HOW TO COOK PHEASANT IN A PRESSURE COOKER
Provided by Rocky Mountain Woman
Number Of Ingredients 9
Steps:
- Beat a few eggs with a little water
- Mix the flour, salt, pepper and paprika in another bowl
- Dip the pheasant in the egg
- Dredge it in the flour mixture
- Heat a few tablespoons of vegetable oil in the bottom of the pressure cooker, on the brown setting
- Brown the pheasant in the oil
- Add the chicken stock
- Cover and bring up to full pressure for 25 minutes
- Let the pressure release naturally
- Remove the pheasant
- Add the butter to the pan and whisk in while on the brown setting to make a rich sauce
BEST ROASTED PHEASANT RECIPE
Pheasant tends to be smaller in size to chicken, so cooks in less time! This dish is ready to eat in about an hour, making it a good choice for a weeknight meal.
Provided by Izzy
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Line a baking tray with foil.
- Mix together olive oil, melted butter, wine and the juice of half a lemon.
- Pour the mixture over the chicken, under the skin and inside the cavity.
- Season pheasant generousaly with salt and pepper.
- Sprinkle the parsley on top.
- Rub the minced garlic over the pheasant, mixing all ingredients together over the bird and under the skin.
- Stuff the garlic head into the cavity along with the rosemary sprigs and the squeezed lemon halve.
- Tie legs together with kitchen string.
- Place breast-side up into baking tray. Roast for 45-50 minutes, basting half way through cooking time, until juices run clear when the thigh is pierced with a skewer.
- Baste again, then broil for a further 2-3 minutes, until golden.
- Remove from the oven, cover with foil and allow to stand for 10 minutes before serving.
- Serve, drizzled with pan juices. Enjoy!
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
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
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