What's cooking?! A forum to share your favorite duck recipes, goose recipes, wild game recipes, and smoking; along with how to prepare game before hand.

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Postby Indaswamp » Wed Jan 21, 2009 3:54 pm

Anyone got some good pheasant recipies? I got a few skinned in the freezer that I need to do something with.
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Postby GGibsonl34 » Wed Jan 21, 2009 11:57 pm

One of my favorite ways is a quick and easy Korean-style recipe. It keeps everyhting nice and moist (as pheasant can easily be too dry), and fall-off-the-bone tender.

Cut up a pheasant and brown the pieces in a skillet with oil (just for a few minutes, you're not trying to cook it all the way through).

Then put the browned pheasant into the following mixture (cast iron dutch oven or glass casserole dish works well):

1 cup soy sauce
1/3 cup rice wine vinegar
3 cloves chopped garlic
2-3 tsp sugar
crushed red pepper to taste (a few tablespoons is about right)

Throw on the lid and put it in the oven at 350 for about 30 min.

I'll take a few pictures next time I cook it.
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Postby ut duckblaster » Thu Jan 22, 2009 8:08 pm

I like to just breast them and pour a can of cream of mushroom and roasted garlic soup over them.
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Postby Primos Partner » Fri Jan 23, 2009 10:40 am

look up my thread called "this duck recipe will melt in your mouth!"

i just came up with this recipe last night and used it with some mallard breasts i had. This recipe was SO good and SO moist, it really has potential for any bird. but im tellin ya, it melted in my mouth.. :thumbsup:
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Postby chinogoose » Wed Feb 18, 2009 10:58 pm

Does any one have recipe for Smoked Pheasant. What kind of rub? I have never smoked one before need some :help:

Sorry for :hijacked:
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Postby magnum12 » Thu Feb 26, 2009 10:38 am

I have a recipe at home and will post it later on today but it is skinless pheasant breast done in brown butter, capers, garlic, and ???. I cannot remember the rest but it is served on a bed of spinach and if not overcooked is great! :thumbsup:
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Postby magnum12 » Thu Feb 26, 2009 5:28 pm

Here you go

6Tbls Butter
1 tsp Fresh Sage leaves, minced or 1/2 tsp dried sage leaves
2 Tbls Capers, rinsed and drained
2 tsps lemon juice
1/3 cup tomatos, seeded and diced. Kosher salt and ground pepper
4 pheasant breast halves, skin on or off (I take mine off) salt and pepper
2 Tbls butter
1/4 dry white wine
2-3 garlic cloves, minced
1/2 lb baby spinach, rinsed and patted dry

Heat butter in a skillet over medium heat and stir frequently until foam subsides and butter is a light brown color and smells a little nutty, but not burnt. This normally takes about 4-5 mins.

Remove from heat, transfer to a bowl and stir in sage, capers, lemon juice, tomato and salt and pepper to taste.

Season pheasant breasts with salt and pepper. wipe out pan with a paper towel. Heat butter, (not butter sauce) over medium heat and saute pheasant until lightly browned on both sides. Add white wine and garlic and saute for 3 more mins.

For each serving, place a small mound of spinach on plates, place pheasant on spinach and spoon butter sauce over.
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