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A different bird?

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MCRyan
MCRyan Posts: 167
in EggHead Forum
Hey All,

Relatively new to the Forum and have a question.  I have a buch of pheasant, mixed in with some chukker in the freezer.  I've fixed a little of it about a month or so ago.  Since it can dry out really fast, I skewered it and wrapped a little bacon to help keep it moist.  It was okay.  I like the flavor of pheasant, so that helps. 

Any ideas on how to Egg with it?  I've searched the forum, but haven't found much on game birds.

Any help with tips, prep, ideas is much appreciated and thanks in advance!  
XLBGE, SS table
McKinney, TX.
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  • tkleager
    tkleager Posts: 539
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    You may try something like @nolaegghead did with a chicken.
    http://eggheadforum.com/discussion/1166822/roast-chicken-cast-iron-seared

    Or, you may try just straight up spatchcocking the birds and see how that goes.
    No Name City, just between Scottsbluff and Mitchell, NE   Crown!  More Crown!
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  • fljoemon
    fljoemon Posts: 757
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    Here is something you can try:

    LBGE & Mini
    Orlando, FL
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  • Little Steven
    Little Steven Posts: 28,817
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    Ripnem on the other forum does a pheasant Newburg on the egg which is the bomb.

    Steve 

    Caledon, ON

     

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    @MCRyan‌ Next Day UPS the pheasants to me and I'll gladly document the cook(s) start to service. And every delicious bite. ;)
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Hankyorke
    Hankyorke Posts: 146
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    Whole or just breasts?

    LBGE

    BTFU!

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    That's a fun bird to hunt in NE. We baked, broiled and fried them. Which on the egg would probably translate to raised direct 375℉-400℉, indirect regular grid height or raised at same temp or again fried. We did everything from the whole bird to just the breasts. We did not brine them.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • allsid
    allsid Posts: 492
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    Confit in duck fat may make a nice pheasant taco-  Otherwise, If I had some I would either do a typical soy-ginger-pineapple marinade or marinade in Italian dressing and cook hot and fast-

    Good Luck!
    Proud resident of Missoula, MT
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  • tcampbell
    tcampbell Posts: 771
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    I do them in a dutch oven with a little water and lid on oven in the grill.
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  • MCRyan
    MCRyan Posts: 167
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    @Hankyorke‌ - breast only and ready to go

    @NPHuskerFL‌ - sounds like you're a fan! These birds were "harvested" at a ranch up in KS last Feb. You're right about fun, it was one of the best experiences I've ever had in 30 degree weather :)

    I'll experiment with some recipes and be sure to post the results.

    Thanks again for all the advice.
    XLBGE, SS table
    McKinney, TX.
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  • fishlessman
    fishlessman Posts: 32,767
    edited August 2014
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    Little Steven said:
    Ripnem on the other forum does a pheasant Newburg on the egg which is the bomb.
    it really is a great recipe

    Pheasant Neuberg

    A pile of egged Pheasant, shredded with forks (not cut up)
    A bit of cooked and diced bacon (buckboard is the best)
    Sliced mushrooms of your choice (jar type shrooms work fine)
    Sliced Pepperacinis
    Sliced Green olives
    Franks Hot sauce
    Heavy Whipping cream
    Cream of Chicken soup
    Cream of Mushroom soup
    Feel free to add anything that sounds good to you ;)

    Combine it all in a Dutch Oven in your egg indirect at about 250-300 for 1 1/2-2 hrs.
    I serve it over almost any starch. But the favorite is over eggs and hashbrowns.


    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Hankyorke
    Hankyorke Posts: 146
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    For breasted birds I treat them like bone in chicken. I like either Korean BBQ marinade or Italian with a BBQ&beer basting. Raised direct @350-400 wherever the egg settles.

    Or filet and slice in strips with jalapeño and cream cheese. Wrap then wrap with bacon and skewer for poppers. This works great for doves or waterfowl as well.

    LBGE

    BTFU!

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  • Little Steven
    Little Steven Posts: 28,817
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    fishlessman said:
    Little Steven said:
    Ripnem on the other forum does a pheasant Newburg on the egg which is the bomb.
    it really is a great recipe

    Pheasant Neuberg

    A pile of egged Pheasant, shredded with forks (not cut up)
    A bit of cooked and diced bacon (buckboard is the best)
    Sliced mushrooms of your choice (jar type shrooms work fine)
    Sliced Pepperacinis
    Sliced Green olives
    Franks Hot sauce
    Heavy Whipping cream
    Cream of Chicken soup
    Cream of Mushroom soup
    Feel free to add anything that sounds good to you ;)

    Combine it all in a Dutch Oven in your egg indirect at about 250-300 for 1 1/2-2 hrs.
    I serve it over almost any starch. But the favorite is over eggs and hashbrowns.



    I had it for breakfast at the icefest a few years ago with the hash  browns and eggs. Damn it was good. You would enjoy that one.

    Steve 

    Caledon, ON

     

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