Pheasant au Vin

Ingredients
2 cups frozen pearl onions, thawed
4 slices thick-cut bacon, crisp-cooked and crumbled
1 cup sliced button mushrooms
2 clove garlic, minced
1 teaspoon dried thyme leaves
1/8 teaspoon black pepper
6 boneless skinless pheasant breasts (about 2 pounds)
1/2 cup dry red wine
3/4 cup reduced-sodium chicken broth
1/4 cup tomato paste
3 Tablespoons all purpose flour
Hot cooked Egg Noodles (optional)

Preparation
Layer onions, bacon, mushrooms, garlic, thyme, pepper, pheasant, wine and broth in a slow cooker. Cover; Cook on Low 6-8 hours.
Remove Pheasant and vegetables; cover and keep warm. Ladle 1/2 cup cooking liquid into small bowl, cool slightly. Mix reserved liquid, tomato paste and flour until smooth; stir into slow cooker.
Cook; uncovered on High for 15 minutes or until thickened. Serve over hot noodles if desired. Enjoy!

Cranberry Pheasant

Submitted by John Krainer Family

3-4 lbs cut up Pheasant (skin on or off)
1/2 tsp salt
1/4 tsp pepper
2 Tbs butter
1/2 cup sliced onion
1/2 cup celery
1 16 oz can of whole berry cranberry sauce
1 cup of your favorite bottled BBQ sauce

Sprinkle Pheasant with salt and pepper, brown in skillet with butter. Remove Pheasant to a greased 9 x13 pan. In the skillet with drippings, sauté onion and celery until tender. Add cranberry sauce and BBQ sauce to skillet.. Mix well. Pour sauce over pheasant, bake uncovered at 350 degrees for 1-1/2 hours, basting every 15-20 minutes. Enjoy!

Pheasant with Cream Sauce

Submitted by Dick Glesner Family

1 pheasant cut into serving pieces
1 cup Flour
1 tsp. salt
1/2 tsp pepper
1 tsp. paprika
1/2 tsp. garlic salt
Oil
1/4 cup chopped onion
2 cans (4 oz) mushrooms, drained
1/2 cup heavy cream

Mix the flour , salt, pepper, paprika and garlic salt together. Roll the pheasant pieces in the flour and let set for 5 minutes. In a skillet, heat about 1/2 inch of oil. Add the pheasant and brown on both sides, approx 15 mins. Remove pheasant and place in a large stove top casserole dish. In a sauce pan sauté the onion and mushrooms in a little oil for 5-8 minutes. Pour the mushroom mixture over pheasant and add the cream. Cover and cook over medium low heat for 15 minutes turning pheasant over a couple of times. Uncover and cook another 15 minutes turning the pheasant over. Check to see when the pheasant is fork tender. Use the pan drippings to make gravy. Enjoy!

Pheasant with Leeks and Pears

3 med leeks, white parts only
thinly sliced 6 scallions, trimmed and finely chopped
4 thin slices of prosciutto chopped
1 pheasant 2 1/2-3 pounds
1 med parsnip, peeled and thickly sliced
1 med pear, peeled, cored and thickly sliced
1 1/2 cups champagne or dry white wine
1 Tablespoon Olive Oil
1 teaspoon salt
1 teaspoon black pepper
1 Tablespoon chopped fresh parsley leaves

Preheat oven to 350 degrees Mix half of the leeks with the scallions and prosciutto in a small bowl. Set aside. Carefully insert a finger under the skin of the bird at the neck, creating a space between the breast meat and the skin. Do the same on the other end, below the ribs. With a sharp knife make 2-3 slits in the skin and flesh of both legs on all sides. Stuff as much of the leek, scallion, and prosciutto mix under the breast skin and into the slits as you can. Combine any excess with the remaining leeks, add the parsnips and pear slices, and stuff inside the cavity. Pour some Champagne into the cavity and truss with butcher’s twine. Place the pheasant in a large roasting pan and pour the remainder of the champagne over it. Rub olive oil over the pheasant and sprinkle salt,, pepper and chopped parsley on top. Cover and roast for about 1 hour. Remove the cover, baste, and return to the oven uncovered for about 30 minutes or until the internal temperature registers 165 degrees ( insert in the drumstick) Serve with the pan drippings and the leek and scallion mixture ladled over the meat. Enjoy!

Prairie Pheasant Bake

Submitted by Doris Peterson and Brad Brei

 Ingredients

1/4 cup all-purpose flour
1/4 teaspoon celery salt
1/4 teaspoon pepper
3 boneless skinless whole pheasant breasts or all the meat from 2 pheasants
2 tablespoon vegetable oil
1/4 cup margarine or butter
3 cups fresh mushrooms, thinly sliced
2 cups thinly sliced celery
1 cup chopped red or green pepper
1 cup chopped onions
2 tablespoons slivered almonds

Sauce

2 tablespoon margarine or butter
1/2 cup all purpose flour
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon dried dill weed
1 can (14 1/2 oz) chicken broth
1/2 cup water
1/2 cup sour cream

Heat oven to 300 degrees. In large plastic food-storage bag, combine 1/4 cup flour, the celery salt and pepper. Add Pheasant. Shake to coat. Cut Vegetables-Set aside. In a 12 inch non stick skillet, heat oil over medium heat. Add pheasant strips. Cook for 8-10 mins or until meat is golden brown, turning frequently. Transfer pheasant strips to 3 qt. casserole dish. Set aside. In same skillet, melt 1/4 cup butter over medium heat. Add mushrooms, celery, red pepper and onions. Cook for 3-5 mins, or until vegetables are tender-crisp, stirring occasionally. Stir in almonds. Spoon vegetable mixture over pheasant. In same skillet, melt 2 tablespoons butter over medium heat. Stir in flour, parsley, salt and dill weed. Blend in broth and water. Bring to a boil over medium-high heat. Cook for 2-4 mins or until sauce thickens and bubbles, stirring constantly. Pour sauce over pheasant mixture. Cover, bake for 50 minutes to 1 hour, or until hot and bubbly. Stir in sour cream. Serve over hot cooked rice, if desired. Enjoy!!

Smoked Pheasant

Ingredients

12 ounce boneless pheasant breast
4 ounce of brine. We prefer honey. 

Instructions

Take the pheasant breast and place it in the brine. You will need to refrigerate the smoked pheasant breast approximately 45 minutes. When the time completes, dry moderately. Place breast back into the refrigerator and cool for pellicle formation. Mix 4 ounce hickory chips with 2 ounce tea leaves and place in a smoking pan. Notice when the leaves become a slight brown and smoke begins to form. This is desired for a deep smoked cure. Place breast on rack over the smoking chips and cover. Remove breast after four minutes. Remove the smoked pheasant breast and place it in the oven at 400 degrees Fahrenheit for six to eight minutes. When finished, remove from oven and cool. It is important to refrigerate it over night for proper impermeability of the flavors. This smoked pheasant recipe will serve up to eight people. What's also nice about this recipe, is that the smoked pheasant breast will stay edible longer.

Beer'd Pheasant Recipe

Submitted by Dick Glesner

1 pheasant
1 can chicken broth
1 can beer (Coors Light)
1 pkg. frozen mushrooms or 1 lb. fresh mushrooms sautéed in butter
cornstarch, salt and pepper, garlic salt, and butter

Cut the pheasant into serving sized pieces, place in bowl and cover with the beer (the beer doesn't have to be stale) and marinate for 2 hours or overnight. Remove the pheasant pieces, dry with toweling and dredge in mixture of cornstarch, salt, pepper and garlic salt. Shake off excess. Meanwhile, melt butter in large skillet (preferably cast iron or Teflon coated). Add pheasant pieces, browning to a rich warm brown, adding butter as needed. Pour chicken broth over the pheasant and simmer gently until tender, adding beer or water if it should become too thick. Just before serving, sauté the mushrooms in a small amount of butter and add to the pheasant and serve. The pheasant is now in a rich brown gravy. This tastes great with wild rice, hot buttered noodles or mashed potatoes.