RECIPE PHEASANT RECIPES
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
PHEASANT RECIPE - FOOD.COM
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
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
More about "recipe pheasant recipes"
EMERIL'S FAVORITE ROAST PHEASANT RECIPE | FOOD NETWO…
From foodnetwork.com
Reviews 5
Total Time 3 hours 22 minutes
Category main-dish
Cuisine american
Reviews 5
Total Time 3 hours 22 minutes
Category main-dish
Cuisine american
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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POT-ROASTED PHEASANT RECIPE | BBC GOOD FOOD
A true autumnal treat, this pot roast works equally well with partridge, guinea fowl or chicken
From bbcgoodfood.com
Total Time 2 hours 20 minutes
Category Dinner, Main course
Cuisine British
Calories 565 calories per serving
From bbcgoodfood.com
Total Time 2 hours 20 minutes
Category Dinner, Main course
Cuisine British
Calories 565 calories per serving
- 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.
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BERGIE'S CROCK POT PHEASANT RECIPE - FOOD.COM
This recipe produces a delicious, moist, tender bird. It is important that you marinate the bird for the full 24 hours.
From food.com
Reviews 4.5
Total Time 29 hours
Calories 886.3 per serving
From food.com
Reviews 4.5
Total Time 29 hours
Calories 886.3 per serving
- cook on low for at least 5 hours.
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POT-ROAST PHEASANT RECIPE | BBC GOOD FOOD
Gordon's pheasant dish makes an affordable but smart meal for two
From bbcgoodfood.com
Total Time 1 hours 55 minutes
Category Dinner, Main course
Cuisine British
Calories 599 calories per serving
From bbcgoodfood.com
Total Time 1 hours 55 minutes
Category Dinner, Main course
Cuisine British
Calories 599 calories per serving
- Neatly cut each breast away from the carcass. Slice into 2 and cut each leg through the joint into 2 pieces. Cut each potato in half on an angle. Smear a large spoonful of carrot purée along one side of the plate. Lean the pheasant pieces against each other and lay a piece of potato alongside. Scatter the pheasant breast with the chopped bacon, spoon over the sauce and serve.
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SLOW COOKER PHEASANT CASSEROLE RECIPE - GOOD HOUS…
Try this luxurious slow cooker pheasant casserole recipe. The pheasant will cook until meltingly tender.
From goodhousekeeping.com
Total Time 8 hours 15 minutes
Category dinner
Calories 478 calories per serving
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.
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SOUS VIDE PHEASANT BREAST - SOUS VIDE RECIPES
Pheasant can sometimes be a very lean meat, so it’s perfect for preparing with the Anova Sous Vide Precision Cooker, which keeps it moist and plump. Because it cooks in its own fat, it needs very little in the way of seasoning — just salt, pepper, and fresh thyme.
From recipes.anovaculinary.com
Reviews 3.9
Total Time 045 minutes
From recipes.anovaculinary.com
Reviews 3.9
Total Time 045 minutes
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SLOW COOKER PHEASANT CASSEROLE RECIPE - GOOD HOUS…
Try this luxurious slow cooker pheasant casserole recipe. The pheasant will cook until meltingly tender.
From goodhousekeeping.com
Total Time 8 hours 15 minutes
Category dinner
Calories 478 calories per serving
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.
See details
SOUS VIDE PHEASANT BREAST - SOUS VIDE RECIPES
Pheasant can sometimes be a very lean meat, so it’s perfect for preparing with the Anova Sous Vide Precision Cooker, which keeps it moist and plump. Because it cooks in its own fat, it needs very little in the way of seasoning — just salt, pepper, and fresh thyme.
From recipes.anovaculinary.com
Reviews 3.9
Total Time 045 minutes
From recipes.anovaculinary.com
Reviews 3.9
Total Time 045 minutes
See details
GAME TERRINE RECIPE - BBC FOOD
Use whatever game you can get for this tasty terrine recipe. It requires a little work, but the results are well worth the effort.
From bbc.co.uk
Reviews 3.8
Cuisine British
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Reviews 3.8
Cuisine British
- To serve the terrine, slice it thickly with a very sharp knife, put on a plate with a small salad of lightly dressed green leaves and a blob of good fruit chutney. Serve with hot toast.
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PUMPKIN STUFFED WITH EVERYTHING GOOD RECIPE | EPICURIOUS
Shortly after I was given this recipe, I started keeping a list of whom I'd made it for—because I loved it so much, I was sure that if I didn't keep track, I'd end up serving the dish to the same people over and over. The idea for it came from my friend Hélène Samuel's sister, Catherine, whose husband grows pumpkins on his farm just outside Lyon. Catherine sent me a charming outline of the recipe, and as soon as I'd baked my first pumpkin, I realized that an outline is about the best you can do with this dish. It's a hollowed-out pumpkin stuffed with bread, cheese, garlic, and cream, and since pumpkins come in unpredictable sizes, cheeses and breads differ, and baking times depend on how long it takes for the pumpkin to get soft enough to pierce with a knife, being precise is impossible.
As Catherine said when she turned this family favorite over to me, "I hope you will put the recipe to good use, knowing that it's destined to evolve . . . and maybe even be improved."
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From epicurious.com
Reviews 3.6
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