How To Cook Pheasant In A Pressure Cooker Recipes

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HOW TO COOK PHEASANT IN A PRESSURE COOKER



How to Cook Pheasant in a Pressure Cooker image

Provided by Rocky Mountain Woman

Number Of Ingredients 9

1 pheasant - bone in, cut into pieces
1 egg
1 C flour
1 t salt
1 t pepper
t Hungarian Paprika
1 1/2 C of chicken broth
2 or 3 T of butter
vegetable oil

Steps:

  • Beat a few eggs with a little water
  • Mix the flour, salt, pepper and paprika in another bowl
  • Dip the pheasant in the egg
  • Dredge it in the flour mixture
  • Heat a few tablespoons of vegetable oil in the bottom of the pressure cooker, on the brown setting
  • Brown the pheasant in the oil
  • Add the chicken stock
  • Cover and bring up to full pressure for 25 minutes
  • Let the pressure release naturally
  • Remove the pheasant
  • Add the butter to the pan and whisk in while on the brown setting to make a rich sauce

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

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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