Pheasant Recipes (12)
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R Hurley
BBQ List
12/2/97

 Tender Roast Pheasant

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Bbq List                        Poultry


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     pheasant
                        butter
                        salt & Pepper
                        ***BASTING SAUCE***
  2               cups  hot water
  3        tablespoons  butter
  2              cubes  chicken bouillon

Stuff pheasant with bread stuffing, if desired, or just 
sprinkle salt and pepper inside and outside.  Place on its 
side on low rack in 9 x 9-inch shallow pan in a 350F oven.  
Do not cover.  Add bouillon and 3 tbs. butter to hot water 
and stir until mixed.  Baste pheasant every 15 min.  with 
this.  After half the cooking time is over, turn pheasant 
over.  Roast 1 1/4 - 1 1/2 hrs., depending on size of bird 
and whether it's stuffed.  Remove and thicken basting 
juices with flour for gravy. 

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ROASTED SCOTTISH PHEASANTS WITH APRICOTS AND DATES '21'
CLUB

At '21' wild Scottish pheasant is served in season (November
through January). The rest of the year, free-range
farm-raised pheasant is offered.



1/2 cup dried apricots
1/2 cup dry white wine
1/4 cup Grand Marnier or other orange liqueur
1/4 cup fresh lime juice (from about 2 large limes)
2 tablespoons sugar
two 2 1/2- to 3-pound pheasants (preferably wild Scottish)*
freshly ground black pepper to taste
2 teaspoons dried thyme, crumbled
2 bay leaves
vegetable oil for brushing pheasants
1/2 cup pitted dates, chopped


Garnish: fresh thyme sprigs
*available at some butcher shops and by mail order from
D'Artagnan, tel.(800)327-8246 or (201) 792-0748


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Roast Pheasant

4       Servings

1	* small sliced thin onion
1	sliced crosswise carrot
1	* medium sliced thin stalk celery
1	clove halved garlic
1 1/2	cups chicken stock
1/4	cup vegetable oil
2	tablespoons butter


     TO PREPARE: Stuff each pheasant cavity with half the onions, carrots, celery, garlic, and butter. Working with one pheasant at a time, bring the legs together and wrap with string; tie to secure. Rub each pheasant with 2 Tbls. oil and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper.      TO COOK: Heat oven to 400 degrees. Place birds on their sides in a roasting pan; roast 15 minutes. Turn each bird onto its other side; roast another 15 minutes, basting occasionally with pan drippings. Turn birds again, breast sides up; roast until meat thermometer inserted into thickest part of the thigh registers 150 degrees, 15 to 20 minutes longer.      Transfer pheasant to a carving board; remove and discard string from each pheasant. Transfer vegetable mixture from both pheasant cavities to a medium saucepan. Cover pheasant and keep warm. Skim fat from pan juices. Add stock to the roasting pan, stirring to loosen the browned bits from the bottom of the pan. Pour this mixture into the saucepan with the vegetables; bring to a boil and simmer to blend flavors, about 10 minutes. Strain pan juices through a fine sieve; discard vegetable.      TO SERVE: Halve each pheasant, lenthwise, down its breastbone. Transfer to a serving platter and serve immediately with pan juices passed separately.


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Jess
Bar None Barbecue
BBQ List

Pheasant in the North American tradition

This recipe is adapted from the exceptionally good,
controlled-circulation Recipes Only Magazine. The original dish was
created by Mary Richard for use in her Teepee Restaurant, in Winnipeg. I
found some of the ingredients hard to locate in a
hurry and used what I had available with good results. You can
substitute rock Cornish hen, guinea fowl, or chicken for the
pheasant and hazelnuts, filberts or walnuts for the black walnuts. 

Ingredients

(Serves 2) 

     1 kg hen pheasant, cleaned 
     1 onion, quartered 
     1 bay leaf 
     6 peppercorns 
     1 small carrot, sliced 
     1 stalk celery, sliced 
     5 ml salt 
     50 ml butter 
     pinch powdered thyme 
     1 ml rosemary, dried and crumbled 
     20 g chopped mushrooms 
     30 ml flour 
     30 ml black walnut meats, finely chopped 

Procedure (birds)

   1.Split pheasant down the breastbone (or have your butcher do this). 
   2.Rinse the halves, place in a deep pot and barely cover with water.
Add bay leaf, onion, carrot, celery, salt and
     peppercorns. 
   3.Bring to rolling boil, then turn down heat and simmer for
approximately 30 minutes, or until tender. Remove foam and
     scum as it forms. Remove bird(s) from broth, reserving the broth. 
   4.Using a heavy skillet, sautae the halves in 30 ml of the butter
until golden. 
   5.Place birds into small roasting pan or casserole with just enough
water to cover the bottom of the pan. Sprinkle with
     thyme and rosemary. 
   6.Bake, lightly covered with foil, for 30-40 minutes at 175C 

Procedure (gravy)

   1.While the birds are in the oven, strain the broth and boil rapidly
down to 500 ml 
   2.Brown the mushrooms using the same skillet in which you browned the
pheasant. Remove the mushrooms and keep
     them warm. 
   3.Melt the remaining 25 ml of butter in the skillet. Add the flour,
stirring up the browning from the pan. 
   4.Cook over moderately high heat until golden brown. Blend in the
broth using a wire whisk. 
   5.Add mushrooms and continue cooking approximately 1-2 minutes. Turn
down heat, cover and keep warm until pheasant
     is roasted. 

Notes

When the pheasants are cooked, remove them from the oven and scrape the
herbs from the skin. After placing the pheasant
halves on a warm platter (or leaving them in the casserole), pour the
gravy over the pheasant. Garnish with the chopped
nutmeats and serve. This dish is particularly good with wild rice. 

Jess

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Joe Ames
BBQ List

Joe

 -- BREAST  OF  PHEASANT  IN  CASSEROLE
Breast of pheasant
1 tbsp. salad oil
1 tbsp. butter
1 chopped onion
1 c. water
1 tbsp. butter
1 tbsp. flour
1 c. milk
1 c. mushrooms and juice
1 tsp. fresh chopped parsley

 Fry pheasant in 1 tablespoon salad oil and 1 tablespoon butter until brown,
but not crusty.  Add 1 chopped onion.  Fry until brown, then drain.  Add 1
cup water and simmer with lid on for 2 or 3 hours, depending on age of
pheasant.  Cool and bone pheasant.  Leave in juice.  Make a rich cream sauce
of 1 tablespoon butter, 1 tablespoon flour and 1 cup milk.  If you have sour
cream, add this also.  Add mushrooms and juice, and 1 teaspoon chopped
parsley.  Alternate pheasant, mushrooms, and sauce in casserole until used
up and sprinkle bread crumbs and grated cheese (optional) over top.  Bake
for 30 minutes at 350 degrees.

-- PHEASANTS  EN  CREME
 1 pheasant, quartered

  Mix and pour over bird: 1/2 c. apple cider (or wine) 1 tbsp. + 1 tsp.
Worcestershire sauce 3/4 tsp. salt 1/3 c. chopped onion 1 clove garlic,
minced 1 (3 oz.) can sliced mushrooms, drained Paprika   Bake 350 degrees
uncovered, 1 hour, basting once with sauce.  Sprinkle with paprika.  Bake
until tender.  Serves 4.

 -- ROAST  PHEASANT
2 pheasant cut up and deboned
2 cans cream of mushroom soup
1 can milk
1 can water
1/2 c. minced onion, dry or fresh
1 1/2 c. fry krisp batter
Salt and pepper to taste

 Dredge pheasant in fry krisp brown in hot oil.  Arrange in covered
casserole.  Add soup, milk, water and onion mixed.  Bake covered at 350
degrees for 2 hours or until tender.  Serve over wild rice!

-- ROAST  APRICOT  PHEASANT
2 (2-3 lb.) pheasants
Salt, pepper
1 c. celery leaves
2 thick onions, sliced
2 lemon slices
2 sm. apples, sliced
2 cloves garlic
5 bacon strips

  Season pheasants inside and out with salt and pepper.  Fill cavities with
celery, lemon and onion slices, apple and garlic.  Truss both birds.  Place
bacon slices over birds and roast uncovered 15-30 minutes on 350 degrees.
Baste frequently with pan juices.  Remove bacon before bird is done to
evenly brown. Transfer pheasants to heated platter.  Pour off fat.

APRICOT SAUCE:
2 c. chicken broth
1 1/2 c. apricot jam
1 rounded tsp. grated lemon or orange rind
Pheasant livers, chopped and uncooked
Salt and pepper

  To make sauce, add chicken broth to pan and stir over medium heat,
scraping up browned bits.  Cook until half liquids remaining.  Add apricot
jam, lemon rind, chopped liver, salt and pepper.  Simmer 5 minutes.  Spoon
some sauce over birds. To thicken add 1 tablespoon cornstarch.

-- ROAST  PHEASANT
1 pheasant
1 tbsp. flour
1/2 c. apple cider
Salt
Melted butter or margarine
Favorite seasoning
1/2 apple or orange

  Preheat oven to 350 degrees.  Shake 1 tablespoon flour in a small oven
cooking bag (10x16).  Place bag within 2 inches deep roasting pan.  Pour
cider into bag and use a wooden spoon to stir flour until smooth. Season
body cavity of pheasant and brush outside with melted butter or margarine.
Then sprinkle surface of bird with favorite seasoning.  Place half an apple
or orange inside the body cavity and put pheasant in bag.  Close bag with
twist tie and make 6 half-inch slits in top of bag.  Roast pheasant 1 1/2
hours or until tender.  If pheasant needs more browning, slit top of bag,
turn oven to 400 degrees, and let brown last 15 minutes of cooking time.
Spoon gravy from bag over your cooked pheasant.

-- SPORTSMAN'S  CLUB  CHICKEN - PHEASANT  WILD  RICE  SOUP
1 (14.5 oz.) can chicken broth
1 1/2 c. water
1/2 c. uncooked wild rice
2 cans cream of chicken soup
2 cans cream of Cheddar soup
2 cans whole milk (soup can)
1/2 c. carrots, chopped
1 med. onion, chopped
1/2 c. celery, chopped
2 cooked chicken breasts OR 1 cooked pheasant
Slivered almonds (optional)

  Cook rice according to package directions, substituting chicken broth for
part of water and adding carrots, celery and onion during cooking.  Add
chopped chicken or pheasant, soups and milk.  Add more milk to make desired
consistency if necessary.  Slow cook in crock pot.  Watch carefully as it
can burn easily. Add slivered almonds just before serving.

-- PHEASANT,  WILD  RICE  EN  CASSEROLE
1/2 lb. bacon, diced
1 med. size onion, diced
1 c. fresh mushrooms, sliced
1 green pepper, diced
1/2 c. diced pimiento
3 tbsp. flour
3 c. half and half, hot
3 c. cooked wild rice
3-4 c. diced, cooked pheasant
1/4 c. sherry wine
1 c. grated Swiss cheese (Monterey Jack may be substituted)

  Fry diced bacon until crisp.  Drain off fat and reserve.  Reserve crisp
bacon. Add half of bacon fat to a skillet and saute onion, mushrooms and
green peppers until semi-crisp.  Add pimiento.  Meantime, in a saucepan add
remaining bacon and flour and cook for 2 minutes. Add hot half and half and
whisk until smooth.  Add sherry and simmer 3 minutes.  Mix the reserved
crisp bacon, sauteed vegetables, sauce, wild rice and diced pheasant,
together and place in an oiled baking dish for 45 minutes. Sprinkle grated
cheese on top.  Bake for another 15 minutes.  8 servings.

 -- PHEASANT  SUPREME
3/4 c. butter
1/2 c. flour
4 c. milk
1/2 tsp. salt
1/4 tsp. pepper
1 can green asparagus
1 c. grated aged cheese
1 can pimiento, chopped
4 c. cooked pheasant, chopped
3 c. Ritz cracker crumbs
4 hard cooked eggs, chopped

 Melt 1/2 cup butter, blend in flour.  Add milk and seasonings, stirring
constantly; cook until thickened.  Add eggs, cheese and pimiento.  Place 1
cup Ritz crumbs in a lightly buttered 2 quart casserole; add a layer of
white sauce, pheasant and asparagus.  Repeat layer ending with white sauce;
top with crumbs.  Pour 1/4 cup melted butter over top.  Bake at 350 degrees
for 30 minutes or until top is browned.

-- SOUTH  DAKOTA  ROAST  PHEASANT
1 pheasant, cut into serving pieces
1 tsp. salt
1/2 c. cooking oil
White cooking wine (opt.)
3/4 c. flour
1/4 tsp. pepper
1 c. sweet or sour cream

 Dredge pheasant in flour seasoned with salt and pepper; brown in hot oil.
Arrange in covered casserole; add cream.  Bake, covered at 375 degrees for 2
hours or until tender.  Add water as needed; baste occasionally with cream
and drippings.  Add a small amount of white wine the last 30 minutes of
baking time to tenderize and add flavor.


