shaun-in-to
Well-known member
I have a small pheasant in the freezer, and I don't see interesting recipes at either epicurious or Saveur. Any suggestions would be appreciated, thanks.
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ISO: ISO pheasant recipe
- Thread starter shaun-in-to
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I’ve never cooked pheasant before, but have 4 recipes…
From what I’ve heard, pheasant can be dry, so that would explain why there’s bacon draping involved in all but the second one. Here is a brief description of each…if any of them pique your interest, let me know and I will post.
- Roast Pheasant: with a chestnut/leek stuffing and port sauce
- Rich Game Pie: pheasant, rabbit, etc, baked in a pie crust & served cold
- Pheasant in Wine: braised in wine, served with mushroom wine sauce
- Stuffed Pheasant: stuffed with veal & chicken livers; roasted, then flamed with cognac and served with wine sauce.
From what I’ve heard, pheasant can be dry, so that would explain why there’s bacon draping involved in all but the second one. Here is a brief description of each…if any of them pique your interest, let me know and I will post.
- Roast Pheasant: with a chestnut/leek stuffing and port sauce
- Rich Game Pie: pheasant, rabbit, etc, baked in a pie crust & served cold
- Pheasant in Wine: braised in wine, served with mushroom wine sauce
- Stuffed Pheasant: stuffed with veal & chicken livers; roasted, then flamed with cognac and served with wine sauce.
I have successfully roasted pheasant for a short period
When I lived in Minnesota I cooked a lot of pheasant due to DH's hunting Dad. I tried many methods, many different recipes. I always hung the pheasants for a few days before cooking. If the pheasant is young, draping bacon or larding then roasting at 400 degrees for about 20 minutes works beautifully. A nice sauce or fruit salsa is a great compliment to it.
Pheasant and wild rice go together very well- using the sour cream & pheasant recipe in Yama D's link, then making a lovely wild rice pilaf to accompany it would work nicely. The pheasant in that recipe cooks for about an hour.
If the pheasant is old, treat it like an old stewing hen.
When I lived in Minnesota I cooked a lot of pheasant due to DH's hunting Dad. I tried many methods, many different recipes. I always hung the pheasants for a few days before cooking. If the pheasant is young, draping bacon or larding then roasting at 400 degrees for about 20 minutes works beautifully. A nice sauce or fruit salsa is a great compliment to it.
Pheasant and wild rice go together very well- using the sour cream & pheasant recipe in Yama D's link, then making a lovely wild rice pilaf to accompany it would work nicely. The pheasant in that recipe cooks for about an hour.
If the pheasant is old, treat it like an old stewing hen.