Pheasant Baked In Dough Blanket With Vegetable Stuffing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROAST PHEASANT



Roast Pheasant image

This is a quick simple recipe for fresh pheasant that has a very autumn feel to it. It is very good with potatoes, carrots and seasonal squash (I like acorn squash) diced and roasted in the pan with it. You can cook it at a higher temperature for a shorter time; just be sure to baste often since it is a very dry meat.

Provided by kelly13jane

Categories     100+ Everyday Cooking Recipes

Time 2h25m

Yield 4

Number Of Ingredients 5

2 sprigs rosemary, leaves stripped and chopped
1 tablespoon chopped fresh thyme
1 cup olive oil
1 whole pheasant, cleaned
salt and ground black pepper to taste

Steps:

  • Preheat an oven to 250 degrees F (120 degrees C).
  • Stir the chopped rosemary and thyme into the olive oil and set aside. Rub the pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour the herb oil over top.
  • Bake the pheasant in the preheated oven for 1 hour, then cover with aluminum foil, and continue baking an additional hour, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Baste the pheasant with the hot oil and juices from the pan every 30 minutes while cooking.

Nutrition Facts : Calories 840.4 calories, Carbohydrate 0.2 g, Cholesterol 142 mg, Fat 72.6 g, Fiber 0.1 g, Protein 45.4 g, SaturatedFat 12.9 g, Sodium 81.2 mg

STUFFING-TOPPED VEGETABLE BAKE



Stuffing-Topped Vegetable Bake image

Prepare this wonderful Stuffing-Topped Vegetable Bake for a delicious side dish option. Broccoli and cauliflower florets in a cheesy, garlicky sauce taste even better topped with flavorful stuffing in this family-pleasing Stuffing-Topped Vegetable Bake.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 10 servings, 3/4 cup each

Number Of Ingredients 7

4 cups broccoli florets
4 cups cauliflower florets
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1/2 tsp. garlic powder
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

Steps:

  • Heat oven to 375ºF.
  • Cook vegetables in boiling water in medium saucepan 3 min.; drain well. Return vegetables to pan. Mix cream cheese spread, milk and garlic powder until blended. Add to vegetables; toss to coat. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with cheddar.
  • Prepare stuffing as directed on package; spoon over vegetable mixture.
  • Bake 20 min. or until heated through. Let stand 5 min. before serving.

Nutrition Facts : Calories 220, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 470 mg, Carbohydrate 17 g, Fiber 2 g, Sugar 3 g, Protein 7 g

BAKED PHEASANT IN GRAVY



Baked Pheasant in Gravy image

Wondering how to cook pheasant? Let my recipe show you how! It is impressive enough to serve to company, but still easy to make on a weeknight. -Lou Bishop, Phillips, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 9

1/2 cup all-purpose flour
1/2 cup packed brown sugar
6 pheasant or grouse breast halves
3 tablespoons butter
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 to 1-1/3 cups water
1 cup chicken broth
1 can (2.8 ounces) french-fried onions
Mashed potatoes or hot cooked rice

Steps:

  • In a large resealable plastic bag, combine flour and brown sugar; add pheasant pieces, one at time, and shake to coat. In a large skillet over medium heat, brown pheasant on both sides in butter. Transfer to a greased 13-in. x 9-in. baking dish., Combine soup, water and broth until blended; pour over pheasant. Bake, uncovered, at 350° for 40 minutes. Sprinkle with onions. Bake 5-10 minutes longer or until juices run clear. Serve with potatoes or rice.

Nutrition Facts : Calories 1221 calories, Fat 40g fat (15g saturated fat), Cholesterol 482mg cholesterol, Sodium 997mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 168g protein.

ROASTED STUFFED PHEASANT WITH FRESH CORN SAUCE



Roasted Stuffed Pheasant with Fresh Corn Sauce image

Provided by Food Network

Categories     main-dish

Yield Serves 4

Number Of Ingredients 16

1 tablespoon unsalted butter
1 small white onion, finely diced
1 large stalk celery, finely diced
1/2 cup finely crushed plain salted crackers, such as wheat crackers
1 large egg
1 1/2 tablespoons chopped fresh sage
1/3 cup fresh corn kernels, roasted
6 tablespoons chicken stock
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 fresh pheasant (about 2 1/4 pounds)
2 to 3 strips country-style smoked bacon
6 cups fresh corn kernels (6 ears)
1/2 habanero chile, seeds removed
1 tablespoon freshly squeezed lime juice
2 teaspoons salt

Steps:

  • To prepare the stuffing: Melt the butter in a saute pan over low heat. Add the onion and celery and cook for 20 minutes, or until the onion is cooked through but not brown. Set aside. Put the crackers in a large bowl, add the egg, the cooked onion and celery, the sage, roasted corn, chicken stock, salt, and pepper and mix well. To stuff and roast the pheasant: Preheat the oven to 375 degrees. Season the pheasant cavity with some of the salt and pepper, then put the stuffing inside. Truss with skewers or tie with butcher's twine. Season the bird with the remaining salt and pepper. Lay the bacon over the breast. Place the pheasant on a metal roasting rack set inside a roasting pan and place on the middle rack of the oven. Roast for 25 minutes, basting the legs once or twice with the pan juices. After 25 minutes raise the temperature to 450 degrees and finish the bird for 10 minutes more, or until golden brown with an internal temperature of about 140 degrees near the thigh. To prepare the sauce: While the pheasant is roasting, puree the corn kernels in a food processor. You should have about 2 cups of pure. Place in a small saucepan with the habanero. Bring the juice to 200 degrees. Do not boil or the sauce will break. Add the lime juice and salt. To serve: Let the bird rest for 5 minutes before carving. Take the bacon off the breast and carve the bird, dividing the breast and thighs. Serve with the corn sauce and sauteed leeks.

ROASTED PHEASANTS WITH OYSTER STUFFING



Roasted Pheasants with Oyster Stuffing image

A hunter's holiday dinner from field editor Gloria Warczak of Cedarburg, Wisconsin features bacon-topped pheasants with savory oyster stuffing. No hunters in the family? Many meat departments can order pheasant, or you could substitute two broiler-fryer chickens.

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 6-8 servings.

Number Of Ingredients 11

1 can (8 ounces) whole oysters
2 cups herb stuffing mix
2 cups corn bread stuffing mix
1 can (14-1/2 ounces) chicken broth, divided
1 medium onion, chopped
1/2 cup chopped celery
1/4 cup egg substitute
2 pheasants (2 to 3 pounds each)
2 tablespoons Worcestershire sauce
1 teaspoon poultry seasoning
6 bacon strips

Steps:

  • Drain oysters, reserving liquid; coarsely chop oysters. In a large bowl, combine the oysters and liquid, stuffing mixes, 3/4 cup broth, onion, celery and egg substitute. Loosely stuff into pheasants. Skewer or fasten openings. Tie drumsticks together. Place breast side up on a rack in a roasting pan. , Combine Worcestershire sauce and remaining broth; spoon over pheasants. Sprinkle with poultry seasoning. Place three bacon strips over each pheasant. , Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 180° for poultry and 165° for stuffing. Cover and let stand for 10 minutes before removing stuffing and slicing.

Nutrition Facts : Calories 528 calories, Fat 18g fat (6g saturated fat), Cholesterol 178mg cholesterol, Sodium 1053mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 62g protein.

VEGETABLE STUFFING BAKE



Vegetable Stuffing Bake image

This vegetable medley has become a family dinner tradition for Thanksgiving and Christmas. Even though our three children are now married, when we get together for the holidays, this dish is always on the menu. It's as important to them as the turkey! -Becky Kusmaul Ankeny, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 2 casseroles (8 servings each).

Number Of Ingredients 9

1 medium onion, chopped
1 tablespoon canola oil
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 cup process cheese sauce
1 package (16 ounces) frozen cauliflower, thawed
1 package (16 ounces) frozen corn, thawed
1 package (16 ounces) frozen broccoli florets, thawed
1 package (16 ounces) frozen brussels sprouts, thawed and halved
1 package (6 ounces) corn bread stuffing mix, divided

Steps:

  • In a large skillet, saute onion in oil until tender. Stir in the soup and cheese sauce until blended; heat through. In a large bowl, combine the vegetables and 1 cup stuffing mix. Add soup mixture and mix well., Transfer to two greased shallow 2-qt. baking dishes. Sprinkle with remaining stuffing mix. Bake, uncovered, at 350° for 30-35 minutes or until vegetables are tender and edges are bubbly.

Nutrition Facts : Calories 120 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 345mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.

PHEASANT BAKED IN DOUGH BLANKET WITH VEGETABLE STUFFING



Pheasant Baked in Dough Blanket With Vegetable Stuffing image

I got this from a book published in 1947 called Meta Given's Modern Encyclopedia of Cooking. It was given to me by my mother.

Provided by KGCOOK

Categories     Pheasant

Time 3h

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs pheasants, dressed
3/4 cup onion, fine chopped
3 tablespoons butter
3/4 cup carrot, coarse grated
3/4 cup celery, fine dice
2 tablespoons parsley, chopped
3/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons shortening
1/2 cup water

Steps:

  • Rinse inside and outside of pheasant several times with warm water.
  • Drain well.
  • Salt inside cavity.
  • Cook giblets for gravy if desired.
  • TO MAKE STUFFING:.
  • Saute onion in heated butter.
  • Add remainig ingredients for stuffing and toss to mix well.
  • Fill cavity and truss.
  • TO MAKE BLANKET DOUGH:.
  • Sift together fluor and salt.
  • Cut in shortening with pastry blender or two knives until the size of rice grains.
  • Add water gradually stirring to make a dough soft enough to roll.
  • Roll out in to a rectangle shape on a lightly floured surface.
  • Thickness should be between 1/8 to 1/4 inch.
  • Size should be about 15 by 10 inches.
  • Wrap dough around pheasant, completely covering it.
  • Moisen edges and pinch together to seal.
  • Place pheasant, breast side up, on a trivet in a shallow roasting pan.
  • Roast uncovered in 350 oven for 1 1/2 to 2 1/2 hours.
  • Prepare gravy from drippings.
  • Break away crusty golden brown blanket in pieces.
  • Serve with the pheasant and giblet gravy.

Nutrition Facts : Calories 739, Fat 36.7, SaturatedFat 13.3, Cholesterol 184.1, Sodium 1202.5, Carbohydrate 41.5, Fiber 2.6, Sugar 2.7, Protein 57.1

More about "pheasant baked in dough blanket with vegetable stuffing recipes"

10 BEST BAKED PHEASANT BREAST RECIPES | YUMMLY
10-best-baked-pheasant-breast-recipes-yummly image
2022-06-26 Sage Brown Butter Mashed Potatoes Peak to Plate. salted butter, salted butter, fresh sage leaves, pepper, thyme and 8 more. Pheasant Wild Rice Soup. Everything with Love. cubed ham, pheasant breasts, half-and-half, wild …
From yummly.com


PHEASANT IN A BLANKET WITH VEGETABLE STUFFING - LAKE OF THE WOODS
Salt cavity and fill with vegetable stuffing. Truss. Dough Blanket: 1 1/2 cups flour 1 tsp salt 2 tbsp shortening 1/2 cup water. Sift together flour and salt; cut in fat with pastry blender or two …
From lakeofthewoodsmn.com
Estimated Reading Time 1 min


PHEASANT IN A BLANKET WITH VEGETABLE STUFFING - LAKE OF THE WOODS
Roll out on a lightly floured board from 1/8 to 1/4-inch thick into a rectangular sheet about 15 by 10 inches. Wrap dough around pheasant, completely covering it. Moisten edges and pinch …
From lakeofthewoodsmn.com
Estimated Reading Time 1 min


RECIPE: ROASTED PHEASANT WITH WILD RICE AND MUSHROOM STUFFING
Preheat the oven to 400°F. Heat butter in a heavy skillet over medium heat. Add onions, celery, shallots and garlic, and cook, stirring, until soft, about 10 minutes. Add mushrooms and cook …
From wholefoodsmarket.com


PHEASANT RECIPES BAKED : 46+ QUICK COOKING VIDEOS
2022-02-14 Ingredients · 1 whole pheasant (you can also do two pheasants at once) · 8 cup water (if you like) · 1/2 cup kosher salt · 2 tbsp sugar · 2 bay leaf · 2 tbsp olive . · season the …
From southernliving.eu.org


BACON WRAPPED PHEASANT IN OVEN - THERESCIPES.INFO - THERECIPES
Stew the mixture into the pheasant cavity and sew to secure. Cover with slices of bacon and wrap with kitchen twine. Peel the onions and cut into thin rings. In a Dutch oven, heat the olive …
From therecipes.info


RECIPE FOR PHEASANT BAKE - THERESCIPES.INFO
1 whole pheasant, cleaned salt and ground black pepper to taste Add all ingredients to shopping list Directions Instructions Checklist Step 1 Preheat an oven to 250 degrees F (120 degrees …
From therecipes.info


BAKED PHEASANT RECIPES - THE BEST BAKED PHEASANT RECIPE
2008-11-19 Meanwhile, melt ¾ cup of the butter in a frying pan over medium heat. Brown the meat and put in a lightly greased 9×13 casserole dish. . Sprinkle with parsley. In the same …
From gameandfishrecipes.com


RECIPES FOR PHEASANT WITH WILD RICE - COOKTIME24.COM
Recipes: pheasant with wild rice, pheasant with champagne cabbage v cabbage recipe, pheasant with mushrooms and onions, pheasant baked in dough blanket with vegetable …
From cooktime24.com


PHEASANT BAKED IN A BLANKET WITH VEGETABLE STUFFING
2021-04-11 Remove pin feathers and singe pheasant. Rinse inside and out with several changes of warm water. Drain well. Remove neck and cook with giblets for gravy. Fill Rinse …
From johnnyskitchen.us


OVEN BAKED PHEASANT RECIPES - THERESCIPES.INFO
Shake off excess flour and set aside. Melt the butter in an ovenproof Dutch oven or deep skillet over medium heat. Cook the pheasant breasts in the hot butter until golden brown on both …
From therecipes.info


ROASTED PHEASANT AND VEGETABLES WITH SWEET AND SOUR SAUCE
Rub the pheasants with the salt mixture. Cover and refrigerate for 4 to 24 hours. With the rack in the middle position, preheat the oven to 400 °F (200 °C). Drain and pat the pheasants dry. In a …
From ricardocuisine.com


RECIPES FOR PHEASANT BAKED IN A BLANKET - COOKTIME24.COM
Recipes: pheasant baked in dough blanket with vegetable stuffing, pheasant baked in a blanket resepi nachos salsa | resepi salmon head | resepi sour cream untuk fish grill | cara …
From cooktime24.com


10 PHEASANT RECIPES YOU NEED TO TRY | ALLRECIPES
2021-03-17 Dorm Room Pheasant. Credit: chelsej. View Recipe. This slow cooker recipe is so simple, you can make it in a college dorm room with just four ingredients: pheasant breasts, …
From allrecipes.com


BAKED PHEASANT IN GRAVY RECIPE - FOOD NEWS
How long to bake pheasant in gravy recipe? In a large skillet over medium heat, brown pheasant on both sides in butter. Transfer to a greased 13-in. x 9-in. baking dish. Combine …
From foodnewsnews.com


PHEASANT BAKED IN A BLANKET - ULTIMATE PHEASANT HUNTING
Fill salted cavity with vegetable stuffing made as follows: Lightly saute onion in heated butter. Add the remaining vegetables and seasonings and toss to mix well. Fill cavity and truss. To …
From ultimatepheasanthunting.com


ROAST PHEASANT WITH CHESTNUT STUFFING AND PORT AND CHESTNUT SAUCE
Begin by making the stuffing. First heat the butter in a small pan and soften the onion and bacon over a medium heat until golden and tinged brown at the edges (about 10 minutes). Then …
From deliaonline.com


OVEN BAKED PHEASANT RECIPES - ALL INFORMATION ABOUT HEALTHY …
Step 1. Preheat an oven to 250 degrees F (120 degrees C). Advertisement. Step 2. Stir the chopped rosemary and thyme into the olive oil and set aside. Rub the pheasant inside and out …
From therecipes.info


NUTRITIONAL FACTS: - FOOD.COM
Nutritional Facts: Pheasant Baked in Dough Blanket With Vegetable Stuffing Please note, the information provided here is approximate. Totals do not include: possible substitutions (i.e. …
From food.com


BAKED PARMESAN PHEASANT - PHEASANTFORDINNER.COM
Dip pheasant pieces in melted butter, then roll in stuffing mixture. Arrange pieces, skin side up, in large shallow pan. Do not crowd or turn. Sprinkle with remaining crumbs. Bake at 375 …
From pheasantfordinner.com


OVEN ROASTED PHEASANT | WILD GAME CUISINE - NEVADAFOODIES
2021-01-29 Place the roasting pan in the oven and cook for 30 minutes. Carefully remove the pan, baste the bird and turn the parsnips. Set the roasting pan back in the oven and cook for …
From nevadafoodies.com


PHEASANT RECIPES | BAKED PHEASANT - HUNT HURON, SOUTH DAKOTA
Pheasant for Crockpot. 1 pkg. chicken gravy mix; 2-3 pheasants; 1 stalk celery, chopped; 1 small onion, chopped; 2 tbsp. parsley; 1 small apple, cubed; 3-4 tbsp. butter
From hunthuronsouthdakota.com


ROASTED PHEASANT WITH GRAVY AND CORNBREAD STUFFING
2020-11-20 Mix thoroughly. Spray a large baking dish with oil and then add stuffing from bowl. Cook stuffing at 325F for 45 minutes. When adding stuffing to the oven, spray the pheasant …
From projectupland.com


POT ROASTED PHEASANT WITH ROOT VEGETABLES AND SHERRY RECIPE
2010-02-10 Place a large ovenproof dish over a medium heat and leave for 2 minutes. Add the duck fat, season the pheasants and lightly brown in the pot. Remove the pheasants, move to …
From theguardian.com


RECIPES FOR PHEASANT AND VEGETABLE STIR FRY - COOKTIME24.COM
Pheasant with wild rice 10; Pheasant in wine sauce 4; Pheasant casserole 3; Pheasant with champagne cabbage v (cabbage) recipe 2; Pheasant in spiced sour cream 2; Pheasant …
From cooktime24.com


10 BEST MEAT STUFFED DOUGH RECIPES | YUMMLY
2022-05-24 garlic, vegetable oil, milk, chicken, poblano chilies, dough and 11 more Oaxaca Style Tamales Madeleine Cocina green bell peppers, onion, mole sauce, banana leaves, pork …
From yummly.com


RECIPES TAGGED WITH PHEASANT (PAGE 2) - MENUIVA.COM
Try one of these pheasant recipes in your home with complete easy step by step instructions available. (Page 2) ... Pheasant Baked in Dough Blanket With Vegetable Stuffing. Cook …
From menuiva.com


BAKED PHEASANT IN CREAM GRAVY RECIPE BY ADMIN - FOOD NEWS
Step 2, Remove bacon, drain and save it. Step 3, Dust pheasant lightly with flour, season with salt and pepper. Step 4, Fry pheasant in 1/2 cup bacon fat over high heat for 20 minutes, …
From foodnewsnews.com


ROAST PHEASANT WITH WILD RICE STUFFING RECIPE
1tsp Sage (or to taste) Directions: Wash wild rice until the rinse water comes off clear. Drop the wild rice into 4 cups of boiling water. Cover and simmer for 20 minutes. Do not stir. Saute the …
From pheasantfordinner.com


BAKE PHEASANT - RECIPES | COOKS.COM
Clean and cut up pheasant for frying. Wipe thoroughly. Dip ... for each bird. Cover and bake at 350 degrees for 1 1/2 to 2 hours or until tender.
From cooks.com


BAKED PHEASANT AND DRESSING - RECIPE | COOKS.COM
2009-06-05 Drain oysters, reserving liquid. If needed, add pheasant stock to oyster liquid to measure 1 3/4 cups. Add bread crumbs, oysters, egg, seasonings, and liquid to celery mixture. …
From cooks.com


BAKED PHEASANT RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
Roast Pheasant Recipe | Allrecipes great www.allrecipes.com. Step 1. Preheat an oven to 250 degrees F (120 degrees C). Advertisement. Step 2. Stir the chopped rosemary and thyme into …
From therecipes.info


Related Search