Pheasant On Rice Food

PLEASANT PHEASANT

Steps:

• Marinate the pheasant breasts over night (or for as long as possible) in your favorite marinade, or mix together the soy sauce, garlic, onion, honey and vinegar for a yummy asian-inspired marinade.
• Remove pheasants from marinade, and coat in flour. We do not rinse off marinade, or allow to drip off, so that the flour makes a nice coating on the pheasant.
• Heat a frying pan with butter, and place coated pheasant in pan.
• Allow to brown on each side, then add 1/4 cup of chicken broth, or enough to create some liquid on the bottom. Add cilantro.
• Cover and allow pheasant to cook for 4-6 minutes per side, until cooked through. Don't let all the chicken broth cook off, or it could burn. Add more if necessary.
• Once done, take pheasant out of pan, and add chicken broth, a little at a time, scraping the bottom of the pan to create a gravy.
• Serve with rice, or noodles.
• Variations:
• instead of chicken broth, use chicken noodle soup and some water! Or,
• use your favorite marinate. Or,
• after browning, and adding liquid (or soup with some water), put it in a 350 degree oven for 20-30 minutes - then proceed as directed.

PHEASANT IN GRAVY

Steps:

• In large skillet or dutch oven (medium) heat oil and butter if you do not have olive oil use what is in the cupboard. Oil keeps the butter from burning.
• Tear of the top third, of the brown paper bag you got the wine out of.
• You might as well pour a glass of the wine now, before your hands get flour on them.
• Place flour, salt & pepper in the brown paper bag, close top & shake.
• Add breast one at a time shake, and place in pan repeat until done.
• Brown breast on both sides.
• Take sip of Wine & Turn oven on to 350.
• Placed breast into a greased oven proof dish to make single layer.
• Add onions to pan & cook until translucent, sprinkle on breast.
• Sip Wine, In a different bowl mix up soup, water and chicken broth.
• Bake uncovered for 45-50 minute
• I have added poutry seasong to this.
• If no Garlic Cream of Mushroom just use regular C.of Mushroom.
• I have not had stock so I used chicken bouillon cubes. Read the box for amounts.
• I have, deglazed pan with pan with white wine, 1/2 cup and reduce water by this amount of wine, and add pan drippings to the soup broth mix.
• For a nice presentation sprinkle the top with 1 can ( 2.8 oz) french fried onions, add after 40 minute.
• Cook until breast juices run clear.
• prep time includes browning meat & onions.

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 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.

PHEASANT WITH WILD RICE

Steps:

• Cut pheasant into quarters.
• Dredge pieces in flour.
• Melt butter in oven-safe skillet over medium-high heat.
• Add pheasant, and cook until browned on both sides, turning once.
• Add onion and next 7 ingredients.
• Put oven-safe skillet in oven.
• Bake, covered, at 350°F for 1 1/2 hours or until tender.
• Remove pheasant from skillet, and keep warm.
• Cook pan drippings in skillet over medium-high heat until reduced to 2 cups.
• Serve with pheasant and rice.

PHEASANT WITH MUSHROOMS AND ONIONS

Steps:

• Combine olive oil and butter in frying pan.Cut pheasant into leg and breast pieces.
• Roll pheasant in flour and brown in frying pan for 5 minutes turning once.
• Remove pheasant from oil and butter. Chop onions into 3/4" pieces.
• Sauté mushrooms and onion in same pan until brown.
• Add pheasant on top of mushrooms and onions, pour chicken broth over pheasant, cover and simmer for 1 hour.
• Serve with rice and asparagus.