Best 3 Smothered Pheasant Or Grouse Recipes
**Smothered Pheasant or Grouse: A Wild Game Delicacy**
Elevate your culinary skills and embark on a delightful journey into the world of game birds with our comprehensive guide to smothered pheasant or grouse. These exceptional dishes, rooted in the traditions of classic French cuisine, showcase the unique flavors and textures of these wild birds, turning them into exquisite meals fit for any special occasion.
This article presents a collection of carefully curated recipes that cater to a range of preferences, from the classic smothered pheasant prepared with aromatic vegetables and rich sauce to the tantalizing grouse with bacon and mushrooms. Each recipe provides step-by-step instructions, ensuring that even novice cooks can confidently create these culinary masterpieces.
Our recipes include the traditional smothered pheasant, known for its tender meat and rich, flavorful sauce, delicately seasoned with herbs and spices. For those who prefer a more robust flavor profile, the grouse with bacon and mushrooms offers a savory combination of gamey grouse, smoky bacon, and earthy mushrooms. And for a touch of sophistication, the pheasant with wild rice and asparagus brings together elegant flavors and textures, making it a perfect choice for a formal dinner.
Whether you're an experienced chef seeking to expand your repertoire or a home cook looking to impress your guests, our smothered pheasant or grouse recipes are guaranteed to delight your palate and leave a lasting impression. So gather your ingredients, prepare your kitchen, and get ready to embark on a culinary adventure that celebrates the beauty of wild game and the art of fine cooking.
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
SMOTHERED GROUSE
Make and share this Smothered Grouse recipe from Food.com.
Provided by Catnip46
Categories Poultry
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute cleaned grouse breasts in wine or broth, butter and spices.
- As this begins heating, add mushrooms and onions.
- Grouse will cook fast. Cook grouse and vegetables no loner than 3-4 minutes.
- When grouse and vegetables are done put grouse in small baking pan or cookie sheet and top with vegetable and cheese.
- Heat in oven until cheese melts and serve with any side dish like rice, stuffing, potatoes, noodles, etc.
Nutrition Facts : Calories 71, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 24.5, Carbohydrate 7, Fiber 1.1, Sugar 3, Protein 1.4
Tips:
- Choose the Right Bird: Opt for a young pheasant or grouse, as they are more tender and flavorful.
- Properly Clean and Prepare the Bird: Remove any feathers, giblets, and excess fat. Pat the bird dry before cooking.
- Use a Well-Seasoned Cast Iron Skillet: This will help create a flavorful crust and prevent the bird from sticking.
- Sear the Bird: Sear the bird over medium-high heat until golden brown on all sides. This will help seal in the juices.
- Reduce the Heat and Cover: Reduce the heat to medium-low and cover the skillet. Allow the bird to cook slowly, basting it occasionally with the pan juices.
- Add Vegetables: Add your favorite vegetables, such as onions, carrots, celery, or mushrooms, to the skillet during the last 30 minutes of cooking.
- Make a Gravy: Once the bird is cooked, remove it from the skillet and set aside. Add a little flour to the pan juices and whisk to create a gravy.
Conclusion:
Smothered pheasant or grouse is a delicious and versatile dish that can be enjoyed for dinner or a special occasion. With its crispy skin, tender meat, and flavorful gravy, this dish is sure to impress your family and friends. By following these tips and using the provided recipes, you can create a memorable meal that everyone will love.
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