SMOKED PHEASANT CHOWDER
Provided by Food Network
Time 2h45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Debone pheasant and reserve bones. Chop bones. To a sauce pan add bacon and cook until brown. Add carrots, onion, celery, garlic and cook mixture. Add flour. Stir until brown. Add bones and enough chicken stock to cover mixture. Cover, cook for 1 1/2 hours. Strain and reserve.;
- In a pot, add bacon and oil and cook until brown. Add all vegetables and brown. Add cilantro, meat and stock and simmer until vegetables are cooked.
- Season with spices.
PHEASANT SPREAD
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
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
GRILLED PHEASANT POPPERS
Here's a great way to use and even enjoy the pheasant the outdoorsmen in your life brings home! This appetizer creates a spicy, crisp and delicious mouthful sure to fool anyone who would wrinkle up their nose to pheasant! This has quickly become my number 1 requested appetizer by friends and family. So simple and so darn good!
Provided by Lizzy
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Cut the pheasant breast into 36 pieces, and place into a bowl. Pour the liquid from the jalapeno peppers over the pheasant, stir, and set aside to marinate for 20 minutes.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Drain the marinade from the pheasant and discard. Place a slice of jalapeno pepper onto each piece of pheasant breast, and wrap with a third of a strip of bacon. Skewer 6 of the pheasant pieces on each skewer.
- Cook on the preheated grill, turning frequently, until the bacon is crispy, 15 to 20 minutes. Remove the skewers from the pheasant pieces, and place a toothpick into each piece to serve.
Nutrition Facts : Calories 309.7 calories, Carbohydrate 1.1 g, Cholesterol 100.8 mg, Fat 18.4 g, Fiber 0.5 g, Protein 32.7 g, SaturatedFat 5.6 g, Sodium 780.8 mg, Sugar 0.4 g
SMOKED PHEASANT
It's for pheasant under chicken skin! Don't laugh. It's true! I use the skins from chicken leg quarters to protect the delicate wild pheasant breasts from the drying effect of the smoker. The fatty chicken skin helps the smoking pheasant retain moisture and adds a bit of flavor to boot.The pheasant is soaked in a weak brine overnight, seasoned, wrapped in the chicken skin, and smoked.
Provided by Timothy H.
Categories Pheasant
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve the salt in the cold water to make the brine. Soak the pheasant in the brine overnight, but no more than eight hours. When the birds are finished brining, rinse them and dry them off with paper towels.
- Mix up the spices and season the breasts lightly on all surfaces. Wrap the chicken skin over the pheasant so it's covered completely on top. You may have to play with the positioning a little. I use one whole piece and one half piece of the leg quarter skins on each breast. When the skin is in place, secure it with toothpicks. Dust a little more of the spice mix onto the skin.
- I've used alder and apple for smoke -- these will give the pheasant a light smoky flavor.
- Smoke for four to six hours at 200 degrees Fahrenheit, or until the temperature of the smoked pheasant reaches 165 degrees.
Nutrition Facts : Calories 170.3, Fat 4, SaturatedFat 1.4, Cholesterol 70.4, Sodium 7028.2, Carbohydrate 1.9, Fiber 0.5, Sugar 0.1, Protein 30
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- Dissolve the salt and sugar in the water. Find a lidded container just about large enough to hold both pheasants. Cover them with the brine and let this sit in the fridge for at least 12 hours and up to 18 hours.
- OPTIONAL: Weigh the pheasant and the water you intend to brine it in; you'll have to guess, so err on more water. Now dissolve 2 percent of that total weight -- pheasant + water -- in kosher salt in the water, then brine. This method allows you to brine the bird for days without it getting too salty.
- Take the pheasants out of the brine. Set on a cooling rack under a ceiling fan or in a breezy place and let them dry for an hour or so. You can also put the birds in a container uncovered in the fridge overnight. This drying process is an important step. You want the bird damp and tacky on the outside, not soaking wet.
- Smoke the pheasants over the wood of your choice – I prefer apple, hickory or pecan – for at least 3 hours, and up to 5 hours. You want a relatively warm smoke, between 200°F and 250°F. Let the pheasants smoke for 1 hour before painting on the maple syrup, then baste with the syrup every 30 minutes afterward.
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