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Roll them in flour and brown them in a fry pan, put them in the slow cooker. Mix two cans of cream of mushroom soup with two cans of milk, add a package of lipton onion soup mix and cook on low for about four or five hours and have over rice. This is how we do ours! We trade off between biscuits, egg noodles or rice! Another way is pound out the breasts thin, egg wash and coat in Panko bread crumbs and fry in about 1/4” of olive oil. Makes a great schnitzel!! Works great with wild turkeys too. Headed to ND for upland birds in a couple weeks. EC
Last edited by elkcountry; 10/16/23.
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You can do fajitas with them just don’t overcook.
Done with lots of red, yellow and green bell peppers and onions it is very good.
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You can do fajitas with them just don’t overcook.
Done with lots of red, yellow and green bell peppers and onions it is very good. Yep, done that as well. I let it marinate for a day or two....comes out really good.
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Roll them in flour and brown them in a fry pan, put them in the slow cooker. Mix two cans of cream of mushroom soup with two cans of milk, add a package of lipton onion soup mix and cook on low for about four or five hours and have over rice. Use real mishrooms, celery, onion and garlic, a little stock, some fresh herbs and add wild rice for last 1.5 hrs.
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I make Pheasant pies with them. Do them the same as chicken pies.
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A sous vide cooker will turn even the legs into tender morsels. Everyone should get-one of these things. I just finished a big chunk of pork loin I’d precooked a couple of days ago. A few minutes on the countertop electric griddle, and it was perfect. After they’ve poached in fat for the required hours, you can use the meat in any number of ways, or just eat it. This guys got some good recipes: https://honest-food.net/wild-game/pheasant-quail-partridge-chukar-recipes/
What fresh Hell is this?
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Eileen Clarke's book Upland Game Cookery is well worth the $20 she asks for it @ https://www.riflesandrecipes.com/product/upland-game-bird-recipes/Her pheasant tortilla soup is one of my favorites as is the pheasant pot pie.
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I bought one of her cookbooks, intended to give it as a gift, but after looking through it I decided to keep it.
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Ended up doing schnitzel...flour and egg and panko and fried in olive oil and butter. then added new potatoes and salad for a damn fine meal
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Betting this would work, too ! https://www.halfbakedharvest.com/buffalo-chicken-tacos/Did a modified version last night, with out the tortillas, with bone in chicken thighs; ![[Linked Image from i.imgur.com]](https://i.imgur.com/o1OhVxz.jpg) 
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Looks great. Probably works well with chicken thighs which can stand long cooking and braising without ending up dry. I’d be careful with the pheasant breasts. It’s wild game and I would cook just barely done if not a bit short
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Yes that's the one thing I would change...I would cook them a minute shorter.
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Truth Rick !
The recipe says you can use Chicken breasts or thighs, but you're right, wild bird is different & should always be "under", unless you want sawdust !
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Grama would bake 2 stuffed pheasants with a stuffed chicken in a covered roasting pan. Pretty awesome.
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http://www.myrecipes.com/recipe/chicken-cacciatore-sicilian-styleHow my grandma always cooked ours when I was young. Great with cottontail, too.
Last edited by MonkeyWrench; 10/17/23. Reason: Added comment to link
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Having been raised by a french mother: make a coq-au-vin with pheasant.
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