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Cooking Pheasant
Posted on 11/7/21 at 9:06 am
Posted on 11/7/21 at 9:06 am
Any suggestions on how to cook it? Is it similar to dove? Duck?
I've never had it and until last week never hunted them. So this is all new to me.
I've never had it and until last week never hunted them. So this is all new to me.
13
Posted on 11/7/21 at 9:33 am to Jcrew
I’ve never cooked it, but have eaten it. It’s better than duck and dove.
Posted on 11/7/21 at 9:46 am to Koolazzkat
Chicken fry it with a saltine or ritz crust. Egg wash first.
Pound the breast out with back of a heavy knife in criss cross pattern first.
Pound the breast out with back of a heavy knife in criss cross pattern first.
Posted on 11/7/21 at 9:58 am to Jcrew
You don’t want the bird to dry out when cooking. I would oven roast it or simmer on stove top with a gravy. Here’s a solid recipe with wine and mushrooms improvise per your taste
This post was edited on 11/7/21 at 9:59 am
Posted on 11/7/21 at 10:03 am to tenfoe
quote:
Pheasant noodle soup
I had that in SD and it was pretty good.
We used to take a trip once a year to hunt them. Finally I gave up on cooking them and started crabbing with them. I’d rather turn 3 pheasants into 144 crabs than cook them.
Posted on 11/7/21 at 10:14 am to MrWhipple
I have had the luxury of being apart of a few pheasant shoots with clients and other instances were paid shoots. Long story short, most people don’t want the birds at the end and I end up with them.
I have cooked them about every way you can imagine and nothing compares to frying them. I like to cut the breasts into nuggets and soak in buttermilk. Then put whatever “chicken fried batter”, box or homemade, on them. My kids love them.
Another way I have done them is putting the birds in the crock pot, shred them, and make sandwiches out of them. I think they surprisingly turn out well this way but frying is superior in my opinion
I have cooked them about every way you can imagine and nothing compares to frying them. I like to cut the breasts into nuggets and soak in buttermilk. Then put whatever “chicken fried batter”, box or homemade, on them. My kids love them.
Another way I have done them is putting the birds in the crock pot, shred them, and make sandwiches out of them. I think they surprisingly turn out well this way but frying is superior in my opinion
Posted on 11/7/21 at 10:26 am to Koolazzkat
quote:
It’s better than duck and dove.
Not even close to true.
Posted on 11/7/21 at 3:08 pm to Jcrew
I like to brine the breast for about an hour or two then wash in buttermilk, eggs, and hot sauce
Breading is just flour, Tony’s, a little salt and pepper
Fry until cooked
Breading is just flour, Tony’s, a little salt and pepper
Fry until cooked
Posted on 11/7/21 at 3:17 pm to Jcrew
A friend of the family lived outside Olathe, KS and would take his dog on am and evening walks, a gsp trained to retrieve. During pheasant season he'd take a shotgun and half the time bring home a bird or 3 or 5. He smoked a lot of them and they were delicious.
He also made furniture by hand and had a working one man sawmill to cut his own wood for the furniture builds. Did things like coffee and end tables, old timey rockers as well as glider rockers, couches, dining table and chairs, his son's high chair. He did all the cabinets in the house too.
He also made furniture by hand and had a working one man sawmill to cut his own wood for the furniture builds. Did things like coffee and end tables, old timey rockers as well as glider rockers, couches, dining table and chairs, his son's high chair. He did all the cabinets in the house too.
Posted on 11/7/21 at 3:17 pm to Jcrew
I’ve tried both of these and both were great.
Pan roasted pheasant
Pheasant with mushroom sauce
Pan roasted pheasant
Pheasant with mushroom sauce
This post was edited on 11/7/21 at 3:18 pm
Posted on 11/7/21 at 4:16 pm to Capital Cajun
Pheasant lends itself very good to Asian flavors. Make a marinade and cube the breasts. Marinade for a couple hours, skewer and then grill over a hot charcoal fire. Delicious
Posted on 11/7/21 at 7:33 pm to Jcrew
Posted on 11/8/21 at 12:38 am to Jcrew
Brine for 6 hours in root beer (or Coke or sweet tea) and salt.
Wrap in bacon.
Roast on the grill.
Thank me later.
Wrap in bacon.
Roast on the grill.
Thank me later.
Posted on 11/8/21 at 7:12 am to DownSouthJukin
Downsouth that sounds tasty
On Friday I just put a steak spice on the breasts and wrapped the breasts in bacon. Don’t over cook they dry out fast.
It was a hit.
I like to smoke the breasts as well – make sure you put bacon over the breasts there is no fat (like a chicken breast).
As others have mentioned you can substitute them for chicken in Asian recipes, I also like to make a stew with canned mushroom soup.
Legs are good on the grill with a little sweet bbq sauce.
I was invited on a released pheasant hunt last week and it was a target rich environment – I brought home a ice chest full of breasts and plucked birds – it was a great couple of days
On Friday I just put a steak spice on the breasts and wrapped the breasts in bacon. Don’t over cook they dry out fast.
It was a hit.
I like to smoke the breasts as well – make sure you put bacon over the breasts there is no fat (like a chicken breast).
As others have mentioned you can substitute them for chicken in Asian recipes, I also like to make a stew with canned mushroom soup.
Legs are good on the grill with a little sweet bbq sauce.
I was invited on a released pheasant hunt last week and it was a target rich environment – I brought home a ice chest full of breasts and plucked birds – it was a great couple of days
Posted on 11/8/21 at 7:19 am to Jcrew
Under glass?
Posted on 11/8/21 at 8:10 am to Tigerpaw123
Forgot to mention the lodge we were at cooked pheasant schnitzel for one meal, it was really good as well. In reality anything you can do w/ a chicken you can do w/ a ditch parrot
Posted on 11/8/21 at 9:58 am to Jcrew
Man we uses to raise them for a while. Every once in a while one of them would fly up and hit the top of the cage wire and break its neck. All I ever did was throw it in tin foil salt and pepper it, pour a little red wine over it and smoke it..... Freaking delicious .... And yes they are way better than duck imho
Posted on 11/8/21 at 10:01 am to DownSouthJukin
quote:
Brine for 6 hours in root beer
I guess it may be a marinade but I wouldn't call it a brine.
Posted on 11/8/21 at 5:16 pm to Jcrew
I’ve cooked them all kinds of ways. Gumbo, smoked whole, the classic French roasted in oven with wine, etc. The family fav is pheasant fingers. Cut breast in strips then marinate in jalapeño juice from the jar. Use this recipe but cut back on salt due to salty jap juice. Make the honey mustard the night before because it gets better over time
Tony’s chicken fingers
Tony’s chicken fingers
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