Pheasant recipes?

[Huntsman27]

Just got back from the pheasant shoot with my share of birds. Also some in the freezer from the previous shoot. Wonder if anyone has any recipes to share? Been thinking about some smoking or Teriyaki, just something different. Wife does a great job, just like to try something different. Thanks

[plugger]

If you havent tried the recipe in these forums for pheasant in the crock pot with cream of chicken and cheese soup give it a try. I made some yesterday and its good. If you pluck them game farm pheasant are good stuffed and roasted. Generaly farm birds are younger, more tender and not as dry as wild birds. This opens up a few more options in the kitchen.

[NEMichsportsman]

Just made a batch of this a couple days ago....very good!!

http://www.michigan-sportsman.com/forum/showthread.php?t=96812

[Shlwego]

My wife makes this one. Don't let the "french" in the name scare you - the little yellow bellied buggers can cook :lol: :lol:

FRENCH COUNTRY PHEASANT (family recipe)

Two whole pheasants (or 2 Cornish hens or one 3-4 lb. chicken)1 tsp. salt
¾ tsp. ground black pepper
½ tsp. accent
¾ tsp. seasoned salt (Lawrey’s)
2 tsp. dried thyme
½ tsp. garlic powder
½ tsp. onion powder
4Tbsp fresh parsley, finely chopped (or 3 tsp. dried parsley)
1 Tbsp. chives (fresh or dried)
¼ cup fresh celery hearts or tops (stems & leaves), finely chopped
1 med. white or yellow onion, diced
1½ cup bread crumbs or croutons
2 Tbsp. butter
¼ cup chicken broth
Preheat oven to 375 degrees. Mix all dry spices and sprinkle most of the mixture inside the cavities of the pheasants, saving the rest of the mixture (+ or – 2 tsp.). Mix the parsley, chives, celery, onion and bread crumbs and fill the cavities with the mixture. Close the birds’ legs to prevent the stuffing from falling out (tie if necessary). Place birds, breast up, on a shallow rack in a lidded casserole dish (if baking dish will not close completely, do not use the rack – the birds might stick to the bottom of the dish, but this is better than having them "dry out"). Make several small slits in the skin of the breast and insert small dots of butter between the skin and the meat. Add ¼ cup chicken broth to casserole dish (it's ok if it makes contact with the bottom of the birds). Cover and bake at 375 for ½ hour. Sprinkle the birds with the remaining dry spice mix. Add more chicken broth if necessary. (At this time you may wish to surround the birds with carrots, potatoes (quartered), and pearl onions). Replace cover and bake another 45 minutes. Remove cover and bake 15 minutes or until browned. Broth and juices may be thickened with cornstarch or flour to make gravy. Serve with the veggies that cooked with the birds; and/or with mashed potatoes; stuffing; and cranberry sauce.