25 BEST WAYS TO COOK PHEASANT
Switch up your meal routine with these easy pheasant recipes! From oven-roasted to stew to pot pie, you can make plenty of delicious pheasant dishes.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a pheasant recipe in 30 minutes or less!
Nutrition Facts :
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.
PHEASANT WITH OREGANO CREAM SAUCE
Creamy herbed pheasant - perfect for a flavorful family dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h10m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 350°. Cut each pheasant in half along backbone and breastbone from tail to neck with kitchen scissors. Mix flour, seasoned salt and pepper in shallow bowl. Coat pheasant generously with flour mixture. Reserve remaining flour mixture.
- Heat oil in 12-inch skillet over medium-high heat. Cook pheasants in oil 3 to 4 minutes on each side or until well browned. Place in ungreased rectangular pan, 13x 9 x 2 inches, or in shallow roasting pan. Top and surround pheasants with mushrooms and carrots.
- Melt butter in 2-quart saucepan over medium heat. Add enough additional flour to remaining flour mixture to make 2 tablespoons. Stir flour mixture into butter. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in half-and-half and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sherry and oregano. Pour evenly over pheasants.
- Bake uncovered 1 hour 15 minutes to 1 hour 30 minutes, spooning sauce in pan over pheasants once, until pheasants are tender and juice is no longer pink when centers of thickest pieces are cut. Remove pheasants from pan with slotted spoon. Stir sauce until smooth. Serve sauce with pheasants.
Nutrition Facts : Calories 740, Carbohydrate 18 g, Cholesterol 230 mg, Fiber 2 g, Protein 76 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 500 mg
PHEASANT POT PIE
He hunts them and brings them home and I cook em'. This is a great easy way to eat pheasant. It is really good and no one even knows it's pheasant. Just watch out for the shot! Cut the calories by using vegetable broth and skim milk, add them by chicken broth and whole milk. Mushrooms are also a good addition.
Provided by Dani Forsey Brown
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bring broth to a boil in a pot; add pheasant, carrots, and celery and boil until pheasant is cooked through, about 15 minutes. Add peas to broth and boil for 1 minute. Drain and reserve broth from pot.
- Melt butter in a separate pot over medium heat; cook and stir onion until translucent, about 5 minutes. Gradually stir flour into butter until smooth. Pour reserved broth and milk into flour mixture, stirring constantly. Add salt, rosemary, pepper, sage, and celery seed to broth mixture and simmer over medium-low heat until sauce is thickened, about 5 minutes.
- Lower oven temperature to 375 degrees F (190 degrees C).
- Press 1 pie crust into a pie plate and lightly brush with egg white.
- Bake crust in the oven until lightly browned, about 5 minutes.
- Spoon about 1/4 of the pheasant-vegetable mixture into the baked pie crust. Mix remaining pheasant-vegetable mixture into the sauce; pour into baked pie crust. Place second crust on top of the filling, pinching the edges together to form a seal. Cut your initials into the top crust for ventilation.
- Bake in the oven until top is golden brown, about 40 minutes.
Nutrition Facts : Calories 698.7 calories, Carbohydrate 54.3 g, Cholesterol 62.3 mg, Fat 43.5 g, Fiber 5.9 g, Protein 22.3 g, SaturatedFat 14.1 g, Sodium 967.3 mg, Sugar 4.3 g
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