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Pheasant broth with wild rice recipe

Pheasant broth with wild rice recipe

  • Recipes
  • Dish type
  • Soup

If you've roasted a brace of pheasants, then it is simplicity itself to transform the carcasses into this deliciously tasty and nutritious soup. With nutty rice grains, tender mushrooms and herbs, it makes a perfect starter before a light main dish.

4 people made this

IngredientsServes: 4

  • 2 tbsp extra virgin olive oil
  • 1 onion, quartered
  • 1 large carrot, about 115 g (4 oz), thickly sliced
  • 1 celery stick, thickly sliced
  • 1 large sprig of parsley
  • 1 sprig of fresh thyme
  • 2 bay leaves
  • 2 garlic cloves, halved
  • 150 ml (5 fl oz) red wine
  • 2 cooked pheasant carcasses
  • 55 g (2 oz) mixed wild rice and brown rice
  • 15 g (½ oz) dried porcini mushrooms
  • 115 g (4 oz) chestnut mushrooms, thinly sliced
  • pinch of freshly grated nutmeg
  • salt and pepper
  • To garnish
  • finely shredded zest of ½ orange
  • fresh thyme leaves

MethodPrep:1hr ›Cook:3hr ›Ready in:4hr

  1. Heat 1 tbsp of the oil in a large saucepan and add the onion, carrot and celery. Cook, stirring occasionally, for 5–6 minutes or until browned. Tie the parsley, thyme and bay leaves together into a bouquet garni and add to the pan with the garlic and red wine. Boil rapidly for 1 minute.
  2. Cut any meat from the pheasant carcasses and reserve. Break up the carcasses, then add to the saucepan together with 2 litres (3 1/2 pints) of cold water. Bring to the boil, then reduce the heat and simmer for 2 hours. Strain the stock and refrigerate overnight.
  3. Skim off any fat from the stock, then bring to the boil and cook rapidly for 15–20 minutes or until it has reduced to 1.2 litres (2 pints). Add the rice and reserved pheasant meat and stir well, then reduce the heat and simmer for 30 minutes or until the rice grains are just tender.
  4. Meanwhile, pour boiling water over the dried porcini mushrooms and soak for 20 minutes to rehydrate. Lift them out of the soaking water, dry on kitchen paper and chop finely. Heat the remaining 1 tbsp oil in a sauté pan and cook the chestnut mushrooms over a moderate heat for 3 minutes or until lightly golden. Add the porcini and cook for a further 1 minute.
  5. When the rice is tender, add the cooked mushrooms and season with nutmeg and salt and pepper to taste. Serve hot, garnishing each bowl of soup with a few shreds of orange zest and thyme leaves.

Some more ideas

For a pheasant and lentil variation of this soup, add 1 tbsp crushed juniper berries with the wine when making the pheasant stock. After boiling the strained stock to reduce to 1.2 litres (2 pints), add 55 g (2 oz) green lentils and simmer for 30 minutes or until the lentils are just tender. Then add 12 freshly cooked or vacuum-packed chestnuts, chopped, and 1 finely sliced leek. Cover and simmer for a further 10 minutes or until the leek is tender. Garnish with celery leaves. Unlike other nuts, chestnuts are high in complex carbohydrates and low in fat. * Using poultry carcasses to make stock is a great way to get all the goodness left in the bones. If you don't have time to make stock into a soup right away, boil to reduce it (as in step 3) and then freeze it. Use it as a base for sauces or other soups at a more convenient time.

Plus points

Unlike white rice, brown rice still contains the germ and bran of the rice grain and therefore offers more fibre and higher levels of the B vitamins than white rice. * Mushrooms contain the B vitamins B2, niacin and pantothenic acid, and they provide potassium as well as good quantities of copper. * Wild rice is not true rice but the seeds of a North American wild aquatic grass. Like rice it is gluten-free. It contains useful amounts of the B vitamins, particularly niacin, and dietary fibre.

Each serving provides

B6 E, copper

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Easy Pheasant Broth

Making broth is easy. Finding the time is another thing. I usually don’t like making two things during the dinner hour. I’m already maxed with having young kids helping me or I’m doing double duty as a homework helper. But, I have found a way to make broth relatively simple and when I about think about how precious these pheasants are they spur me on!

My Camera decided to take a vacation by itself to college (my daughter accidentally put it in her purse) and make my life difficult. It’s really hard to take Pictures of the things you are cooking with out a camera. So, here is where I want you to imagine a nice picture here of a pheasant carcass that has all the major amounts of meat taken off. OK, I guess that wasn’t a really nice thing to imagine-sorry. Glad we can skip it after all!

Easy Pheasant Broth

2 pheasant carcasses with most of the meat removed and reserved for the fancy pancy meals

1 onion cut into quarters

1 stalk of celery cut into quarters

1 clove of garlic

2 tsp of salt (or to taste)

1/8 tsp fresh ground pepper

Take your pheasants carcasses and put them in a large pot and pour 2 quarts of water over them. Add onion, celery, bay leaves, garlic, salt and pepper. Bring the water to a boil. As soon as the meat is cooked that was left on the bird, about 5 mins, remove the pheasants and let them cool until you can touch them. Remove the remaining pheasant meat and save for another time (I save mine for wild rice pheasant soup). Return the carcases to the boiling pot and continue to simmer covered for 2-3 hours over low heat.

I usually do this while we are eating and cleaning up from the dinner we just had with the pheasant breasts, like pheasant pizza or pan-fried pheasant with pan sauce-the fancy pancy stuff.


Pheasant broth with wild rice recipe - Recipes

Pheasant Jubilee
4 pheasants quartered (hope you get four big ones)
Flour
1/2 butter or margarine
1 onion chopped
1/2 cup golden raisins
1 cup chili sauce
1/2 water
1/2 brown sugar
2 TBS. Worchestershire sauce
1/4 tsp. 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.

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 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 un-greased 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
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.


Pleasant Pheasant Recipes

SHAKARA ROBINSON October 19, 2018

Pheasant season is a century-old tradition in South Dakota. Around here, opening day is celebrated as a holiday as big as Thanksgiving.

Our state holiday in October is also steeped in food tradition. Our game bird’s world renown was secured by efforts in Aberdeen to feed pheasant sandwiches to WWII troops traveling by train.

In the holiday tradition of food and pheasants shared with family and friends, here are 3 pleasant pheasant recipes to stir up this fall. Here’s cheers to ROOSTER!

PHEASANT LEG STEW

  • 1 onion, diced
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 2 to 3 garlic cloves
  • Bay leaf
  • Rosemary
  • ½ cup butter, divided
  • 1 cup carrot, peeled and diced
  • 1 cup yellow onion, diced
  • 3 garlic cloves, diced
  • ½ cup flour
  • 5 cups pheasant or chicken stock (choose low-sodium options)
  • 2 cups mushrooms, thinly sliced
  • 2 cups of whole milk (or 2 more cups of stock)
  • 1 cup cooked wild rice
  • 2 cups shredded cooked pheasant
  • Salt and pepper to taste

1. Preheat oven to 325 degrees

2. Brown pheasant legs and thighs in an oiled oven-safe stock pot.

3. Add diced onion, celery, and carrots

4. Brown until onions are translucent

5. Remove legs and add 1 inch of water to the pot. Stir to deglaze the pot.

6. Return pheasant to pot. Cover and bake, making sure there is always 1 inch of water in the pot.

7. Bake for 3 hours or until internal temperature of 160 to 165° F. Allow meat to cool and pick from bones.

8. Place meat, free of bones, in the pot.

9. Add carrots, celery, onion, garlic, bay leaves and rosemary.

10. Cover the contents with cold water and bring to a low boil. Reduce heat to low and simmer uncovered for 2 hours.

11. When you’re ready to finish, melt ¼ cup of butter in a pot over medium heat.

12. Add carrots, celery, onion, and garlic and cook until onions are translucent.

13. Add remaining butter. When it melts, sprinkle flour over the vegetables and stir for 3 minutes.

14. Stir in ½ cup of stock and continue stirring until smooth

15. Add sliced mushrooms, then add milk (for a creamy texture) or stock.

16. Stir in cooked rice and add shredded pheasant.

17. Season with salt and pepper to taste

TENDER SLOW COOKED PHEASANT

  • 4 small pheasants, cleaned and rinsed
  • ½ pound sliced bacon
  • 1 (10.75 oz.) can condensed cream of mushroom soup
  • 1 cup sour cream
  • 1 cup water
  • 1 small onion, chopped
  • 1 (1 oz.) package dry onion soup mix
  • 1 (4.5 oz.) can sliced mushrooms
  • Salt and pepper to taste

1. Place pheasants into large slow cooker.

2. Drape the bacon slices over the birds, covering them as much as possible.

3. Whisk condensed soup, sour cream, water, onion, soup mix, and mushrooms together in a large mixing bowl. Season with salt and pepper to taste. Pour over the pheasants.

4. Cook on low for 8 to 10 hours or on high for 5 to 7 hours.

5. Serve with wild rice, mashed potatoes, or your favorite side.

BAKED PHEASANT IN GRAVY

  • ½ cup all-purpose flour
  • ½ cup baked brown sugar
  • 6 pheasant breast halves
  • 3 tablespoons butter
  • 1 can (10.75 oz.) condensed cream of celery soup
  • 1 to 1 1/3 cup water
  • 1 cup chicken broth
  • 1 can (2.8 oz.) French-fried onions
  • Cooked mashed potatoes or wild rice

1. Mix flour and brown sugar in a large, resealable plastic bag.

2. Add pheasant, one piece at a time, and shake to coat.

3. Brown pheasants on both sides in butter in large skillet over medium heat.

4. Transfer browned meat to a greased, 13×9-inch baking dish.

5. Mix soup, water and broth until blended. Pour over pheasant.

6. Bake, uncovered, at 350 degrees for 40 minutes.

7. Sprinkle with fried onions and bake for an additional 5 to 10 minutes or until juices run clear.

8. Serve with mashed potatoes or rice.

All of these pheasant recipes pair perfectly with a corn muffin, and we have the perfect low-sugar option!


Pheasant Wild Rice Soup

This is a delicious soup that I found in South Dakota. It goes well with any season, and is hearty.

Ingredients

  • 6 Tablespoons Butter
  • 1 Tablespoon Minced Onions
  • ½ cups Flour
  • 4 cups Chicken Broth
  • 2 cups Cooked Wild Rice
  • 2 cups Cooked Pheasant Thigh Meat, Cut And Shredded
  • ⅔ cups Chopped Carrots
  • 3 Tablespoons Chopped Slivered Almonds
  • ½ teaspoons Salt
  • ½ teaspoons Pepper
  • 12 ounces, fluid Evaporated Fat Free Milk
  • Fresh Parsley Or Chives For Garnish

Preparation

Melt butter in a sauce pan saute onion until tender.

Blend in flour, then gradually stir in chicken broth.

Cook over medium heat, stirring constantly until mixture comes to a boil. Boil and stir for one minute.

Stir in wild rice, pheasant, carrots, almonds, salt and pepper simmer for about 5 minutes.

Blend in evaporated skim milk and heat to serving temperature.

Garnish with parsley or chives.

Yields about 8 cups of soup.

More Recipes from Jenifer

Healthy Chocolate Cake

Creamy Cucumber Salad

Find Jenifer elsewhere on the web.

2 Comments

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Erin Krause on 1.5.2012

I doubled the recipe and it fit perfectly in my crock pot. Added chopped mushrooms, more onion and about 1/2 clove crushed garlic for flavor. Let it cook all day with the pheasant in it. Took the pheasant out about an hour before serving and shredded it, then put it back in. Turned out a little more like a stew than a soup. Make sure you chop everything fairly small. Everyone really enjoyed it!


Pheasant recipes

When you have access to the pheasant, wild or farm-raised, it would be a pleasant addition to the dinner table. Pheasant is a game bird that resembles chicken, though leaner. It is a galliforme, from the order of other game birds like turkey, quail, guinea fowl and the like. The pheasant, according to the United States Department of Agriculture, (USDA), is a native from Asia but it’s now raised in most parts of the world. In these parts, you’re sure to find local pheasant recipes adapting to the spices, herbs and seasonings available in the country.


There are even organizations devoted to the conservation, habitat improvements and public awareness of this game bird, like The World Pheasant Association based in the United Kingdom and the Pheasants Forever, a charitable organization in the United States.

When purchasing pheasant meat, make sure you get it from reputable gourmet food suppliers and farm-growers. Quality and safely packaged pheasant meats ensure that you get the best ingredient for your pheasant recipes. “The female of this medium-size game bird (weighing about 3 pounds) has more tender, plump, and juicy meat than the male, which weighs about 5 pounds,” says the USDA. Pheasant has a pinkish white meat and a delicate flavor. The wild pheasant, on the other hand, has a rich gamy flavor.

Since most wild game like pheasant tend to be leaner than domesticated and farm-raised chicken or cattle, agreeable methods of cooking include braising, basting, and “larding or barding (inserting slivers of fat or wrapping in bacon) to help keep the meat tender during cooking.” For smaller cuts of pheasant meat like tenderloin medallions or rib chops, the USDA recommends “fast searing over high heat.”

So remember most of these moist heat cooking methods when developing your pheasant recipes. Moist heat is also essential for older birds while young birds may be roasted, grilled, fried or smoked. Smoked pheasant breasts are available as a specialty product in gourmet stores—debone, dice and put them in a wild rice salad for something hearty and healthy.

As an example, pheasant au vin, is cooked like the French coq au vin. The whole pheasants are marinated in red wine, cloves, onion, bay leaf and sage then it is browned with butter on a skillet before roasting in an oven for an hour and a half.

Wild or farm raised pheasant meat may benefit also from slow cooking. It’s a moist heat form of cooking where the heat is low and friendly for the tender meal.


Pheasant wild rice soup.

i made this last night. and man oh man was it a good way to spend a monday night. (the idea for this was a product of our great meal-planning on sunday.) i was supposed to cook it with Mister Man, but we had this teeny-tiny little snowstorm come through, and he and his work compadres decided it was better to head up to their conference early instead of risking a dangerous drive today. darn those reasonable thinkers. (and don't listen to my husband, i'm not mad about it boss-man! i enjoyed watching the bachelor "women tell all" quite a bit!)oh well, more soup for me! i highly suggest making this soon. you probably have most of the ingredients on hand already and it will make you feel old-fashioned like an ingalls daughter. and if you don't happen to be married to someone who shoots at wild fowl for a hobby every fall, you can easily substitute chicken for the pheasant, or leave it out altogether.

this is what it really looks like when i cook. i am the messiest in the kitchen. i try to keep it clean, but usually it looks like i took all my ingredients and threw them up in the air and onto the counter.

the photo above is what i sent to Mister Man to just REALLY rub in the fact that he wasn't here eating soup with me.

wild rice soup with pheasant (adapted from the byerly's wild rice soup recipe)prep: 10 minutes total time: 1 hour 10-12 servings

3/4 C. finely grated carrots

2/3 C. diced cubed ham (find this in the butcher area)

1 1/2 to 2 C. half and half

2 Tbsp. dry white wine (optional, but highly encouraged)

4-8 baked pheasant breasts, depending on their size (about 2 cups when shredded)

Preheat oven to 375 degrees F. Line 8x10 baking pan with aluminum foil and lay pheasant breasts in the pan. Season liberally with salt and pepper. Cover pan with aluminum foil. Bake for 35-40 minutes until no longer pink in the middle, taking the aluminum foil off the top for the last 5-10 minutes of baking. While pheasant is baking, in large saucepan, melt butter saute onion until tender. Whisk in flour, then gradually add broth. Cook, stirring constantly, until mixture comes to a boil boil and stir 1 minute. Stir in rice, carrots, ham, almonds and salt simmer about 5 minutes. Blend in half and half and wine when pheasant is done, shred with hands, discarding tough pieces. Add to soup and heat to serving temperature.


Guns & Roosters Hunting Preserve

To print click on the blue link below:

Duck / Goose/ Pheasant Breasts

Cut breast meat into small cubes. Soak in beaten eggs for at least 20 minutes. (For extremely tender meat soak overnight) Remove from egg mixture and roll in seasoned Italian bread crumbs. Brown the coated meat in butter or margarine in a frying pan over medium high flame.

Remove meat and place in an oblong casserole dish (single layer). Add 1 can of beef broth and 1 can of drained mushrooms (8-10 oz. Size or more if you like mushrooms)

Place thin slices of Muenster cheese over meat mix and cover with foil. Cook in oven at 350 degrees for 1 hr. and 20 minutes.

If you use pheasant instead of duck / goose switch from beef broth to chicken broth

Creamed Pheasant

1/3 cup all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon lemon pepper, 1/4 teaspoon garlic powder

1/4 teaspoon paprika, 1 dressed pheasant or substitute (1 1/2 to 2 1/4 lbs.), cut up, skin removed

3 tablespoons vegetable oil, 1 cup whipping cream

Heat oven to 300 degrees. In large plastic food-storage bag, combine flour, salt, peppers, garlic powder and paprika. Add pheasant pieces. Shake to coat. In 10-in nonstick skillet, heat oil over medium-high heat. Add pheasant pieces. Cook for 10 to 12 minutes, or until meat is browned, turning occasionally. Place pheasant pieces in a 2-quart casserole dish. Pour cream over pheasant pieces. Cover, bake for 1 to 1 1/2 hours, or until meat is tender.

Teriyaki Jerky

1 pound of meat cut into strips, 1/4 cup soy sauce, 2 tablespoons brown sugar, 1/4 tsp. black pepper, 1/2 tsp. ground ginger, 1 tsp. ground garlic powder, 1 tsp. kosher salt

Marinate for two hours. Dry in oven, dehydrator or smoker

To print click on the blue link below:

Pheasant with Wild Rice Stuffing

1 package Uncle Ben’s Wild Rice Stuffing Mix, 1 small clove garlic crushed , 1/4 cup chopped onion, 1/4 cup chopped celery, 2oz can Mushrooms, 1 Tablespoon Parsley Flakes, small amount of crushed sage, if desired Saute onions, celery and mushrooms for about 5 minutes over medium heat.

Boil contents of wild rice stuffing mix for about 25 minutes, then drain any remaining liquid. Mix all ingredients together, salt & pepper to taste. Stuff into pheasant and place breast down into baking pan. Cover with a couple slices of bacon. Cover and bake at 325 degrees until meat on the legs is easy to pull. Cover during this stage of cooking. Uncover and turn breast up for a few minutes if you wish to have bird browned.

Awesome Pheasant Recipe

1 Pheasant, quartered
1 can (10.5 oz.) condensed cream of chicken soup
1/2 Cup apple cider
1 tablespoon plus 1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1/2 cup chopped onion
1 clove garlic minced
3oz sauteed baby bella mushrooms, sliced.
salt/pepper/chili flakes/olive oil to taste

Oven at 350, place Pheasant in ungreased baking dish 9″x9″x2. Mix all ingrediants together then pour over pheasant. Bake for 1- 1 1/2 hour. Every 30 min, scoop mix from dish over Pheasant (baste). What I found is that you want to remove the legs a little early because they will over cook. For my pheasant, we should’ve removed the legs at one hour but we left everything to cook for an hour and 15 min.

To print click on the blue link below:

Whiskey-Orange Pheasant

Whiskey / Orange Pheasant

Ingredients
1/4 cup Scotch whiskey
2 oranges, cut into 1/8ths
4 sprigs fresh thyme
2 (2 to 2 1/2-pound) pheasants
Salt
Freshly ground black pepper
6 slices bacon, halved
Whiskey-Cumberland Sauce:
1 cup Scotch whiskey
1/2 cup fresh orange juice
2 tablespoons grated orange zest
1 cup red currant jelly
1/4 teaspoon salt
Pinch cayenne

Serving suggestion: Wild rice

Directions
For the pheasant: Preheat oven to 375 degrees F.

In a bowl, toss the oranges with 3 tablespoons of the whisky. Rub the pheasants with the remaining 1 tablespoon
of whiskey and lightly season with salt and pepper. Stuff each pheasant with the oranges and 1 sprig of fresh thyme,
and close the cavities with skewers. Wrap the breast of each pheasant with the bacon and set in a roasting pan.
Roast the pheasants until an instant-read thermometer inserted into the thickest part of the breast registers
160 degrees F., about 45 minutes. Remove from the oven and let stand 10 minutes.

For the Whiskey Cumberland Sauce: In a medium saucepan, combine the whiskey, orange juice, and orange zest,
and bring to a boil. Lower the heat and simmer, stirring occasionally, until reduced by 50 percent in volume
to about 3/4 cup. Add the currant jelly, salt, and cayenne, and stir well.

Cook until thickened, about 2 to 3 minutes. Remove from the heat and pour into a decorative bowl. Cool slightly before serving.

Remove the bacon from the pheasant breasts, if desired, and cut each bird in half. Discard the oranges and
thyme in the cavity. Serve hot with Whiskey-Cumberland Sauce and wild rice

To print click on the blue link below:

CRUNCH BAKED PHEASANT RECIPE, Honey Roasted Pheasant

CRUNCH BAKED PHEASANT RECIPE

1/4 cup butter
2-1/2 lbs pheasant
1 egg
2 TBS milk
1/2 tsp homemade garlic powder
1/2 tsp homemade onion powder
1 cup instant potato buds
1/2 cup parmesan cheese, grated
1/2 tsp salt
1/2 tsp freshly ground black pepper

PREHEAT oven to 400 degrees. Melt 1/4 cup butter and place in flat casserole dish.

Wash and dry the pheasant. Whisk the egg, garlic powder, onion powder and milk together in one bowl. Mix potato flakes and cheese in another bowl.

Dip pheasant pieces in the milk mixture, then roll in the flakes to coat. Place skin-side down in the baking dish. Sprinkle with salt and pepper.

Bake uncovered for 30 minutes. Turn pieces, sprinkle again with salt, pepper and the remaining potato flake/cheese mixture. Bake another 30 minutes.

Honey Roasted Pheasant

Ingredients:
1 pheasant
3/4 cup honey
1/2 cup creamy peanut butter
2 tablespoons cider vinegar
2 tablespoons soy sauce
1/2 teaspoon MSG (optional)

Directions:
Combine all ingredients but the pheasant in a medium saucepan
Cook over low heat until peanut butter is melted, stirring frequently
Place the pheasant in a roasting pan
Pour the sauce over the bird, cover and place in the refrigerator overnight
Bake at 350 degrees F for 1 hour, basting frequently with the dripping


2 pheasants, cut into fourths
1 medium onion, chopped
1 can (4 ounce size) sliced mushrooms, drained
1/2 cup chicken broth
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 clove garlic, finely chopped
1 can (10.75 ounce size) cream of chicken soup
paprika

Place the pheasant pieces in the crock pot. Sprinkle with the onion and mushrooms

In a bowl, combine the broth and flour until the flour is dissolved. Stir in the Worcestershire sauce, salt, garlic, and cream of chicken soup. Mix well. Pour over the pheasant.

Sprinkle everything with paprika then cover the crock pot and cook on low heat for 6 hours or until the pheasant is cooked.

Serve the pheasant with the gravy over noodles or rice.


Braised Pheasant with Red Cabbage and Wild Rice

I come from a family who loves to hunt for their food. Saturdays and Sundays during the fall were spent walking the fields around SE Minnesota, with dogs in tow, trying to flush out birds. …Pheasants, to be exact.

This is Titan. He's a britany spaniel. He's one of many, many hunting/family dogs we've had through all the years

I never really enjoyed hunting and only went with a few times (I never actually carried a gun…and if I would have, I would have never been able to point it at something to kill it. That’s just not something I could do). Most of the times that I tagged along, I was more of an annoyance for my dad than anything. I hated that I had to be quiet, I didn’t like that you couldn’t eat anything for hours on end, and I despised that I was really expected to go to the bathroom behind some trees. I also didn’t enjoy when I’d be walking along, minding my own business, and all the sudden a pheasant would fly up right in front of me! That is scary!

Aside from not enjoying hunting, I also refused to eat any of their kills. Infact, this extended to me refusing to eat fish as well. I just could not bear to see an animal being shot, skinned, caught or filleted. I was kind of a hypocrite though. I’d eat beef and chicken without ever questioning how it got on my plate. My mom would often cook venison and pheasant and tell me that it was beef or chicken. She knew I liked the taste, but if I knew the truth, I would not touch it. This lasted for years.

Eventually, when I was in college, I began to eat venison occasionally…and I loved it! I also started eating fish again. I still refused the pheasant. But last year my brother in law went pheasant hunting for the first time,

Brian, after his first hunting adventure

he got 2 birds and gave one to Piyush. Piyush has never eaten pheasant and really wanted to try it, so I agreed to fix it for him. …I put the bird in the freezer, where it has been haunting me ever since.

The truth is, this is the first time I have knowingly eaten pheasant since I was probably 10 years old. It is also the first time I have ever cooked it. Mom always put it in the slow cooker with some veggies, but I didn’t really want to do that. So I turned to google. Not very many recipes turned up, and so I decided to search epicurious. Success! I found a recipe for “Braised Pheasant with Red Cabbage Wild Rice”. This sounded delicious!…but then again, anything with wild rice sounds delicious to me!

I have to say, this recipe was incredibly time consuming. You have to be a good multi-tasker (thank god, I am) for this to be a success. It also uses a lot of pans and utensils, so aside from having awesome multitasking skills, you should also have extraordinary dish washing abilities. Believe me, you’ll need them!

I followed the recipe for the most part, but had to make a few substitutions. I also noticed that the recipe had some major problems—mainly involving the wild rice. It called for 1 cup of water to 1/2 cup of rice. Now, if it was regular white rice, this would not be an issue. But wild rice is not white rice. It needs approximately 4c of liquid to ever 1c of rice. The recipe also says to bake the rice. I did as I was told, but I did not like the results and would totally do it differently next time. I’d boil the rice, uncovered, on my stove top. Rice aside, this recipe was pure gold! The flavor was tremendous and I could imagine ordering this at a high class restaurant (and paying a pretty penny for it, too!).

Braised Pheasant with Red Cabbage Wild Rice (via Epicurious)

For wild rice

  • 1/2 cup wild rice
  • 1 cup chicken broth (please, increase this to 2c…at least!)
  • 1 tablespoon olive oil
  • 4 slices bacon
  • 1 small onion, sliced thin
  • 2 cups thinly sliced red cabbage (about 1/6 head)
  • 2 teaspoons red-wine vinegar ( I used a mixture of balsamic vinegar–probably 2 teaspoons, and red wine–probably a good 3/4 of a cup. It made the flavor shine!)

For pheasant

  • a 2-pound pheasant (mine was skinless, breasts still on bone)**
  • 1 1/2 cups water (I skipped this and used chicken broth instead)
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground allspice (made my own using equal parts cinnamon, cloves and nutmeg)
  • 1 1/2 tablespoons olive oil
  • 1/3 cup golden raisins
  • 1/4 cup minced shallots (about 3)
  • 1/4 cup gin
  • 1/2 cup dry white wine
  • 1 teaspoon tomato paste (I used 1/2 of a large sized heirloom tomato)
  • a 3-inch fresh rosemary sprig plus 1/2 teaspoon minced leaves (had to use dried. Unfortunately. I didn’t have fresh on hand)
  • 1/2 cup halved red and/or green seedless grapes (I used red, and this totally made the recipe!)

**I think you could probably substitute chicken, venison, maybe even beef? for the pheasant in the recipe and it would turn out divine!

Make wild rice:

Preheat oven to 350°F.

In a fine sieve rinse wild rice well and drain. In a small saucepan bring broth to a simmer. In a small flameproof casserole Sauté rice in oil over moderately high heat, stirring, 1 minute and stir in hot broth and salt and pepper to taste. Bring mixture to a boil and bake, covered, in middle of oven 1 hour, or until liquid is absorbed and rice is tender.

While rice is cooking, in a 10-inch skillet cook bacon over moderate heat until crisp and transfer to paper towels to drain. Transfer all but 1 tablespoon drippings to a small bowl and reserve for cooking pheasant.

Heat drippings remaining in skillet over moderately high heat until hot but not smoking and sauté onion and cabbage, stirring, until softened. Add vinegar and salt and pepper to taste and sauté, stirring, 1 minute. Chop bacon. Just before serving, stir cabbage mixture and bacon into wild rice.

Again, I have to say, Please boil the rice. It’ll turn out better. If you insist on baking it, at least increase the liquid by about 4 times.

Make pheasant while rice is cooking:

Rinse pheasant under cold water and pat dry inside and out. Cut pheasant into 6 serving pieces, transferring feet, back, neck, and wing tips to a small saucepan. To saucepan add water and bay leaf and simmer, uncovered, 15 to 20 minutes, or until reduced to about 3/4 cup. Strain stock through a fine sieve into a heatproof bowl.

In a small bowl stir together salt, pepper, and allspice. Pat pheasant dry again and sprinkle evenly with allspice mixture. In a 10-inch heavy ovenproof skillet heat oil with 1 tablespoon reserved drippings over moderately high heat until hot but not smoking and sauté pheasant until golden, about 5 minutes on each side. Transfer pheasant to a plate.

In fat remaining in skillet cook raisins and shallots over moderate heat, stirring, until shallots are softened. Stir in gin and boil until most is evaporated. Stir in wine and boil until reduced by about half. Stir in stock, tomato paste, rosemary sprig, and salt and pepper to taste and bring sauce to a boil.

Add pheasant to sauce, skin sides down, and braise, tightly covered, in middle of 350°F. oven until breast meat is cooked through and tender, about 10 minutes. Transfer breasts to a clean plate and keep warm, covered. Braise legs and thighs until cooked through and tender, about 10 minutes more. Transfer legs and thighs to plate and keep warm, covered. Stir minced rosemary and grapes into sauce and boil until slightly thickened, about 1 minute.

Divide pheasant between 2 dinner plates, spooning sauce over it, and serve with red cabbage wild rice.

I wish my house had better lighting in the evening, because these photos don’t even do this dish justice! It was stunning on the plate!


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