Recipes Page 2

Cooking South Dakota Pheasant . . . Page 1 | 2 | 3


 

Barbecued Pheasant
Ingredients Directions

» 1 young pheasant, cut in pieces
» 1/4 to 1/2 tsp. salt
» 1/8 tsp. pepper
» Melted butter
» Your favorite Barbecue Sauce

Use breast, thighs and legs. With sharp knife, cut meat from each side of breast bone, making 2 breast pieces. Sprinkle pheasant pieces with salt & pepper. Brush well with melted butter or other fat. Line bottom of broiling pan with foil. Flatten pheasant pieces on foil.

Do not use a rack. Broil with surface of meat 7-9 inches from heat. Broil slowly. Regulate pan position so that browning begins after 10-15 minutes. Turn occasionally and baste with your favorite barbecue sauce. Keep the browning even. Broil until fork tender - approximately 30-40 minutes.


 

Roast Pheasant
Ingredients Directions

» 1 young pheasant
» Salt
» 8 slices salt pork or bacon
» 1/4 cup oil

This method works well for birds that have been skinned. The high oven temperature and continuous basting from the salt pork or bacon slices helps keep the meat juicy.

Rub cavity of pheasant with salt. Smoked salt may be used with bacon slices if desired. Shape or plump bird. Stuff with favorite dressing if desired. Completely cover breast and all meaty portions with strips of salt pork or bacon. Tie in place. Place bird breast side up on a rack in a shallow roasting pan. Pour 1/4 cup oil over bird. Roast at 400°F. Do not cover.

Baste with oil if necessary, turn if necessary for even browning. Roasting time about 50-60 minutes depending on size of bird and degree of doneness desired. Pheasant need not be well done. Too long a cooking period should be avoided. If dressing has been used, avoid letting it stand in bird cavity for any period of time after meat is cooked.


 

Roast Pheasant with Cabbage
Ingredients Directions

» 1 young pheasant
» 1/2 cup chopped onion
» 1/2 cup chopped cabbage
» 1 egg, lightly beaten
» 1/4 tsp. salt
» 1/8 tsp. pepper
» 2 Tbsp milk
» 1 slice bread, cubed or 1/2 c. crumbs
» 8 strips bacon

Combine onion, cabbage, lightly beaten egg, seasonings, bread cubes and milk to make a wet dressing. Stuff cavity of bird with dressing. Shape or plump bird, use round toothpicks for skewers, and lace with string to close openings. Completely cover breast and all meaty portions of bird with strips of bacon. Tie in place.

Place bird breast side up on a rack in a shallow roasting pan. Roast at 400° F until tender, about 50-60 minutes. Avoid letting dressing stand in bird cavity for any period of time after meat is cooked.


 

Roast Pheasant with Horseradish Sauce
Ingredients Directions

» 1 young pheasant
» 4 slices bacon
» 1 Tbsp. horseradish
» 2/3 c. cream
» Salt

Rub cavity of bird with salt. Shape or plump bird. Place bird breast side up on a rack in shallow roasting pan. Cover breast of bird with bacon strips. Roast uncovered at 350° F for about 1 hour.

Stir cream & Horseradish together and pour over bird. Stir horseradish sauce into pan juices, baste bird frequently. Continue roasting for 15 minutes longer. Serve sauce with pheasant.


 

Pheasant in Cream

 
Ingredients Directions

» 1 pheasant, cut in pieces
» 1 tsp. monosodium glutamate
» 1/4 c. flour
» 1/4 tsp. salt
» 1/8 tsp. pepper
» 1 tsp. paprika
» 1/4 to 1/2 c. sour (or sweet) cream
» 1/4 c. cooking fat
» 1 3-1/2 oz. can mushrooms (optional)
» 2 Tbsp. chopped onion (optional)

Works well for older birds, too!

Mix seasonings with flour. Dredge pieces of pheasant in seasoned flour, if convenient allow them to dry on a rack about 1/2 hour. Heat 1/4-inch layer of cooking fat in skillet to 340-360° F, or until a drop of water just sizzles. Brown pheasant pieces evenly and slowly in heated fat. Avoid crowding pieces in skillet; turn as necessary using kitchen tongs to avoid piercing the coating.


Allow 15-20 minutes for browning. Remove browned pieces from skillet and place one layer deep in a shallow casserole. If desired, add mushrooms & chopped onion which has been browned in the fat in the skillet. Drizzle 1 to 2 tablespoons of sour or sweet cream (or 1 Tbsp. butter and 1 Tbsp. milk) over each of the browned pheasant pieces in casserole.

Bake at 325°F 45-60 minutes or until fork tender. Do not cover young bird. An older bird may be baked covered until tender, then uncovered for 15-20 minutes to recrisp. If needed, turn once or twice (so that pieces cook and crisp evenly. Add more cream if meat gets dry.

Variations:
  • When pheasant pieces are evenly browned, reduce heat in skillet (about 220° F). Cover & cook until fork tender (20-40 minutes). Add small portions of liquid at a time, turn as necessary for uniform cooking. Uncover last 10-15 minutes to recrisp. If desired, prepare gravy with pan drippings.
     
  • Sprinkle dehydrated onion soup generously over browning meat instead of using fresh chopped onion.
     

More pheasant recipes!     1 | 2 | 3


Pheasant City
36930 219th Street
Wessington, SD 57381
hunt@pheasantcity.com