Pheasant Recipes Instant Pot Food

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 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!

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

ROAST PHEASANT IN A CLAY POT

Steps:

• Place clay pot in cold water and let soak for 10 minutes. Drain well.
• Rub the pheasant with olive oil and place the juniper berries inside the birds. Season with salt and pepper inside and out.
• Place the bacon over the breasts and put the birds in the clay pot. Place in a cold oven and set at 450 degrees. Bake for one-and-a-half hours.

PHEASANT NOODLE SOUP

Steps:

• Put pheasant in large kettle and cover with water.
• Add salt and cover, cook until phesant is done.
• Remove phesant, skin, debone and put pheasant back in kettle.
• Drain liquid from kettle and discard.
• Add 1 carton of broth to the kettle.
• Add remaining ingredients EXCEPT noodles.
• Cook until vegetables are tender.
• Add noodles.
• Add more broth to cover noodles and cook till noodles are soft.
• This is also good with chicken instead of pheasant.

BERGIE'S CROCK POT PHEASANT

Steps:

• Skin the pheasant and wash.
• Put pheasant in a large bowl with the salt and cover with cold water.
• Soak at least an hour.
• Then discard the brine solution.
• Cut pheasant into 4 pieces.
• Mix Marinade ingredients in a large zip lock bag (big enought to hold the pheasant pieces).
• Put pheasant pieces into the zip lock bag and put into the fridge.
• Marinate for 24 hours.
• Turn the bag every time you open the fridge.
• Discard the marinade.
• Put a 1/2 cup of water in your crockpot with the pheasant pieces.
• You may want to add a little more water while cooking if it goes dry (A nice touch is to use a dry white wine instead of the water or mix Wine and water 1/2 and 1/2).
• cook on low for at least 5 hours.

ROAST PHEASANT

Steps:

• Preheat an oven to 250 degrees F (120 degrees C).
• Stir the chopped rosemary and thyme into the olive oil and set aside. Rub the pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour the herb oil over top.
• Bake the pheasant in the preheated oven for 1 hour, then cover with aluminum foil, and continue baking an additional hour, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Baste the pheasant with the hot oil and juices from the pan every 30 minutes while cooking.

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.