Any suggestions on cooking pheasant?

lwrehm · October 2012

SWMBO brought some some (4) pheasants from a co-worker, I replyed "We can't cook peasents!"

I'm not much of a game person, I don't hunt, never have, but I would love to give them a try on the BGE but I'm not sure where to start.

Rebellab · October 2012

I have flattened the breast fillets between cling wrap, wrapped them around some green pepper and pepper jack cheese with a light marinade or a little bacon around them. Like all wild game there is little fat so don't over cook. The legs have a lot of ligaments and are tough to eat.

Richard Fl · October 2012

Once you get them cooked, give this a try it is to die for.

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=846789&catid=1

Stoofpot · October 2012

Agree, no fat so bacon helps. Also cooking with apples, calvados or cider works really well.

http://www.bbc.co.uk/food/recipes/potroastedpheasantwi_7878

GLW · October 2012

Braise in a CI DO
Add equal heavy cream and milk
Add 4 oz cream sherry
Salt and pepper
Do not boil but simmer until bird us tender.
Serve cream sauce over egg noodles with grilled asparagus on the side.

70chevelle · October 2012

I normally 'breast' my pheasant, which is taking a sharp knife in the center of the breast on either side of the breast bone and cut out each breast. I've seasoned and grilled them just like chicken, but the favorite is what I call 'Pheasant Fire Sticks'.

1) Cut the breasts from the bird, skin-free.
2) Soak in saltwater for at least an hour
3) Slice into strips
4) Marinade overnite (olive oil, Durkee Red Hot, fresh minced garlic, & honey)
5) Roll in mixture of breadcrumbs, cayenne pepper, salt & pepper.
6) Fry in cast iron skillet until brown.

Sometimes instead of regular breadcrumbs, I'll put some flavored triscuits in the food processor for a different taste & texture.

Any suggestions on cooking pheasant?

Comments

Categories