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How would you do this pheasant?

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derka123
derka123 Posts: 102
in EggHead Forum
Buddy at work gave me this, I've checked out a few recipes online but so far can't make a decision. What would you do with it?


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  • chupacabra
    chupacabra Posts: 77
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    to me, pheasant is good in fried strips, as a "popper" or added to a stew. I clean and cook thousands of pheasant every year and haven't found a great way to smoke or grill them. Occasionally, we will pluck and leave the skin on to smoke it but I'm still not impressed.

    **Hoping someone chimes in to give an awesome recipe!  
    Marietta, Ga
    I feel bad for people who don't drink. When they wake up in the morning, that's as good as they're going to feel all day
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  • UncleBilly
    UncleBilly Posts: 225
    edited April 2018
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    I’ve done pheasant in the oven and on the stovetop.  As I recall, pheasant can be rather unforgiving.  It can quickly become tough as shoe leather, but done right is really good.

    http://eggheadforum.com/discussion/1190604/pheasant-chukkar-recipe
    XL  Central Ohio
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  • fishlessman
    fishlessman Posts: 32,759
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    ripnems pheasant neuburg


    INGREDIENTS:
    Cream of mushroom soup
    Cream of chicken soup
    green olives
    mushrooms (in a jar)
    bacon(BB is best)
    peperocinis
    hot sauce
    heavy whipping cream
    buncha bird cooked and shredded (not chopped)




    PROCEDURE:
    1 Cook the bird and bacon and then combine it all in DO or crock pot and let simmer for a couple hours. It can be served over any starch, but my favorite is over eggs and hashbrowns.
    2 quantities are based on how much bird used and it has always been a "wing-it" type of recipe, that will knock your socks off.

    serve over thick toast or coarse mashed taters



    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
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    fishlessman said:
    ripnems pheasant neuburg


    INGREDIENTS:
    Cream of mushroom soup
    Cream of chicken soup
    green olives
    mushrooms (in a jar)
    bacon(BB is best)
    peperocinis
    hot sauce
    heavy whipping cream
    buncha bird cooked and shredded (not chopped)




    PROCEDURE:
    1 Cook the bird and bacon and then combine it all in DO or crock pot and let simmer for a couple hours. It can be served over any starch, but my favorite is over eggs and hashbrowns.
    2 quantities are based on how much bird used and it has always been a "wing-it" type of recipe, that will knock your socks off.

    serve over thick toast or coarse mashed taters



    This is really good!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
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    @derka123 Was that a penned pheasant (or a pay to hunt game farm) or a wild pheasant?  It looks really light colored, but that could be my screen.

    Typically I lean in harder on the earthy flavors when it's truly a wild bird. 

    Pheasant (like duck) does really well in asian food. I did this one last year on the wok and served it over a bed of rice and it was great. I added some Thai chili paste and sesame oil to the sauce. 

    https://honest-food.net/general-tsos-recipe-pheasant/

    You could also just put it in a roasting pan with some seasoning, citrus (like oranges/lemons), maybe a little honey, cover in bacon and cook.

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Looks like bad meat. Send to me asap and I'll give a detailed inspection report free of charge :grin:
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Hoster05
    Hoster05 Posts: 312
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    I do them indirect 350-375. Pull at IT around 150-155.  Have to be quick or they get dry quick.  Breast meat is just like chicken,  usually pull the leg meat and freeze for soup in the winter. I save and freeze the bones to make soup stock as well.  
    Mankato, MN - LBGE
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  • Bayou_Buzzard
    Bayou_Buzzard Posts: 111
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    Pheasant wild rice soup is the best. 
    From the shores of Lake Michigan.  Grand Haven.
    Unsalted and Shark Free
    XL.  Woo Adjustable Rig Combo.  Flame Boss 300.
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  • blind99
    blind99 Posts: 4,971
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    Highly recommend a brine. Last few I did an equilibrium brine for a few days, then smoked them indirect until done and they were great. But any regular brine would be fine.  I may have posted it here, I’ll look. They turned out awesome.  
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • SSQUAL612
    SSQUAL612 Posts: 1,186
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    Doggy style. 
    Tyler, TX   XL BGE 2016, KJ Classic 2019,  MES, 18.5 WSM,  Akorn Jr,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
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  • FrostyEgg
    FrostyEgg Posts: 583
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    Brine it or put in a soup/chili for best results. It's extremely lean meat and gets dry very quickly. My uncle has a delicious recipe for white pheasant chili. I'll try to post that ASAP.
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Wheel barrel 
    ______________________________________________
    I love lamp..
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