PHEASANT RECIPIE??????

[song_dog_slammer]

I'm going on a European Pheasant shoot at Rooster Ranch tomorrow. Needless to say I plan on shooting my share of Chineese Chickens can someone help me out with their favorite recipie.

[Salmonsmoker]

S_D_S,

Phesant meat tends to be a bit more coarse than chicken - so I usually do not make it into a fired dinner. Rather, I find ways to use the meat in other recipe's.

Here's a dinner for 6 that will leave them wanting more.

SMOKED PHESANT PIE.

For this recipe you will need:

Pie crust (easiest is to buy from a store)

Filling:

4 cups smoked/cooked phesant meat, cubed
1 Tbsp butter
1 lb. fresh mushrooms, sliced
1/4 Cup dry white wine (or water)
1 1/2 cups whipping cream (not whipped.)
2 Tbsp flour
1 1/2 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1/4 cup chicken broth or boullion.


Phesant is most easily cleaned by skinning, so I will start from there.

Rub the phesant with a generous coating of olive oil - then put it in the smoker for 4 to 6 hours.

Remove bird from smoker and put in a pressure cooker for 45 minutes at 15 lbs pressure.

Debone meat, cut into cubes, and place in a 2-qt casserole dish.

In a large skillet, melt butter over low heat. Add mushrooms and increase the heat to medium; and sautae until browned and the liquid evaporates (about 5 minutes.)

Add wine and cook until it is nearly evaporated (about 2 minutes.)

Add mushroom mixture to phesant meat and stir.

In a medium sauce pan, whik together cream, flour, paprika, salt, and pepper over low heat. Cook until thickened (abut 5 minutes).

Wisk in broth.

Pour over the Phesant/mushroom mixture.

Preheat oven to 400 degrees.

Cover mixture with pie crust and glaze (brush on) with one egg, lightly beaten.

Bake until filling is bubbly and the crust is browned (25 to 30 Minutes)

Remove from oven and place on a wire rack to cool.

Serve warm. Enjoy. Let me know how it turns out.

ss

[trout]

Song dog,
I make mine in those foil cooking bags.
add onions carrots and whatever.
Bake at 350 for about one hour,be sure to add some water(1/2 cup) or so.
Bird comes out moist and tasty.

[flydunker]

Song Dog, I have found that they best way is to deep fry the whole bird, it only takes about 10 min. or so. When they clean your birds (if they do) make them pluck them, the skin on is the best

FLYDUNKER

[song_dog_slammer]

Excellent response guys, as a group we shot 650 Pheasants and 100 chuckars. I say shot because it was not much of a hunt. I plan on using these recipies now and again. Now is as good a time to buy a pressure cooker as any. Thanx again.

[Salmonsmoker]

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