If you’re looking for some new and exciting pheasant recipes to try, here are 15 flavorsome options to get you started.
When it comes to pheasant, there are endless possibilities in the kitchen. This versatile bird can be roasted, grilled, baked, or stewed. And because pheasant is relatively lean, it’s an excellent choice for a healthy meal.
1. Pheasant with Chorizo, Butter Beans, and Parsley
The humble pheasant may not be the most glamorous bird on the table, but it is undoubtedly one of the most delicious. When cooked properly, pheasant meat is juicy and full of flavor. This recipe for pheasant with chorizo and butter beans is a perfect example of how to turn this humble bird into a gourmet meal. Get the recipe for Pheasant with Chorizo, Butter Beans, and Parsley.
This pheasant Normandy stew is the perfect winter dish. The pheasant is first browned in a pan, then simmered in a broth made with apple cider and brandy. Get the recipe for Pheasant Normandy Stew.
3. Pheasant in Mustard Sauce
This pheasant in mustard sauce recipe is a wonderfully rich and flavorful dish. The pheasant is first browned in a pan and then simmered in a sauce made with chicken stock and Dijon mustard. The result is a creamy and slightly tangy sauce that pairs perfectly with the gamey flavor of the pheasant. Get the recipe for Pheasant in Mustard Sauce.
4. Pheasant in White Wine Cream Sauce
This dish is truly a classic. Pheasant in white wine cream sauce is the perfect meal for a special occasion. The juicy pheasant is seared to perfection and then simmered in a creamy white wine sauce. Get the recipe for Pheasant in White Wine Cream Sauce.
5. Slow Cooker Pheasant Nachos
These slow-cooker pheasant nachos are the perfect game-day snack. Best of all, the pheasant mixture can be made ahead of time and kept warm in your slow cooker. Get the recipe for Slow Cooker Pheasant Nachos.
6. Slow Cooker Pheasant Stew with Wild Rice
If you’re looking for a simple recipe, this slow cooker pheasant stew with wild rice is perfect for you. Serve this stew with a biscuit for a complete meal. Get the recipe for Slow Cooker Pheasant Stew.
Pheasant alfredo pizza is a truly unique and memorable dish. The pheasant provides delicate and flavorful meat, while the alfredo sauce adds a rich and creamy element. The combination of these two ingredients makes for a truly delicious pizza. Get the recipe for Pheasant Alfredo Pizza.
8. Braised Pheasant Legs in Morel Sauce
This braised pheasant legs recipe is perfect for showing off your culinary skills. Pheasant legs are first browned in oil. Then, they’re simmered in a white wine and chicken broth mixture. Get the recipe for Braised Pheasant Legs in Morel Sauce.
9. Pheasant Nuggets
Pheasant nuggets are a delicious and easy way to enjoy pheasant. Bread and fry the nuggets, and serve with your favorite dipping sauce. Get the recipe for Peasant Nuggets.
10. Simple Roast Pheasant
There’s something special about roast pheasant that makes it worthy of a celebration. Perhaps it’s the fact that this bird has been served for centuries, or maybe it’s the velvety richness of its dark meat. Whatever the reason, roasting a pheasant is sure to impress your guests. Get the recipe for Roasted Pheasant.
11. Pheasant and Dumplings
There’s nothing quite like a warm bowl of pheasant and dumplings. This hearty dish is perfect for filling up after a long day of work or play. Get the recipe for Pheasant and Dumplings.
12. Creamed Pheasant Skillet
When it comes to classic comfort food, it’s hard to beat a hearty plate of pheasant in gravy. Pheasant breasts are smothered in a rich, flavorful gravy. Serve it over a bed of fluffy mashed potatoes or steamed rice, and you’ll have a dish sure to please even the most discerning palate. Get the recipe for Creamed Pheasant Breast.
13. Bacon-Wrapped Pheasant Bites
Pheasant never tasted so good! These bacon-wrapped pheasant bites are perfect for a party or other gathering. Get the recipe for Bacon-Wrapped Pheasant Bites.
14. General Tso’s Pheasant
General Tso’s is a Chinese dish that is named after a famous general from the Qing Dynasty. This dish consists of deep-fried pheasant that is coated in a sweet and spicy sauce. Get the recipe for General Tso’s Pheasant.
15. Pheasant Pot Pie
A pot pie is the perfect comfort food. This pheasant pot pie is packed with flavorful ingredients, including broccoli, carrots, celery, and tender pheasant meat. Get the recipe for Pheasant Pot Pie.
Pheasant is a delicious and versatile bird that can be cooked in various ways. In this collection of recipes, pheasant has been used to create everything from simple one-pot meals to more complex dishes that are perfect for entertaining.
While pheasant meat is versatile, it has less fat than other meat, so care must be taken during the cooking process to ensure that the meat stays moist, otherwise it will dry out and overcook quickly. Pheasant can be prepared in many ways, but roasting and grilling are the most popular cooking methods.
I personally like a little bit of the natural flavor, so I only soak for 12 hours before cooking. Leave as much of the skin on the meat as possible: Pheasants typically have very little fat on them, especially around the breast meat, so they can dry out quickly during cooking.
Brown the pheasant all over in hot dripping then put in a casserole dish with onions, carrot & celery.Add chicken or game stock, put the lid on and braise in a medium oven for at least 2 hours. Cooked like that it will never be dry but it will be tender, moist and flavoursome.
Heat oil in a skillet over medium heat. Add pheasant legs and thighs and season with salt, pepper, oregano, and paprika. Cook until golden brown and no longer pink inside (roughly 8 minutes per side).
Roberts said prior to cooking the bird, the gamey taste can be pulled out by soaking it in milk and the blood can also be extracted. "I normally soak them (pheasant) overnight in a salt water ... it pulls the blood out," Roberts said.
Heat 1 tbsp oil in a frying pan, add the meat and brown on all sides. Transfer to a casserole dish, add vegetables and stock of your choice, cover and cook for 50-60 minutes in the centre of the oven. Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat.
To test when the pheasants are cooked pierce the thigh with a fine skewer, the juices should run clear. Allow to rest for 10 minutes before serving. Serve with game chips (or use good quality crisps), bread sauce and a gravy made with the onion flavoured juices.
Do not be alarmed if the thigh meat is pink. As long as the internal temperature is at least 154° and the meat is not translucent, the thighs will be perfectly safe to eat and much tastier than if overcooked! Farm-raised or wild pheasant can be treated more as a red meat rather than a white meat in the kitchen.
When grilling or roasting thighs, soaking them in your favorite marinade for a few hours beforehand is a great way to both tenderize the exterior and imbue with flavor. Should you wish to fry your legs, letting them sit in buttermilk a couple hours beforehand will also tenderize the exterior.
How do you tell if pheasant is bad? A spoiled pheasant will depict several distinct changes. You might notice a change in the color from a rosy hue to a dull gray.The bird may develop a slimy or sticky coating.
Another reason pheasant gets dry is a lack of fat, Hill said. Wild pheasant doesn't have the fat content a farm-raised chicken or turkey would, so it's important that the cook not cut back on fat. He recommends butter or olive oil, which add flavor.
Generally speaking you can serve pheasant a little pink, but not as rare as you can duck. This is more a textural thing than a safety thing though, I believe. Pheasant is quite lean so cooking it completely makes it very dry.
I actually prefer the flavor of a pheasant that's only been wiped clean with a damp cloth. I find that thorough rinsing and brining leaches flavor and makes a pheasant little more than a boring chicken. You'd think tossing the birds on a bag of ice in a cooler would be a good idea, right? It is and it isn't.
Because farm-raised game birds are usually young and tender, they can be roasted, sautéed, grilled, and barbecued. The most important thing to remember about them is they are usually very lean. Therefore, they are best served slightly rare. If cooked to well done, they become dry.
Lightly salt and pepper and cook to no more than medium-rare. Fun tip: Consider cracking fresh black pepper over the heart and fry in bacon grease. Neck: I rarely (if ever) save the neck on pheasants as very little meat exists here, but if you are persistent you can likely pick off some bits if you toss in a gravy.
“A lot of times people will overcook pheasant just because they are thinking the time and temp needs to be the same as chicken when it doesn't.” Many people use heat that's too high or cook pheasant too long, Hill said. A slow cooker is a great way to help avoid that trap. Another method: marination.
Hold the pheasant over an open gas flame to scorch off any remaining feathers. If you do not have a gas burner use a blowtorch, but don't get so close to the pheasant as to scorch the skin. Wipe over the pheasant with kitchen paper to remove the remains of any scorched feathers. The pheasant is now ready to cook.
Introduction: My name is Merrill Bechtelar CPA, I am a clean, agreeable, glorious, magnificent, witty, enchanting, comfortable person who loves writing and wants to share my knowledge and understanding with you.
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