My Aunts Asian Pheasant Recipes

Steps:

• In a hot stockpot coated with oil, brown seasoned pheasant and set aside. Wipe out pot leaving only a little fat. Saute ginger, black beans, chiles, and garlic for about 5 minutes. Add cipollini, carrots, and celery. Season. Deglaze with wines and add back the pheasant. Add the bay, thyme, and soy sauce and check for seasoning. Add water if necessary and bring to a slow boil. Simmer for 2 hours until pheasant is practically falling off of the bone. For the last 10 minutes of cooking, add the bok choy.
• Place the Scallion Country Mash on a large platter. Cover with the Pheasant au Vin and garnish with the sliced scallions.
• In a large saucepan, combine the potatoes with enough water to cover and salt lightly. Bring to a boil over high heat and cook until the tip of a knife inserted into them meets no resistance, about 30 to 40 minutes.
• Heat a medium saucepan over medium heat. Add 1 tablespoon of the butter and swirl to coat the bottom of the pan. Add the scallion whites and saute, stirring about 3 to 5 minutes. Add the cream and allow the mixture to reduce by half, about 10 minutes.
• Using a hand masher, mash the potatoes coarsely. Add the cream and fold in the remaining tablespoon of butter and the scallion greens. Correct the seasonings and set aside.

Steps:

• Preheat the oven to 500 degrees F and position the oven rack in the bottom third of the oven.
• Season the cavities and the outside of each pheasant liberally with salt and pepper. Divide the chopped onion and carrot equally among the cavities of the pheasants. Squeeze the juice from both halves of the orange and set aside. Cut 1 of the squeezed halves into 3 pieces, and tuck inside of the cavities along with the veggies. Insert 1sprig of thyme into the cavity of each pheasant.
• Arrange the pheasants in a large roasting pan, breast sides up. Lay 2 strips of bacon over the top of each pheasant, cutting the bacon into pieces if necessary to cover as much of the pheasant as possible. Roast for 15 minutes, then remove the bacon strips and continue roasting for approximately 30 to 40 minutes, or until the juices run clear. (It is important to not overcook the pheasants, as they are very lean birds.) Remove the pheasants from the oven and transfer to a serving platter, loosely tented, while you make the sauce.
• Using a spoon, carefully remove as much extra fat from the pan as possible. Place the roasting pan over high heat and, when hot, deglaze with the reserved orange juice and Madeira, using a wooden spoon to scrape any brown bits from the bottom of the pan. When the orange juice and Madeira have reduced by half, add the chicken stock and continue to cook until sauce has reduced enough to coat the back of a spoon, about 3 to 4 minutes. Swirl in the butter and remove from the heat. Season, to taste, with salt and pepper.
• Remove the back bone from each pheasant, then cut along the breast bone to divide the birds into two halves. Serve 1/2 pheasant per person, napped with some of the sauce and with some of the Wild Mushroom Bread Pudding.
• Heat the oil in a large, deep skillet over high heat. Add the onions and cook until golden brown and tender, 5 minutes. Add the mushrooms, 1/2 teaspoon of the garlic, 1 1/2 teaspoons of the Essence, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 to 2 minutes. Remove from the heat and let cool.
• In a large bowl, combine the eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons of Essence, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper, and whisk well to combine. Add the mushroom mixture and cheeses and stir well. Add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.
• Preheat the oven to 350 degrees F.
• Butter a 9 by 13-inch baking dish with the butter. Add the bread crumbs, shaking to cover the bottom evenly. Pour the bread pudding mixture into the prepared pan and cover with aluminum foil. Bake for 1 hour and uncover. Continue baking until risen and firm in the center, and golden brown, 20 to 30 minutes. Remove from the oven and cool slightly before serving.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Steps:

• Fry pheasant in oil until brown.
• Take out of pan.
• To pan add flour and bouillon dissolved in 1/2 cup water.
• Add soup, sour cream, half-and-half, 1 cup water, and salt and pepper.
• Add pheasant and bake at 350° until pheasant is tender.

Steps:

• Cut Pheasant Meat from Carcass (I just used the Breast and Thigh Meat Tossing all those little feet far away).
• Rinse Throughly and place in Bowl.
• Salt, Pepper and Season Pheasant turning the meat over to make sure all gets covered.
• Cover bowl and place in fridge for at least 4 hours.
• In Large Heavy Skillet (I used Grandma's Cast Iron) put oil and heat on high until ready to fry.
• Retrieve Pheasant from Fridge.
• In a shallow bowl scramble eggs.
• In another shallow bowl (or plate) put flour in an even layer.
• Dip Pheasant pieces in egg first then coat with flour.
• Place in hot oil and brown on either side (lower heat to medium here so as not to burn the oil).
• The pheasant cooks REALLY fast and is SO tender and moist.
• Carrots and a green salad was an excellent addition to this meal!

Steps:

• Preheat oven to 500 degrees.
• Place the pheasant into a baking dish.
• Pour lemon juice over the pheasant.
• Generously spread the honey over the entire bird.
• Season the cavities of the pheasant generously with salt, pepper, garlic powder, tarragon& thyme.
• Lightly sprinkle the outside of the pheasant with salt, pepper, garlic powder, tarragon& thyme.
• Place into the bottom third of the oven& roast until done, which will be when you puncture the bird& the juices run clear.
• Be careful not to over cook the pheasant, as it is a very dry bird with very little fat.

Steps:

• Put the wild rice in 9x9x2-inch baking dish that has been sprayed with nonstick vegetable spray.
• Layer the carrots over the wild rice.
• In large skillet, cook bacon until crisp; drain and crumble over the carrots.
• Pour off grease from skillet and add a tablespoon or two of oil.
• Saute the pheasant until well browned on both sides (about 10 minutes).
• Transfer to baking dish.
• In same skillet, saute the mushrooms and green onions until tender, adding additional oil if needed.
• Add soup, cream and sherry, and mix well.
• Add mozzarella and gently stir in artichokes.
• Spread over the pheasant layer.
• Sprinkle with Parmesan.
• Cover dish with foil sprayed with nonstick vegetable spray.
• Bake at 350° for 30 minutes; remove foil and bake 15 more minutes until bubbly throughout.

Steps:

• Marinate the pheasant breasts over night (or for as long as possible) in your favorite marinade, or mix together the soy sauce, garlic, onion, honey and vinegar for a yummy asian-inspired marinade.
• Remove pheasants from marinade, and coat in flour. We do not rinse off marinade, or allow to drip off, so that the flour makes a nice coating on the pheasant.
• Heat a frying pan with butter, and place coated pheasant in pan.
• Allow to brown on each side, then add 1/4 cup of chicken broth, or enough to create some liquid on the bottom. Add cilantro.
• Cover and allow pheasant to cook for 4-6 minutes per side, until cooked through. Don't let all the chicken broth cook off, or it could burn. Add more if necessary.
• Once done, take pheasant out of pan, and add chicken broth, a little at a time, scraping the bottom of the pan to create a gravy.
• Serve with rice, or noodles.
• Variations:
• instead of chicken broth, use chicken noodle soup and some water! Or,
• use your favorite marinate. Or,
• after browning, and adding liquid (or soup with some water), put it in a 350 degree oven for 20-30 minutes - then proceed as directed.