- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
What to do with pheasant
Posted on 12/13/14 at 10:53 am
Posted on 12/13/14 at 10:53 am
Anybody have any good ideas for pheasant? My dad dropped off a bag of pheasant breasts and I'm not really sure what to do with them. First instinct was to throw them on the smoker (maybe wrapped in bacon) but i thought i would stop in here and get yalls opinion.
4
Posted on 12/13/14 at 11:45 am to BayouBengal3
My favorite is to brine them for 2-3 hours, season (light on salt!), brush a thick layer of your favorite jam/jelly and cook on high heat In an open pan with a little chicken stock/white wine until medium rare (use digital thermometer). Far and away the best I've tried is raspberry jam or orange marmalade.
Posted on 12/13/14 at 12:13 pm to BayouBengal3
Fajitas
Posted on 12/13/14 at 1:16 pm to BayouBengal3
Pot pies. These are pheasant filled.
Posted on 12/13/14 at 2:05 pm to DonChowder
So when i defrosted them i discovered it was the whole bird. I decided to do a brine (apple juice, brown sugar, kosher salt, etc.) then my buddy and I are going to smoke it tomorrow. Have any of y'all had any experience doing this
I definitely want to try the gumbo and the pot pies one day
I definitely want to try the gumbo and the pot pies one day
Posted on 12/13/14 at 2:35 pm to BayouBengal3
Pheasant can dry out very quickly, I have smoked it before with bacon wrap but don't think it lends itself to that very well. Better off with other suggestions that keep the meat in liquid base during cooking.
Posted on 12/13/14 at 2:42 pm to tirebiter
^^^^This. Pheasant dries out very fast. Wouldn't smoke it. If you want smoke flavor, set up grill for indirect cooking. Grill pheasant off direct heat with a fairly smoky fire w/ some fruitwood like peach (avail at Academy) chunks. Grill to med rare at most.
A glass of really good pinot and Mmmmmm.
A glass of really good pinot and Mmmmmm.
Posted on 12/13/14 at 2:49 pm to Icansee4miles
quote:This would go great with TigerLee's peanut butter gumbo.
My favorite is to brine them for 2-3 hours, season (light on salt!), brush a thick layer of your favorite jam/jelly and cook on high heat In an open pan with a little chicken stock/white wine until medium rare (use digital thermometer). Far and away the best I've tried is raspberry jam or orange marmalade.
Posted on 12/13/14 at 3:41 pm to coolpapaboze
I'm honored. One of the biggest food snobs/pricks on the board commented on my suggestion. Why don't you suggest an alternative? Oh yeah, you don't contribute anything helpful, you're just one of the seagulls on the board. Circle over a few times, crap all over everything and fly off. 
I'm sorry all those times I cooked pheasant I didn't have you to tell my guests what they were eating wasn't any good. Poor people choked it down smiling all the while. How polite of them.
I'm sorry all those times I cooked pheasant I didn't have you to tell my guests what they were eating wasn't any good. Poor people choked it down smiling all the while. How polite of them.
Posted on 12/13/14 at 4:44 pm to Icansee4miles
You seem kind of mad.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News