Pheasant Hash Moist And Delicious Recipes

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EMERIL'S FAVORITE ROAST PHEASANT



Emeril's Favorite Roast Pheasant image

Provided by Food Network

Categories     main-dish

Time 3h22m

Yield 6 servings

Number Of Ingredients 38

3 (2 1/2 to 3 pound) farm-raised pheasants*, innards removed, wing tips and necks trimmed (See Cook's Note)
Salt
Freshly ground black pepper
1 onion, peeled and coarsely chopped
1 carrot, peeled and coarsely chopped
1 orange, halved
3 sprigs fresh thyme
6 slices thick-cut bacon, cut in half
1/4 cup Madeira
1 cup rich chicken stock
2 tablespoons cold, unsalted butter
Wild Mushroom Bread Pudding, recipe follows
2 teaspoons vegetable oil
1 cup sliced yellow onions
10 ounces assorted wild mushrooms, such as oyster, shitake, chanterelles, wood ear, or porcini
1 teaspoon minced garlic
3 teaspoons Essence, recipe follows
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 cup lager beer
5 large eggs
3 cups heavy cream
1/4 cup molasses
1 1/2 teaspoons Worcestershire sauce
1 teaspoons minced fresh thyme
3/4 cup grated Gouda cheese
3/4 cup grated white cheddar cheese
3/4 pound stale white bread, cut into 1-inch cubes
1 teaspoon unsalted butter
1 tablespoon plain bread crumbs
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 500 degrees F and position the oven rack in the bottom third of the oven.
  • Season the cavities and the outside of each pheasant liberally with salt and pepper. Divide the chopped onion and carrot equally among the cavities of the pheasants. Squeeze the juice from both halves of the orange and set aside. Cut 1 of the squeezed halves into 3 pieces, and tuck inside of the cavities along with the veggies. Insert 1sprig of thyme into the cavity of each pheasant.
  • Arrange the pheasants in a large roasting pan, breast sides up. Lay 2 strips of bacon over the top of each pheasant, cutting the bacon into pieces if necessary to cover as much of the pheasant as possible. Roast for 15 minutes, then remove the bacon strips and continue roasting for approximately 30 to 40 minutes, or until the juices run clear. (It is important to not overcook the pheasants, as they are very lean birds.) Remove the pheasants from the oven and transfer to a serving platter, loosely tented, while you make the sauce.
  • Using a spoon, carefully remove as much extra fat from the pan as possible. Place the roasting pan over high heat and, when hot, deglaze with the reserved orange juice and Madeira, using a wooden spoon to scrape any brown bits from the bottom of the pan. When the orange juice and Madeira have reduced by half, add the chicken stock and continue to cook until sauce has reduced enough to coat the back of a spoon, about 3 to 4 minutes. Swirl in the butter and remove from the heat. Season, to taste, with salt and pepper.
  • Remove the back bone from each pheasant, then cut along the breast bone to divide the birds into two halves. Serve 1/2 pheasant per person, napped with some of the sauce and with some of the Wild Mushroom Bread Pudding.
  • Heat the oil in a large, deep skillet over high heat. Add the onions and cook until golden brown and tender, 5 minutes. Add the mushrooms, 1/2 teaspoon of the garlic, 1 1/2 teaspoons of the Essence, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 to 2 minutes. Remove from the heat and let cool.
  • In a large bowl, combine the eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons of Essence, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper, and whisk well to combine. Add the mushroom mixture and cheeses and stir well. Add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.
  • Preheat the oven to 350 degrees F.
  • Butter a 9 by 13-inch baking dish with the butter. Add the bread crumbs, shaking to cover the bottom evenly. Pour the bread pudding mixture into the prepared pan and cover with aluminum foil. Bake for 1 hour and uncover. Continue baking until risen and firm in the center, and golden brown, 20 to 30 minutes. Remove from the oven and cool slightly before serving.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

TENDER PHEASANTS



Tender Pheasants image

This recipe is very simple yet delicious. Pheasant is normally a dry bird but this recipe keeps it wonderfully moist. It almost falls right off the bone!

Provided by LYSS

Categories     Meat and Poultry Recipes     Pork

Time 5h20m

Yield 16

Number Of Ingredients 9

4 small pheasants, cleaned and rinsed
½ pound sliced bacon
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
1 cup water
1 small onion, chopped
1 (1 ounce) package dry onion soup mix
1 (4.5 ounce) can sliced mushrooms
salt and ground black pepper to taste

Steps:

  • Place the pheasants into a large slow cooker. Wrap and drape the bacon over the birds, covering the pheasants as much as you can. Whisk the condensed soup, sour cream, water, chopped onion, onion soup mix, and mushrooms together in a mixing bowl. Season to taste with salt and pepper. Pour over the pheasants.
  • Cook on Low for 8 to 10 hours, or on High for 5 to 7 hours.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 3.9 g, Cholesterol 69.2 mg, Fat 17.6 g, Fiber 0.4 g, Protein 19.7 g, SaturatedFat 6.3 g, Sodium 467.5 mg, Sugar 0.7 g

PHEASANT HASH MOIST AND DELICIOUS



Pheasant hash moist and delicious image

Another recipe for the wife with a freezer full of pheasant!:) This is great for leftover pheasant meat. The prep time does NOT include time for the pre-cooking of the potatoes and pheasant.

Provided by Monica in PA

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/4 cup butter
2 cups diced and cooked potatoes
2 -3 pheasant breast, cooked and diced
1 small onion, minced
1 (12 ounce) can canned corn niblets
1 teaspoon dried tarragon
1 teaspoon dried parsley
1/2 teaspoon black pepper
1 1/2 teaspoons instant chicken bouillon
1/4 cup water
1/2 cup milk
1 (10 ounce) can cream of chicken soup

Steps:

  • Melt butter in a large covered frying pan.
  • Add potatoes and brown.
  • Add remaining ingredients, mix thoroughly; cover and simmer for thirty minutes.
  • Stir occasionally.

Nutrition Facts : Calories 441.6, Fat 20.6, SaturatedFat 10.3, Cholesterol 93.2, Sodium 883.3, Carbohydrate 37.6, Fiber 3.7, Sugar 3.8, Protein 29

PHEASANT WITH WILD RICE



Pheasant With Wild Rice image

This has always been our recipe of choice when it's time to Pheasant hunt. Now with Zaar! there are lots for us to choose from. Thought I would pass on another recipe. Please try it! I think you'll also love to make it during Bird Season! It's like who has only one chicken recipe!!

Provided by teresas

Categories     Pheasant

Time 2h20m

Yield 2-3 serving(s)

Number Of Ingredients 12

1 (2 1/2 lb) pheasants, dressed
1/4 cup all-purpose flour
1/2 cup butter or 1/2 cup margarine
1 onion, chopped
1 stalk celery, chopped
1 cup chicken broth
1 cup whipping cream
3 whole allspice
2 tablespoons sherry wine
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups cooked wild rice

Steps:

  • Cut pheasant into quarters.
  • Dredge pieces in flour.
  • Melt butter in oven-safe skillet over medium-high heat.
  • Add pheasant, and cook until browned on both sides, turning once.
  • Add onion and next 7 ingredients.
  • Put oven-safe skillet in oven.
  • Bake, covered, at 350°F for 1 1/2 hours or until tender.
  • Remove pheasant from skillet, and keep warm.
  • Cook pan drippings in skillet over medium-high heat until reduced to 2 cups.
  • Serve with pheasant and rice.

Nutrition Facts : Calories 2174.7, Fat 144.3, SaturatedFat 72.2, Cholesterol 688, Sodium 1659.3, Carbohydrate 58.9, Fiber 4.8, Sugar 5, Protein 143.2

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