EMERIL'S FAVORITE ROAST PHEASANT
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
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
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 (OR CHICKEN) EN CREME
Make and share this Pheasant (Or Chicken) En Creme recipe from Food.com.
Provided by papergoddess
Categories Pheasant
Time 2h10m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Place pheasant in a 9x9x2-inch baking dish.
- Mix soup, cider, Worcestershire sauce, onion, garlic and mushrooms; pour over pheasant.
- Sprinkle generously with paprika.
- Bake at 350°F for 1 1/2 to 2 hours, basting occasionally with sauce.
- After baking 1 hour, sprinkle with paprika again.
PAN ROASTED PHEASANT WITH SHIITAKE MUSHROOMS AND FIGS IN A CHAMBOURCIN GLACE
Steps:
- Preheat oven to 400 degrees. Heat canola oil in a saute pan over medium high heat. Season pheasant with salt and pepper. Brown legs and thighs evenly and place in oven for 20 minutes. Bring figs and wine to a low boil in a heavy saucepan. Reduce and simmer to 1/3 of original volume. Remove pan from oven, removing leg and thigh. Return to burner for 45 seconds. Sear skin side of pheasant breast for 1 minute. Flip and return thigh and leg. Finish in oven for 5 to 6 minutes. Remove pheasant from pan and plate. Add 1/2 of the butter to pan and saute shallots until light brown. Add Shiitakes and cook to tender, about 1 minute. Add figs and wine to pan with stock, rosemary, reduce to thicken. Season and whisk in remaining butter and serve.
CREAMED PHEASANT (OR CHICKEN) EASTERN EUROPEAN
I this at a friends house and it was great. She gave me a list of ingredients and this is what I came up with. It is great as pheasant works well with dove breasts and chicken breast with or without skin. Great with rice or noodles. Serve with a salad and rolls for a great meal.
Provided by Huskergirl
Categories Pheasant
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In skillet heat canola oil ( or oil of your choice) fry pheasant in oil until for 7 minutes each side. Remove from skillet and keep warm.
- Add flour to dripping and cook for 3 to 5 minutes, then whisk in milk parsley and salt & pepper to taste.
- Bring to boil and then reduce heat and simmer.
- Add sour cream stirring in and then add pheasant back into gravy, just heat through, do not boil or sour cream will curdle.
Nutrition Facts : Calories 734.8, Fat 49.4, SaturatedFat 19.8, Cholesterol 209.2, Sodium 170.2, Carbohydrate 13.4, Fiber 1.2, Sugar 1.5, Protein 57.3
BAKED PHEASANT IN GRAVY
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
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.
BREAST OF PHEASANT WITH SOUR-CREAM SAUCE
Provided by Richard Flaste And Pierre Franey
Categories dinner, one pot, main course
Time 20m
Yield Four servings
Number Of Ingredients 9
Steps:
- Sprinkle the breasts with salt, pepper and paprika.
- Melt the butter in a heavy nonstick skillet large enough to hold the pheasant breasts in one layer. Add the breasts and cook over medium-high heat for 3 minutes or until they are lightly browned. Turn the breasts and cook for 3 minutes more. Add the onions and thyme. Stir and cook until the onions are wilted. Add the wine to dissolve the brown particles that cling to the bottom of the pan. Continute cooking until most of the wine evaporates.
- Add the heavy cream and cook until the liquid is reduced by half. Add the sour cream, blend well and bring to a boil, stirring until smooth. Taste and adjust the seasonings and serve very hot.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 10 grams, Sodium 535 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN FRIED PHEASANT
Family favorite around bird hunting season. Chicken fried pheasant is so simple and good, and unless you tell them, they don't have a clue it's wild game. Uses few ingredients, prep and cooking time are minimal. The first problem is getting the bird in the first place, if you're a hunter! The second problem is there are NEVER any leftovers, no matter how much you cook. Makes wonderful cold sandwiches IF there is anything leftover!
Provided by KATHYKOEHN
Categories Meat and Poultry Recipes Chicken
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- In a shallow bowl, mix the milk and vinegar. Dip the pheasant slices in the milk and vinegar mixture, then press both side in the cracker crumbs to coat.
- Heat the oil in a skillet over medium-high heat. Cook the pheasant in the hot oil about 5 minutes on each side, or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 15.3 g, Cholesterol 57.7 mg, Fat 11.6 g, Fiber 0.5 g, Protein 25.8 g, SaturatedFat 2.8 g, Sodium 242.6 mg, Sugar 2.9 g
PHEASANT IN CREAM SAUCE
While it sounds fancy, this dish is easy to make. And if you don't have pheasant available, you can substitute chicken for an equally delicious main course. -Julie Anderson, Wausau, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 3-4 servings.
Number Of Ingredients 10
Steps:
- Place pheasant in an ungreased 11x7-in. baking dish. Combine the next eight ingredients; pour over pheasant. Sprinkle generously with paprika. Bake, uncovered, at 325° for 1-1/2 hours until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally. Sprinkle again with paprika before serving.
Nutrition Facts :
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