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PHEASANT

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BAKED PHEASANT AND DRESSING

Boil pheasant in water for 45 minutes or until tender. Cook celery and onion in margarine until soft. Drain oysters, reserving liquid. If needed, add pheasant stock to oyster liquid to measure 1 3/4 cups. Add bread crumbs, oysters, egg, seasonings, and liquid to celery mixture. Mix thoroughly and stuff pheasant. Place pheasant in roasting pan. Place any remaining dressing around bird in pan. Bake at 350 degrees for 45 minutes. Yields 4-6 servings.

Listing Last Modified: Fri Jun 10 2005

 


Views: 133

BAKED PHEASANT WITH APPLE

Brown pheasant in butter on all sides. Remove from pan. Add apples to pan and saute, adding the sugar. When apples are softened, place in bottom of casserole dish. Place pheasant pieces on top of apples with juices from pan. Pour half & half over top, salt, and pepper. Cover casserole and bake 1 to 1 1/2 hours at 350 degrees.

Listing Last Modified: Fri Jun 10 2005

 


Views: 98

BAKED PHEASANT WITH RICE

Roll pheasant in flour and brown. Cut breasts in half. Place rice, salt and pepper into large greased casserole and add onion. Add mushrooms and juice. Place pheasant on rice mixture, add chicken stock, dissolved in water. Dot with butter. Bake at 300 degrees for 1 1/2 hours. Serve 4 to 6. Wild rice may be used.

Listing Last Modified: Thu Jun 09 2005

 


Views: 85

BARBECUED PHEASANT

Combine oil, salt, pepper and paprika. Dip pheasant in oil mixture, roll in flour. Place in flat pan. Mix water, ketchup, onion, garlic and parsley; bring to boil. Pour over pheasant. Bake at 300 to 325 degrees for 1 hour.

Listing Last Modified: Thu Jun 09 2005

 


Views: 94

BARBECUED PHEASANT

Cut pheasant into serving pieces and coat with flour to which salt and pepper have been added. Brown in hot fat. Saute onion in melted butter until tender. Combine brown sugar and cornstarch; blend into onions. Gradually add remaining ingredients and 1/4 teaspoon each of salt and pepper, stirring constantly. Cook slowly 20-25 minutes or until slightly thickened. Stir frequently. Pour sauce over pheasant; cover. Bake at 300 degrees for 1 1/2 hours, basting with sauce occasionally. Serves 4.

Listing Last Modified: Thu Jun 09 2005

 


Views: 80

BRAISED PHEASANT

Brown pheasant in hot oil in heavy skillet. Remove from pan. Add seasonings to pan drippings and cook 3 minutes. Add pheasant and cover. Cook over medium heat 1 hour, basting frequently with sauce. Serves 3-4.

Listing Last Modified: Thu Jun 09 2005

 


Views: 104

BRAISED PHEASANT WITH CABBAGE

Simmer salt pork in water to cover a few minutes. Cut bird into quarters. Brown salt pork pieces in 2 cups hot water. Simmer, covered 40 minutes. Put cabbage into water, simmer 5 minutes. To pheasant add cabbage, carrot, knockwurst, hot water. Cook covered, 45 to 60 minutes or until meat is tender and leg separates from body. To Serve: Remove cabbage; drain thoroughly; place on platter with pheasant quarters surrounded with carrots, onions, knockwurst and salt pork. Makes 4 servings.

Listing Last Modified: Thu Jun 09 2005

 


Views: 68

BROILED PHEASANT

Split young pheasants lengthwise, rub with olive oil and turn several times. Broil preferably over charcoal until brown and done. Olive oil, rather than butter, is recommended for open fire cooking. For a finishing barbecue touch, use the above recipe. Spread on both sides of the halved birds for the last half minute or so of cooking.

Listing Last Modified: Fri Jun 10 2005

 


Views: 73


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