If you go to the game bird recipes and look at the woodcock recipe thread. zig posted a recipe in post number 10. I tried it with woodcock and I really liked it. I then did the same recipe with pheasant and it was just as good if not better. You have to cook the pheasant a bit longer than woodcock because you can serve woodcock rare.

 

For a number of reasons I ate a lot of pheasant as a kid. One of our regular recipes was creamed pheasant over biscuits. I don't remember the recipe exactly, but enough to put it out there where a decent cook could round it out as they see fit. We'd cook the pheasant in a pressure cooker then peel all the meat off the bones. Dice up onion, celery, canned (or fresh) mushrooms and saute in a pot with a good bit of butter, salt and pepper. Throw in equal parts cream of mushroom and cream of celery soup. You can use either milk or water for the condensed soup, I think we mostly used milk. Simmer for a bit to thicken and get the flavors going, season as you'd like with salt and pepper. Serve over your favorite biscuit recipe. Simple recipe, and it was a good way to use the whole bird.

 

Got invited to a hunt club for pheasants. Not my favorite way of hunting, but it was fun. I ended up with a half dozen pheasant breasts.

We cooked two a while back and they were OK.

I was thinking about cutting a couple breasts up in pieces and wrapping in bacon, and doing a shish-kabob type thing on the Weber. Anyone ever try this? Pheasant is fairly dry, bacon would keep it moist. Sounds like it may be good.

Whether I have them whole or breasted, here is what I like to do.

Rub them down with butter. Sprinkle the breasts with cumin. Then a layer of jalapeno slices. Wrap completely with bacon. Wrap in aluminum foil toss them on the grill. I very generous with all the ingredients.

Careful not to puncture the foil because there will be a nice tasting juice on the bottom for dipping.