Pheasant Baked With Cream Food

EMERIL'S FAVORITE ROAST PHEASANT

Steps:

• Preheat the oven to 500 degrees F and position the oven rack in the bottom third of the oven.
• Season the cavities and the outside of each pheasant liberally with salt and pepper. Divide the chopped onion and carrot equally among the cavities of the pheasants. Squeeze the juice from both halves of the orange and set aside. Cut 1 of the squeezed halves into 3 pieces, and tuck inside of the cavities along with the veggies. Insert 1sprig of thyme into the cavity of each pheasant.
• Arrange the pheasants in a large roasting pan, breast sides up. Lay 2 strips of bacon over the top of each pheasant, cutting the bacon into pieces if necessary to cover as much of the pheasant as possible. Roast for 15 minutes, then remove the bacon strips and continue roasting for approximately 30 to 40 minutes, or until the juices run clear. (It is important to not overcook the pheasants, as they are very lean birds.) Remove the pheasants from the oven and transfer to a serving platter, loosely tented, while you make the sauce.
• Using a spoon, carefully remove as much extra fat from the pan as possible. Place the roasting pan over high heat and, when hot, deglaze with the reserved orange juice and Madeira, using a wooden spoon to scrape any brown bits from the bottom of the pan. When the orange juice and Madeira have reduced by half, add the chicken stock and continue to cook until sauce has reduced enough to coat the back of a spoon, about 3 to 4 minutes. Swirl in the butter and remove from the heat. Season, to taste, with salt and pepper.
• Remove the back bone from each pheasant, then cut along the breast bone to divide the birds into two halves. Serve 1/2 pheasant per person, napped with some of the sauce and with some of the Wild Mushroom Bread Pudding.
• Heat the oil in a large, deep skillet over high heat. Add the onions and cook until golden brown and tender, 5 minutes. Add the mushrooms, 1/2 teaspoon of the garlic, 1 1/2 teaspoons of the Essence, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 to 2 minutes. Remove from the heat and let cool.
• In a large bowl, combine the eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons of Essence, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper, and whisk well to combine. Add the mushroom mixture and cheeses and stir well. Add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.
• Preheat the oven to 350 degrees F.
• Butter a 9 by 13-inch baking dish with the butter. Add the bread crumbs, shaking to cover the bottom evenly. Pour the bread pudding mixture into the prepared pan and cover with aluminum foil. Bake for 1 hour and uncover. Continue baking until risen and firm in the center, and golden brown, 20 to 30 minutes. Remove from the oven and cool slightly before serving.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

BAKED PHEASANT IN GRAVY

Steps:

• In a large resealable plastic bag, combine flour and brown sugar; add pheasant pieces, one at time, and shake to coat. In a large skillet over medium heat, brown pheasant on both sides in butter. Transfer to a greased 13-in. x 9-in. baking dish., Combine soup, water and broth until blended; pour over pheasant. Bake, uncovered, at 350° for 40 minutes. Sprinkle with onions. Bake 5-10 minutes longer or until juices run clear. Serve with potatoes or rice.

TENDER PHEASANTS

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.

PHEASANT IN CREAM SAUCE

Steps:

• Place pheasant with next five ingredients in 2 cups boiling water in saucepan. Simmer covered for 45 minutes or until tender. Remove pheasant, bone and set aside. Strain and preserve broth. Boil broth in saucepan until reduced to 1/2 cup. Blend in cream. Heat to boiling point. Blend flour with two 2 tablespoons cold water in small bowl then add to broth mixture. Cook until thickened, stirring constantly. Add pheasant. Cook until heated through. Stir in wine and mushrooms. Serve immediately over rice.

BREAST OF PHEASANT WITH SOUR-CREAM SAUCE

Steps:

• Sprinkle the breasts with salt, pepper and paprika.
• Melt the butter in a heavy nonstick skillet large enough to hold the pheasant breasts in one layer. Add the breasts and cook over medium-high heat for 3 minutes or until they are lightly browned. Turn the breasts and cook for 3 minutes more. Add the onions and thyme. Stir and cook until the onions are wilted. Add the wine to dissolve the brown particles that cling to the bottom of the pan. Continute cooking until most of the wine evaporates.
• Add the heavy cream and cook until the liquid is reduced by half. Add the sour cream, blend well and bring to a boil, stirring until smooth. Taste and adjust the seasonings and serve very hot.

25 BEST WAYS TO COOK PHEASANT

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a pheasant recipe in 30 minutes or less!

PHEASANT

Steps:

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

PHEASANT BAKED WITH CREAM

Steps:

• 1. Preheat oven to 300'degrees.shake together flour,salt,pepper in a large paper bag. put the pheasant in bag, shake well to coat it with the seasoned flour.
• 2. Heat oil in a large skillet over men high heat.Add pheasant brown it on all sides. Transfer the bird to a roasting pan and pour cream over bird .Add onion,garlic,thyme to roaster. Bake,covered for 2 1/2 hours.the pheasant is done when the juices run clear from a pierced thigh.Transfer pheasant to a carving board,carve the breast and separate the other pieces.
• 3. Arrange pheasant on a platter,pour remaining pan juices over,and serve.

PHEASANT IN CREAM SAUCE

Steps:

• Place pheasant in an ungreased 11x7-in. baking dish. Combine the next eight ingredients; pour over pheasant. Sprinkle generously with paprika. Bake, uncovered, at 325° for 1-1/2 hours until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally. Sprinkle again with paprika before serving.

CREAMED PHEASANT

Steps:

• Fry pheasant in oil until brown.
• Take out of pan.
• To pan add flour and bouillon dissolved in 1/2 cup water.
• Add soup, sour cream, half-and-half, 1 cup water, and salt and pepper.
• Add pheasant and bake at 350° until pheasant is tender.

PHEASANT WITH CREAM SAUCE

Steps:

• Remove pheasant wings, stomachs and hearts, rinse thoroughly and place into a saucepan. Add crushed juniper berries (reserve some), lemon zest, wine and 1/8 liter of water (approximately 1/2 cup) and season with salt.
• Cover and cook for about 45 minutes on low heat. Strain broth through a sieve and return to the pan, simmer down until just a few spoonfuls left.
• Rinse and pat dry pheasants. Season with salt and pepper. Wrap each pheasant with a slice of bacon and tie with kitchen string. Heat butter in a pan and brown pheasants on all sides. Cover pan and finish cooking in preheated oven at 220°C (approximately 425°F) for about 40 minutes or until golden brown, basitng with cooking juice often.
• Remove bacon from the birds and and let pheasants brown for 10 minutes more, uncovered. Remove pheasants from the pan and keep warm wrapped in foil.
• Simmer down cooking sauce slightly. Crush remaining juniper berries in a mortar and add to the sauce. Add pheasant broth and cream, simmer down to creamy sauce, add chopped walnuts. Arrange pheasants on preheated plates and serve with the sauce.

PHEASANT IN CREAMY MARSALA SAUCE

Steps:

• Slice the mushrooms and parsley. Set aside.
• Rinse pheasant breasts (as needed) and pat dry. Lay them out on a plate.
• In a large shallow bowl or 8x8 baking dish whisk together the flour, salt and pepper. Set aside.
• Melt the oil and butter In a heavy skillet on medium heat.
• Dredge the pheasant breasts in flour mix. shake them off and lay in heated oil mixture.
• Brown the breasts a few minutes and turn them to brown on other side. (do not cook them through).
• Reduce pan heat to simmer.
• Remove the browned breasts to a plate. Cover with foil and set aside.
• Pour the sliced mushrroms Into the simmering oil/butter. NOTE: if your butter is too dark or burned. Wipe out the pan, add more oil and butter and reheat before adding mushrooms.
• Brown the mushrooms in oil and butter bout 5 minutes stirring often until excess moisture evaproates and mushrooms are browned.
• Add Marsala. Deglaze and simmer about 5 minutes until it is reduced about 30%.
• Add the broth and stir in the heavy cream slowly stirring constantly.
• Simmer until sauce is well mixed. Add the pheasant breasts back into the pan.
• Spoon the sauce over the breasts and sprinkle the parsley on top.
• Cover and simmer until breasts are cooked through ( about Five minutes or so)
• Remove cooked breasts to serving plate. Spoon the mushroom Marsala on top of the breasts. Serve.