Recipes Page 3
| Cooking South Dakota Pheasant . . . | Page 1 | 2 | 3 |
 Parmesan Pheasant |
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| Ingredients | Directions |
» 1 pheasant, cut in pieces » 1 tsp. monosodium glutamate » 1/4 c. flour » 1/4 tsp. salt » 1/8 tsp. pepper » 2 Tbsp. grated Parmesan cheese » 1/2 tsp. paprika » 1/4 c. butter » 1/2 c. stock (or dissolve 1 chicken bouillon cube in 1/2 c. hot water) |
Use for either young or older bird. Parmesan cheese is flavor-key. Mix seasonings with flour. Roll pheasant pieces in mixture. If possible, place coated pieces on rack to dry about 1/2 hour. Brown slowly in butter in skillet (340-360° F). Allow about 15 minutes each side. When golden brown, add stock or hot water in which bouillon cube has been dissolved. Cover. Simmer about 20 minutes or until tender. Uncover and cook about 10 minutes longer to recrisp. |
| Casserole of Pheasant and Broccoli |
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| Ingredients | Directions |
» 1 10-oz. package frozen broccoli pieces » 2 c. sliced or cubed cooked pheasant » 1/4 c. chopped pimento » 1 can condensed cream of mushroom soup) » 1 Tbsp. finely chopped onion » 1/4 c. grated Parmesan cheese » 1/2 tsp. curry powder » 2 drops Tabasco sauce paprika |
Excellent for left-over cooked pheasant. Cook broccoli according to directions on pkg except limit cooking time to 5 minutes. Drain thoroughly; arrange in bottom of shallow casserole. Arrange pheasant slices or cubes over broccoli, scatter pimento over this. |
Combine salt & seasonings except the paprika and a little of the cheese. Pour this sauce over pheasant mixture. Sprinkle with remaining cheese & with paprika. Bake at 350° F for 20 minutes. Serves 4. |
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| Pheasant Steaks |
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| Ingredients | Directions |
» 1 young pheasant » 1/4 c. flour » 1/4 tsp. salt » 1/4 tsp. pepper » 1 1/6 tsp. oregano » 1/16 tsp. basil » 1/4 c. butter |
Use breast & thighs only. With sharp knife, cut meat from each side of breast bone, making 2 steaks. Split thigh to remove bone. Pound steaks to even thickness. Mix salt, pepper, oregano & basil with flour. (Variation: substitute 1 tsp. paprika for basil & oregano.) |
Brown steaks slowly in butter or other shortening (340-360° F). Turn when golden brown. To test doneness, cut gash in center of steak with sharp knife. Steaks should be juicy, without evidence of pink color. Cooking time will be about 3-5 minutes. Serve immediately. If desired, sprinkle with a little lemon juice just before serving. |
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| Braised Pheasant with Mushrooms |
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| Ingredients | Directions |
» 1 pheasant, cut in pieces » 1/4 c. pancake mix » 1/4 c. butter » 1 c. mushrooms » 3 Tbsp. chopped onion » 1/2 c. stock (or use 1 chicken bouillon cube dissolved in 1/2 c. hot water) » 1 Tbsp. lemon juice » 1/2 tsp. salt » 1/2 tsp. black pepper |
Excellent method for older birds; suitable for young birds, too. Dredge cut up pieces of pheasant in pancake mix. Brown pieces in butter until golden brown (about 10 minutes). Remove pheasant pieces. In butter remaining in skillet, saute mushrooms & chopped onion until golden brown (about 10 minutes). Return meat to skillet, add stock, lemon juice & seasonings. |
Cover & simmer 1 hour or until tender. Remove cover last 10-15 minutes of cooking time to re-crisp meat. |
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| Pheasant Baked in Onion Rings |
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| Ingredients | Directions |
» 1 young pheasant, cut in pieces » 1/4 c. pancake mix » 1 large or 2 medium onions » 1/4 c. melted butter » 1 Tbsp. lemon juice » 1 tsp. Worcestershire sauce Salt » Pepper |
Roll pheasant pieces in pancake mix (or seasoned flour). Arrange dredged pieces in single layer in greased shallow casserole. Slice onions; cover pheasant pieces with onion rings. Cover with melted butter. Sprinkle lemon juice, salt, pepper, Worcestershire sauce. Bake at 375° F until tender (about 1 hour). |
If more browning desired, use 450° F oven last 10-15 minutes turning pieces as necessary. |
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More pheasant recipes! 1 | 2 | 3 |
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