Best 5 Creamy Pheasant Over Noodles Recipes
Indulge in a culinary journey with our creamy pheasant over noodles, a dish that embodies elegance and rustic charm. This recipe showcases the rich, gamey flavor of pheasant, expertly paired with a creamy sauce that envelops every bite in a velvety embrace. Served atop a bed of tender noodles, this dish is a symphony of textures and flavors that will tantalize your taste buds. Alongside this main course, we present a tempting array of complementary recipes to elevate your dining experience. Discover the delightful simplicity of roasted root vegetables, where carrots, parsnips, and potatoes caramelize to perfection, offering a sweet and savory accompaniment. Elevate your meal with a classic Caesar salad, featuring crisp romaine lettuce tossed in a tangy dressing, adorned with Parmesan cheese and croutons. Treat your palate to a refreshing cucumber salad, where crisp cucumbers mingle with a zesty dressing, providing a light and refreshing counterpoint to the richness of the pheasant. And for a touch of indulgence, indulge in a decadent chocolate mousse, a symphony of rich chocolate and airy texture that serves as a perfect ending to your culinary adventure.
Let's cook with our recipes!
TENDER PHEASANTS
This recipe is very simple yet delicious. Pheasant is normally a dry bird but this recipe keeps it wonderfully moist. It almost falls right off the bone!
Provided by LYSS
Categories Meat and Poultry Recipes Pork
Time 5h20m
Yield 16
Number Of Ingredients 9
Steps:
- Place the pheasants into a large slow cooker. Wrap and drape the bacon over the birds, covering the pheasants as much as you can. Whisk the condensed soup, sour cream, water, chopped onion, onion soup mix, and mushrooms together in a mixing bowl. Season to taste with salt and pepper. Pour over the pheasants.
- Cook on Low for 8 to 10 hours, or on High for 5 to 7 hours.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 3.9 g, Cholesterol 69.2 mg, Fat 17.6 g, Fiber 0.4 g, Protein 19.7 g, SaturatedFat 6.3 g, Sodium 467.5 mg, Sugar 0.7 g
PHEASANT IN CREAMY MARSALA SAUCE
Wild Pheasant breasts dredged in flour, pan fried with butter and simmered in a creamy Italian Marsala mushroom sauce. The flavor is deep, rich and delicious. When properly done your lean wild pheasant breasts will be moist, tender and flavorful. This Marsala sauce is Fabulous with Pheasant!
Provided by Diane Williams
Categories Game Meat Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Slice the mushrooms and parsley. Set aside.
- Rinse pheasant breasts (as needed) and pat dry. Lay them out on a plate.
- In a large shallow bowl or 8x8 baking dish whisk together the flour, salt and pepper. Set aside.
- Melt the oil and butter In a heavy skillet on medium heat.
- Dredge the pheasant breasts in flour mix. shake them off and lay in heated oil mixture.
- Brown the breasts a few minutes and turn them to brown on other side. (do not cook them through).
- Reduce pan heat to simmer.
- Remove the browned breasts to a plate. Cover with foil and set aside.
- Pour the sliced mushrroms Into the simmering oil/butter. NOTE: if your butter is too dark or burned. Wipe out the pan, add more oil and butter and reheat before adding mushrooms.
- Brown the mushrooms in oil and butter bout 5 minutes stirring often until excess moisture evaproates and mushrooms are browned.
- Add Marsala. Deglaze and simmer about 5 minutes until it is reduced about 30%.
- Add the broth and stir in the heavy cream slowly stirring constantly.
- Simmer until sauce is well mixed. Add the pheasant breasts back into the pan.
- Spoon the sauce over the breasts and sprinkle the parsley on top.
- Cover and simmer until breasts are cooked through ( about Five minutes or so)
- Remove cooked breasts to serving plate. Spoon the mushroom Marsala on top of the breasts. Serve.
Nutrition Facts : Calories 459 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 268 milligrams cholesterol, Fat 58 grams fat, Fiber 1 grams fiber, Protein 85 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 858 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 33 grams unsaturated fat
SMOTHERED PHEASANT
This is my mom's recipe for preparing the pheasants my dad would bring in during hunting season in Iowa. I use only the breasts from the birds, but you can use the other parts of the pheasant as well. This makes its own gravy that is delicious on mashed potatoes.
Provided by Kaye Lynn
Categories 100+ Everyday Cooking Recipes
Time 1h50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat an oven to 325 degrees F (165 degrees C).
- Season the pheasant breasts on all sides with salt and pepper. Sprinkle the flour onto a plate, and press the pheasant breast into the flour until completely coated. Shake off excess flour and set aside. Melt the butter in an ovenproof Dutch oven or deep skillet over medium heat. Cook the pheasant breasts in the hot butter until golden brown on both sides, about 5 minutes per side. Pour in the half-and-half cream and bring to a simmer; cover the Dutch oven.
- Bake in the preheated oven until the pheasant breasts are tender and no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 520.5 calories, Carbohydrate 11.4 g, Cholesterol 176.1 mg, Fat 30.6 g, Fiber 0.3 g, Protein 48 g, SaturatedFat 17.5 g, Sodium 202.3 mg, Sugar 0.2 g
ROAST PHEASANT
This is a quick simple recipe for fresh pheasant that has a very autumn feel to it. It is very good with potatoes, carrots and seasonal squash (I like acorn squash) diced and roasted in the pan with it. You can cook it at a higher temperature for a shorter time; just be sure to baste often since it is a very dry meat.
Provided by kelly13jane
Categories 100+ Everyday Cooking Recipes
Time 2h25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an oven to 250 degrees F (120 degrees C).
- Stir the chopped rosemary and thyme into the olive oil and set aside. Rub the pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour the herb oil over top.
- Bake the pheasant in the preheated oven for 1 hour, then cover with aluminum foil, and continue baking an additional hour, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Baste the pheasant with the hot oil and juices from the pan every 30 minutes while cooking.
Nutrition Facts : Calories 840.4 calories, Carbohydrate 0.2 g, Cholesterol 142 mg, Fat 72.6 g, Fiber 0.1 g, Protein 45.4 g, SaturatedFat 12.9 g, Sodium 81.2 mg
PHEASANT IN CREAM SAUCE
While it sounds fancy, this dish is easy to make. And if you don't have pheasant available, you can substitute chicken for an equally delicious main course. -Julie Anderson, Wausau, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 3-4 servings.
Number Of Ingredients 10
Steps:
- Place pheasant in an ungreased 11x7-in. baking dish. Combine the next eight ingredients; pour over pheasant. Sprinkle generously with paprika. Bake, uncovered, at 325° for 1-1/2 hours until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally. Sprinkle again with paprika before serving.
Nutrition Facts :
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
- Choose the Right Pheasant: When selecting a pheasant, look for one that is plump and has a moist, firm texture. Avoid birds that have any signs of bruising or discoloration.
- Properly Clean the Pheasant: To ensure the pheasant is safe to eat, make sure to clean it thoroughly. Remove any feathers, rinse the bird inside and out, and pat it dry with paper towels.
- Use a Sharp Knife: When cutting the pheasant into pieces, use a sharp knife to ensure clean, precise cuts. This will help prevent the meat from tearing or shredding.
- Cook the Pheasant Properly: Pheasant meat can be cooked in various ways, but it is important to ensure it is cooked thoroughly to avoid any foodborne illnesses. Use a meat thermometer to check the internal temperature of the pheasant, which should reach 165°F (74°C) for safety.
- Pair the Pheasant with the Right Noodles: To create a balanced dish, choose noodles that complement the flavor of the pheasant. Wide noodles, such as pappardelle or fettuccine, can hold the creamy sauce well, while thinner noodles, such as angel hair or spaghetti, can provide a lighter texture.
- Enhance the Flavor: To elevate the taste of the creamy pheasant dish, consider adding herbs like thyme, rosemary, or sage. You can also incorporate vegetables such as mushrooms, onions, or leeks to add depth and texture.
Conclusion:
Preparing a creamy pheasant over noodles can be a delightful culinary experience, offering a unique and flavorful dish. By following the tips and techniques outlined in this article, you can create a delicious and satisfying meal that showcases the best of this game bird. Whether you're a seasoned cook or just starting your culinary journey, this pheasant recipe is sure to impress your taste buds and leave you craving more. So, gather your ingredients, sharpen your knives, and embark on a culinary adventure with this extraordinary dish.
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