Dorm Room Pheasant Recipes

PLEASANT PHEASANT

Pleasant Pheasant image

I made this one up, and my husband says, "You need to put this one in your online recipe stuff". Well, that's a very nice compliment from him, so here it goes! It can be modified with your favorite marinade, to create a different favor to compliment any meal. We serve this over white rice. Time listed does not include marinating time.

Provided by Haversac

Categories Pheasant

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 boneless skinless pheasant breasts
1/4 cup soy sauce
2 garlic cloves, sliced
1/4 cup onion, diced
2 tablespoons honey
1/4 cup rice vinegar
1/2 cup flour
2 -4 tablespoons butter
1/2-1 cup chicken broth
1/4 cup cilantro

Steps:

Marinate the pheasant breasts over night (or for as long as possible) in your favorite marinade, or mix together the soy sauce, garlic, onion, honey and vinegar for a yummy asian-inspired marinade.
Remove pheasants from marinade, and coat in flour. We do not rinse off marinade, or allow to drip off, so that the flour makes a nice coating on the pheasant.
Heat a frying pan with butter, and place coated pheasant in pan.
Allow to brown on each side, then add 1/4 cup of chicken broth, or enough to create some liquid on the bottom. Add cilantro.
Cover and allow pheasant to cook for 4-6 minutes per side, until cooked through. Don't let all the chicken broth cook off, or it could burn. Add more if necessary.
Once done, take pheasant out of pan, and add chicken broth, a little at a time, scraping the bottom of the pan to create a gravy.
Serve with rice, or noodles.
Variations:
instead of chicken broth, use chicken noodle soup and some water! Or,
use your favorite marinate. Or,
after browning, and adding liquid (or soup with some water), put it in a 350 degree oven for 20-30 minutes - then proceed as directed.

25 BEST WAYS TO COOK PHEASANT

25 Best Ways to Cook Pheasant image

Switch up your meal routine with these easy pheasant recipes! From oven-roasted to stew to pot pie, you can make plenty of delicious pheasant dishes.

Provided by insanelygood

Categories Recipe Roundup

Number Of Ingredients 25

Ingredients

Pheasant in Mushroom and Wine Sauce
Garlic and Wine Pheasant
Pressure Cooker Pheasant
Oven-Roasted Pheasant
Pheasant Stew
Pheasant Pot Pie
Pheasant Pasta
Honey-Soy-Glazed Pheasant
Roast Pheasant Masala
Pheasant Sticky Fingers
Green Chili Mac u0026amp; Cheese with Pheasant
Grilled Pheasant Poppers
Pheasant in Mustard Sauce
BBQ Pheasant u0026amp; Gouda Pizza
Pheasant and Apple Casserole
Pheasant Tacos
Pheasant Normandy
Roasted Pheasant, Squash au Gratin and Braised Endive
Green Chili Pheasant
Chicken-Fried Pheasant
Smothered Pheasant
Pan-fried Pheasant with Celeriac and Parsnip Rösti
Pheasant u0026amp; Mushroom Pastry Puff Slice
Pheasant with Cranberry Sauce
Pheasant and Raisin Sauce

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a pheasant recipe in 30 minutes or less!

Nutrition Facts :

BEST ROASTED PHEASANT RECIPE

Best Roasted Pheasant Recipe image

Pheasant tends to be smaller in size to chicken, so cooks in less time! This dish is ready to eat in about an hour, making it a good choice for a weeknight meal.

Provided by Izzy

Time 1h

Number Of Ingredients 10

Ingredients

2 pound whole pheasant (at room temperature giblets and neck removed from cavity)
2 tablespoons unsalted butter (melted)
2 tablespoons olive oil
2 tablespoons wine
1/2 lemon
salt and pepper (to taste)
1 tablespoon parsley (chopped )
2 garlic cloves (minced)
1 head of garlic (roughly peeled)
2 fresh whole rosemary

Steps:

Preheat oven to 400°F. Line a baking tray with foil.
Mix together olive oil, melted butter, wine and the juice of half a lemon.
Pour the mixture over the chicken, under the skin and inside the cavity.
Season pheasant generousaly with salt and pepper.
Sprinkle the parsley on top.
Rub the minced garlic over the pheasant, mixing all ingredients together over the bird and under the skin.
Stuff the garlic head into the cavity along with the rosemary sprigs and the squeezed lemon halve.
Tie legs together with kitchen string.
Place breast-side up into baking tray. Roast for 45-50 minutes, basting half way through cooking time, until juices run clear when the thigh is pierced with a skewer.
Baste again, then broil for a further 2-3 minutes, until golden.
Remove from the oven, cover with foil and allow to stand for 10 minutes before serving.
Serve, drizzled with pan juices. Enjoy!

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