I have a freezer full of pheasant breasts and need to do something with them. Any serious and nonserious ideas are welcome

Fried, gumbo, crock pot, stuffed and smoked. Anything you do with chicken, you can substitute pheasant.

pheasant gumbo and soup is very good.

I have done this recipe with pheasant.

Here's a fun website: https://www.pheasantfordinner.com/foodservice/recipes.aspx

From the pheasant.com folk.

Almost anything you can do with chicken you can do with pheasant. Just remember to adjust the cooking time accordingly because the breasts are smaller.

This General Tso's pheasant is the recipe I'm most looking forward to trying this year.

I also make a number of crockpot buffalo chicken dips and some white chilis (FIFY/TexAgs protected) with mine. It's delicious whether you call it chili or soup. Google will find you most of those.

Lucky you. Enjoy it any way you can cook it.

Braise.

Here is one that my family has been eating for ever it awesome:

Remove the meat from the bones and cube in 1" pcs.
Roll the cubes in seasoned flour.
Place cubes in a fry pan and brown on each side. Once browned remove from the pan and place on paper towel.
Once all the pcs are browned place in a deep casserole dish. Add i quart of sour cream and mix throughly. Once the pheasant and sour cream are mixed place in preheated (350) oven and cook for 1.5 hrs covered.
Serve with either wild rice or Uncle Ben's long grain and wild rice.

My family is going to Wisconsin for Christmas this year. We will be going pheasant hunting Christmas eve and this is what we are making on Christmas eve.

If you have any question let me know.

Enjoy

quote:

---

Here is one that my family has been eating for ever it awesome:

Remove the meat from the bones and cube in 1" pcs.
Roll the cubes in seasoned flour.
Place cubes in a fry pan and brown on each side. Once browned remove from the pan and place on paper towel.
Once all the pcs are browned place in a deep casserole dish. Add i quart of sour cream and mix throughly. Once the pheasant and sour cream are mixed place in preheated (350) oven and cook for 1.5 hrs covered.
Serve with either wild rice or Uncle Ben's long grain and wild rice.

My family is going to Wisconsin for Christmas this year. We will be going pheasant hunting Christmas eve and this is what we are making on Christmas eve.

If you have any question let me know.

Enjoy

---

Hmmm... I like the concept, but I hate sour cream. Might have to try to find a replacement.

It's hard to tell it's sour cream. It seems more like cream gravy.

We always do a chowder with ours and it is awesome.

Ingredients:
Corn (preferably fresh ears and cooked on the grill) If frozen, season with Rendezvous Seasoning and parch corn in a
little olive oil
Onion cup diced
2 stalks of celery
Breasts and thighs from 2 pheasants previously cooked (preferably on the grill, but slightly under done) cut into
bite size pieces
4 strips of thick sliced bacon cooked(I cook bacon on the pheasant breast and finish on the grill, but it can be fried to barely crisp)
3 cups whole milk
pint heavy cream or 1 pint Half and Half
2-4 T butter or olive oil
2-3 T flour
cup crumbled Blue Cheese (this is a choice item, but really makes the recipe)

I cook the pheasant and corn a day or two ahead and refrigerate, if sauted do not over cook. If corn is not cooked on grill, parch until slightly browned on edges. Saut onions and celery in butter or olive oil until onion is transparent. Add black pepper (2t) and sea salt (1t). Add parched corn. Add flour and blend with other ingredients. Add milk and cream slowly blending gently to avoid flour lumps. Add pheasant and bacon stirring frequently until hot. Stirring frequently allow to heat, but do not boil. Add blue cheese and blend. Adjust salt and pepper as needed. Serve warm with crusty bread or crackers.

What really makes this work is the Blue Cheese! This is fast, tasty and filling.

Fixed some this past weekend. Grilled them wrapped in bacon and marinated in whatever you want. Once the bacon is done, take them off the grill.

I marinated mine in batches of zesty italian dressing, Caribbean jerk and smokey mesquite.

Delicious!

quote:

---

Fixed some this past weekend. Grilled them wrapped in bacon and marinated in whatever you want. Once the bacon is done, take them off the grill.

I marinated mine in batches of zesty italian dressing, Caribbean jerk and smokey mesquite.

Delicious!

---

My younger brother and an old high school teacher of mine once cooked pheasants on a tv show once.

The high school teacher came off as being a smart aleck when the cooking show guy asked how long you cooked the pheasant and he answered "Until its done". It turned out that when asked if they would like to be on a cooking show, they really didn't have a favorite pheasant recipe. Instead, they just adapted their favorite quail recipes without trying them first to see if they would work. The reason the high school teacher answered "Until its done" was because he wasn't sure how long it would take.

He was making "pheasant fajitas".