Pheasant??????

[northern_outdoorsman]

I went Pheasant hunting at a game farm last week. I work midnights and going to bed now. When I wake up I want to cook a bird. Anyone have a good Recipe?

[Salmonsmoker]

Northern_Outdoorsman,

In general, Pheasant is somewhat tougher than chicken, yet, everyone tends to compare the final products as if they were the same. My experience is that Pheasant is best when tenderized.

To tenderize Pheasant, I always give it 15 minutes in the pressure cooker at 15 lbs pressure (The same thing can be accomplished by boiling it for an hour in a covered pot.)

Once that is done, my favorite way to prepare Pheasant is fried. Roll the individual pieces in flour (with seasoned salt added) and then brown in a hot skillet. Also, when the frying is almost completed, you can add a can of condensed cream of celery soup. It makes a nice gravy to serve over baked potatoes.

Enjoy,

Salmonsmoker

[northern_outdoorsman]

Thanks! Now if i had a pressure cooker I'd be set! I'll print it out though and get one someday and try it! thanks again!

[Salmonsmoker]

Northern-outdoorsman,

The pressure cooker is only a quick way to get the job done. It can also be done by boiling the meat in a pot of water for an hour (a Dutch Oven over a campfire works well for this: over this past weekend, I did a rabbit this way and it was exceptionally tender after pre cooking (called parboiling) and then frying in a hot skillet). Also, with this method, the back and wings can be left in the pot for additional cooking to be used as a soup stock with pheasant meat. Either way, the final product will be more tender than non-precooked meat.

As for a pressure cooker, you might also want to add it to your next year's Christmas list. I find many uses for this item when cooking game meats and on camping trips (particularly when cooking at high elevations.) They are not expensive and don't have to be very large to accomodate a bird or a roast.

Salmonsmoker

[northern_outdoorsman]

thanks Salmonsmoker, I already made plans to go Christmas Shopping early this weekend! Again thanks for the info!

[Salmonsmoker]

Northern-outdoorsman,

If you are interested, I have several recipe's for casseroles using pheasant meat that has been cooked-off-the-bone. I have not tried any of them but they are from reputable sources and might give you a place to start with some variations on cooking pheasant.

Let me know.

Salmonsmoker

[northern_outdoorsman]

Sure, I'm Always Looking for new and better Recepies!

[Salmonsmoker]

This is a basic casserole dish that gives excellent results. I have used it with rabbit, squirrel, venison, and even chicken - however, the original recipe called for pheasant (which I do not have available most of the time.)

For this recipe you will need:

1 pheasant, quartered
2 onions, sliced
1 medium carrot, sliced
1 stalk celery, sliced
1 cup cream of mushroom soup (concentrated)
1 can evaporated milk,
1 can musrhoom pieces, drained
1/2 lb smoked cheese (I prefer colby because it takes a good smoke flavor)
1 cup brown rice (dry)
1 tsp salt
1 tsp pepper


Procedures:

Simmer the pheasant with onions, carrot, celery for an hour (or until the meat is easily removed from the bones.)

Drain liquid from meat and cool (save the stock.)

Remove bone from meat and cut meat into 1/2 inch pieces - and set aside.

Mix mushrooms, musrhoom soup, salt and pepper.

Fold meat into mushsroom mixture.

Place in a buttered casserold dish.

Bake at 350 degrees for 1 1/4 hours.

Place sliced cheese on top of casserole and place back in oven for 15 minutes or until cheese is browned.

Using the set-aside stock from the meat-cooking process, make the rice according to the directions on the box.

Serve casserole with rice.

Enjoy,

Salmonsmoker

[northern_outdoorsman]

Thanks SalmonSmoker! I'll give it a try! I am on my way out the door for the Fish-On salmon Tournament! Thanks again!

[Salmonsmoker]

northern_outdoorsman,

Sounds like it's time to fire up the smoke house. Good luck at the tournament.

Salmonsmoker