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Find a Business or PersonPHEASANT
BUTTERKIST PHEASANTCut pheasants into 3 serving pieces. Wash and dry. Combine flour, salt, pepper, paprika, and celery salt in paper bag. Dip pheasant pieces in milk and shake in seasoned flour. Place in heavy skillet in melted butter and cook for 15-20 minutes turning to brown evenly. Reduce heat and cover tightly. Cook slowly for 20-30 minutes until tender. Uncover and cook 10 minutes longer to re-crisp. Serves 6. |
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CHEESY PHEASANTCook onion, celery and carrots in butter until transparent. Add pheasant or chicken (deboned). Stir fry for 4 to 5 minutes. Add soy sauce and gravy. Serve over Uncle Ben's rice (directions for rice on box). |
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CREAM-ROAST PHEASANTDraw the pheasant carefully; wash and dry. Rub inside and out with salt. Put the liver and a piece of butter in the pheasant. Fasten bacon across breast. Bake at 350 degrees, basting frequently with 4 teaspoons butter. After it has cooked about 30 minutes, baste with cream and water, a spoonful at a time. Pheasant should cook about 1 1/2 hours. Remove bacon before serving. Stir flour into drippings, brown and add water as needed. Cook 5 minutes. Serve gravy with bird. Serves 4. |
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CREAMED PHEASANTCoat pheasant in seasoned flour and fry in hot oil or butter until browned. Place all ingredients in roaster. Cook uncovered for about 2 hours in 350 degree oven until cream curdles and is thick. NOTE: Pheasant is not done until cream curdles. |
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FAST FRIED PHEASANTSeason the pieces of meat generously with salt, pepper and paprika; do NOT use flour. In a large skillet, heat butter and olive oil, add the seasoned meat and brown on all sides. Reduce heat and gently pour in the wine. Cover and simmer until tender, about 45 minutes. As the meat becomes tender, pour on the sour cream and heat for several minutes. |
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FRIED CHICKEN, RABBIT OR PHEASANTWash and pat dry all meat pieces. Place in large flat dish. Pour buttermilk evenly over meat. Cover and allow to soak at least one hour or overnight in the refrigerator. Combine coating ingredients well in plastic bag. Shake pieces one at a time, coating well. Set aside for 15 minutes to dry as the coating will cling better when frying. Heat oil 1/2 inch deep in fryer or electric skillet to 350 to 360 degrees. Fry meat several pieces at a time for about 3 minutes each side until browned. Reduce heat to 325 degrees and cook until tender and done. Turn pieces occasionally or place in preheated 325 degree oven in flat roasting pan for about 25 to 35 minutes. |
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FRIED PHEASANTYield: 2 servings. Milk 1 tsp. salt 2 c. all-purpose flour 1 tsp. black pepper 1 tsp. paprika 1/2 tsp. onion salt 1/4 tsp. cayenne pepper Vegetable oil Remove skin from pheasant. Cut into 4 quarters. Soak in milk for at least 6 hours and then thoroughly coat with flour and seasonings. Fry in hot vegetable oil (1 inch deep) until brown on one side; turn only once. Total frying time should be about 20 minutes. Make brown gravy from drippings in pan. Serve over rice. |
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FRUIT-ROASTED PHEASANTPlace pheasant on aluminum foil in roaster. Rub interior with salt and pepper; cover with uncooked rice. Pour fruit juice over all. Wrap tightly in the foil. Bake at 325 degrees until the pheasant can be easily pierces with fork. Serves 2-4. |
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