Smoked Pheasant Chowder Recipes

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SMOKED HADDOCK CHOWDER



Smoked haddock chowder image

This authentic and easy-to-make soup is a warming treat on a cold evening - serve it with crusty bread

Provided by Thane Prince

Categories     Soup, Supper

Time 1h5m

Number Of Ingredients 13

450g smoked cod or smoked haddock (undyed)
1 bay leaf
2 tbsp light olive oil
50g butter
2 onions , finely chopped
2 leeks , halved lengthways and thinly sliced
3 celery sticks, thinly sliced
sweetcorn kernels from 1 corn-on-the-cob, or 140g/5oz frozen sweetcorn
900g potato , peeled and diced
3 garlic cloves , crushed with 1 tsp sea salt
2 tsp chopped fresh thyme or ½ tsp dried thyme
600ml milk
chopped fresh parsley , for sprinkling

Steps:

  • Put the fish in a deep frying pan with the bay leaf and 600ml/1 pint boiling water. Cover and simmer for 2 minutes. Turn off the heat and leave to stand, covered, for a further 5 minutes. Drain, reserving the liquid, then flake the fish.
  • Heat the oil and butter in a deep saucepan. Add the vegetables and garlic and fry over a high heat until starting to soften. Stir in the thyme and the reserved cooking liquid and bring to the boil. Reduce the heat and simmer for 10 minutes until the vegetables have softened.
  • Pour half the soup into a bowl and mash with a potato masher or fork. Return to the pan with the milk and fish. Simmer for 3 minutes, taste and season if needed. Sprinkle with chopped parsley to serve.

Nutrition Facts : Calories 363 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 3.42 milligram of sodium

SMOKED PHEASANT



Smoked Pheasant image

Make and share this Smoked Pheasant recipe from Food.com.

Provided by CHEF GRPA

Categories     Pheasant

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 lbs of thick sliced bacon
3 pheasants
1/2 cup brown sugar
1/2 cup pickling salt
unsweetened apple juice
1/4 cup olive oil
2 teaspoons sage
2 teaspoons thyme
2 teaspoons liquid smoke
mix all ingredients in a large mixing bowl. once mixed place equal part of the brine into three Zipl pheasant (preferably skin on)
1 lb country sausage (BelAir Meat Counter) or 1 lb spicy pork
1 lb country sausage (BelAir Meat Counter) or 1 lb spicy pork sausage 1/2 red bell pepper 1/2 yellow bell pepper
5 red pearl onions
4 garlic cloves
3 stocks celery
1/2 cup butter

Steps:

  • Chop up peppers, onions, celery, and garlic. Heat a large skillet and melt the butter careful not to burn the butter. Place peppers, onions, celery, and garlic in the hot butter and fry until tender. Then brown the sausage in with the peppers, onions, celery, and garlic. Do not over cook the sausage.
  • When the pheasant is done marinating fill the cavity completely full with the stuffing.
  • Smoking:.
  • After birds are stuffed, tie the bird's legs and wings up close to the bird.
  • Wrap the entire bird with bacon using toothpicks to hold the bacon in place.
  • Smoke for about 2 ½ hours using hickory chips the entire time.
  • Baking:.
  • Preheat the oven to 350*F. Using a broiler pan, cover the bottom of the pan with water and add 2 tsp of liquid smoke to the water. Place the birds on the top grate of the broiler pan and cover all with tin foil.
  • Bake for approx 45 minute remove tin foil and bacon and cook until the bird is done and golden brown. Spoon out the stuffing and serve it on the side. This meal is to die for.
  • Caution:.
  • Stuffing should never be left in the bird. Care is to be taken when handling any fowl. Always insure the bird is completely done using a meat thermometer. (170*F.).

Nutrition Facts : Calories 1535.3, Fat 112.7, SaturatedFat 38.8, Cholesterol 401.8, Sodium 10692.5, Carbohydrate 20.2, Fiber 0.5, Sugar 18.2, Protein 104.4

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