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Outdoor Cooking and Wildlife Recipes

   

Index

Fish
Pheasant
Other Game Birds
Venison (deer, elk, moose)
Other Big Game
Small Game (rabbit, squirrel, etc.)
Goose / Duck
Camping Food (Game / Non-game)
Dutch Oven Recipes
Miscellaneous
Kids Can Cook

Pheasant Recipes

 

 

 

 

 


STUFFED PHEASANT FILETS

FILET PREP -- Remove filet from bone, being careful to leave inner "Tenderloin" attached. Lightly score silverskin side of filet with a sharp knife to minimize shrinkage.

Lay tenderloin open, and make a pocket cut in the thick portion of the fillet opposing the tenderloin.

STUFFING -- 1 fresh french bread, cubed or chopped in a food processor, 1 pound of sausage, 1/4 to 1/2 cup chopped onions, 1/4 cup chopped celery, 2 cup chicken or pheasant stock.
Seasoning can include using seasoned sausage, such as chorizo (Mexican), cajun, italian, etc., or you can use traditional stuffing seasoning such as sage and thyme.

Brown sausage and saute vegetables in skillet. Place bread and other ingredients in large bowl and mix stock in thoroughly. The stuffing mixture should be like a stiff cookie dough.

FINAL PREP -- Place several tablespoonfuls of stuffing in pocket and cover with tenderloin. Pin tenderloin in place with 2-3 toothpicks and brown filet in small amount of butter or margarine.

Place browned filets in uncovered baking dish and bake at 325 degrees to internal temp of 180 degrees, or 1 to 1 1/2 hours.

Remove from baking dish, and make a white gravy using pan drippings, flour and milk.
Serve with gravy.

Options include adding or changing stuffing ingredients, such as sauteed mushrooms, different sausages, or other types of bread, including cornbread.
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GROUND PHEASANT, OR PHEASANT SAUSAGE

When preparing filets as above, save meat from thighs, back and upper drumstick and freeze in airtight containers. (Should yield 8-10 ounces per bird.) Other parts can be included, such as shot-up breast pieces of pheasant, quail or ruffed grouse.

When you have accumulated a supply of meat grind with beef fat at about 4-5 parts pheasant with 1 part fat.

For a low-fat, low-cholesterol version of this I've discovered that adding 1-2 tablespoons of cooking oil will work as well. This is handy for grinding in small batches in a hand-operated grinder. Bigger batches are best left to a game processor.

This ground meat can be used for patties, meatloaf, hamburger steak, and hamburger gravies. It can also be seasoned to make an excellent breakfast, or italian. Because it is white meat, it will work well for anything that calls for pork sausage.
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WILD RICE (a good side dish to serve with pheasant)

1 Cup wild rice 1/2 # mushrooms 1/2 Cup slivered almonds 3 Cups chicken broth 4 tablespoon butter or margarine salt, pepper and garlic to taste.

Brown dry ingredients on medium 10-15 minutes. Place all in casserole, cover with foil and the cover. Bake at 325 for 1 1/2 hours.

Can be made in a crock pot. Cooking time about 8 hours on low.
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Pheasant in Mustard Sauce

1 pheasant, cut in pieces (split breast in half)
1/4 tsp. salt
1/8 tsp. pepper
1 T. cooking oil
1 T. butter
1/4 c. chopped onion
1 garlic clove, minced
1/2 C. chicken broth
2 T. lemon juice
3 T. Dijon Mustard
3/4 tsp. dried marjoram
Hot cooked rice

Sprinkle pheasant with salt and pepper.
In a skillet over medium heat, brown pheasant in oil and butter on both sides, about 6-8 minutes.
Combine onion, garlic, broth, lemon juice, mustard and marjoram; add to skillet.
Bring to a boil.
Reduce heat; cover and simmer for 15 to 20 minutes, or until pheasant juices run clear.
Serve over rice and cover with sauce.
Recipe from the South Dakota Game Warden's Cookbook
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