original directions say to sauté them along with the celery and onion. So if you try it let me know how it goes and I'll make adjustments!
Provided by ladypit
Categories Pheasant
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 887.8, Fat 48.9, SaturatedFat 18.1, Cholesterol 314.5, Sodium 1992.2, Carbohydrate 13.1, Fiber 0.7, Sugar 0.6, Protein 92.7
SMOKED PHEASANT CHOWDER
Provided by Food Network
Time 2h45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Debone pheasant and reserve bones. Chop bones. To a sauce pan add bacon and cook until brown. Add carrots, onion, celery, garlic and cook mixture. Add flour. Stir until brown. Add bones and enough chicken stock to cover mixture. Cover, cook for 1 1/2 hours. Strain and reserve.;
- In a pot, add bacon and oil and cook until brown. Add all vegetables and brown. Add cilantro, meat and stock and simmer until vegetables are cooked.
- Season with spices.
SMOKED PHEASANT
It's for pheasant under chicken skin! Don't laugh. It's true! I use the skins from chicken leg quarters to protect the delicate wild pheasant breasts from the drying effect of the smoker. The fatty chicken skin helps the smoking pheasant retain moisture and adds a bit of flavor to boot.The pheasant is soaked in a weak brine overnight, seasoned, wrapped in the chicken skin, and smoked.
Provided by Timothy H.
Categories Pheasant
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve the salt in the cold water to make the brine. Soak the pheasant in the brine overnight, but no more than eight hours. When the birds are finished brining, rinse them and dry them off with paper towels.
- Mix up the spices and season the breasts lightly on all surfaces. Wrap the chicken skin over the pheasant so it's covered completely on top. You may have to play with the positioning a little. I use one whole piece and one half piece of the leg quarter skins on each breast. When the skin is in place, secure it with toothpicks. Dust a little more of the spice mix onto the skin.
- I've used alder and apple for smoke -- these will give the pheasant a light smoky flavor.
- Smoke for four to six hours at 200 degrees Fahrenheit, or until the temperature of the smoked pheasant reaches 165 degrees.
Nutrition Facts : Calories 170.3, Fat 4, SaturatedFat 1.4, Cholesterol 70.4, Sodium 7028.2, Carbohydrate 1.9, Fiber 0.5, Sugar 0.1, Protein 30
SMOTHERED PHEASANT
This is my mom's recipe for preparing the pheasants my dad would bring in during hunting season in Iowa. I use only the breasts from the birds, but you can use the other parts of the pheasant as well. This makes its own gravy that is delicious on mashed potatoes.
Provided by Kaye Lynn
Categories Everyday Cooking
Time 1h50m
Yield 6
Number Of Ingredients 5
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).
Nutrition Facts : Calories 520.5 calories, Carbohydrate 11.4 g, Cholesterol 176.1 mg, Fat 30.6 g, Fiber 0.3 g, Protein 48 g, SaturatedFat 17.5 g, Sodium 202.3 mg, Sugar 0.2 g
SMOKED PHEASANT
Make and share this Smoked Pheasant recipe from Food.com.
Provided by CHEF GRPA
Categories Pheasant
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Chop up peppers, onions, celery, and garlic. Heat a large skillet and melt the butter careful not to burn the butter. Place peppers, onions, celery, and garlic in the hot butter and fry until tender. Then brown the sausage in with the peppers, onions, celery, and garlic. Do not over cook the sausage.
- When the pheasant is done marinating fill the cavity completely full with the stuffing.
- Smoking:.
- After birds are stuffed, tie the bird's legs and wings up close to the bird.
- Wrap the entire bird with bacon using toothpicks to hold the bacon in place.
- Smoke for about 2 ½ hours using hickory chips the entire time.
- Baking:.
- Preheat the oven to 350*F. Using a broiler pan, cover the bottom of the pan with water and add 2 tsp of liquid smoke to the water. Place the birds on the top grate of the broiler pan and cover all with tin foil.
- Bake for approx 45 minute remove tin foil and bacon and cook until the bird is done and golden brown. Spoon out the stuffing and serve it on the side. This meal is to die for.
- Caution:.
- Stuffing should never be left in the bird. Care is to be taken when handling any fowl. Always insure the bird is completely done using a meat thermometer. (170*F.).
Nutrition Facts : Calories 1535.3, Fat 112.7, SaturatedFat 38.8, Cholesterol 401.8, Sodium 10692.5, Carbohydrate 20.2, Fiber 0.5, Sugar 18.2, Protein 104.4
SMOTHERED GROUSE
Make and share this Smothered Grouse recipe from Food.com.
Provided by Catnip46
Categories Poultry
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 71, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 24.5, Carbohydrate 7, Fiber 1.1, Sugar 3, Protein 1.4
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