Best 2 Smothered Pheasant Recipes
Uncover the delectable flavors of pheasant, a game bird renowned for its rich, earthy taste. This article presents a collection of tantalizing recipes that showcase the versatility of pheasant. From the classic Smothered Pheasant, where tender pheasant breasts are enveloped in a creamy, flavorful sauce, to the adventurous Pheasant Stir-Fry, bursting with vibrant Asian flavors, this article offers a culinary journey like no other. Discover the secrets to creating the perfect Pheasant Soup, a hearty and comforting dish that will warm your soul on a chilly evening. For those who love the smoky goodness of barbecue, the Grilled Pheasant with Chipotle Glaze will surely satisfy your cravings. And for a lighter option, the Pheasant Salad with Roasted Grapes and Candied Walnuts combines sweet, savory, and crunchy textures in every bite. Each recipe is carefully crafted to highlight the unique characteristics of pheasant, ensuring an unforgettable dining experience. So, prepare your taste buds for a wild adventure as you explore the diverse and delicious world of pheasant cooking.
Check out the recipes below so you can choose the best recipe for yourself!
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
SMOTHERED PHEASANT OR GROUSE
This is from a cool cookbook called "The Washington Cookbook" which features recipes collected from Washington state and published in 1982. From the wild game chapter, this is posted in response to a request. Not one I have tried, but I am happy to up the number of wild game recipes on zaar! The original recipe suggests that the flavor of this dish is enhanced by vegetables and that tiny boiled carrots are a good accompaniment. It also recommends that a bed of wild rice is quite nice. Actually, the ingredient list does not include carrot but the original directions say to sauté them along with the celery and onion. So if you try it let me know how it goes and I'll make adjustments!
Provided by ladypit
Categories Pheasant
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Skin, wash, and quarter your pheasant or grouse.
- Preheat the oven to 350°F.
- Mix the flour and salt in a brown paper bag. Shake the meat pieces in the bag 2 at a time until coated.
- Melt 2 tablespoons butter in a skillet. Sauté the celery and onion until tender. Place them in a shallow baking pan.
- Melt the remaining 2 tablespoons butter in the skillet. Add the floured meat pieces and brown.
- Remove the browned meat to the baking pan. Add the boiling water and cover with wax paper.
- Bake for 1 hour or until the meat is tender.
- Serve at once.
Nutrition Facts : Calories 887.8, Fat 48.9, SaturatedFat 18.1, Cholesterol 314.5, Sodium 1992.2, Carbohydrate 13.1, Fiber 0.7, Sugar 0.6, Protein 92.7
Tips:
- To ensure the pheasant is properly cooked, use a meat thermometer to check that the internal temperature has reached 165°F (74°C) before removing it from the heat.
- For a more flavorful dish, marinate the pheasant overnight in a mixture of olive oil, garlic, herbs, and spices before cooking.
- If you don't have a Dutch oven, you can also use a large skillet or braising pan to cook the pheasant.
- Serve the smothered pheasant with mashed potatoes, rice, or egg noodles for a complete meal.
Conclusion:
Smothered pheasant is a delicious and hearty dish that is perfect for a special occasion. The combination of tender pheasant, flavorful sauce, and vegetables makes for a truly memorable meal. With a little planning and effort, you can easily prepare this dish at home. So next time you're looking for a unique and impressive dish to serve, give smothered pheasant a try.
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