Pheasant Recipes

[Grange]

Some good recipes provided so far! A friend gave me a pheasant chili recipe last year that turned out to be pretty good.....

3 1/2 cups of cubed pheasant breast - browned
2 tbsp margarine or butter
3 tbsp all-purpose flour
2 cans Great Northern beans
1 can Mex corn (with red & green peppers)
3/4 cup half & half
1 can chopped green chilis
1 3/4 tspn ground cumin
1/4 cup sliced green onions
2 cups chicken broth
2 tbsp lime juice

In a 3-qt saucepan, melt butter over medium heat. Add the onions and cook for 2-3 minutes or until onions are tender crisp. Blend in broth, stirring constantly. Add remaining ingredients, except for lime juice. ring to boil, stirring frequently. Reduce heat to low, cover and simmer for 10-15 minutes until chili is slightly thickened and flavors are blended, stirring constantly. Stir in the lime juice just prior to serving.

Now that sounds good. I'll have to remember this for this up coming season. Yes, now that the season's over I can say up coming season instead of next season.

[motoGSP]

Yes upcoming season does have a nice ring to it!

[Moonsterman]

Hi Guys,
There doesn't seem to be much action here but maybe I can stir things up again. We are right at the end of the pheasant season here in New England and I have several pheasants in the freezer so I will be contributing a few recipes to my website where there already are a couple of pheasant recipes. The site address is: http://www.wildgamecook.us

[mtlhdr]

Grilled up a pheasant last night and wondered what to do with the left-overs today. So I whipped up pheasant salad and served it on triscuits. It was excellent and toddler approved as well.

I picked a breast and two legs of the pheasant and chopped in the mini food processor. I also chopped a celery, carrot, 1/2 apple and a handful of walnuts. Mixed everything together with mayo and sweet n spicy mustard and seasoned with a little salt and poultry seasoning. It turned out even better than I thought it would. Bon appetit.

(pre-mixing)

[GFORCE]

Dry roasting the whole bird is probably not a good idea. Because the legs are fairly tough and in order to get the legs edible the breast would be shoe leather. Instead Saute or grill the breasts so they are still a little pink in the middle. Make any sauce you like with it. As for the legs...braise, stew or Confit is the ticket. I will work on adding a confit recipe for you guys. It is perfect for duck, goose and phez legs. I save the legs separately until I have a bunch and then make something awesome.