A really easy one that kids like is to cut meat int strips bread then deep fat fry. Pheasant strips. Dont over cook em.

My favorite is: Soak in 1/2 and 1/2 aver night. Bread and lightly brown. Bake in oven roaster in the 1/2 and 1/2 at 325. If you over brown it will be dry not moist. We serve with gravey and wild rice. A little wine of your choice goes well with this.

A really easy one that kids like is to cut meat into strips, bread then deep fat fry. Pheasant strips. Dont over cook em.

My favorite is: Soak meat in 1/2 and 1/2 over night. Bread and lightly brown in skillet helps to use olive oil. Bake in oven roaster in the 1/2 and 1/2 at 325. If you over brown it will be dry not moist. We serve with gravey and wild rice. A little wine of your choice goes well with this.

pheasant breast....marinate in Italian dressing, or teriyaki , pound out the breast flat, take jalopeno slices and slices of cheese(swiss/provolone/pepperjack whatever). Roll up the peppers and cheese in the breast. Wrap entire roll with bacon, may take 2 or 3 slices, secure w/ tooth pick, place on broiler until bacon appears done(done, not cruchy) may substitute turkey bacon. slice into hunks, makes great hors devors or whatnot. can also do on grill....usually make wild rice soup w the legs but that I can't pull off the top of my head.

Can also chunk up the pheasant and idividually wrap w piece of cheese, pepper etc and secure w toothpic....but far more time consuming
Placing close together in pan on broiler w/ bacon really makes an ordinarily dry piece of meat nice and juicey.

ALSO COMPLETELY COVER W/ BACON WHEN SMOKING...KEEPS IT MOIST

pheasant breast....marinate in Italian dressing, or teriyaki , pound out the breast flat, take jalopeno slices and slices of cheese(swiss/provolone/pepperjack whatever). Roll up the peppers and cheese in the breast. Wrap entire roll with bacon, may take 2 or 3 slices, secure w/ tooth pick, place on broiler until bacon appears done(done, not cruchy) may substitute turkey bacon. slice into hunks, makes great hors devors or whatnot. can also do on grill....usually make wild rice soup w the legs but that I can't pull off the top of my head.

Can also chunk up the pheasant and idividually wrap w piece of cheese, pepper etc and secure w toothpic....but far more time consuming
Placing close together in pan on broiler w/ bacon really makes an ordinarily dry piece of meat nice and juicey.

ALSO COMPLETELY COVER W/ BACON WHEN SMOKING...KEEPS IT MOIST

About the same recipe I use for ducks and darn good! With ducks you need to make sure to don't over cook it, med-rare is perfect.

Boy, I'll bet thats good.

gonna try that one this weekend sounds great

Now theres 2 new ones I gotta try! Better go kill some birds tomorrow!!

Quail never make to our freezer, it get's consumed right away: Rinse and pat dry bone in Quail breasts, cover generously w/Raspberry Jam, fill cavity w/ a blended mixture of softened cream cheese and diced, canned jalapenos, wrap w/ bacon, secure w/ toothpicks, grill (upper rack) or broil until bacon is just browned. This is also good without the jalapeno/cream cheese. Another variation on the Teriyaki/bacon theme for Pheasant/Chukar: cup up breasts into one inch chucks, marinate in Teriyaki, wrap in 1/2 slice bacon with a sliced water chestnut secure with toothpick. I recommend attending the grill closely with an adult beverage. Pheasant in the Crock Pot: Dredge 6 breast halves in mixture of flour, pepper, ground sage, brown brests in heated oil in skillet, meat will be pink inside. Place meat in Crock Pot, deglaze skillet with 1/2 c white wine, leeks, carrots, place wine and veggies in crock pot on top of meat. Add 1 cup chicken broth several fresh rosemary leaves, thyme, pepper cook for 4 hours, the last hour add sliced mushrooms, serve over steamed rice. or cook as above but when you add the chicken broth to the crock pot, add one can of cream of mushroom soup, use onions and celery instead of leeks and serve over egg noodles.

 This one all in my family like..

- De-boned Pheasant breasts...
- 1/2 packet stove top stuffing (minsed into crumbs in food processor)
-  bread crums equal to 1/2 packet of stove top
- 2 eggs betten with a splash of milk
- sauted onions and we like mushrooms, bacon would be good too
- Parsley, season salt, pepper, to taste
-1/2 slice provolone cheese per breast fillet

 Lay breast flat on cutting board and cut a pocket with a fillet knife (or I just butterfly) big enough to hold 1-TBs of the onions, lay ontop of the onions 1/2 slice of cheese.. Fold meat over onion & cheese and hold with two tooth picks..
  Dunk breast in beteen eggs and then dredge in Stove top/ bread crums..
Transfer to hot skillet with about 1/4" of oil and brown on both sides.. Removed and place on paper towel to help remove excess oil and now remove tooth picks..

 I then place them on in George Forman grill and finish cooking for about 8-10 minutes or just till they are no longer pink inside.. If you don't have a Forman place on a broiling pan and cover with aluminun foil and bake @ 350 degress for approc. 20 minutes or no longer pink.. Either way they will be juicy and most of your oil can drain away from the bredding.. Just make sure your oil is good and hot before browning in the skillet...

 This is not a 10 minute meal, but this time of year I enjoy drinking a couple good beers and doing a little cooking when the snow is whipping,,,, as long as I don't have to wash the dishes.......  Steve

Just made a batch of Pheasant Pot Pies from last weekends harvest and thought it would be good to bump this thread back up ! YUM!!!

Here's an easy and awesome Crockpot Pheasant.

2-4 boned out breasts wraped in a slice of bacon.

Grease the bottom of crockpot and line with slices of dried beef.  Lay breasts on top.

Mix equal portions of: (I use one soup can for 2 birds, 2 for 4 birds)
1) "cream of soup" (mushroom, asparagus, broccolli, onion, etc)
2) sour cream
3) flour

Pour the mixture over the breasts.
Cook on low for 6 hrs or high for about 3 hrs.

Serve the breasts, pour the goop on rice or egg noodles, side veggie, and red wine.

Lay on the sofa with with your lab for digesting and bonding period!

Great recipes everyone.  Keep them coming.

First for all you Pheasant McNuggets lovers, try the same with grouse.   Grouse McNuggets with some sweet and sour sauce for dipping is awesome!    Next, here's my favorite pheasant recipe.   A little labor intensive but great for company and should feed 4 easily with some salad and good white wine.

4-6 pheasant breasts.    Slice into strips or chunks

Flour, salt, pepper mixed together to dredge the bird in

Olive oil for frying

Juice of 1 lemon (you'll need about 1/4 cup fresh juice)

1 Scallion sliced

1 jar capers

1 quart heavy whipping cream

1 package wide egg noodles (or rice if you prefer)

Take the cleaned breast strips (or chunks) dredge them in the flour/salt/pepper and lightly fry in olive oil.   DO NOT over cook them.  Remove from oil and set aside.  Start boiling your noodles or rice.  In the same frying pan sautee the scallions.  Add the drained jar of capers.  Add the quart of heavy whipping cream.   When it comes to a boil add the fried pheasant and let it cook for a few minutes to heat the bird.   Just before serving (and save it until last or you will curdle the whole thing) add the fresh lemon juice.    Serve over your pasta or rice   Mmmmm mmmmmm good!   Not exactly heart healthy, but we all gotta go sometime!

See recipe above.....CORRECTION   not Scallion - SHALLOTS !   

Use Shallots and sautee until tender.   Rest is correct

Oops!

Place pheasant breasts and legs(deboned but can be whole) in a crock pot.Add several cans of Cream of Celery soup and one can of Cream of Mushroom. Do not add any milk or water. Season any way you like and cook for for 5 hours(on high) or so. I usually put some white wine or Sherry in as well.The soup makes a great gravy for mashed potatoes,rice, or stuffing and any bird will come out tender. It is best to debone the birds or you will have small bones in the gravy.

cube and fry 4 pheasant breasts add can of cream of selery or any cream of something soup..it all tastes good..refill can with water.pour in soup and water with pheasant. Then add uncooked rice or wild rice. cover and heat on low. Tastes great!!! Also works to shred the pheasant meat..do the same thing, except dont at the water(makes a thicker gravy). Then put over already cooked rice or mashed potatoes. Both ways are fast and tasty.

Good Stuff! One thing I been doing lately is adding a can of cream of mushroom to the pheasant pot pie recipie. Made two big batches -yielded about 40 pies! Froze them. The other nite had a big fire in the fire pit and later on threw some double wrapped in foil in the hot ashes with the fire pushed to the other side and reheated that way-came out great! They make a great camp fire food.

Filet the breasts and soak in buttermilk. 

Toss the thighs/legs in a small pot and cook into stock.

Mix up stuffing of bacon bits, chopped apple, sauteed garlic, bread crumbs, basil, salt, pepper, thyme, sage, grated parmesan/asiago/fontina (whatever).  Add enough stock to moisten, save remainder for casserole dish.  Give remaining meat to your wonder dog as a special treat.

Make a pocket in the breast with the opening near the shoulder/back.  Stuff the breast with above.

Sear breasts in butter, use same pan that garlic was cooked in, think sticky mess.  Place breasts in covered, oiled casserole dish with 1/4 cup white wine, remaining stock, and bake at 325 until done. 

Add wine to glazed pan to de-glaze and make roux, add cream, (enough).  Mix 1/8-1/4 cup flour with 1/3-1/2 cup grated parmesan, shake to cover in baggie and add to roux.   A little salt, a little pepper, a little heat and time, stir well while thickening. 

Make up wild rice.

Serve stuffed breast next to wild rice with sauce liberally added to breast.  OOO LA LA. 

Rob.