TENDER PHEASANTS
This recipe is very simple yet delicious. Pheasant is normally a dry bird but this recipe keeps it wonderfully moist. It almost falls right off the bone!
Provided by LYSS
Categories Meat and Poultry Recipes Pork
Time 5h20m
Yield 16
Number Of Ingredients 9
Steps:
- Place the pheasants into a large slow cooker. Wrap and drape the bacon over the birds, covering the pheasants as much as you can. Whisk the condensed soup, sour cream, water, chopped onion, onion soup mix, and mushrooms together in a mixing bowl. Season to taste with salt and pepper. Pour over the pheasants.
- Cook on Low for 8 to 10 hours, or on High for 5 to 7 hours.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 3.9 g, Cholesterol 69.2 mg, Fat 17.6 g, Fiber 0.4 g, Protein 19.7 g, SaturatedFat 6.3 g, Sodium 467.5 mg, Sugar 0.7 g
BRAISED PHEASANT
A heartwarming main dish from the heartland. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Pheasant
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Rinse pheasant thoroughly.
- Place in a roasting pan; sprinkle with salt and pepper, dredge with flour and dot with butter.
- Add 3/4 cup water and bake at 350F for about 1 1/4 hours or until tender.
- Baste frequently with sauce in pan.
PHEASANT IN ORANGE SAUCE
I was at a loss when my hunter DH came home with lots of pheasant for me to cook. A family friend gave me this recipe and it is DELICIOUS!
Provided by Monica in PA
Categories Pheasant
Time 55m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Wash pheasant and pat dry.
- Sprinkle on both sides with paprika.
- Heat 2 tablespoons of butter in a skillet and cook pheasant on both sides till browned.
- Add more butter if needed.
- Mix water and bouillon and pour over pheasant.
- Lower heat and cover and simmer for thirty minutes until tender.
- Add water if needed and turn meat several times.
- Combine remaining ingredients.
- Let liquid on pheasant cook away and then baste orange sauce over the meat.
- Simmer uncovered and baste frequently for 10-15 minutes.
- Serves 2. Great served with rice.
PHEASANT BRAISED WITH LEEKS, CIDER & APPLES
Need an impressive autumnal dish to serve at a dinner party? Try this pheasant with pickled apples, leeks and hazelnuts. Serve with our celeriac colcannon
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 17
Steps:
- For the pickled apples, put the salt, sugar, vinegar and berries in a small pan and bring to the boil. Remove from the heat, add the apple cubes and set aside.
- Heat the oil in a heavy-bottomed, high-sided casserole and season the pheasant joints with salt. Brown them all over, rendering out some of the yellow fat into the pan. Remove to a plate and season with pepper. Add the leeks, bacon and thyme to the pan along with a pinch of salt and a good grind of black pepper, and fry until the leeks have softened - about 8 mins. Add the apple slices and cook until starting to colour on both sides.
- Spoon in the brandy and cook until evaporated, add the cider and simmer for a few more mins to cook off the alcohol. Pour in the stock and bring to the boil. Reduce to a gentle simmer and add the pheasant joints back to the pan, covering with a circle of baking parchment.
- After 15 mins, remove the breasts from the pan to a plate and return the circle of baking parchment to the pan. Cook gently for a further 20 mins, then remove all the pheasant pieces from the pan to a plate and turn the heat up to reduce the sauce. Boil hard for a few min until reduced, then stir in the cream and mace and turn off the heat. Return the pheasant pieces to the sauce - the residual heat will warm it perfectly.
- Divide the pheasant between plates and spoon over the sauce. Garnish with the pickled apples and hazelnuts. Serve with our celeriac colcannon.
Nutrition Facts : Calories 874 calories, Fat 52 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 66 grams protein, Sodium 2.2 milligram of sodium
PHEASANT BREAST à L'ORANGE WITH DRIED APRICOTS & PROSCIUTTO
This sophisticated recipe is full of bold and interesting flavours, perfect for a romantic evening in
Provided by Thomasina Miers
Categories Dinner, Main course
Time 35m
Number Of Ingredients 12
Steps:
- Cut each pheasant in half across the middle, lengthways so that you have 4 thin slithers of breast. Cut the apricots in the same way. Lay out 3 overlapping slices of prosciutto or bacon and place a sprig of thyme on top. Pop a piece of breast on top of this and lay 3 pieces of apricot on top of the breast. Season with salt and pepper, then wrap the prosciutto tightly around the pheasant to form a parcel. Repeat with the remaining pheasant, prosciutto and apricot to make 4 parcels. You can make these the day before and chill overnight.
- Heat oven to 180C/160C fan/gas 4. Heat a heavy-bottomed frying pan over a high flame and add the butter and 1 tbsp oil. When the fats are sizzling, add the pheasant parcels and cook for 3-4 mins on each side until the prosciutto is crisp and golden. The heat from the pan will seal the prosciutto tightly around the pheasant breast.
- Pop the breasts onto a baking tray and roast in the oven for 5-7 mins to finish cooking. Meanwhile, add the zest and juice from the 2 oranges, cinnamon, honey and soy to the pan juices and simmer to reduce until syrupy. Toss the watercress with the remaining oil and a squeeze of orange juice. Serve the pheasant parcels with the orange sauce, watercress and rice.
Nutrition Facts : Calories 549 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 57 grams protein, Sodium 6.51 milligram of sodium
POT-ROASTED PHEASANT
A true autumnal treat, this pot roast works equally well with partridge, guinea fowl or chicken
Provided by Good Food team
Categories Dinner, Main course
Time 2h20m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Heat oven to 180C/160C fan/gas 4. Dust the pheasants with the flour, then heat the oil in a large flameproof dish. Brown the pheasants all over, then remove from the dish.
- In the same dish, fry the bacon, vegetables, garlic and herbs with 1 tbsp of the dusting flour for 5 mins, until the vegetables start to colour. Put the pheasants and any resting juices back in the dish, pour on the Marsala, wine and stock, add the sugar, then cover and cook for 1 hr 30 mins - 1 hr 50 mins or until the leg meat easily comes away from the bone. Serve with bread sauce.
Nutrition Facts : Calories 565 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 45 grams protein, Sodium 0.95 milligram of sodium
CIDER-BRAISED PHEASANT WITH PEARL ONIONS AND APPLES
Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to come by, you can substitute chicken.
Provided by Melissa Clark
Categories Blender Fruit Onion Braise Marinate Thanksgiving Orange Apple White Wine Fall Winter Tarragon
Yield Makes 8 servings
Number Of Ingredients 33
Steps:
- Make marinade:
- In blender, combine olive oil, ginger, tarragon, orange juice, zest, salt, and pepper and purée until smooth. In large bowl, combine marinade and pheasant and toss to coat. Cover and refrigerate overnight or up to 48 hours.
- Braise pheasant:
- In very large Dutch oven over moderately high heat, heat olive oil until hot but not smoking. Remove pheasant pieces from marinade, scraping off excess, and sprinkle with salt and 1/2 teaspoon pepper. Working in batches, sear pheasant pieces until well browned, about 5 minutes per side. Transfer to paper towel-lined platter to drain.
- Preheat oven to 325°F. Skim off all but 1 tablespoon oil from pan, leaving browned bits at bottom, and set pan over moderately low heat. Add butter and heat until melted. Stir in onions, bay leaf, fennel seeds, salt, remaining 1/2 teaspoon pepper, and sugar. Cook, stirring occasionally, until onions are well caramelized, 30 to 40 minutes.
- Return pheasant to pot. Add chicken broth, cider, and wine. (Liquid should cover half of pheasant pieces. Add more chicken broth if necessary.) Raise heat to high and bring liquid to simmer. Add apples, cover, and transfer pot to oven. Braise, turning pheasant pieces occasionally, until meat is cooked through and tender, 45 minutes to 1 hour.
- Using tongs or slotted spoon, transfer pheasant to platter and cover with foil to keep warm. Set pot over high heat and bring pan juices to boil. Boil, uncovered, until sauce is well reduced and thickened, about 25 minutes. Taste and add additional salt and pepper, if necessary.
- While juices are reducing, prepare caramelized onions and apples:
- Bring medium pot of water to boil. Add pearl onions and boil, uncovered, 1 minute. Drain and run under cold water until cool enough to handle; slip off skins.
- In small skillet over moderately high heat, heat oil until hot but not smoking. Add onions, apples, sugar, salt, and pepper and stir to combine. Sear, shaking pan occasionally, until onions and apples are dark golden, about 10 minutes. Stir in apple cider, scraping up any browned bits in pan. Reduce heat to low, cover, and cook until onions are fork tender, about 2 minutes more.
- Serve:
- Spoon some of sauce over pheasant and garnish with onions, apples, and chopped tarragon. Serve additional sauce alongside.
BRINED ROAST PHEASANT " OUTDOOR WISCONSIN" STYLE
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.
Provided by EdsGirlAngie
Categories Pheasant
Time P1DT1h30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat together the water and salt until salt is dissolved, then allow to cool to room temperature for about a half hour.
- Add the sugar, syrup, onions, garlic, cloves, and lemon and cayenne pepper (if using).
- Add pheasant, cover and refrigerate overnight.
- The next day, preheat oven to 350 degrees F.
- Place brined pheasant in a roasting pan breast up and insert a tablespoon of the butter under the breast skin.
- Rub the rest of the butter all over the pheasant, then roast uncovered for about 1-1/2 hours; check after an hour, though.
- Baste frequently!
- And if you like, to keep the breast meat moist, you can cover it with bacon strips as well.
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