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Freshest Pheasants You Can Find

post #1 of 8
Thread Starter 

Recently went hunting with some amazing pointers and bagged some nice pheasants. I often will smoke them but have made stew. Anyone have any good preparations they would like to share?

 

 

 

 

 

 

 

 

 

 

 

Thanks,

Nicko 
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All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #2 of 8

*

Friend of mine, Jim and his GSP Jaeger after a nice day at Hastings Island last week.

I roast on mirpoix, lots of fresh thyme, usually a port based sauce of some sort.

post #3 of 8

Ummm, Nicko...

 

Your dog in the next-to-last picture- I can see he's pointing something, but are you sure it's his nose at a pheasant?

 

Just curious.

 

Mike biggrin.gif

travelling gourmand
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travelling gourmand
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post #4 of 8

cut into pieces, pan saute, remove pheasant from pan, then saute garlic cloves, bay leaves, cloves, peppercorns, and mire poix, deglaze with sherry, put everything in pressure cooker and add enough sherry vinegar, sherry, and stock (1:2:2 ratio) to cover, seal and cook, when cooked remove pheasants and reduce liquid sec like beurre blanc and finish with olive oil instead of butter

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #5 of 8

Taste like chicken..

post #6 of 8

Nicko (and Chef Buba) - I'm so jealous. Cooking pheasant in those conditions sounds like a dream I will probably never realize. Thanks for sharing the pictures!

post #7 of 8

The old camping standby, salt, pepper, flour and brown the pieces, cover with cream of mushroom soup and crockpot until tender.

post #8 of 8

A few years ago I was given two pheasants.  Wasn't sure what to do with them, but what I came up with turned out fantastic, although probably not the way most would cook them.

 

I seasoned the pheasants, floured them with lightly seasoned flour, then very lightly browned them in a skillet over medium-something heat on all sides I could get to without getting anal about it.

 

I then put them into a turkey browning bag in which I had shaken and distributed about a tablespoon and a half of flour.  I then poured a can of Campbells chicken broth into the bag, closed it up tight..

 

Don't remember, but I probably roasted it at around 325.  Maybe 350, don't remember.

 

It was good!  Had a sort of smothered quality about it.  The moisture "coagulated" the flour on the pheasant making it moist.  Meat was really juicy and great.

 

Wish I could get some more.  The guy that gave them to me had to stop his pheasant-hunting trips.

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