Pheasant Ideas

MikeyP53

Hello All! I've been lurking for awhile and This is my first post and i'm just looking for some advice from folks that are better at doing this than myself! I got to go Pheasant Hunting today and got 5 birds out of it...I'm looking for the best ways to cook it. I have an XLBGE and am wide open to any ideas! The birds were field dressed and were Breasted out. I currently have them in a Salt Water brine in my fridge...looking to cook them tomorrow night! Any advice would be greatly appreciated!
Mike

fishlessman

this is really good, works with duck and turkey as well. adding frozen peas doest hurt either

Pheasant, Neuburg, Ripnem

You sold me on the idea. The freezer is awful full of Roodies at my place. *****Try this sometime:


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.


Recipe Type
Poultry, Sauce

Recipe Source
Source: BGE Forum, Ripnem, 2009/12/25

Photo Egg

fishlessman said:

this is really good, works with duck and turkey as well. adding frozen peas doest hurt either

Pheasant, Neuburg, Ripnem

You sold me on the idea. The freezer is awful full of Roodies at my place. *****Try this sometime:


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.


Recipe Type
Poultry, Sauce

Recipe Source
Source: BGE Forum, Ripnem, 2009/12/25

Lucky enough to have Ripnem cook this at the Frozen Fest in MN 2 years ago.
It was fantastic...Talk about a "cure", it has magical toxin removal powers.lol

MikeyP53

Thanks for the feedback guys! I live in bird country so i'll absolutely try this recipe out!

yumdinger

I like the recipe above as well and have done something very similar how ever this is my favorite.  

Cut the breast into 1" or so chunks.  Wrap a slice a bacon around it, and toothpick it.  Grill until done.  You will poop your self they are so good.

Black_Badger

Pheasant is FANTASIC! My absolute favorite game meat.

I've always cooked them extremely simply. Marinade in Italian dressing for an hour or so, cook raised-direct ~400 until done inside and crispy outside.

Congrats on the harvest and show us some pics when you're done!

Cheers -
B_B

MikeyP53

With this Batch i ended up Brining for a day than put BBQ Sauce on it (the wife is weird like that haha) Than i seared them at 550 Degrees. I let the Egg come down to about 275 and put the birds back on for about 35 minutes.

They came out pretty good and moist so that was a big plus! I didn't get any pictures since i was starving to death but i have 3 more in my fridge that i will get put into a brine tomorrow! 

@yumdinger I will def try that! I think i may go out and get a few more birds tomorrow so I can try all the ideas haha

@Black_Badger I tried the Italian Dressing last year during the bird season and it came out decent but i didn't have my egg than so i will have to try it again...I will def. take pictures this next time! 

Thanks again for the help!