Smothered Pheasant Recipes

SMOTHERED PHEASANT OR GROUSE

Smothered Pheasant or Grouse image

This is from a cool cookbook called "The Washington Cookbook" which features recipes collected from Washington state and published in 1982. From the wild game chapter, this is posted in response to a request. Not one I have tried, but I am happy to up the number of wild game recipes on zaar! The original recipe suggests that the flavor of this dish is enhanced by vegetables and that tiny boiled carrots are a good accompaniment. It also recommends that a bed of wild rice is quite nice. Actually, the ingredient list does not include carrot but the original directions say to sauté them along with the celery and onion. So if you try it let me know how it goes and I'll make adjustments!

Provided by ladypit

Categories Pheasant

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 pheasants or 4 grouse
1 tablespoon salt
1/2 cup flour
4 tablespoons butter, divided
1/4 cup chopped celery
1/4 cup chopped onion
1/2 cup water, boiling

Steps:

Skin, wash, and quarter your pheasant or grouse.
Preheat the oven to 350°F.
Mix the flour and salt in a brown paper bag. Shake the meat pieces in the bag 2 at a time until coated.
Melt 2 tablespoons butter in a skillet. Sauté the celery and onion until tender. Place them in a shallow baking pan.
Melt the remaining 2 tablespoons butter in the skillet. Add the floured meat pieces and brown.
Remove the browned meat to the baking pan. Add the boiling water and cover with wax paper.
Bake for 1 hour or until the meat is tender.
Serve at once.

Nutrition Facts : Calories 887.8, Fat 48.9, SaturatedFat 18.1, Cholesterol 314.5, Sodium 1992.2, Carbohydrate 13.1, Fiber 0.7, Sugar 0.6, Protein 92.7

SMOKED PHEASANT CHOWDER

Smoked Pheasant Chowder image

Provided by Food Network

Time 2h45m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1 pheasant
1 cup bacon
1/2 cup diced carrots
1/2 cup chopped onion
1/2 cup diced celery
1/2 cup diced garlic
1 cup flour
Chicken stock
1/2 cup minced bacon
1/4 cup olive oil
1/4 cup minced garlic
1/2 cup diced carrot
1/2 diced onion
1/2 cup diced celery
1/2 cup diced red pepper
1 cup diced sweet potato
2 tablespoons chopped cilantro
Sliced pheasant meat
1 quart pheasant stock
Salt, cayenne, cardamom, cumin, coriander to taste

Steps:

Debone pheasant and reserve bones. Chop bones. To a sauce pan add bacon and cook until brown. Add carrots, onion, celery, garlic and cook mixture. Add flour. Stir until brown. Add bones and enough chicken stock to cover mixture. Cover, cook for 1 1/2 hours. Strain and reserve.;
In a pot, add bacon and oil and cook until brown. Add all vegetables and brown. Add cilantro, meat and stock and simmer until vegetables are cooked.
Season with spices.

PHEASANT IN MUSHROOM SAUCE

Pheasant in Mushroom Sauce image

Enjoy this hearty recipe of pheasant made in slow cooker for a dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 6h15m

Yield 8

Number Of Ingredients 10

Ingredients

2 pheasants, cut into fourths
1/2 cup chicken broth
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 can (10 3/4 ounces) condensed cream of chicken soup
1 can (4 ounces) sliced mushrooms, drained
Paprika

Steps:

Place pheasant pieces in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except paprika; pour over pheasant. Sprinkle generously with paprika.
Cover and cook on low heat setting 6 to 7 hours or until pheasant is tender.

Nutrition Facts : Calories 400, Carbohydrate 7 g, Cholesterol 130 mg, Fiber 0 g, Protein 46 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 790 mg