I don't have
a
recipe for pheasant and dressing, so I recently fixed
my\trecipe\tfor
dressing and just substituted pheasant
for
the chicken, it turned out well.
Cut Pheasant Meat from Carcass (I just
1. Quarter pheasant using a heavy knife: cut
Marinate the pheasant breasts over night (or for as long as possible) in
Cut the pheasant breast into 36 pieces, and
Skin the pheasant and wash.
Put pheasant in a large bowl with
In a large non-metallic container combine sugar and salt with enough water to cover bird.
Add bird and let bird set in brine for 24 hours.
Drain.
Let bird air dry on paper towels for 1 hour while preparing smoker.
Smoke in electric smoker (according to manufacturer's directions) for 6 hours using 3 pans of sawdust (or per smoker's directions).
***If air is cool it may take longer for bird to be cooked through***.
Test for doneness by moving bird's leg--the bird's legs will move freely when done.
For the sauce:
Combine all ingredients in a small bowl; set aside.
For the stir fry:
Heat 1 tsp oil in a large skillet or wok over medium. Cook and stir pheasant and garlic for 6-8 minutes, or until pheasant is just barely pink. Remove from pan and cover to keep warm.
Increase heat slightly, add remaining oil and vegetalbes. Cook and stir until vegetables are crisp-tender.
Add pheasant back to pan and heat through for a minute.
Add sauce to pan, stir over medium heat until it reaches a boil, and has thickened.
Season breast with salt and pepper.
Sear well in a pan with butter and let cool.
Mix Brie, shallots, garlic, tomato, onion, mushrooms and sage.
Season to taste.
Stuff 1/4 of cheese mixture under the skin of each cooled breast.
Wrap each with a slice of bacon.
Wrap with puff pastry.
Brush top with beaten egg.
Bake at 425 degrees for 12-15 minutes.
In a large pot combine pheasant, celery, parsley, onion, peppercorns, bay
nd set aside. Rub the pheasant inside and out with salt
Place carrot, onion, celery, parsley, and bay leaf into a large (4-quart) slow cooker. Add cubed pheasant meat, then stir together cream of mushroom soup, water, thyme, and 1/4 teaspoon pepper; pour over pheasant. Cover and cook on Low for 8 to 9 hours, or on High for 4 to 4 1/2 hours.
Stir frozen peas into pheasant and season to taste with salt, pepper, and paprika. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve creamy pheasant on a bed of noodles.
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.
Wash pheasant and pat dry.
Sprinkle
oil in a pot; add pheasant, carrots, and celery and boil
Season the pheasant with salt and pepper and
tick cooking spray.
Cut pheasant or chicken breasts into 1
ake the brine. Soak the pheasant in the brine overnight, but
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.
n a skillet.
Add pheasant and brown on all sides