Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Pheasants?

Anybody have a special recipe to cook pheasants?

Not really special, but I use the chicken and rice with cream of mushroom soup and onion soup mix. Northern Dave posted a grouse recipe that appeared that it would work with pheasant. You can use it like you would use chicken except you need to use methods that keep it from drying out.

I made a pot pie with Pheasant recently.
Excellent!!!!

I like to bone the pheasant get about 5 lbs of pheasant meat grind with about 3 lbs of smoked ends and pieces of bacon.Make a great burgers or you can make small meatball with honey and your favorite BQ sauce for appetizers.I call them pheasant nuts at the football parties

Make Pheasant Cordon Bleu substitute Pheasant for Chicken with a mushroom sauce.

My buddy makes Pheasant Rolletini, Pheasant breasts pounded thin,
Proscuttio ham, provolone cheese, Pesta sauce .

Pheasant breasts pounded flat, rolled into a roll with Pheasant to outside. Egg wash rolled breasts, breaded. Then Pan fried.
Baked in oven till done. Its great.

One way that I like them done is to cut the breasts into small squares (maybe 1"-1 1/2" square). Bread them in some seasoned flour and fry in butter. Then place in a roaster with a can of cream of celery and a can of cream of chicken soup. Roast for several hours at 275 degrees. Serve with some garlic mashed potatoes and you've got some good pheasant without much work.

If the birds are not shot up to bad I like them roasted whole

Skin & clean two roosters & soak them in lightly salted cold water for a couple of hours

1 medium onion
2 medium apples
2 cartons of whole mushrooms
3 tablespoons of Worchesrershire sauce
1 can of Cream of Chicken Soup
1/2 soup can of Rapberry Chipolte marinade
1/2 soup can of water
McCormick Grill Mates Chicken seasoning

- rinse the pheasants
- dust the inside cavity of the pheasants with seasoning
- cut each apple in 4 wedges & put one wedge in each breast cavity
- lay the birds in a small roasting pan & sprinkle with seasoning
- add the mushrooms & remaining apple wedges to cover the pheasants
- mix soup, worchestershre sauce, chipolte, & water
and pour the mixture over the mushrooms
- thin slice the onion & arange the slices over the mixture
- cover & bake @ 325 for about 3 hours of until the pheasant is fall of the bone tender
- serve with a rice dish & your favorite vegetable

You season salt & poultry seasoning if you don't have The Grill Mates seasoning

We make fajitas with them. Blacken the breasts with a little oil and Tony Checheris. Pull the meat out and throw your peppers and onions in the skillet. When your veggies are done, slice up the uncooked breasts and add them back to your skillet. The raw centers of the breasts will be cooked in short order. Good eats!