Instant Pot Pheasant And Rice Food

INSTANT POT STEAMED RICE

Steps:

• Rinse the rice under cold running water until the water runs clear; drain well. Stir the rice, salt and 2 cups water together in a 6-quart Instant Pot® and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for natural release and wait until the natural release cycle is complete, about 10 minutes. Be careful of any remaining steam and unlock and remove the lid.
• Using the tines of a fork, fluff the rice to separate the grains and serve.

INSTANT POT CHICKEN WITH RICE AND PEAS

Steps:

• Set an Instant Pot to sauté on high. Meanwhile, pulse the onion, bell pepper, garlic and cilantro stems in a food processor until chopped into small pieces. When the pot is hot, add the olive oil, then add the chopped vegetables and season with salt. Cook, stirring occasionally, until the liquid is evaporated and the vegetables are soft, 6 to 8 minutes.
• Stir in the chicken, rice, chicken broth, olives, Sazón seasoning, 3/4 teaspoon salt and a few grinds of pepper. Turn off the pot. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 5 minutes.
• Meanwhile, put the peas in a small microwave-safe bowl. Microwave until heated through, about 1 minute.
• When the time is up on the Instant Pot, let the pressure release naturally for 10 minutes, then carefully turn the steam valve to the venting position to release the remaining pressure. Turn off the pot and remove the lid. Fluff the rice and gently stir in the peas. Divide among bowls. Top with the cilantro leaves.

HOW TO COOK PHEASANT IN A PRESSURE COOKER

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

PHEASANT AND WILD RICE

Steps:

• In a large saucepan, combine first nine ingredients; bring to a boil., Meanwhile, place flour in oven bag; shake to coat. Place oven bag in a 13x9-in. baking pan; add the bacon. Sprinkle rice and mushrooms over bacon. Add pheasant. Pour soup mixture into bag., Cut six 1/2-in. slits in top of bag; close bag with tie provided. Bake at 350° for 1 to 1-1/2 hours or until a thermometer reads 180°. Let stand for 10 minutes before carving.

PHEASANT AND BACON ALFREDO PIZZA

Steps:

• Clean the pheasant. Be sure to rinse off any remaining feathers and inspect each bird for residual shotgun pellets. Use kitchen scissors to remove any pellets that you find.
• Once the birds are clean, soak in a tub or sink full of ice cold water for 30 minutes to remove any remaining blood.
• Once the pheasants have been cleaned and soaked, add 1 tblsp. of olive oil to the Instant Pot and preheat on the "Saute" setting. Once heated, add the pheasants and brown on each side (about 3 minutes on each side).
• Turn off your Instant Pot and add the chicken stock. Place the lid on the Instant Pot and set to "Pressure Cook" on the high setting for 16 minutes.
• Once the pheasants are done cooking, allow the pressure from the Instant Pot to release on it's own or release manually. If you do this, be sure to use an oven mitt or something protective so you don't burn yourself!
• Transfer cooked pheasants to a plate and let cool. Once cooled, shred the meat up using two forks or meat shredders. Link to my favorite meat shredding tool below!
• Discard any bones. You will need 1 1/2 cups of shredded pheasant for this pizza. There will be leftovers, so feel free to store in the freezer for another pizza, salad, or soup!
• In a small saucepan, melt the butter over medium heat. You will need to swirl the pan occasionally to be sure the butter browns a little bit. Once the butter begins to brown slightly, add in the chopped garlic and saute for 30 seconds, or until fragrant
• Immediately reduce heat to low and slowly whisk in the heavy cream. Whisk until combined, but not boiling.
• Sprinkle in the Parmesan cheese, salt and pepper. Stir until cheese is completely melted and sauce is smooth. Remove from heat and set aside
• Preheat oven to 425°F (if you have store bought pizza dough, follow the instructions on the label for cooking time and temperature).
• In a large frying pan, cook the bacon strips until crispy. Remove from pan and place on a plate with paper towels to drain and cool. Once cooled, crumble the bacon into small pieces.
• Place pizza dough on a piece of parchment paper lightly sprayed with oil, and spread the pizza dough into a 12 inch circle. Using the sides of the parchment paper, lift the pizza dough and place into the dutch oven (you will place the parchment paper and pizza dough together in the dutch oven).
• Spread half of the alfredo sauce evenly onto the pizza dough. Toss the shredded pheasant with the remaining sauce and top the pizza with the pheasant meat.
• Sprinkle mozzarella cheese, shredded spinach and bacon crumbles on the top of the pizza.
• Bake the pizza for 15 - 20 minutes, or until the crust begins to brown. Remove from oven and cool in dutch oven for 10 minutes. Lift the pizza out of the dutch oven using the edges of the parchment paper. Slice and serve!

SOUTHERN FARM RECIPE FOR CROCK POT(QUICK AND EASY)

Steps:

• wash and dry pheasants in cold water, repeat this step twice.
• cut up potatoes, carrots, onions into your preferred size.
• put one can of cream of mushroom in bottom of crock pot.
• place pheasant in crock pot.
• place your seasoning and vegetables in crock pot.
• put the second can of cream of mushroom on top of everything.
• place cooker on low and cook for 6-8 hours.
• stir occasionally.
• 1 hour before serving take pheasant out and debone.
• place deboned meat back in crock pot for 1 hour.
• serve and enjoy.

SMOTHERED PHEASANT OR GROUSE

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.

PHEASANT ON RICE

Steps:

• Place clean pheasants breast down in slow cooker. Mix 2 cans of soup and water. Pour over pheasants and cover.
• Set slow cooker on high and cook for 6 to 7 hours.
• Remove pheasants from soup mixture and cut meat from bones and place in soup mixture and mix together.
• Prepare long grain and wild rice. Place rice serving on plate and ladle pheasant and soup mixture over rice and serve immediately.