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vp311
Guest
Hey everyone, I'm a upland game bird hunter and will be going pheasant hunting tomorrow morning. I anticipate bringing home a couple of wild pheasant. So.....who has a great pheasant recipe? Thanks in advance..
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vp311
Guest
Well, I harvested two fine pheasants this morning (day after thanksgiving) and would love to hear any recipes any of you may have. Thanks!
Mama Mangia
Super Moderator
PHEASANT IN CREME:
1 pheasant, quartered
1 can cream of chicken soup
½ cup apple cider (or white wine)
1 Tbsp. plus 1 tsp. Worcestershire sauce
¾ tsp. salt
1/3 cup chopped onion
1 clove garlic, minced
1 3 oz. can mushrooms, drained
Heat oven to 350°. Place the bird in ungreased baking dish 9 x 9 x 2. Mix soup, cider (wine), salt, Worcestershire sauce, garlic, onion and mushrooms. Pour over the pheasant. Sprinkle generously with paprika. Basting occasionally, bake uncovered for 1½ hours (fork tender) at 350°. NOTE: Can add more paprika in final 30 minutes. This recipe works equally well with squirrel, rabbit, quail or chicken.
1 pheasant, quartered
1 can cream of chicken soup
½ cup apple cider (or white wine)
1 Tbsp. plus 1 tsp. Worcestershire sauce
¾ tsp. salt
1/3 cup chopped onion
1 clove garlic, minced
1 3 oz. can mushrooms, drained
Heat oven to 350°. Place the bird in ungreased baking dish 9 x 9 x 2. Mix soup, cider (wine), salt, Worcestershire sauce, garlic, onion and mushrooms. Pour over the pheasant. Sprinkle generously with paprika. Basting occasionally, bake uncovered for 1½ hours (fork tender) at 350°. NOTE: Can add more paprika in final 30 minutes. This recipe works equally well with squirrel, rabbit, quail or chicken.
V
vp311
Guest
That looks pretty good. However, by the time I checked back to the forum I had already prepared them in a dijon mustard sauce and served over rice. Thanks anyway, I'll try that recipe next time.