Pheasant Recipies
Some of our Favorite Pheasant Recipies
| Grilled Pheasant Breast with Tomato Basil Pesto | |||
| Prep Time:10mins | Cooking Time:15-20 mins | Servings:4 |
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| Recipe Coments: Great cooked on your backyard grill on in a skillet! Heat skillet to high, put 1-2 tsp olive oil in pan. If grilling, heat grill to high. Remove skin from pheasant breasts (when grilling, brush oil on both side) and season with salt & pepper. Place pesto in sauce pan and add diced tomatoes. Heat on low until warm. Set aside with lid on to preserve heat. Stir slightly before serving. Cook pasta per directions on box. When grilling, cook each side 4-5 minutes then turn 1/4 turn and grill 2 more minutes. This will give nice grill pattern on meat. If preparing on stove top: place pheasant in skillet, sear on both sides, then turn down heat to medium. Cook 5-6 minutes on both sides. . Place pasta on plate, ring with colorful vegetable medley. Top pasta with breast, and placed tomato basil pesto across breast for delightful presentation
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| Pheasant wrapped in Bacon with Green Peppercorn Sauce | |||
| Prep Time:30 mins | Cooking Time:1-2 hours | Servings:4 |
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| Recipe Coments: Put in a cooking dish and place under the broiler till browned, turning once. Remove from broiler and set the breasts on paper towels to degrease. Remove excess greas from pan. Deglaze the pan with the wine and pour that into a pot to make sauce. Add onion, garlic, tarragon, and peppercorns. Bring to slow boil. Reduce the mixture by half. Return the breasts back to the cooking dish. After the mixture is reduced add the cream. Stir well and pour that over the breasts. Return the pheasant to the oven and slow cook at 250F-300F for about an hour or 2. Serve over a rice pilaf. Adjustments of more cream and wine may be added to increase the amount of sauce when preparing. Also, the green peppercorns may be left whole or crushed. If you crush them it tends to be a bit more peppery. Enjoy
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| Sauteed Breast of Pheasant with Cranberry Glaze |
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| Prep Time:3-5 mins | Cooking Time:20-30 mins | Servings:4 |
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| Recipe Coments: Great with Food Additions such as Cranberry Chutney, Cranberry Mustard, Wild Rice & Cranberries, or Cranberry Cinnamon Bread. Remove skin from pheasant breasts. Season both sides of pheasant with salt and pepper. Dredge in flour and start sauteing. Cook 4-5 minutes per side. They should be light golden brown with an interior temperature of 165 degrees. Turn off heat and pour cranberry grilling sauce over each breast. Check internal temperature. When pheasant is done, place vegetables and sidedish (pasta) on plate, then place pheasant on top and baste with sauce. Sprinkle craisins on top and serve.
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| Seared Pheasant Breast with Cranberry Mushroom Chutney |
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| Prep Time:10 mins | Cooking Time:30-35 mins | Servings:4 |
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| Recipe Coments: A quick meal either on the stovetop or grill. Excellent with Cranberry Chutney and one of our delicious Wild Rice mixes for a quick elegant meal, without all the fuss! Saute until mushrooms are tender Drain liquid and add 3/4 to 1 jar of cranberry chutney Mix well and cover to keep warm Season pheasant on both sides Heat sauce pan and add 2 Tsp of oil Add pheasant in pan and sear on both sides until golden Turn heat down and cook until interior heat is 165 degrees
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