How would you do this pheasant?

derka123

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?

chupacabra

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! 

UncleBilly

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

fishlessman

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

Brisket_Fanatic

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!

Killit_and_Grillit

@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.

NPHuskerFL

Looks like bad meat. Send to me asap and I'll give a detailed inspection report free of charge

Hoster05

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.  

Bayou_Buzzard

Pheasant wild rice soup is the best. 

blind99

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.  

SSQUAL612

Doggy style. 

FrostyEgg

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.

nolaegghead

Wheel barrel