|
Brandied Tarragon Pheasant
2 tablespoons butter
2 tablespoons extra-virgin olive oil
2 pheasants, cut into pieces (pound breasts to even thickness)
Salt and freshly ground pepper
1/2 cup all-purpose flour
2 large shallots, thinly sliced
1/4 cup applejack brandy
6 large white mushrooms, thinly sliced
1/4 cup dry white wine
1/2 cup heavy cream
2 tablespoons chopped fresh tarragon leaves
While the rice cooks, heat 2 tablespoons extra-virgin olive oil in a large skillet over medium high heat. Season the pheasant with salt and pepper and dredge lightly in flour and shake off any excess. Brown pheasant 3 to 4 minutes on each side. Remove pheasant and reduce heat a little and melt in 2 tablespoons butter. Saute the shallots 3 minutes until soft but not browned. Remove pan from the heat, add the brandy and ignite with a long kitchen match until the flame subsides. Return pan to the heat, add mushrooms and cook 2 to 3 minutes. Season with salt and pepper. Add wine and reduce 1 to 2 minutes. Stir in cream and tarragon and slide pheasant back into the pan. Reduce heat to low and simmer 8 to10 minutes.
Pheasant Apple Casserole
1 pheasant, cut into pieces
Seasoned flour
4 tablespoons butter
½ teaspoon salt
½ teaspoon thyme
1/8 teaspoon black pepper
2 large peeled and sliced apples (Granny Smith or other baking apple)
1 cup apple cider
2 tablespoons wine vinegar
Roll pheasant pieces in seasoned flour and brown in butter over medium heat. Lay pheasant pieces in a single layer in a casserole dish and sprinkle with salt, thyme and pepper. Add apple slices and pour cider and vinegar over all. Bake covered at 350 degrees for 1 hour 15 minutes.
Pheasant with Sour Cream
1 pheasant, cut into pieces
3 tablespoons butter, divided
½ onion, chopped
½ cup white wine
Flour with seasoning salt and pepper
1 cup sour cream
Paprika
Dredge pheasant pieces in seasoned flour and brown in butter in medium frying pan. Remove pheasant to baking pan.
In a medium frying pan, sauté chopped onion in remaining 1 tablespoon butter over medium heat. Deglaze pan with wine. Turn down heat and add sour cream and bring just to a simmer.
Pour this sauce over pheasant in baking pan and sprinkle with paprika. Cover pan and bake at 350 degrees fpr 1 hour.
Cajun Pheasant Strips
¾ cup flour
2 tablespoons poultry seasoning
1 tablespoon plus 1 ½ teaspoons garlic powder
3 teaspoons paprika
1 ½ teaspoons pepper
1 ½ teaspoons cayenne pepper
1 pheasant, cut into strips
2 eggs, beaten
Dip pheasant strips into egg, then flour mixture. In a large skillet, cook pheasant in oil until done. Serve immediately.
Dijon Pheasant
2 pheasants, cut into pieces
salt and pepper to taste
1 can cream of mushroom soup
1 cup sour cream
1 tablespoon Dijon mustard
¼ cup whiskey to taste
Salt and pepper pheasant pieces. Saute in butter until browned. Put into baking pan. Mix remaining ingredients and pour over pheasant. Bake at 325 degrees for about 1 ½ hours or until tender.
Finish Pheasant
6 Granny Smith apples
1 white onion
4 pheasants (if using breasts only-use 3 pheasants if you are including legs)
1 jug of heavy whipping cream
1 carrot
1 shot of brandy (or Baileys)
butter
salt and pepper to taste
Peel and slice apples and onion. Fry/brown apples and onion in butter until onion is cooked. Remove to large baking dish (like a 13x7 glass dish). Brown pheasant in frying pan and place on top of apples and onion. Slice up carrot and spread over top. Pour in brandy then cream over top of all. Cover and bake at 375 degrees for 50 minutes.
Pheasant and Wild Rice
2 pheasants, cut into pieces
salt and pepper
flour
1 cup wild rice
1 can cream of mushroom or cream of celery soup
1 can cream of chicken soup
1 4 ounce can of mushrooms, un-drained
2 ¼ cups water
1 pkg instant onion soup mix
Sprinke pheasant pieces with salt and pepper then toss with flour. If desired, brown pheasant in skillet in a little oil or butter.
Combine rice, canned soups, un-drained mushrooms and water in slow cooker; stir to blend. Place pheasant pieces in slow cooker. Sprinkle with onion soup mix. Cover and cook on LOW for 6 to 8 hours. Check after about 5 hours and add a little water if necessary.
Wild Rice Pheasant Casserole
1 can cream of mushroom soup
2 soup cans water
¾ cup chopped onion
2 ½ teaspoons dried parsley flakes
2 teaspoons dried oregano
2 teaspoons garlic powder
2 teaspoons salt
1 ½ teaspoons paprika
1 teaspoon pepper
6 bacon strips, cut up
1 oven cooking bag
2 cups uncooked wild rice
½ pound fresh mushrooms, sliced
1 large pheasant, halved, or 2 small pheasants (about 4 pounds)
In a saucepan, combine first nine ingredients; bring to a boil. Meanwhile place bacon in an oven cooking bag. Sprinkle rice and mushrooms over bacon. Add pheasant. Pour soup mixture into bag. Seal and slit according to package directions. Bake at 325 degrees for 2 to 2 ½ hours.
|
