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Vizsladogs, Ltd.
Cooking Pheasant
LINDA B.'S RECIPE
Cook a pheasant until meat falls off of bones. 1/2 hour in
boiling water maybe. Bone and skin all meat. Put in food
processor and chop until fine. Add chopped celery and onion and
nuts if desired. Salt and pepper to taste. Add enough Miracle
Whip to make the consistancy of pate and voila! Pheasant Pate.
Great on crackers or toast. This seems to go over great. I make
Pheasant McNuggets. Cut the meat into bite sized chunks. Dip in
saltine cracker crumbs and egg and crumbs again. Fry in a skillet
with oil. Doesn't take long to cook and tastes great.
PHEASANT JUBILEE
Submitted by Sharyn Baker: "...it comes from a very old
copy of the "Favorite Recipes of California Winemakers"
published by the Wine Advisory Board, 1963."
4 pheasants quartered (hope you get four big ones)
Flour
1/2 butter or maragarine
1 onion chopped
1/2 cup golden raisins
1 cup chili sauce
1/2 water
1/2 brown sugar
2 TBS. Worchesershire sauce
1/4 tesp. garlic powder
1 cup California Sherry ( not too sweet)
1 (1-lb.) can pitted dark sweet cherries, drained
Dust pheasants with flour. Melt butter in a heavy skillet: brown
birds thoroughly. Place pheasants in a deep casserole. In the
same skillet, combine onion, raisins, chili sauce, water, brown
sugar, Worchestershire sauce and garlic; boil briefly, scraping
browned meat from bottom and sides of pan; pour over pheasants.
Bake covered, in a moderately slow oven (325 degrees) for 1 1/2
hours. remove cover; add sherry and cherries. Continue baking 20
minutes longer. To serve transfer to a deep chafing or warming
dish. This works well with wild rice and a fresh green vegetable.
Bon Appetite!!and Happy Thanksgiving.
POTTED PHEASANT
Submitted by Peggy Magyar
First, go out and shoot a couple of pheasants, then pluck and
clean, and pick out all the birdshot. Rinse the birds well in
salted water, then drain. Stuff the cavity of each bird with an
onion, a clove of garlic, and two pieces of celery. Place in a
terra-cotta pot (you can use one of those heavy metal covered
roasters, or any pan with a tight cover, or even a pan covered
with doubled aluminum foil. there are also heavy plastic bags
made for potroasts which will work well.
Butter the birds' breasts liberally, or use a slice of bacon
on each bird. surround the birds with your choice of vegetables.
I use a few more onions, one or two small tomatoes, peeled
carrots, halved white potatoes and sweet potatoes, small yellow
turnips, parsnips, and more celery sticks. Lightly salt and
pepper the veggies. use enough veggies to feed the gang, and 1/2
pheasant per person, unless the birds are really small.
Add about a cup of water, or wine, or beer, or chicken stock.
Cover, or seal the bag according to directions, and roast for
about an hour at 350 degrees, or until the juices run clear,
checking that there is enough liquid about half way through. cook
a tough old cock a little longer.
STUFFED PHEASANT ROULADE
Jane in Pennsylvania writes that she heard this recipe from
the TV FOOD NETWORK. Emeril Lagasse, one of the chefs on the
network did this recipe....it looked wonderful! Of course, you
need a BONED pheasant...probably not an easy task...
1- 3-pound pheasant
1/2 cup chopped toasted pecans
1/2 cup dried cherries
1 cup crumbled day-old cornbread
1/2 cup chicken stock
Salt and pepper
4 slices bacon
Have your butcher bone out pheasant in one piece, cutting open
back. Preheat oven to 400 degrees F. Combine pecans, cherries,
cornbread and stock; season to taste with salt and pepper. Season
pheasant inside and out; fill it up with stuffing. Roll up
pheasant to fully enclose stuffing and place in a roasting pan,
seam-side down. Wrap bacon securely around bird, tucking it under
to secure. Roast until an instant-reading thermometer inserted in
thigh area registers 180 degrees F, 25 to 30 minutes. Transfer
roulade to a serving platter and slice at table. Yield: 2
servings {Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved}
Pheasant and Wild Rice
1 cup raw wild rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can mushroom stems and pieces
2 cups water
1/2 cups water chestnuts, optional
2 pheasants, cut up
1 package dry onion soup mix
Flour and lightly brown pheasant pieces. Mix rice, canned soups,
mushrooms and water chestnuts in a casserole. Add pheasant
pieces. Sprinkle dry onion soup mix over the top. Cover lightly
with foil and bake for 3 hours at 300 degrees.
Scalloped Pheasant
pheasant, cut up
1 teaspoon salt
1 cup bread crumbs
2 tablespoons melted butter
2 cups whole milk
Cook pheasant until tender. Pour off and save broth. Remove bones
and dice pheasant. Make a gravy of the broth, using 1/2 broth and
1/2 whole milk. Thicken slightly. Season to taste. Moisten bread
crumbs in melted butter. In greased casserole, place alternate
layers of diced pheasant, gravy and crumbs. Bake at 350 degrees
until thoroughly heated and the top crumbs are brown.
Hunter's Style Pheasant
2 pheasants
4 tablespoons olive oil
2 to 3 garlic cloves
1 teaspoon rosemary, dry or fresh
1/3 cup wine vinegar or dry sherry
salt
pepper
Cut pheasant into sections, wash, drain but do not dry. In an
iron skillet, place olive oil and sliced cloves of garlic. Brown
garlic slightly. Add sections of pheasant, season with salt, a
little pepper and rosemary. Cover skillet and let pheasant cook
slowly in its own juice for about one hour or until meat appears
tender when tested with a fork. If, while cooking, meat becomes
too dry, add about 1/2 cup water. When meat is cooked, add
vinegar or sherry and turn off heat. Cover skillet immediately
and let meat steam for about five minutes. When serving pour
cooking juice over pheasant.
Cream Cheese Stuffed Pheasant Breast
4 boneless pheasant breasts, skinned
1/2 cup butter
1 1/2 cups crushed corn flakes
1 (8 oz.) package cream cheese
1/2 tablespoon garlic powder
1/4 cup Parmesan cheese
1/2 cup finely chopped green onions
Soak pheasant breasts in butter. Coat each breast with corn flake
crumbs. Mix cream cheese, garlic powder, Parmesan cheese and
green onions together and divide into four parts. Place each
coated breast flat in ungreased baking dish. Place one part cream
cheese mixture on each breast and fold breast in half to sandwich
mixture between the two sides. Use toothpick to hold breast in
place. Bake 35 to 40 minutes at 375 degrees.
Pheasant Soup
bony pieces from several pheasants
1 teaspoon salt
1 bay leaf
1/2 cup raw rice
1 cup raw carrots, sliced
1 very small onion
pepper
Clean and wash bony pieces of pheasant well. Put in kettle with
enough water to cover pieces and add salt and bay leaf. Cook
until meat is tender enough to fall from bones. Remove meat and
bay leaf from broth. Discard bay leaf. Remove meat from bones in
pieces as large as possible. Return meat and add a few grains of
pepper. Add uncooked rice and carrots. Cut onion in quarters and
add. Simmer mixture for about one hour or until carrots and rice
are tender and have soaked up most of the broth. North American
Wild Game Cookbook by Bill & Anita Mabbutt: This book has
some pretty good recipes and some very good sauces.
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