Pheasent Recipe Wanted!!!

[gregm]

I'm looking for some new/different ideas on cooking Pheasants. I don't really want to throw it into a crock pot with a can of mushroom soup and cook the life out of it but nor do I want a piece of shoe leather either. Has anyone every deep fried one like a turkey? Grilled? Marinades?

Thanks in advance.

[Hunt4Ever]

Gregm,

I deep fried two over Thanksgiving. They really turned out great! Since mine didn't have any skin on them, I simply coated them with a little Drakes and some corn meal. It only takes 3 minutes or so. I cooked mine a little to long, so check them after the first couple of minutes. I use peanut oil at 350 degrees.

Good Luck!

[STEINFISHSKI]

Stuff the cavity with cut up apples and onions and bake in oven bag. Serve with wild rice and warm cinnamon applesauce.

[Salmonsmoker]

Gregm

I brought forward some recipies from years past. check them out and let us know how they work out for you.

[SKUNK]

My family all really like this pot pie.
I use the premade crusts. I also usually cook up 2 birds for this and use the remainder for Pheasant salad sandwiches. Start by cooking the birds I use a pressure cooker. Then in a saucepan heat a couple T. butter with half c. water after buter melts add c. of cut up carrots a cut-up medium potatoe cover and cook about 8-10 mins. Then add half cup celery a small cutup onion and half cup of frpozen peas then recover and cook about another 5 mins. Drain vegies and put in a bowl with about 3 cups cooked meat and about 2 cups white sauce. Stir well. Then put mixture into a quart and a half casserole. Place crust on top of mixture and brush crust with beaton egg yolk and cut a small hole in crust for steam to escape. Bake at 375 for 30 -35 mins.

[William H Bonney]

Gregm,
This past season I got a couple of roosters, I cooked one in the oven, with some sort of cream sauce, not mushroom. It tasted ok, at best. The next day I put the other one on the grill and covered it with Open-Pit BBQ sauce. Holy Shmokes was that good. had side salad and some noodles.
I cooked it just like chicken,, whole,, no skin though, it didn't dry out or anything.

It was great, no dishes, no clean up!

[Salmonsmoker]

William,

I have found that brushing on a coating of Olive oil prior to, and once during cooking on the grill helps to helps to hold in even more moisture and meat juices, particularly if the skin is removed.