Best Pheasant Or Chukar Croquettes Recipes

TENDER PHEASANTS

Tender Pheasants image

This recipe is very simple yet delicious. Pheasant is normally a dry bird but this recipe keeps it wonderfully moist. It almost falls right off the bone!

Provided by LYSS

Categories Meat and Poultry Recipes Pork

Time 5h20m

Yield 16

Number Of Ingredients 9

Ingredients

4 small pheasants, cleaned and rinsed
½ pound sliced bacon
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
1 cup water
1 small onion, chopped
1 (1 ounce) package dry onion soup mix
1 (4.5 ounce) can sliced mushrooms
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 3.9 g, Cholesterol 69.2 mg, Fat 17.6 g, Fiber 0.4 g, Protein 19.7 g, SaturatedFat 6.3 g, Sodium 467.5 mg, Sugar 0.7 g

PHEASANT OR CHUKAR CROQUETTES

Pheasant or Chukar Croquettes image

Make and share this Pheasant or Chukar Croquettes recipe from Food.com.

Provided by Chef Tom 2

Categories < 60 Mins

Time 1h

Yield 24-30 croquettes, 4-6 serving(s)

Number Of Ingredients 16

Ingredients

12 ounces pheasant breast, cut into 1/2 pieces
4 ounces heavy cream
1 tablespoon chopped sage
1 tablespoon chopped oregano
2 tablespoons butter
2 tablespoons flour
1 cup milk
salt
1 cup flour
3 eggs, whipped
1 1/2 cups panko breadcrumbs
fry oil (1 quart for frying) or vegetable oil (1 quart for frying)
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon red curry paste
1 tablespoon cider vinegar

Steps:

Place chucker in food processor and puree stopping frequently to scrap sides. When smooth add the cream slowly while the processor is running. Next add herbs and a pinch of salt and pulse a couple times to combine. Keep cold until needed.
For the béchamel melt the butter in a 1 quart or small saucepan. Add flour and whisk to form a paste. Add a little milk and whisk out all lumps. Add the rest of the milk while whisking and bring to a simmer to thicken. Season a little heavy with salt and cool. When cool the mixture should be very thick. Combine with the chucker puree and keep cold.
To form the croquettes line a small sheet pan with wax paper. Take two teaspoons and begin to form a three-sided football shape. Don't try to get too much on the spoon. Place on wax paper and continue until all the chucker is used. Place the sheet pan in the freezer for at least 15 minutes to firm up the croquettes.
Set up your breading station with a pan of the flour, pan of eggs and pan of breadcrumbs. Heat the oil in a fryer or pot to 360°. When the croquettes are firm enough to handle, start to bread them by coating on flour then egg and finally breadcrumbs. Return to the wax paper. Fry each croquette for about 3 minutes or until nice and golden brown and center is gooey. Serve hot with curry dipping sauce.
Curry dipping sauce: Combine all ingredients and mix well.

Nutrition Facts : Calories 798.3, Fat 40.9, SaturatedFat 17.9, Cholesterol 286.9, Sodium 676.8, Carbohydrate 68.1, Fiber 3.1, Sugar 4.9, Protein 38.1