pheasant recipe needed

[gelf]

hello....

ive got some pheasant breasts and i need a nice recipe for them which needs a good sauce.

any good ones out there?

graham

[Hubber]

oh yuck dont like pheasant at all, but will have a look and see if i find anything.

[Deleted]

I'm sure there are guys on here that eat pheasant..............I'm sure someone will have a recipe.

I would rather have a packet of Pringles :D

[Hubber]

I would rather have a packet of Pringles :D


Me too....

[Deleted]

And a bottle or 2 of wine :)
Mmmmmm now I want to go home and have T :D

[buzz]

:D

Hmmmmm

[Newsreader]

pheasant breasts and i need a nice recipe
I know the first step - run a couple over, did that yesterday :D ;)

[Geobloke]

Think Pheasant is lovely.

IIRC a decent way of doing them is to cook them in a redwine and herb sauce. Then sommat like new potatoes or mash.

[Dave-H]

I know the first step - run a couple over, did that yesterday :D ;)
Hope you didn't waste em Bern ;)

I eat dozens of em... but recipe? [wife's dept] :rolleyes:

[Geobloke]

Sliced fried and on top of a rocket salad would be nice.

[Geobloke]

Sliced fried and on top of a rocket salad would be nice.

With some nice crusty bread

[Satancom]

Wild Pigeon is nice!

[Dave-H]

Wild Pigeon is nice!

I assume you mean Woodpigeon? [very nice]

You wouldn't want to eat Ferals :ill:

[myers]

How about this one

Ingredients:

1/4 pound salt pork
1-3 pound pheasant, cut up
1/4 tsp ground black pepper
1/2 lb small white onions
1/4 lb mushrooms, halved
1 clove garlic, finely chopped
1 cup dry white wine
1/4 tsp dried thyme leaves
1/2 cup cold water
2 tablespoons all purpose flour

What you Do:

Skin and dice salt pork.

In 1-quart saucepan, cover diced salt pork with water; heat to boiling; drain. In 12-inch skillet or 5-quart Dutch oven, cook salt pork over medium heat until golden, stirring occasionally.

Remove with slotted spoon to a bowl, leaving fat in skillet. Cook pheasant in skillet until browned on all sides-about 15 minutes. Sprinkle pheasant with pepper; move pheasant to one side of skillet. Add onions and mushrooms to skillet. Cook 1 minute or just until mushrooms are wilted. Drain all fat from skillet and discard.

Return salt pork to skillet. Add garlic, wine, thyme, and bay leaf; heat to boiling.

Cover and cook over low heat 20 minutes or until pheasant is tender. In cup, blend water and flour until smooth. Stir into skillet; cook until sauce thickens and bubbles.

Before serving, discard bay leaf.

Myers
TD5

[Newsreader]

Hope you didn't waste em Bern ;)
LOL I'd never get anywhere if I stopped to pick up every one ... :eek: One of yesterday's was a corker, in the courtesy Vectra, ran out from nowhere, whack into the spoiler, up across the bonnet, smack into windscreen, over roof and down the back ... :eek: kids thought twas like Tom and Jerry :D

[BigJim]

fry some fatty bacon in butter, when part cooked add some mushrooms and continue cooking until m/rooms and nacon cooked.
remove bcaon and m/rooms to a casserole.
coat pheasant breasts/pieces in flour, and fry until golden brown, add to casserole.
add some peeled chestnuts (tinned or vacuum packed will do).
Add some stock (made from giblets if using whole pheasant) to the frying pan, stir in all the goodness from bacon/butter/flour etc, add to casserole.
Cook at 180C for about an hour, or until cooked!

[Landysteve1975]

I know the first step - run a couple over, did that yesterday :D ;)

Only problem with eating your road kill Bernie is they will end up with slit throats after swallowing the glass!!!!

[BigJim]

Only problem with eating your road kill Bernie is they will end up with slit throats after swallowing the glass!!!!

It used to be illegal to pick up your own road kill, but OK to pick up what someone else had hit (though I think technically you had to return it o its rightfull owner).
I had heard of one place where pheasant were plentiful, where the first car had rows of spots and hit the birds, and the following one picked them up. Of course, the drivers didn't know each other or share the birds afterwards!!!

Now 'poachers corner' is beginning to live up to its name:D

Edited to say I was nothing to do with either car and would not encourage such behaviour.:D

[Landysteve1975]

I

Edited to say I was nothing to do with either car and would not encourage such behaviour.:D

Nothing to do with the car Jim but did you have anything to do with the spots or eating afterwards!!!!!

[BigJim]

Nothing to do with the car Jim but did you have anything to do with the spots or eating afterwards!!!!!

No, absolutely nothing.
I saw so many birds, and commented to a local, who told me what went on after dark, but I never tried it.
No need to here, as I get the odd one in my own garden, and get them free from a local gamekeeper (the old fashioned barter system is alive and well here, when I have excess veg/honey etc I share with gamekeeper, fisherman etc, and receive in return). I usually skin them and casserole as in the recipe. If there are too many to be bothered to skin and joint, I have been known just to cut out the breasts and scrap the rest, which is a horrid waste.

[Landysteve1975]

Sounds like you get a good deal Jim.

An Ex-colleague was a member of a shooting club and in exchange for an easy days work he gave me duck that he shot. Great deal!!!

I did always say it must be prepared (plucked and gutted) as I have never done it and would not know where to start!

Very nice though being so fresh

[Olan Giech]

I did always say it must be prepared (plucked and gutted) as I have never done it and would not know where to start

reetthen, you'll need a big pan of boiling water, take your gutted bird and quickly dunk the feathered creature in the water. Discard the water. Then pluck the bird (Tim I said PLUCK) pulling the feathers away from the direction that they grow in, just a woman might do her BLine with a pair of tweezers.

I digress.

Another way of cleaning the bird is to skin it as you would a rabbit. Infact this is how I casserole pheasant as opposed to roasting, though there is nothing wrong with roasting a bird, the casserole is easier to do. If I want it roasted I'll take one to a brother. So any recipe for casseroled rabbit will do. Though amongst my favourites are these basic mixtures:

Celery & bacon
Cranberry & bread pudding
White wine & whole grain mustard
Rosemary & olive
Honey & Cider
Just 40 cloves of garlic

Lastly, if you are making a game pie, pheasant is a must. Roadkills always come in handy in the kitchen.

[Backs4more]

I was getting so many phesent when out after rabbits we were doing all sorts with them just to get rid of them. Pheasant curry is nice, as is stir fry..and we even wrapped breasts in bacon and did them on the BBQ...interesting!!..lol

Its amazing when you are just sitting there with your rifle, waiting for the bunnies to pop up out the warren at dusk when the pheasants decide to walk through the cross hairs ;).

I'll have to upgrade my rifle as my new place has red deer wandering through :D The landlord, also a shooter and landy owner has said that as long as i am sensible and its in season, I can take what i want for the pot...what a nice chap.

[Dave-H]

I'll have to upgrade my rifle as my new place has red deer wandering through :D The landlord, also a shooter and landy owner has said that as long as i am sensible and its in season, I can take what i want for the pot...what a nice chap.

You lucky git :rolleyes:
I'd swop the kids for somewhere like that :(

[Billy]

It's getting close to the end of the season I know, but here is a tip for next time. Think of your favourite Chinese chicken recipe and substitute pheasant. Don't forget pheasant comes from Asia and I believe the Chinese call pheasant "wild chicken"! My favourite is pheasant in sweet and sour sauce!

[magic]

i like pheasant drenched in whiskey before cooking, go hand in hand. not to much though save plenty for the glass :D

[oldboy]

I collected a load of pheasants during the season, had Breasts stored in the freezer ready for the summer BBQ.
Went on holiday for a week and the daughter turned the freezer off.......

Anyway looking forward to this season and now i have my own little freezer in the shed with a loan woodie waiting for some company..

Anyway what I do is wrapp the Pheasant breasts in Bacon and bake in the oven for about 20 mins..they are delicious....

Cheers