Recipe Needed: for pheasant... sorry to say...

Last night my birds were doing fine all up in there roosts... and this morning one of my Lady Amherst Males was pecked to death.. I think it was the turkey... and I know I should have thought about it better... but I put a pair of turkeys in the pen so that the male would breed the female turkey... not taking into account my pheasants.... so... needless to say..

I LEARNED MY LESSON!!!

so I took out the turkeys... which... again... im sorry for being so Stup*d...

Now I have a Cleaned Lady Amherst In the fridge... and I wanted to know if anyone recommends a GREAT recipie for the bird....

no, the only pheasant I ever cooked was one my aunt's dog jumped up and grabbed out of mid air as he flew the coop. I was 18 and just winged it and made barley stew and it was awesome. Pot of water, salt, pepper, onions, celery, carrots, bay leaf, chunked up potatoes added later so they wouldn't go mushy. The bird itself added super flavor. I didn't know how to use other herbs and spices, turns out I didn't need to and it probably would have masked the wonderful flavor of the bird.

Also, have a very nice one eyed roo growing out from turkey troubles too. I learned my lesson. At least I still have the roo, even if he is only one eyed. Sorry for your loss.

This looks very good and has great ratings on recipezaar.com

Brined Roast Pheasant " Outdoor Wisconsin" Style


By: EdsGirlAngie
Dec 31, 2004

Brining really is the way to go with pheasant, to keep it moist and also to "cut" some of that rich gaminess. This brine recipe is from the television show "Outdoor Wisconsin"; I like to keep the bird in it overnight then roast with plenty of butter under the breast skin and plenty of basting. You can also arrange bacon slices over the breast to keep it moist. Prep time includes overnight brining.

The brine

* 8 cups water
* 1/2 cup kosher salt
* 1 cup brown sugar
* 1/4 cup real maple syrup
* 1 onion, chopped
* 3 cloves garlic, smashed (the recipe says "several" garlic cloves; I tend to use about 3)
* 1 pinch ground cloves
* 1/2 lemon, juice of (I do use it) (optional)
* 1 dash cayenne pepper (optional)

* 1 (2 lb) whole pheasants
* 2 tablespoons butter

Directions

1.Heat together the water and salt until salt is dissolved, then allow to cool to room temperature for about a half hour.
2.Add the sugar, syrup, onions, garlic, cloves, and lemon and cayenne pepper (if using).
3.Add pheasant, cover and refrigerate overnight.
4.The next day, preheat oven to 350 degrees F.
5.Place brined pheasant in a roasting pan breast up and insert a tablespoon of the butter under the breast skin.
6.Rub the rest of the butter all over the pheasant, then roast uncovered for about 1-1/2 hours; check after an hour, though.
7.Baste frequently!
8.And if you like, to keep the breast meat moist, you can cover it with bacon strips as well

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PHEASANT

By: Satisfied Kris
Nov 15, 2002

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.


Ingredients

* 3 pheasants, split
* 1/2 cup butter
* 2 cups sliced mushrooms
* 1 cup dry white wine
* 2 tablespoons lemon juice
* 1/2 cup chopped onion
* 1 teaspoon salt
* 1 teaspoon pepper

Directions

1.Saute pheasants in butter 10 minutes.
2.Remove from skillet and saute mushrooms in butter remaining in skillet 10 minutes Return pheasant to skillet.
3.Add wine, lemon juice, onions, salt and pepper.
4.Cover and simmer 1 hour or until tender.
5.NOTE: If oven is used- Bake at 375 degrees for about 2 hours.

easy Pheasant L'Orange

mix a little soy sauce with orange marmalade or compote. use this to brush/baste with while baking or grilling (at the end if grilling)

These all look wonderful!!!!

My Grandmother taught me how to do wild game, mainly birds.

She would soak the birds in salt water overnight. Then pat them dry. Roll them in flour seasoned with salt and pepper.
Fry in butter.

We did that with pheasants, grouse and sage hens. Best Sunday breakfast I can remember.

This is how I prepare wild pheasant. It's a family favorite.
Brine bird in salt water overnight. Rinse.

Bread meat in milk, then flour/seasonings of your choice. Brown 6-9 minutes each side in hot oil. Remove from oil, drain. Wrap each piece in a slice of bacon. Bake 350 for 50-60 minutes. Removed from baking dish to leave drippings, drain and let rest under foil 10 minutes before serving.

(I typically use the crock pot for the baking instead of the oven (easier for the working woman) but just lay some bacon over top)

This is a favorite, although we don't get pheasant often enough.

Pheasant with Apples - link has pic and printable option

1/4 cup all-purpose flour
1 tsp salt
1/4 tsp pepper
2 (1-1/2 to 3 lb) ready to cook pheasants, cut up
6 Tbsp maragrine or butter
3/4 cup white wine
3/4 cup light cream
3 egg yolks
Sautéed apples (see below)

Combine flour, salt, and pepper in a plastic bag; add 2 to 3 pheasant pieces at a time; shake to coat. Brown pheasant lightly in butter or margarine. Add wine; simmer, covered, about 35 to 55 minutes, or until tender. Remove pheasant to warm platter.

Beat cream with eggs yolks. Slowly stir into pan drippings; cook and stir over medium heat just until sauce is smooth and thickened. Do not boil. Pour sauce over pheasant. Garnish platter with sautéed apples.

Sautéed Apples: Add 2 apples, cored and sliced into wedges, to 3 Tbsp butter in medium skillet. Sprinkle with 1 tsp sugar and cook, turning often, till lightly browned.