With the bird #'s up most everywhere this year and averyone lim iting out each weekend  How about we share some Recipes for all those Roosters?

Here is one that my biggest critic (wife) says it the best thing I ever made!

Pheasant Stroganoff:

1st meatballs are made:
  -good use for all those legs and hind quarters that are usually in great shape since we all hit em in the beak anyway.

Grind up the meat- since i don't have a grinder i used the food processor and just mixed everything into it and kept hitting the button:
Add : egg, pepper, parsely, Tarragon, salt, Chopped onion and bread crumbs.
Now roll up this sticky mess into mini meatballs and fry some in olive oil. then throw on a cookie sheet and bake somemore like at 350 for 1/2 hr. or more.
(i always cook the S#%$@ out of everything) So take a break,drink a beer then proceed below...

Now while the meatballs are burning proceed with the sauce part-

Sauce:
 In big pan that you can cover start by saute some sliced mushrooms in butter, then add cream,sherry,can of cream of mushroom soup, can or two of chicken broth some pepper and nutmeg.
Get this mess bubbling and add in noodles (wide ones) and the meat balls from the oven. Over cook somemore. Add more broth or water if you need more liquid
for the noodles...get this all simmering for a while and eat it up!

Don't ask for measurement or amounts-I don't cook that way-just do it till it looks good and it will work

This is my Favorite way to cook pheasant, actually just made it yesterday
I'll try to post this without looking up the recipe, here it goes!

Boil two to three whole pheasants(depending on the size) untill the meat pulls away from the bone.
While your waiting for the meat to get done, turn the crockpot on high, throw in a can of each of the following: navy beans, black eyed peas, greater northern beans, and corn. All the beans should be rinsed and drained. Now for the seasoning which I do all on taste, but I think it goes something like a tsb-tsb and 1/2 of each of the following: cilantro, cumin, and garlic. I usually add extra garlic and cumin.
shred or dice the meat and throw it in. Let it heat through for about a half hour. Then serve with crackers and shredded cheese.
For something a little different it can also be served with tortilla chips and cheese in that case add some lime juice and less cumin.
Enjoy

Here's a really quick, really easy, really tasty recipe that can be used for almost any kind of bird.


Coconut Pheasant (or grouse, duck, goose, chukar etc)
Breast out the bird. Gently tap the meat out to an even thickness with a tenderizing hammer. Soak the meat in your favorite marinade for 24 hours in a cold fridge. Remove meat from marinade, lightly dip in flour, dip in beaten egg, dip in (and press on) shredded coconut and cook. You can pan fry these, but deep frying them comes out a lot better. Just cook until the coconut is lightly browned (meat will be medium).
100% delicious.



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Doc,  that one sounds great!  I am going to have to try it.  

Steve, thanks for starting this thread.  I am one of those that usually over cooks the birds and ends up with a dried out hunk of meat.  I am always looking for good recipes for the birds. 

Joe

I'll try find my recipie for "pheasant pot pie"....its abit labor intesive....(for me anyway...if I cannt throw it on a grill....its labor intensive)....but hmmmmmmmm hmmmm hmmmmm...it is soooo good

For years I found my children just didn't care for pheasant....until a few years ago when I seriously thought about their complaints.......1) finding shot or feathers, 2) texture, 3) too complicated a recipe and 4) no fast food appeal.  

First, I fillet out the breasts and flatten them on a large glass casserole dish. Then with a strong spot light, locate and remove EVERY shot (and missed feathers) from the meat (big issue for the kids and my dentist). The 
"screened" fillets are sliced into pieces and dropped into a bowl of beaten eggs. Dredge the egg coated fillets in a shore lunch batter and carefully put them the hot oil of a counter top deep fryer. Remove while still moist and tender in the middle. Then serve with catsup and a side order of ice cold soda. 

Voila! You've got "Pheasant McNuggets"......big hit and very tasty. 

I'm going to have to try both the Coconut and McNuggets.

Lightly brown fillet beasts and season to taste. Put in a casserole dish, add a can of cream of mushroom soup and a container of orange yogurt or sour cream. Bake at 300 -325 degrees for 1 1/2 -2 hours.

I'm kinda like stuw though, my favorite is to marinate in Italian dressing and put em on the grill.

Jim,  I got a chuckle out of that.

Somehow  I get this picture of you in a white Scientist  coat, surrounded by beakers and petri dishes, a big headlamp, and magnifying glass peering through the pheasant meat with some sort of stainless steel instrument .   Too funny.  But makes sense!  



 

My wife does the same thing with Chicken. She cant stand any little bit of fat or grissel.  

OK I am going to let everyone in on the secret to cooking game birds. Clean them, rinse them once place in a zip lock bag and leave them in the fridge for 4 or 5 days. Take them out rise thourghly freeze in water if you are storing them. Otherwise cook them anyway you like but you will be suprised how much more tender they are after they age a little. We have been doing this for the last couple of years everyone wants to know why our birds are tender without boiling them or pressure cooking. I've heard all the rotten bird jokes so save your breath and give it a try, If you have seen me you know good food is something I know about.

John

We age ours, too, and also soak them in buttermilk for a day or two before we cook them.

an old guy(older than me anyway)....told me once...no matter what wild game you cook...start off with a bottle of wine....pour a half of a cup over the game...let it marinate into the meat...after about 3 hours....throw the meat on the grill....drink the rest of the bottle of wine.......and your meal will be perfect...

I make my own wine usually bottle it in gallon jugs. Oh!!! I think that will work.

OK. Get your pencils out.

I call it Pheasant Salsa.

The ingredients are pheasant and salsa. No, I didn't miss a thing.

Chuck the pheasant breast & thighs. Layer pheasant and salsa in crock pot. Cook on low for 5 or 6 hours. Then, eat it during the big game.

Larry

Ok-Here is another really good one
This came out of a PF magazine...

- Pheasant Pockets (also pot pies)
Just made em and took pics for the un-imaginative...

The mixture=Pheasant meat cut into cubes. Fry some onions in butter 1st with mushrooms if you like. Then add pheasant already cut up into cubes and seasoning:Garlic salt,pepper,crushed thyme,rosemary,basil,crushed bay leaf and fry till just done. Now add a pack or two of frozen vegie mix a whole thing of sour cream or two and some cream or milk if you seem to need more white stuff. Get this simmering for a while and shut it down. See pic one for the result.

For the next part note the needed items in the pic. (shot and a beer)

Now you roll out a biscuit. Use lots of flour on the counter or cooking board and the rolling pin and on the biscuit cuz they are sticky. Roll it out good then
scoop thye mixture into it and fold over and pinch. Put on cookie sheet , i like to add a release agent (pam) to the cookie sheet. You can use little pie tins
too make pot pies instead of "pockets". Cook at  400 for around 13 -15 min. check them and take out when golden brown. Once cool they can be
wrapped in foil and reheated when ever-even in the field on the manifold or catalytic converter (so I am told)

pics cont

last pics

With the banner year still going in Ks thought this could use a bump to the top ...

Just finished off an easy Pheasant Casserole...yum!

Pheasant Enchiladas-recipe from Highland Hils Ranch

Cook breasts from 3 or 4 pheasant in white wine, slow simmer for a couple of hours. Shred or dice the meat.
Mix 2 cans cream of chicken soup, 1 container sour cream, 1 small can diced green chilis and the pheasant meat.
In a 9 x 13 baking dish, spread some of the mixture to lightly coat the bottom. Put some of the mixture above, some diced onion and some shredded cheese in a tortilla, roll it up, and place it in the baking dish. Do this until you have filled the pan (for me, usually 9 tortillas). SPread the rest of the mixture on top, sprinkle with more cheese, more chilis and some green onions. Bake for about 1/2 hour until browned on top and bubbly. Really good served with cornbread!

WOW that really sounds good! My favorite way to make pheasant is in a stir fry fashion...onions...peppers red, green and chilis...mushrooms and minced garliccut the pheasant into thin strips and fry together put over rice with soy sauce...probably the fastest way to make a pheasant as well...oh yeah I also love a good smoked pheasant!!! That takes allot of time though.

Anyone have any new recipes? With all the birds this year it is time to bump this up...