Pot Roasted Pheasant and Pecan Rice...

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Pot Roasted Pheasant and Pecan Rice...

Postby Indaswamp » Sat Mar 19, 2011 9:14 pm

Had two skinned pheasants in the freezer that needed to be cooked.

Browned the birds down in some olive oil...
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sauteed the onions & carrots with 4 bay leaves for about 10-12 minutes...
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Added everything else to the pot, bacon-then potatoes on top...
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simmered for 45 minutes, then removed veggies and meat from pot to thicken the gravy:
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added the bird back to the gravy to warm for plating:
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served over pecan rice! MMMMM!!! :beer:
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The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Pot Roasted Pheasant and Pecan Rice...

Postby daffy... » Tue Mar 22, 2011 10:10 pm

i wish there was a "like" button like facebook on this site. i would click the "like" button on this one :thumbsup:
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Re: Pot Roasted Pheasant and Pecan Rice...

Postby Indaswamp » Wed Mar 23, 2011 2:20 am

daffy... wrote:i wish there was a "like" button like facebook on this site. i would click the "like" button on this one :thumbsup:

You ever had Pecan Rice Daffy...??
I like it with Ducks and other wild game...smooths out the game flavor in the gravy.

easy to make too, prepare 3-4 cups of rice to be cooked in rice cooker... add 3/4-1 cup or finely chopped pecans, add additional 1/4 cup of water (the nuts will absorb a little water) cook in rice cooker till rice is done, fold in nuts from on top the rice... :thumbsup: it's awesome!!!

sometimes I'll add 1/4 cup of orange juice instead of water and make orange pecan rice as a side dish.. :thumbsup: goes great with pork!
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Pot Roasted Pheasant and Pecan Rice...

Postby daffy... » Wed Mar 23, 2011 9:20 pm

oh yeah. love it. i do it a lot in the fall to match up with my lustful reductions and very fatting protein prep
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Re: Pot Roasted Pheasant and Pecan Rice...

Postby California Sprig » Fri Mar 25, 2011 5:27 pm

This sounds like a great way to prepare pheasant on this rainy weekend and I have a freezer full. Question re the pecan rice - do you cook the chopped pecans in the rice or do you "fold in nuts from on top the rice" after the rice is cooked?
Hunting, fishing, Labrador Retrievers and at the end of the day a glass of Forty Creek Barrel Select Canadian Whisky - Life is sweet
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Re: Pot Roasted Pheasant and Pecan Rice...

Postby Indaswamp » Fri Mar 25, 2011 10:26 pm

California Sprig wrote:This sounds like a great way to prepare pheasant on this rainy weekend and I have a freezer full. Question re the pecan rice - do you cook the chopped pecans in the rice or do you "fold in nuts from on top the rice" after the rice is cooked?

cook the pecans in with the rice...chop them fine.

pheasant recipe...
2 skinned pheasants quartered
salt and black pepper to taste
granulated garlic to taste
1/2 cup olive oil
3 cups chicken or game bird stock
2 onions diced
3/4 lb. carrots sliced
4 med.-large potatoes in 1" dice
4 bay leaves
1 tsp. dried thyme
6 slices of bacon
1/2 cup dry red wine
4 tbsps. butter softened
6 tbsps. flour

season pheasants with salt, pepper and granulated garlic. in dutch oven, heat olive oil over med.-high heat. Place pheasant in hot oil and brown on all sides. remove pheasant to pan and keep warm. Add onions, carrots and bay leaves to pot, saute for 10-15 minutes-loosening drippings from bottom of pot as you stir. Add stock and thyme then stir. add bird back in pot, cover with bacon, then add potatoes on top. Bring mixture to a boil then reduce to simmer. Cover and simmer 45 approx. minutes or until tender, adding more stock if necessary. Transfer bird and vegetables to a pan, set aside and keep warm. Add red wine to pan juices, scraping up browned bits from bottom of pan and bring the sauce to a simmer In a bowl, combine butter and flour, blending well. Whisk butter mixture into pan, a little at a time, until sauce thickens, stirring continuously. Serve pheasant over vegetables with side of Pecan rice, cover rice and bird with gravy. Enjoy! :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Indaswamp
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Re: Pot Roasted Pheasant and Pecan Rice...

Postby California Sprig » Sat Mar 26, 2011 8:44 am

Thanks Indaswamp - its roasted pheasant for me and my wife tonight. (and a bottle of fine California wine)
Hunting, fishing, Labrador Retrievers and at the end of the day a glass of Forty Creek Barrel Select Canadian Whisky - Life is sweet
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Re: Pot Roasted Pheasant and Pecan Rice...

Postby Indaswamp » Tue Mar 29, 2011 3:10 pm

California Sprig wrote:Thanks Indaswamp - its roasted pheasant for me and my wife tonight. (and a bottle of fine California wine)

How'd it turn out??
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Indaswamp
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Posts: 57431
Joined: Thu Aug 07, 2008 8:40 pm
Location: South Louisiana

Re: Pot Roasted Pheasant and Pecan Rice...

Postby Indaswamp » Sat Aug 17, 2013 2:10 am

...bump...
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
User avatar
Indaswamp
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Posts: 57431
Joined: Thu Aug 07, 2008 8:40 pm
Location: South Louisiana


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