northern_outdoorsman
02-22-2003, 02:35 PM
Found a Few more that sound good...
Honey Roast Pheasant
Pheasant season in my area always came around Thanksgiving, this recipe has pleased many for the holidays.
Ingredients:
1 pheasant
3/4 cup honey
1/2 cup creamy peanut butter
2 tablespoons cider vinegar
2 tablespoons soy sauce
1/2 teaspoon msg.-optional
Combine all ingredients but the pheasant in a medium saucepan. Cook over low heat until peanut butter is melted, stirring frequently. Place the pheasant in a roasting pan. Pour the sauce over the bird, cover and place into the refrigerator overnight. Bake at 350 degrees for 1 hour, basting frequently with the drippings. This recipe goes well with fresh vegetables, mash potatoes, gravy, and macaroni and cheese.
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Roast Pheasant with Wild Rice and Mushrooms.
6 servings
Ingredients
2 Pheasants
1/2 cup Wild rice
1/2 cup Butter
2 lb Mushrooms; sliced
7 Shallots - chopped
4 Strips bacon
4 to 5 chicken livers or Pheasant Livers
2 tbs Flour
1 1/2 cups to 2 cups chicken broth
1/2 tsp Tarragon
Method
Prepare and cook the wild rice and set aside in a bowl.
Saute the mushrooms in the butter until most of the juices have been removed, add 3 of the chopped shallots and saute a minute or so longer.
Mix the cooked wild rice, the mushrooms, and the 3 shallots and stuff the birds with it. Then truss the pheasants and skewer the vents (or sew).
With toothpicks pin a strip of bacon along each side of the breast of each stuffed, trussed bird or insert it under the breast skin.
Roast birds in a preheated 375 F oven in shallow roaster with a foil tent laid over the birds for 40 minutes, basting often with butter.
Remove the foil tent and continue roasting for 30 minutes, basting 4 or 5 times with the pan juices.
During the last 10 minutes put livers in roasting pan, turning once.
Remove the birds and livers, and keep them warm. Skim off all but 2 tablespoons of the fat in the roasting pan, add remaining shallots, and cook a few minutes.
Sprinkle in flour, stir over low heat, scraping up all brown bits, then add chicken broth slowly, stirring constantly. Add tarragon. Cook down until you have a sauce the thickness of cream.
Chop up reserved livers and stir or mash them into the sauce.
Remove the rice from the pheasants and serve on a plate with the pheasant meat and sauce.
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Aromatic Pheasant Sauce
Serves: 6
Ingredients
2 Pheasants, gutted
2 ounces butter
1 ounce lard
2 fresh sage sprigs
4 bay leaves
2 fresh rosemary sprigs
10 cloves
2 cinnamon sticks
10 juniper berries
salt and freshly ground pepper
1 pheasant liver, chopped
2 garlic cloves, chopped
4 tablespoons chopped parsley
4 anchovy fillets
4 tablespoons flour
4 tablespoons Marsala
Method
Roast the pheasant at 350F for 60 minutes, basting with the juices.
Transfer a portion of the drippings to a large skillet.
Brown the pheasant in the drippings, butter and lard, with the sage, bay leaves, rosemary, cloves, cinnamon and juniper berries.
Add salt and pepper to taste.
Add the pheasant liver, garlic, parsley and anchovies.
Cook for a few more minutes over moderate heat. Put the sauce through a sieve.
Put the sauce back in the pan with the pheasant, adding a little flour if it is very runny.
Add the Marsala and simmer for a few minutes.
Joint the pheasant and serve covered with the sauce.
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Pheasant
Ingredients - serves 6
A brace of Pheasants
6 oz streaky bacon rashers
6 oz fresh white breadcrumbs
4 oz melted butter
Cooking Instructions:
Wipe the birds inside and out. Stir the breadcrumbs into the butter then divide the mixture between the birds, packing it into the carcass of each. Re-tie the pheasants and then place them in a roasting tin. Cover each with the bacon, making sure the breasts are well covered. Cook the birds at Gas 6; 400F or 200C for 10 minutes, reduce the heat to Gas 4; 350F or 180C and cook for a further 40-45 minutes. About 10 minutes before the end of cooking time, remove the bacon so that the birds can brown. Serve the Pheasants adorned with their tail feathers and watercreass accompanied by game chips and bread sauce.
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Baked Pheasant
Skin the birds then clean and dry them inside and out. Prepare your favorite dressing and stuff the birds full. Corn bread stuffing with raisins is our favorite. Lay 2 or 3 strips of bacon across the breast and wrap the bird loosely but airtight in aluminum foil. Place in a roasting pan uncovered and bake for 60 - 80 minutes in a preheated 350 degree oven. Open the foil to see if the fat from the bacon has cooked down into the breast as it should. If it has, open the foil wide and allow to bake uncovered for another 15 to 20 minutes to brown.
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Golden Roast Pheasant
1 Orange
S&p to taste
1/4 ts Paprika
3 Sprigs parsley
3 Slices bacon
1/2 c Golden raisins
1 Pheasant,2.5lb
1/2 ts Dried sage
3 Garlic cloves
4 tb Butter,room temp
1 c Dry white wine
Preheat oven 350 degrees F Squeeze juice of 1/2 the orange into cavity and over skin of bird. Rub bird inside and out with blend of next 3 items. Cut remaining orange in half and place in cavity with garlic and parsley. Spread butter over breast of bird and place, breast side up, in shallow pan. Place bacon over breast. Cover with foil and bake 45 min. Heat wine to boiling over high heat. Add raisins, remove from heat and let stand for 45 min. Remove foil and pour wine mixture over pheasant. Bake uncovered, basting frequently, until juice runs clear when a thigh is pierced (about 45min) Remove pheasant with bacon to platter. Spoon some raisin sauce over top and pour remainder into sauce boat. Serve immeadiately.
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Pheasant Casserole
1 Pheasant, cooked and boned
2 Onions, chopped
4 c Pheasant or chicken broth
1/4 c Soy Sauce
Pepper
1 tb Parsley flakes (opt.)
2 c Celery, chopped
2 c Raw brown rice
1 cn Soup, Cream of Mushroom
1 cn Mushrooms (opt.)
Blend all and bake in casserole at 300-350 degrees for 2 hours.
Honey Roast Pheasant
Pheasant season in my area always came around Thanksgiving, this recipe has pleased many for the holidays.
Ingredients:
1 pheasant
3/4 cup honey
1/2 cup creamy peanut butter
2 tablespoons cider vinegar
2 tablespoons soy sauce
1/2 teaspoon msg.-optional
Combine all ingredients but the pheasant in a medium saucepan. Cook over low heat until peanut butter is melted, stirring frequently. Place the pheasant in a roasting pan. Pour the sauce over the bird, cover and place into the refrigerator overnight. Bake at 350 degrees for 1 hour, basting frequently with the drippings. This recipe goes well with fresh vegetables, mash potatoes, gravy, and macaroni and cheese.
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Roast Pheasant with Wild Rice and Mushrooms.
6 servings
Ingredients
2 Pheasants
1/2 cup Wild rice
1/2 cup Butter
2 lb Mushrooms; sliced
7 Shallots - chopped
4 Strips bacon
4 to 5 chicken livers or Pheasant Livers
2 tbs Flour
1 1/2 cups to 2 cups chicken broth
1/2 tsp Tarragon
Method
Prepare and cook the wild rice and set aside in a bowl.
Saute the mushrooms in the butter until most of the juices have been removed, add 3 of the chopped shallots and saute a minute or so longer.
Mix the cooked wild rice, the mushrooms, and the 3 shallots and stuff the birds with it. Then truss the pheasants and skewer the vents (or sew).
With toothpicks pin a strip of bacon along each side of the breast of each stuffed, trussed bird or insert it under the breast skin.
Roast birds in a preheated 375 F oven in shallow roaster with a foil tent laid over the birds for 40 minutes, basting often with butter.
Remove the foil tent and continue roasting for 30 minutes, basting 4 or 5 times with the pan juices.
During the last 10 minutes put livers in roasting pan, turning once.
Remove the birds and livers, and keep them warm. Skim off all but 2 tablespoons of the fat in the roasting pan, add remaining shallots, and cook a few minutes.
Sprinkle in flour, stir over low heat, scraping up all brown bits, then add chicken broth slowly, stirring constantly. Add tarragon. Cook down until you have a sauce the thickness of cream.
Chop up reserved livers and stir or mash them into the sauce.
Remove the rice from the pheasants and serve on a plate with the pheasant meat and sauce.
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Aromatic Pheasant Sauce
Serves: 6
Ingredients
2 Pheasants, gutted
2 ounces butter
1 ounce lard
2 fresh sage sprigs
4 bay leaves
2 fresh rosemary sprigs
10 cloves
2 cinnamon sticks
10 juniper berries
salt and freshly ground pepper
1 pheasant liver, chopped
2 garlic cloves, chopped
4 tablespoons chopped parsley
4 anchovy fillets
4 tablespoons flour
4 tablespoons Marsala
Method
Roast the pheasant at 350F for 60 minutes, basting with the juices.
Transfer a portion of the drippings to a large skillet.
Brown the pheasant in the drippings, butter and lard, with the sage, bay leaves, rosemary, cloves, cinnamon and juniper berries.
Add salt and pepper to taste.
Add the pheasant liver, garlic, parsley and anchovies.
Cook for a few more minutes over moderate heat. Put the sauce through a sieve.
Put the sauce back in the pan with the pheasant, adding a little flour if it is very runny.
Add the Marsala and simmer for a few minutes.
Joint the pheasant and serve covered with the sauce.
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Pheasant
Ingredients - serves 6
A brace of Pheasants
6 oz streaky bacon rashers
6 oz fresh white breadcrumbs
4 oz melted butter
Cooking Instructions:
Wipe the birds inside and out. Stir the breadcrumbs into the butter then divide the mixture between the birds, packing it into the carcass of each. Re-tie the pheasants and then place them in a roasting tin. Cover each with the bacon, making sure the breasts are well covered. Cook the birds at Gas 6; 400F or 200C for 10 minutes, reduce the heat to Gas 4; 350F or 180C and cook for a further 40-45 minutes. About 10 minutes before the end of cooking time, remove the bacon so that the birds can brown. Serve the Pheasants adorned with their tail feathers and watercreass accompanied by game chips and bread sauce.
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Baked Pheasant
Skin the birds then clean and dry them inside and out. Prepare your favorite dressing and stuff the birds full. Corn bread stuffing with raisins is our favorite. Lay 2 or 3 strips of bacon across the breast and wrap the bird loosely but airtight in aluminum foil. Place in a roasting pan uncovered and bake for 60 - 80 minutes in a preheated 350 degree oven. Open the foil to see if the fat from the bacon has cooked down into the breast as it should. If it has, open the foil wide and allow to bake uncovered for another 15 to 20 minutes to brown.
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Golden Roast Pheasant
1 Orange
S&p to taste
1/4 ts Paprika
3 Sprigs parsley
3 Slices bacon
1/2 c Golden raisins
1 Pheasant,2.5lb
1/2 ts Dried sage
3 Garlic cloves
4 tb Butter,room temp
1 c Dry white wine
Preheat oven 350 degrees F Squeeze juice of 1/2 the orange into cavity and over skin of bird. Rub bird inside and out with blend of next 3 items. Cut remaining orange in half and place in cavity with garlic and parsley. Spread butter over breast of bird and place, breast side up, in shallow pan. Place bacon over breast. Cover with foil and bake 45 min. Heat wine to boiling over high heat. Add raisins, remove from heat and let stand for 45 min. Remove foil and pour wine mixture over pheasant. Bake uncovered, basting frequently, until juice runs clear when a thigh is pierced (about 45min) Remove pheasant with bacon to platter. Spoon some raisin sauce over top and pour remainder into sauce boat. Serve immeadiately.
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Pheasant Casserole
1 Pheasant, cooked and boned
2 Onions, chopped
4 c Pheasant or chicken broth
1/4 c Soy Sauce
Pepper
1 tb Parsley flakes (opt.)
2 c Celery, chopped
2 c Raw brown rice
1 cn Soup, Cream of Mushroom
1 cn Mushrooms (opt.)
Blend all and bake in casserole at 300-350 degrees for 2 hours.