Best My Moms Boneless Birds Recipes

SMOTHERED PHEASANT

Smothered Pheasant image

This is my mom's recipe for preparing the pheasants my dad would bring in during hunting season in Iowa. I use only the breasts from the birds, but you can use the other parts of the pheasant as well. This makes its own gravy that is delicious on mashed potatoes.

Provided by Kaye Lynn

Categories 100+ Everyday Cooking Recipes

Time 1h50m

Yield 6

Number Of Ingredients 5

Ingredients

6 skinless, boneless pheasant breast halves
salt and black pepper to taste
½ cup all-purpose flour
½ cup butter
2 cups half-and-half cream

Steps:

Preheat an oven to 325 degrees F (165 degrees C).
Season the pheasant breasts on all sides with salt and pepper. Sprinkle the flour onto a plate, and press the pheasant breast into the flour until completely coated. Shake off excess flour and set aside. Melt the butter in an ovenproof Dutch oven or deep skillet over medium heat. Cook the pheasant breasts in the hot butter until golden brown on both sides, about 5 minutes per side. Pour in the half-and-half cream and bring to a simmer; cover the Dutch oven.
Bake in the preheated oven until the pheasant breasts are tender and no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 520.5 calories, Carbohydrate 11.4 g, Cholesterol 176.1 mg, Fat 30.6 g, Fiber 0.3 g, Protein 48 g, SaturatedFat 17.5 g, Sodium 202.3 mg, Sugar 0.2 g

BONELESS BIRDS

Boneless Birds image

Make and share this Boneless Birds recipe from Food.com.

Provided by LikeItLoveIt

Categories Lunch/Snacks

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs round steaks
salt and pepper
1 onion, cut in 8 wedges
4 small carrots
8 slices bacon
flour
butter (for browning)

Steps:

Pound meat to about ¼ inch thick, and cut into 8 pieces.
Season with salt and pepper.
Place a wedge of onion, a slice of bacon, and ½ of a carrot on each piece.
Roll up and fasten with toothpicks or string.
Roll each in flour.
In a large frying pan melt butter, and brown rolled meat.
Add ½ cup water to browned meat and simmer for about 1½ hours, adding more water as needed.
Remove from pan and use the remaining water for a gravy by adding a bit of flour to the water and stirring over low heat until smooth.
Serve with mashed potatoes.

Nutrition Facts : Calories 270.1, Fat 16.8, SaturatedFat 6.4, Cholesterol 88.2, Sodium 147.9, Carbohydrate 3.7, Fiber 0.9, Sugar 1.8, Protein 24.8