Looking for delicious pheasant recipes? Please help! 10 points b/a?
I am looking for delicious recipes for my pheasant. I tried a recipe with cream of chicken soup and some other ingredients and I wasn’t too fond of it. Could you please help me find different recipes for me and write it down or leave a link? It would be greatly appreciated. Thank you so much in advance.
A pheasant has a very delicate flavor and you don’t want to overwhelm it with herbs or many Additional ingredients. Prepare it this way.
1. Use a Dutch Oven or roasting pan with a lid. Put a small rack in the bottom (or an ovenproof small plate or bowl) and pour about 1/2 cup of water in the bottom of the pan and toss a chicken bouillon cube into the water. (You’ll make gravy from these juices later.).
2. Pre-heat the oven to 325-degrees F.
3. Pre-rub the whole pheasant with seasoning salt (Lawry’s or other) and a couple of pinches of white pepper. Stick a piece of apple inside the body cavity. You can also slide a bay leaf under the skin or place it inside the body cavity. Melt 1/2 stick butter (not margarine) and brush it over the bird.
4. Bake for one hour and 10 minutes, covered
OPTIONAL: you can also toss in some quartered medium potatoes, a quartered onion, chopped carrot chunks and some roughly chopped celery into the pot for a side dish — if you do this, increase the oven temperature to 350-degrees F. and add 10 minutes to the time.
Allow it to sit for ten minutes (uncovered) prior to slicing. make gravy with the juices in the bottom of the pan by adding a little flour (2 Tbsp.) or cornstarch to some canned chicken broth (3/4 cup) and stir it into the juices over medium heat until it thickens, (I use a separate skillet for this.)
Good luck!
A pheasant has a very delicate flavor and you don’t want to overwhelm it with herbs or many Additional ingredients. Prepare it this way.
1. Use a Dutch Oven or roasting pan with a lid. Put a small rack in the bottom (or an ovenproof small plate or bowl) and pour about 1/2 cup of water in the bottom of the pan and toss a chicken bouillon cube into the water. (You’ll make gravy from these juices later.).
2. Pre-heat the oven to 325-degrees F.
3. Pre-rub the whole pheasant with seasoning salt (Lawry’s or other) and a couple of pinches of white pepper. Stick a piece of apple inside the body cavity. You can also slide a bay leaf under the skin or place it inside the body cavity. Melt 1/2 stick butter (not margarine) and brush it over the bird.
4. Bake for one hour and 10 minutes, covered
OPTIONAL: you can also toss in some quartered medium potatoes, a quartered onion, chopped carrot chunks and some roughly chopped celery into the pot for a side dish — if you do this, increase the oven temperature to 350-degrees F. and add 10 minutes to the time.
Allow it to sit for ten minutes (uncovered) prior to slicing. make gravy with the juices in the bottom of the pan by adding a little flour (2 Tbsp.) or cornstarch to some canned chicken broth (3/4 cup) and stir it into the juices over medium heat until it thickens, (I use a separate skillet for this.)
Good luck!
References :
Scratch cook and retired game warden