PLEASANT PHEASANT RECIPE - FOOD.COM
I made this one up, and my husband says, "You need to put this one in your online recipe stuff". Well, that's a very nice compliment from him, so here it goes! It can be modified with your favorite marinade, to create a different favor to compliment any meal. We serve this over white rice. Time listed does not include marinating time.
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Marinate the pheasant breasts over night (or for as long as possible) in your favorite marinade, or mix together the soy sauce, garlic, onion, honey and vinegar for a yummy asian-inspired marinade.
- Remove pheasants from marinade, and coat in flour. We do not rinse off marinade, or allow to drip off, so that the flour makes a nice coating on the pheasant.
- Heat a frying pan with butter, and place coated pheasant in pan.
- Allow to brown on each side, then add 1/4 cup of chicken broth, or enough to create some liquid on the bottom. Add cilantro.
- Cover and allow pheasant to cook for 4-6 minutes per side, until cooked through. Don't let all the chicken broth cook off, or it could burn. Add more if necessary.
- Once done, take pheasant out of pan, and add chicken broth, a little at a time, scraping the bottom of the pan to create a gravy.
- Serve with rice, or noodles.
- Variations:
- instead of chicken broth, use chicken noodle soup and some water! Or,
- use your favorite marinate. Or,
- after browning, and adding liquid (or soup with some water), put it in a 350 degree oven for 20-30 minutes - then proceed as directed.
Nutrition Facts : Calories 162, FatContent 6.1, SaturatedFatContent 3.7, CholesterolContent 15.3, SodiumContent 1143.5, CarbohydrateContent 23.2, FiberContent 0.8, SugarContent 9.5, ProteinContent 4.4
WHOLE ROASTED PHEASANT | GAME RECIPES | JAMIE MAGAZINE RECIPE
Use a digital thermometer probe to ensure the meat is cooked to perfection.
Total Time 2 hours 35 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 170ºC/325ºF/gas 3.
- Peel and halve the carrot lengthways, then peel and thinly slice the onions.
- Take both legs off the birds and snap off the back bone at the base of the breastbone (or get your butcher to prepare them for you).
- Place a shallow, heavy-based casserole dish over a medium–high heat, add 50g butter and brown the legs, skin-side down. Flip and repeat on the other side.
- When they are brown all over, remove from the pan, add the carrot and onion, reduce the heat to low, pop on the lid and cook slowly for 30 minutes, stirring occasionally.
- Add the vinegar and wine, then reduce by half. Return the legs to the pan, skin-side up. Add the thyme and pour over the stock to almost cover. Bring to a simmer, pop on the lid and cook in the oven for 1½ hours, until you can pull the meat from the bone.
- Leave the dish in the oven but take off the lid so that the skin on the legs colours and crisps up, then remove from the oven, season and keep warm. Reduce the oven to 100ºC/gas ¼.
- Place a heavy-based frying pan over a medium–high heat and colour the crown on all sides.
- Add the remaining butter, reduce the heat and continuously baste the birds. Once they’re golden and crispy, cook in the oven until the temperature in the thickest part of the breast reaches 59ºC. Carve and serve with seasonal veg.
Nutrition Facts : Calories 530 calories, FatContent 35.9 g fat, SaturatedFatContent 17.4 g saturated fat, ProteinContent 39.2 g protein, CarbohydrateContent 9.6 g carbohydrate, SugarContent 7.1 g sugar, SodiumContent - g salt, FiberContent g fibre
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SLOW COOKER PHEASANT CASSEROLE RECIPE - GOOD HOUSE…
From goodhousekeeping.com
Total Time 8 hours 15 minutes
Category dinner
Calories 478 calories per serving
Season the pheasant portions and dust with flour. Melt 40g (11/2oz) of the butter in a large pan and brown the pheasant portions, in batches, over a high heat until deep golden brown on all sides. Transfer pheasant to a slow cooker (don't turn the cooker on at this point).
Add the bacon rashers to the empty pheasant pan and fry over a high heat for 4min, turning once during the cooking time, until golden. Turn the heat to medium, add the onions, celery, juniper berries and ginger and cook for 8-10min until the vegetables have softened.
Add the flour and cook, stirring, for 2min, then gradually stir in the hot stock and the cider and bring to the boil, stirring frequently. Carefully pour the mixture over the pheasant pieces in the slow cooker, season well, then cover and cook on Low for 6-7hr until the pheasant is tender.
Lift out the pheasant and put into a warmed dish and cover loosely to keep warm. Strain the sauce through a sieve into a pan. Stir in the cream, bring to the boil and bubble for 10min or until syrupy.
Quarter, core and cut the apples into wedges, then toss in the lemon juice. Melt the remaining butter in a small pan and fry the apple wedges for 2-3min until golden. Put the pheasant back into the sauce, along with the apples, warm through and check the seasoning before serving.
HOW TO COOK PHEASANT RECIPE - BBC FOOD
From bbc.co.uk
Reviews 5
- To serve, arrange Puy lentils on each of four plates, spoon over a generous amount of sauce, then top with one sliced breast and a leg per plate. Sprinkle over a little chopped curly leaf parsley.
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