A different bird?

MCRyan · August 2014

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!

tkleager · August 2014

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.

fljoemon · August 2014

Here is something you can try:

Smoking a pheasant

Little Steven · August 2014

Ripnem on the other forum does a pheasant Newburg on the egg which is the bomb.

NPHuskerFL · August 2014

@MCRyan‌ Next Day UPS the pheasants to me and I'll gladly document the cook(s) start to service. And every delicious bite.

Hankyorke · August 2014

Whole or just breasts?

NPHuskerFL · August 2014

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.

allsid · August 2014

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!

tcampbell · August 2014

I do them in a dutch oven with a little water and lid on oven in the grill.

MCRyan · August 2014

@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.

fishlessman · August 2014

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.

Hankyorke · August 2014

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.

Little Steven · August 2014

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.

A different bird?

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