Pheasant Spread Food

PHEASANT SPREAD

Pheasant Spread image

Truly delicious! The staff where my son works decided to have a wild game potluck lunch. He brought this recipe home and conviced me to try it... and yes it took a little convincing, but he made a believer out of me. Give it a try with Ritz or Club crackers!

Provided by kstrating

Categories Spreads

Time 50m

Yield 4 C, 6-8 serving(s)

Number Of Ingredients 8

Ingredients

3 cups pheasant breast, cooked, chopped
3/4 cup mayonnaise
1/4 cup green onion, chopped
1 tablespoon Dijon mustard
1 teaspoon dill weed, dried
1/4 teaspoon garlic salt
1/4 teaspoon Lawry's Seasoned Salt
1 jalapeno, chopped

Steps:

Place all in food processor.
Pulse a few times until well mixed.
Chill or grab the crackers right now.
(Cook time is time needed to boil pheasant in salt-seasoned water).

Nutrition Facts : Calories 118.3, Fat 9.9, SaturatedFat 1.4, Cholesterol 7.6, Sodium 237.6, Carbohydrate 7.7, Fiber 0.2, Sugar 2.1, Protein 0.5

NO-KNEAD PEASANT BREAD

No-Knead Peasant Bread image

Provided by Food Network Kitchen

Time 21h35m

Yield 8 servings

Number Of Ingredients 5

Ingredients

2 1/2 cups unbleached bread flour
1/2 cup whole-wheat flour
1/2 teaspoon active dry yeast
1 1/2 teaspoons salt
All-purpose flour, for dusting

Steps:

Combine the bread flour, whole-wheat flour, yeast and salt in a large bowl. Add 1 1/2 cups lukewarm water (about 100 degrees F) and mix with your hands or a spoon until the dough comes together (it will be wet and sticky). Cover the dough tightly with plastic wrap. If you have extra time, refrigerate 12 to 24 hours; this is not necessary but will improve the flavor of the bread.
Let the dough rise, covered, at room temperature for about 18 hours; this rise is necessary whether you refrigerate the dough first or not. The surface will be bubbly after rising.
Generously dust a work surface with all-purpose flour. Turn the dough out onto the flour, then sprinkle flour on top. Fold the top and bottom of the dough into the center, then fold in the sides to make a free-form square. Use a dough scraper or a spatula to turn the dough over, then tuck the corners under to form a ball.
Line a baking sheet with parchment paper and generously dust with flour. Transfer the dough to the baking sheet, seam-side down, and sprinkle with more flour. Cover with a cotton kitchen towel (do not use terry cloth) and let rise at room temperature until doubled in size, 2 to 3 hours.
Position a rack in the bottom of the oven and place a 2- or 4-quart cast-iron or enameled Dutch oven (without the lid) on the rack. Preheat the oven to 450 degrees F for at least 30 minutes. When the dough has doubled, carefully transfer the hot pot to a heatproof surface. Uncover the dough, lift up the parchment and quickly invert the dough into the pot (shake the pot to center the dough, if necessary). Cover with the lid and bake 30 minutes, then uncover and bake until brown and crusty, 15 to 30 more minutes. Turn out onto a rack to cool.

HONEY ROASTED PHEASANT

Honey Roasted Pheasant image

Wild pheasants are usually smaller birds, thus will cook in less time. If you are using a wild pheasant, please adjust the cooking time accordingly. ALSO, you can substitute chicken for pheasant.

Provided by Alan Leonetti

Categories Pheasant

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2-3 lbs farm raised pheasants
honey
salt
ground black pepper
granulated garlic powder
tarragon
thyme
1/4 cup lemon juice

Steps:

Preheat oven to 500 degrees.
Place the pheasant into a baking dish.
Pour lemon juice over the pheasant.
Generously spread the honey over the entire bird.
Season the cavities of the pheasant generously with salt, pepper, garlic powder, tarragon& thyme.
Lightly sprinkle the outside of the pheasant with salt, pepper, garlic powder, tarragon& thyme.
Place into the bottom third of the oven& roast until done, which will be when you puncture the bird& the juices run clear.
Be careful not to over cook the pheasant, as it is a very dry bird with very little fat.

Nutrition Facts : Calories 1034.8, Fat 52.7, SaturatedFat 15.3, Cholesterol 402.9, Sodium 227.3, Carbohydrate 2.6, Fiber 0.1, Sugar 0.7, Protein 128.9

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