BEST PHEASANT RECIPE RECIPES

Name: Pheasant
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Yield: 6 serving(s)
Ingredients: 3 pheasants, split; 1/2 cup butter; 2 cups sliced mushrooms; 1 cup dry white wine; 2 tablespoons lemon juice; 1/2 cup chopped onion; 1 teaspoon salt; 1 teaspoon pepper

PHEASANT RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...

Pheasant Recipe - Food.com - Food.com - Recipes, Food ... image

Posted in response to a request. This was my grandmother's recipe for pheasant. We had/have a lot of hunters in the family and this was the best recipe for pheasant. I'm guessing on the serving size for 3 pheasants.

Total Time 1 hours 35 minutes

Prep Time 10 minutes

Cook Time 1 hours 25 minutes

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 pheasants, split
1/2 cup butter
2 cups sliced mushrooms
1 cup dry white wine
2 tablespoons lemon juice
1/2 cup chopped onion
1 teaspoon salt
1 teaspoon pepper

Steps:

Saute pheasants in butter 10 minutes.
Remove from skillet and saute mushrooms in butter remaining in skillet 10 minutes Return pheasant to skillet.
Add wine, lemon juice, onions, salt and pepper.
Cover and simmer 1 hour or until tender.
NOTE: If oven is used- Bake at 375 degrees for about 2 hours.

Nutrition Facts : Calories 903.4, FatContent 52.6, SaturatedFatContent 20.5, CholesterolContent 324.7, SodiumContent 686.4, CarbohydrateContent 3.4, FiberContent 0.5, SugarContent 1.5, ProteinContent 91.9

POT-ROASTED PHEASANT RECIPE | BBC GOOD FOOD

Pot-roasted pheasant recipe | BBC Good Food image

A true autumnal treat, this pot roast works equally well with partridge, guinea fowl or chicken

Provided by Good Food team

Categories Dinner, Main course

Total Time 2 hours 20 minutes

Prep Time 25 minutes

Cook Time 1 hours 55 minutes

Yield Serves 4

Number Of Ingredients 16

Ingredients

2 pheasants, tied (ask your butcher to do this)
1 tbsp plain flour, well seasoned
50ml vegetable oil
2 rashers smoked streaky bacon, thinly sliced
8 shallots, peeled and left whole
2 carrots, peeled and quartered lengthways
2 parsnips, peeled and quartered lengthways
1 garlic clove, peeled and crushed
1 thyme sprig
1 marjoram sprig
2 bay leaves
100ml marsala or sweet sherry
50ml red wine
200ml chicken stock
1 tsp caster sugar
bread sauce, to serve

Steps:

Heat oven to 180C/160C fan/gas 4. Dust the pheasants with the flour, then heat the oil in a large flameproof dish. Brown the pheasants all over, then remove from the dish.
In the same dish, fry the bacon, vegetables, garlic and herbs with 1 tbsp of the dusting flour for 5 mins, until the vegetables start to colour. Put the pheasants and any resting juices back in the dish, pour on the Marsala, wine and stock, add the sugar, then cover and cook for 1 hr 30 mins - 1 hr 50 mins or until the leg meat easily comes away from the bone. Serve with bread sauce.

Nutrition Facts : Calories 565 calories, FatContent 30 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 5 grams fiber, ProteinContent 45 grams protein, SodiumContent 0.95 milligram of sodium

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