 Pheasant Recipes
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Baked Pheasant with Potatoes Recipe
- 4 large pheasant breasts
- 2 large red potatoes sliced into 1 inch pieces
- 1 cup onion -- thinly sliced
- 1 cup of fresh tomatoes
- 1 ½ tablespoons minced fresh oregano
- ½ teaspoon coarse salt
- ½ teaspoon fresh ground black pepper
- 1 tablespoon olive oil
- 1 tablespoons fresh minced Italian parsley
Adjust oven rack to center of oven and preheat to 325º F.
Core the tomatoes and slice into ˝ inch pieces. Crush slightly to obtain juice.
De-bone the pheasant breasts and remove the skin and fat.
Rinse the pheasant breasts under cold water, then pat dry.
Lightly spray cooking pan with cooking spray.
Arrange pheasant breasts in the center of the pan. Arrange potatoes between and around the breasts.
Place a single layer of onion slices over pheasant breasts and potatoes. Spoon the tomatoes over onions.
Sprinkle oregano on top; season with salt and pepper. Drizzle with olive oil.
Cover pan with foil and bake for 25 minutes. Remove foil and baste with pan juices.
Continue baking uncovered, basting frequently with pan juices, until breasts and potatoes are cooked, about 20 minutes.
Transfer breasts to a serving dish. Spoon tomatoes, onions, and pan juices over top.
Garnish with parsley and serve.
Serves 4
Garlic Pheasant & Rice Recipe
- 4 boneless pheasant breasts, cut into 1 inch pieces
- 1/8 teaspoon garlic powder
- 1 fresh garlic clove, minced
- 5 large tomatoes, peeled and chopped into 1 inch pieces
- 2 large onions, chopped into ¼ inch pieces
- 1 large green pepper, chopped into ½ inch pieces
- 1/4 cup soy sauce
- 1 teaspoon ground pepper
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
De-bone the pheasant breasts and remove the skin and fat.
Rinse the pheasant breasts under cold water, then pat dry.
Sprinkle breasts with garlic powder; set aside.
Combine tomatoes and remaining ingredients in a deep pan.
Bring to a boil over medium-high heat.
Reduce heat and simmer for about 15 minutes.
Add pheasant, and return to boil.
Cover, reduce heat and simmer 30 minutes or until tender.
Serve over rice.
Serves 4.
Basil Grilled Pheasant Recipe
- 4 pheasant breasts
- ½ teaspoon coarsely ground pepper
- 3 tablespoons melted butter
- 3 tablespoons softened butter
- ¼ cup fresh chopped basil leaves
- 1 tablespoon grated parmesan cheese
- ¼ teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Split the basil into two equal piles.
Press coarse pepper into pheasant breasts.
Combine the melted butter and 1/8 cup chopped basil and stir well.
Brush pheasant lightly with basil and butter mixture.
Combine the softened butter, 1/8 cup chopped basil, parmesan cheese, garlic powder, salt, and pepper in a bowl. Beat until well blended. Transfer to a small bowl and set aside.
Grill pheasant breasts over medium heat for 20 to 25 minutes, turning and basting frequently with remaining melted butter mixture. Test for by slicing or piercing with a sharp knife. The juices should be clear when done.
Serve the grilled pheasant with the basil butter mixture.
Serves 4.
Roast Pheasant Recipe
- 2 pheasants
- Juice from 1 lemon
- 4 tbsp melted butter
- Juice from 3 large oranges
- 1 cup chicken broth
- ½ cup white wine
Adjust oven rack to center of oven and preheat to 325º F.
Brush one half of lemon juice over entire bird, both inside and out.
Lightly spray cooking pan/dish with cooking spray.
Put the pheasants in the baking pan/dish breast up and brush on the butter.
In a bowl, mix the orange juice, remaining lemon juice, chicken broth and wine.
Pour mixture into baking dish/pan - do not pour over pheasant.
Bake at 325º for 50 minutes. Baste frequently (approximately every 10 minutes).
Serve with baked potatoes or rice, and green beans.
Serves 4.
Oven-Baked Spicy Pheasant Recipe
- 4 boneless-skinless pheasant breasts
- ½ tablespoon Penzeys Northwoods Fire Seasoning
- 1 tablespoon butter
Adjust oven rack to center of oven and preheat to 325º F.
De-bone the pheasant breasts and remove the skin and fat.
Rinse the pheasant breasts under cold water, then pat dry.
Rub seasoning into breasts evenly, set aside.
Lightly spray cooking pan with cooking spray.
Place butter into pan and place pan in oven for 2-3 minutes to partially melt butter. Do not leave in too long to avoid risk of spattering
Carefully place seasoned pheasant breasts into pan.
Bake in a 325ºF oven for about 25 minutes.
Please note that cooking times may vary depending on your oven, the altitude, and the size of the breast pieces.
Tip: for moister breasts, cover with aluminum foil for the first 15 minutes.
Serves 4
Pheasant in the Slow Cooker
- 1 cleaned whole pheasant
- 1 cleaned whole pheasant
- 3 cups vegetables such as carrots, potatoes, onions, celery
- Herbs or spices to taste
- 4 oz. red wine
Place cleaned pheasant in crock-pot or slow cooker with chopped vegetables, herbs, and red wine.
Cook on high until done (approximately 4 hours - times may vary - check bird to ensure it is completely cooked.)
Remove meat and most of the vegetables.
Remove meat from bones.
Remove some of the liquid for gravy.
Serve.
For great soup stock:
- Place bones, gristle, fat, and skin in slow cooker.
- Add water to completely cover bones.
- Cook remaining bones and liquid for four to eight hours
- Strain to remove solids.
- Use immediately, refrigerate, or freeze for later use.
Hearty Pheasant Soup
- 8 cups stock from Slow Cooker recipe (add water if necessary)
- 3 tbs extra-virgin olive oil
- 1 whole onion
- 1 cup barley
- 8 oz chopped pheasant
Place stock in slow cooker.
In medium frying pan, saute onion in olive oil until tender.
Add barley and sauté two more minutes.
Add to pheasant stock in crock-pot.
Add more vegetables and herbs to stock if desired.
Cook slowly until barley is tender (Approximately 4-6 hours).
Serve with grated cheese melted on the top and good crusty bread.
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