Smothered Pheasant Recipes

TENDER PHEASANTS

This recipe is very simple yet delicious. Pheasant is normally a dry bird but this recipe keeps it wonderfully moist. It almost falls right off the bone!

Provided by LYSS

Categories Meat and Poultry Recipes Pork

Time 5h20m

Yield 16

Number Of Ingredients 9

Tender Pheasants image

Steps:

Place the pheasants into a large slow cooker. Wrap and drape the bacon over the birds, covering the pheasants as much as you can. Whisk the condensed soup, sour cream, water, chopped onion, onion soup mix, and mushrooms together in a mixing bowl. Season to taste with salt and pepper. Pour over the pheasants.
Cook on Low for 8 to 10 hours, or on High for 5 to 7 hours.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 3.9 g, Cholesterol 69.2 mg, Fat 17.6 g, Fiber 0.4 g, Protein 19.7 g, SaturatedFat 6.3 g, Sodium 467.5 mg, Sugar 0.7 g

Ingredients

4 small pheasants, cleaned and rinsed
½ pound sliced bacon
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
1 cup water
1 small onion, chopped
1 (1 ounce) package dry onion soup mix
1 (4.5 ounce) can sliced mushrooms
salt and ground black pepper to taste

ROAST PHEASANT

This is a quick simple recipe for fresh pheasant that has a very autumn feel to it. It is very good with potatoes, carrots and seasonal squash (I like acorn squash) diced and roasted in the pan with it. You can cook it at a higher temperature for a shorter time; just be sure to baste often since it is a very dry meat.

Provided by kelly13jane

Categories 100+ Everyday Cooking Recipes

Time 2h25m

Yield 4

Number Of Ingredients 5

Roast Pheasant image

Steps:

Preheat an oven to 250 degrees F (120 degrees C).
Stir the chopped rosemary and thyme into the olive oil and set aside. Rub the pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour the herb oil over top.
Bake the pheasant in the preheated oven for 1 hour, then cover with aluminum foil, and continue baking an additional hour, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Baste the pheasant with the hot oil and juices from the pan every 30 minutes while cooking.

Nutrition Facts : Calories 840.4 calories, Carbohydrate 0.2 g, Cholesterol 142 mg, Fat 72.6 g, Fiber 0.1 g, Protein 45.4 g, SaturatedFat 12.9 g, Sodium 81.2 mg

Ingredients

2 sprigs rosemary, leaves stripped and chopped
1 tablespoon chopped fresh thyme
1 cup olive oil
1 whole pheasant, cleaned
salt and ground black pepper to taste

SMOTHERED PHEASANT OR GROUSE

This is from a cool cookbook called "The Washington Cookbook" which features recipes collected from Washington state and published in 1982. From the wild game chapter, this is posted in response to a request. Not one I have tried, but I am happy to up the number of wild game recipes on zaar! The original recipe suggests that the flavor of this dish is enhanced by vegetables and that tiny boiled carrots are a good accompaniment. It also recommends that a bed of wild rice is quite nice. Actually, the ingredient list does not include carrot but the original directions say to sauté them along with the celery and onion. So if you try it let me know how it goes and I'll make adjustments!

Provided by ladypit

Categories Pheasant

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 7

Smothered Pheasant or Grouse image

Steps:

Skin, wash, and quarter your pheasant or grouse.
Preheat the oven to 350°F.
Mix the flour and salt in a brown paper bag. Shake the meat pieces in the bag 2 at a time until coated.
Melt 2 tablespoons butter in a skillet. Sauté the celery and onion until tender. Place them in a shallow baking pan.
Melt the remaining 2 tablespoons butter in the skillet. Add the floured meat pieces and brown.
Remove the browned meat to the baking pan. Add the boiling water and cover with wax paper.
Bake for 1 hour or until the meat is tender.
Serve at once.

Nutrition Facts : Calories 887.8, Fat 48.9, SaturatedFat 18.1, Cholesterol 314.5, Sodium 1992.2, Carbohydrate 13.1, Fiber 0.7, Sugar 0.6, Protein 92.7

Ingredients

2 pheasants or 4 grouse
1 tablespoon salt
1/2 cup flour
4 tablespoons butter, divided
1/4 cup chopped celery
1/4 cup chopped onion
1/2 cup water, boiling

More about "smothered pheasant recipes"

25 BEST PHEASANT RECIPES - INSANELY GOOD

From insanelygoodrecipes.com
4.6/5 (10)
Published Dec 8, 2021
Category Recipe Roundup

Pheasant in Mushroom and Wine Sauce. The wine sauce in this dish makes the pheasant, which can sometimes come out dry, as juicy and tender as any meat you can cook.
Garlic and Wine Pheasant. Even though there’s no soy sauce, peanut sauce, or Sriracha, this dish has a distinctly Asian flair. It’s simple to make, requiring only six ingredients (plus salt and pepper to taste).
Pressure Cooker Pheasant. If you’d like to cook pheasant but don’t know how, this recipe for pressure cooker pheasant is an ideal place to start. All you have to do is bread your pheasant with an egg wash and flour mixture and brown it in some oil.
Oven-Roasted Pheasant. Oven-roasted pheasant is for anyone who loves tender, succulent white meat and perfectly crispy, well-seasoned skin. It’s garlicky and flavorful, and it tastes incredible alongside the chorizo, parsnip sticks, and a fresh garden salad.
Pheasant Stew. Pheasant stew is warm and filling, and there’s nothing better on a long, cold winter’s night. It’s thick and chunky, and the meat is so tender that it practically falls off the bone.

Smothered Pheasant Recipes

TENDER PHEASANTS

This recipe is very simple yet delicious. Pheasant is normally a dry bird but this recipe keeps it wonderfully moist. It almost falls right off the bone!

ROAST PHEASANT

SMOTHERED PHEASANT OR GROUSE

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