Got a few pheasant breasts from a hunt today. Any good recipes for me? Maybe even crock pot stuff?

Thanks in advance.

Matt

If breasts and you can tolerate some heat- cube, blacken and serve over rice.
Otherwise there is always cream of mushroom soup and a crock pot.

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.

Made my mouth water. This man knows pheasant.

X2, wild rice

My favorite is to make the breasts into cordon Bleu and make pheasant salad sandwiches out of the legs and thighs. Another thing with breasts is chop up, dip in melted butter, roll in crushed rice crispies that have been seasoned with Lawry's and bake at 350, be careful how long you cook them because they dry quickly. Works with turkey breast or chicken, too.

Cube, put cube and cream cheese in jalapeño, wrap in bacon, grill. Lite salt and pepper.

Yum

Saw a schnitzel recipe that looked good too

I have younger kids so we usually just cut the pheasant breast into nuggets or strips, roll them in an Italian breadcrumbs/parm/salt & pepper mix and then pan fry as “chicken fingers” either with wild rice or spaghetti.

Iffn you want to get fancy, pound the breasts thin, roll around a piece of asparagus, wrap in bacon and grill until pheasant reaches done temperature. You can marinate in worchestire or whatever if want to be sporty.

Seriously blackened pheasant is pretty darn good and my DNA test says I'm only 1% French and never lived in LA.

Ruffed grouse, on the other hand, needs a mire dedicate touch than heavy spice or mushroom soup.

Stir fry with vegetables is quick and easy too.

I make pheasant enchiladas and a jalapena cream cheese wrap.

Best I’ve ever had by far was from a guy who made ravioli with pheasants and a white sauce. Fantastic.

Osky

We always filleted meat off the breast and chicken fried them. Probably ate more pheasant than chicken for the first 15 years of my life. Not too much different than chicken breast if done correctly in my opinion.

Another vote for pheasant fingers. Probably my favorite way, however, is as a pheasant piccata. Cut the breast thin, flour, lightly, sautéed in butter, when the meat is browned remove all the meat, deglaze a pan with more butter, wine and lemon juice.

My favorite is bacon-wrapped pheasant kabobs, with or without a slice of jalapeño in the middle. Charcoal grill.

Pheasant breast can be a little dry. I really like making pheasant stroganoff out of them. Hint, if you like Horseradish. A little in added in the sauce adds to it.

Shoot, breast, fry in butter to pink inside (if it's "dry" you are over-cooking) , eat.

Cut the breasts into 1" cubes and Fondu the breast cubes in Peanut Oil.

Make different Dipping Sauces from different countries, that way you will have the pure taste of excellent Pheasant, without overcooking it or masking the delicious flavor.

When you Fondue the cubes take it out of the oil as soon as it stops bubbling.

I do my Ruffed Grouse that way as well.

Enjoy!

Pretty close to how we have always done it as well..... I'd even throw in some grated parm at the end and I also like it over mashed potatoes sometimes too.

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

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.

Use real mishrooms, celery, onion and garlic, a little stock, some fresh herbs and add wild rice for last 1.5 hrs.

I make Pheasant pies with them. Do them the same as chicken pies.

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/

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.

I bought one of her cookbooks, intended to give it as a gift, but after looking through it I decided to keep it.

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

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;

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

Yes that's the one thing I would change...I would cook them a minute shorter.

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 !

This is my favorite and I’ve been eating these birds for sixty years: pheasant Marsala—

https://foodforhunters.blogspot.com/2019/08/pheasant-marsala.html

Exquisite.

Always ‘under glass’ !!!


lol

Grama would bake 2 stuffed pheasants with a stuffed chicken in a covered roasting pan. Pretty awesome.

That does look good.

http://www.myrecipes.com/recipe/chicken-cacciatore-sicilian-style

How my grandma always cooked ours when I was young. Great with cottontail, too.

Having been raised by a french mother: make a coq-au-vin with pheasant.

You had me at Cream of Mushroom Soup

Hell yeah, anything "marsala" is good !!