PLEASANT PHEASANT
I made this one up, and my husband says, "You need to put this one in your online recipe stuff". Well, that's a very nice compliment from him, so here it goes! It can be modified with your favorite marinade, to create a different favor to compliment any meal. We serve this over white rice. Time listed does not include marinating time.
Provided by Haversac
Categories Pheasant
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
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.
GRILLED PHEASANT WITH BARBECUE SAUCE
Steps:
- Gather the ingredients.
- Preheat grill for medium-high heat.
- Sprinkle pheasant pieces with paprika, salt, and black pepper.
- Brush with melted butter and place on grill rack.
- Cook for 15 to 20 minutes, turning occasionally. Baste with barbecue sauce frequently throughout the cooking process.
- Reduce heat to medium and cook for an additional 10 to 15 minutes, or until the internal temperature of the pheasant reaches 165 F.
- Remove from heat and let rest for 5 minutes.
- Then carve and serve with your favorite sides.
- Enjoy!
Nutrition Facts : Calories 378 kcal, Carbohydrate 29 g, Cholesterol 87 mg, Fiber 1 g, Protein 21 g, SaturatedFat 10 g, Sodium 1373 mg, Sugar 24 g, Fat 20 g, ServingSize Serves 4, UnsaturatedFat 0 g
PHEASANT IN WINE SAUCE
The original of this is in The Encyclopedia of Creative Cooking edited Charlotte Turgeon. I only had one chance to try cooking pheasant, and this is the recipe I used. While the original recipe calls for clear stock, and that's what I have written in my "family cookbook" I think I may have used chicken broth instead. I have to admit that I'm not sure, as it was so long ago. I served the pheasant with peas and pearl onions, mashed potatoes, and we had baked Alaska for dessert.
Provided by Sandaidh
Categories Pheasant
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter or margarine in a heat-proof Dutch oven.
- When hot, sauté the pheasant gently all over until it's golden brown.
- Remove the bird.
- Add flour, stock and wine, blend smoothly.
- Bring to a boil and add seasoning.
- Return bird to the Dutch oven and cover.
- Cook in preheated 350 degree oven, turning bird while cooking, for 35 to 40 minutes, or until bird is tender.
Nutrition Facts : Calories 502.4, Fat 30.1, SaturatedFat 12.7, Cholesterol 172.5, Sodium 163.3, Carbohydrate 3.8, Fiber 0.1, Sugar 0.3, Protein 45.9
PHEASANT WITH CRANBERRY SAUCE
"My Uncle Stanley, an avid hunter and fisherman, encouraged me to try game cooking, and this recipe is one of my successes," relates Sharon Shamosh from Rockville Center, New York. The tangy orange-cranberry sauce that complements the tender meat makes it ideal for the holidays.
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- Sprinkle cavity of pheasant with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place pheasant on a rack in shallow roasting pan. Drizzle with butter; sprinkle with remaining salt and pepper. Cover and bake at 325° for 45 minutes. Uncover; bake 40-60 minutes longer or until a thermometer reads 180°, basting with pan juices frequently., Meanwhile, in a large saucepan, combine the cranberries, sugar, orange juice and cinnamon. Cook over medium heat for 10-12 minutes or until the berries begin to pop, stirring frequently. Stir in the orange zest. Simmer 5 minutes longer. Cover pheasant with foil and let stand for 10 minutes before carving. Serve sauce with pheasant.
Nutrition Facts : Calories 619 calories, Fat 14g fat (6g saturated fat), Cholesterol 165mg cholesterol, Sodium 291mg sodium, Carbohydrate 68g carbohydrate (61g sugars, Fiber 4g fiber), Protein 54g protein.
PHEASANT IN CREAM SAUCE
While it sounds fancy, this dish is easy to make. And if you don't have pheasant available, you can substitute chicken for an equally delicious main course. -Julie Anderson, Wausau, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 3-4 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
PHEASANT WITH CREAM SAUCE
The Pheasant with Cream Sauce recipe out of our category Pheasant! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 2h
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 539.35 kcal, Fat 44.17 g, SaturatedFat 25.16 g, Protein 25.85 g, Carbohydrate 4.46 g, Sugar 0 g, Cholesterol 174.39 mg
PHEASANT WITH CRANBERRY HONEY
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Render bacon in a Dutch oven over medium heat. Add pheasant parts and sear on all sides, then add red wine and onions. Sprinkle cracked pepper, bay leaves, tarragon, salt and mint over pheasant parts. Reduce heat to low and cover pot. Cook until tender and juices run clear (no longer pink), about 25 minutes. Remove pheasant carefully to a utility platter, cover and set aside to keep warm. Transfer liquids from pot to a heat resistant glass container (such as a 2 or 3 cup measuring vessel) and allow the layer of fat to rise to the top. Spoon or pour off most of the fat and return the rest of the juices, herbs, bacon and onions to the pot over medium heat. Add cranberries to the sauce and cook until the berries pop to make a rustic sauce. Remove from heat, discard bay leaves, and whisk in honey and sour cream.
- Arrange pheasant on serving dish, spoon sauce over, and garnish with mint.
CRANBERRY PHEASANT
This is an easy way to cook your pheasant. I sometimes cut the pheasant in strips to get a different look. Excellent served with garlic mashed potatoes and a vegetable.
Provided by TARAZ1
Categories 100+ Everyday Cooking Recipes
Time 1h10m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Arrange the pheasant pieces in a lightly greased shallow baking dish. In a medium bowl, stir together the onion soup mix, cranberry sauce and Catalina dressing. Pour the sauce over the pheasant. Cover the dish with a lid or aluminum foil.
- Bake for 1 hour in the preheated oven, until meat comes easily off the bone.
Nutrition Facts : Calories 787.5 calories, Carbohydrate 58.5 g, Cholesterol 142 mg, Fat 40.7 g, Fiber 1.9 g, Protein 45.9 g, SaturatedFat 8.4 g, Sodium 1360.5 mg, Sugar 39.3 g
PHEASANT IN CREAMY MARSALA SAUCE
Wild Pheasant breasts dredged in flour, pan fried with butter and simmered in a creamy Italian Marsala mushroom sauce. The flavor is deep, rich and delicious. When properly done your lean wild pheasant breasts will be moist, tender and flavorful. This Marsala sauce is Fabulous with Pheasant!
Provided by Diane Williams
Categories Game Meat Recipes
Time 30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 459 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 268 milligrams cholesterol, Fat 58 grams fat, Fiber 1 grams fiber, Protein 85 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 858 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 33 grams unsaturated fat
EASY CABERNET SAUCE FOR BEEF OR LAMB
Steps:
- Gather the ingredients.
- Heat the olive oil in a small saucepan or saucier over medium heat; add onions, and cook for 1 minute. Blend in flour and pepper. Cook, stirring, for 1 minute.
- Gradually stir in cabernet and beef stock. Let the mixture simmer briskly until reduced by about half, stirring occasionally.
- Add heavy cream and butter; continue simmering until reduced down to a nicely thickened sauce. Taste, and add a little salt, if needed.
- Stir in Gravy Master or other browning sauce, a few drops at a time, until you have the sauce as dark in color as you like.
- Strain the sauce through a fine-mesh sieve, if desired. Serve with roast beef, steak, venison, or lamb.
- Serve and enjoy.
Nutrition Facts : Calories 165 kcal, Carbohydrate 3 g, Cholesterol 41 mg, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, Sodium 144 mg, Sugar 1 g, Fat 15 g, ServingSize 2 cups (8 servings), UnsaturatedFat 0 g
PHEASANT WITH CABERNET SAUCE
Provided by Richard Flaste And Pierre Franey
Categories dinner, one pot, main course
Time 40m
Yield Eight servings
Number Of Ingredients 17
Steps:
- Heat the oil in large casserole or heavy cast-iron skillet over medium-high heat. Add the pheasant pieces skin side down. Sprinkle with salt and pepper to taste. Cook, stirring occasionally, until the meat is golden brown. Add the shallots, carrots, celery, mushrooms, pearl onions, garlic, juniper berries and cloves. Cook, stirring, until the vegetables are wilted, about 2 to 3 minutes.
- Drain the fat and add the butter and flour; stir and blend well. Pour the Cognac over the pheasant pieces and let it ignite.
- Add the wine, chicken broth and bouquet garni. Stir and blend well. Bring to a boil, cover and simmer about 30 minutes, or until tender. Remove the bouquet garni and serve hot.
Nutrition Facts : @context http, Calories 629, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 28 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 8 grams, Sodium 1186 milligrams, Sugar 3 grams, TransFat 0 grams
PHEASANT BRAISED WITH LEEKS, CIDER & APPLES
Need an impressive autumnal dish to serve at a dinner party? Try this pheasant with pickled apples, leeks and hazelnuts. Serve with our celeriac colcannon
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 17
Steps:
- For the pickled apples, put the salt, sugar, vinegar and berries in a small pan and bring to the boil. Remove from the heat, add the apple cubes and set aside.
- Heat the oil in a heavy-bottomed, high-sided casserole and season the pheasant joints with salt. Brown them all over, rendering out some of the yellow fat into the pan. Remove to a plate and season with pepper. Add the leeks, bacon and thyme to the pan along with a pinch of salt and a good grind of black pepper, and fry until the leeks have softened - about 8 mins. Add the apple slices and cook until starting to colour on both sides.
- Spoon in the brandy and cook until evaporated, add the cider and simmer for a few more mins to cook off the alcohol. Pour in the stock and bring to the boil. Reduce to a gentle simmer and add the pheasant joints back to the pan, covering with a circle of baking parchment.
- After 15 mins, remove the breasts from the pan to a plate and return the circle of baking parchment to the pan. Cook gently for a further 20 mins, then remove all the pheasant pieces from the pan to a plate and turn the heat up to reduce the sauce. Boil hard for a few min until reduced, then stir in the cream and mace and turn off the heat. Return the pheasant pieces to the sauce - the residual heat will warm it perfectly.
- Divide the pheasant between plates and spoon over the sauce. Garnish with the pickled apples and hazelnuts. Serve with our celeriac colcannon.
Nutrition Facts : Calories 874 calories, Fat 52 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 66 grams protein, Sodium 2.2 milligram of sodium
More about "pheasant with cabernet sauce food"
PHEASANT WITH PARSLEY SAUCE - HANK SHAW'S WILD FOOD …
From honest-food.net
4/5 (3)Total Time 45 minsCategory Main CourseCalories 261 per serving
10 BEST WILD PHEASANT RECIPES - YUMMLY
From yummly.com
WILD PHEASANT IN MUSHROOM AND WINE SAUCE | …
From homemadefoodjunkie.com
Reviews 248Calories 449 per servingCategory Game Meat Recipes
- Cut the bird from neck to bottom or it’s ribs(AVOID cutting into the bowel or stomach). Pull the skin apart.
- Cut off the skin around the leg from hip joint. Remove the legs at the hip joint. Remove remaining feathers from breasts and legs. Rinse and pat dry.
FOOD; A BIRD IN HAND . . . - THE NEW YORK TIMES
From nytimes.com
Estimated Reading Time 8 mins
LEFTOVER PHEASANT … WITH A SHIRAZ FROM WESTERN AUSTRALIA ...
From peterspicksblog.com
Estimated Reading Time 3 mins
WINE PAIRINGS FOR UPLAND BIRDS AND ... - PETERSEN'S HUNTING
From petersenshunting.com
Estimated Reading Time 4 mins
HOW TO MAKE THE BEST GRAVY FOR PHEASANT - THE FIELD
From thefield.co.uk
Estimated Reading Time 2 mins
FIRST FRIDAY AND LATER HOURS ON EVERY ... - PHEASANT RUN WINE
From pheasantrunwine.com
Estimated Reading Time 40 secs
PHEASANTS WITH PORT WINE SAUCE RECIPE BY ... - IFOOD.TV
From ifood.tv
Calories 630 per serving
CABERNET FRANC FOOD PAIRING: 18+ CERTAIN MEAL IDEAS ...
From unravelingwine.com
Estimated Reading Time 5 mins
PHEASANT WITH SAUPIQUET SAUCE | HELLO!
From hellomagazine.com
Estimated Reading Time 2 mins
RABBIT WITH APRICOTS IN CABERNET SAUCE RECIPE - CDKITCHEN
From cdkitchen.com
Servings 4Total Time 5 hrs
PHEASANT RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
PHEASANT RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
PHEASANT IN CREAM SAUCE RECIPE
From crecipe.com
PHEASANT AND STEAK WITH CRANBERRY SAUCE RECIPE
From crecipe.com
CABERNET FRANC FOOD PAIRINGS - BETTY'S WINE MUSINGS
From bettyswinemusings.com
BEST CABERNET SAUVIGNON & FOOD PAIRINGS - (WITH REASONS!)
From drinkandpair.com
FOODFORHUNTERS.COM : PANKO FRIED PHEASANT | PHEASANT ...
From pinterest.com
BRAISED PHEASANT AND APPLES - ROMBAUER VINEYARDS
From rombauer.com
36 BEST WILD GAME DINNER IDEAS | WILD GAME ... - PINTEREST
From pinterest.com
CABERNET SAUVIGNON WINE PAIRING BY ... - NATALIE MACLEAN
From nataliemaclean.com
PHEASANT BAKED IN RAISIN SAUCE RECIPE - RECIPETIPS.COM
From recipetips.com
PHEASANT IN ORANGE SAUCE RECIPE - FOOD.COM | RECIPE ...
From pinterest.ca
WHAT TO DO WITH PHEASANT? - GENERAL DISCUSSION - CHOWHOUND
From chowhound.com
SMOKED PHEASANT WITH CABERNET SAUCE - COOKSHACK BBQ
From cookshack.com
FOOD & WINE - KENSINGTON WINE MARKET
From kensingtonwinemarket.com
FOOD PAIRINGS - CHIMNEY ROCK
From chimneyrock.com
WINE PAIRINGS FOR ROAST PHEASANT | PETERSPICKS
From peterspicksblog.com
WINE AND FOOD PAIRING WITH RECIPES OF ROAST PHEASANT
From en.winedexer.com
PHEASANT WITH CABERNET SAUCE - TFRECIPES.COM
From tfrecipes.com
CABERNET SAUCE RECIPES
From tfrecipes.com
PHEASANT RECIPES - NYT COOKING
From cooking.nytimes.com
PAIRING WINE WITH PHEASANT | THE WINE SOCIETY
From thewinesociety.com
FOODIE DETOURS OF THE BAROSSA VALLEY #1 ... - MELTING BUTTER
From meltingbutter.com
BRASWELL'S TART CHERRY CABERNET SAUCE - FOOD WISHES VIDEO ...
From foodwishes.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love