Cut Pheasant Meat from Carcass (I just
Dredge pheasant quarters in flour seasoned with salt and pepper.
Heat oil in large, heavy skillet or Dutch oven and brown. Remove bird from pan.
Add more oil, if necessary, and brown vegetables on all sides.
Add wine and return pheasant to pan. Add salt and pepper to taste.
Cover pan.
Lower heat and simmer until the leg meat is tender, about 30 minutes.
Turn meat once during cooking.
Add more liquid, if necessary.
Each pheasant serves 2.
Skin the pheasant and wash.
Put pheasant in a large bowl with
nd set aside. Rub the pheasant inside and out with salt
Place pheasant in ungreased square 9 x 9 x 2-inch baking dish. Mix soup, cider, Worcestershire sauce, salt, onion, garlic and mushrooms; pour over pheasant.
Sprinkle generously with paprika. Cook, uncovered, in a 350\u00b0 oven, spooning sauce onto pheasant occasionally until done, 1 1/2 to 2 hours.
After cooking pheasant 1 hour, sprinkle again with paprika.
ish with non-stick cooking spray.
Cut pheasant or chicken breasts
Combine the first 8 ingredients in a shallow dish.
Rinse pheasant/chicken breasts and pat dry.
Cut each into 6 to 8 pieces. Coat each piece with mayonnaise/yogurt and roll in crumb mixture. Place pheasant/chicken in a 9 x 13-inch pan sprayed with cooking spray.
Drizzle margarine on top.
Sprinkle with sesame seed. Bake, uncovered, at 375\u00b0 for 30 to 40 minutes until tender.
Serve with sauce.
Bring first 9 ingredients to a boil in sauce pan. Place bacon in cooking bag. Sprinkle rice and mushrooms over bacon. Add pheasant, Pour soup mixture into bag. Seal and slit according to directions.
Brown pheasant pieces in a frypan with 1 tablespoon of cooking oil.
Season with 1 teaspoon garlic salt and 1 tablespoon soy sauce.
Add vegetables to pheasant. Pour 1/2 of the Kikkoman baste and glaze over veggies. Cover and simmer until veggies are cooked to your desired crispness.
Pour remaining glaze on servings as desired. Great on white rice.
Preheat oven to 350\u00b0.
Lightly salt the inside of the bird and rub in with your hand.
Fill the cavity loosely with your favorite Herbed Suffing.
Truss the legs and place breast side up on a rack in a roasting pan.
Place Bacon slices over the breast side by side.
Roast for approximately 1 1/2 hours, or until tender.
Check after 75 minutes of cooking.
Roll cut-up bird pieces in flour and brown in hot oil.
Place browned pieces in baking dish and add remaining ingredients, except sherry, in order listed.
Simmer in 300 degree oven for 2 to 2 1/2 hours or until tender.
Pour cooking sherry over bird about the last hour of cooking.
Melt butter or margarine in a heat-proof Dutch oven.
When hot, saute the pheasant gently all over until it's golden brown.
Remove the bird.
Add flour, stock and wine, blend smoothly.
Bring to a boil and add seasoning.
Return bird to the Dutch oven and cover.
Cook in preheated 350 degree oven, turning bird while cooking, for 35 to 40 minutes, or until bird is tender.
Salt, pepper and flour cut up pheasant as for fried chicken. Brown in small amount of cooking oil.
When well browned, add the soup and water and cover.
Cook until well done at a simmer for about 45 minutes or put in oven at 325\u00b0.
Cut the pheasant breast into 36 pieces, and
Season the pheasant with salt and pepper and
Marinate the pheasant breasts over night (or for
Over medium heat, melt margarine in a 10-inch skillet.
Add pheasant pieces, onion, celery, wine and water.
Sprinkle on basil, paprika and pepper.
Cover; bring mixture to a boil. Reduce heat; simmer pheasant pieces for 45 minutes on both sides. After 90 minutes, remove pheasant from skillet.
Add cornstarch and sour cream to drippings; stir until thickened.
Pour over pheasant.
Serve over dumplings or noodles.
Thoroughly salt pheasant inside and out.
Fill cavity with bay leaf and celery leaves.
Wrap pheasant breast with bacon.
Secure in place with string.
Place pheasant in roaster.
Pour salad oil over pheasant.
Add mushrooms and onion slices.
Bake at 350\u00b0 for 1 hour and 30 minutes.
Turn pheasant at 30 minute intervals, basting with drippings from pan.
Place on platter; remove string, celery leaves and bay leaf.
Garnish with spiced apples and parsley.
egrees C).
Place the pheasant breasts into a baking dish
stir in the pheasant strips. Remove the pheasant strips from the egg