Baked Pheasant In Gravy Recipes

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ROAST PHEASANT



Roast Pheasant image

This is a quick simple recipe for fresh pheasant that has a very autumn feel to it. It is very good with potatoes, carrots and seasonal squash (I like acorn squash) diced and roasted in the pan with it. You can cook it at a higher temperature for a shorter time; just be sure to baste often since it is a very dry meat.

Provided by kelly13jane

Categories     100+ Everyday Cooking Recipes

Time 2h25m

Yield 4

Number Of Ingredients 5

2 sprigs rosemary, leaves stripped and chopped
1 tablespoon chopped fresh thyme
1 cup olive oil
1 whole pheasant, cleaned
salt and ground black pepper to taste

Steps:

  • Preheat an oven to 250 degrees F (120 degrees C).
  • Stir the chopped rosemary and thyme into the olive oil and set aside. Rub the pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour the herb oil over top.
  • Bake the pheasant in the preheated oven for 1 hour, then cover with aluminum foil, and continue baking an additional hour, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Baste the pheasant with the hot oil and juices from the pan every 30 minutes while cooking.

Nutrition Facts : Calories 840.4 calories, Carbohydrate 0.2 g, Cholesterol 142 mg, Fat 72.6 g, Fiber 0.1 g, Protein 45.4 g, SaturatedFat 12.9 g, Sodium 81.2 mg

PHEASANT IN GRAVY



Pheasant in Gravy image

Baked wild bird is really moist cooked in gravy, we like it with cooked rice spooning the gravy over the Rice or Mashed potatoes. I have another recipe here in the scraps some where, it uses a lot more ingredients but better. I will post it asap, but I think it is in the shed for the winter with my Italian recipes.

Provided by Cheri B

Categories     Quail

Time 1h30m

Yield 6 breast pieces, 6 serving(s)

Number Of Ingredients 10

1 cup flour
1 teaspoon salt
1 teaspoon pepper
6 pheasants or 6 quail, breast cut in half
3 tablespoons butter
3 tablespoons olive oil
1/2 cup chopped onion
1 (10 3/4 ounce) can condensed cream of mushroom & garlic soup
1 1/2 cups water (yes one can water)
1 cup chicken broth

Steps:

  • In large skillet or dutch oven (medium) heat oil and butter if you do not have olive oil use what is in the cupboard. Oil keeps the butter from burning.
  • Tear of the top third, of the brown paper bag you got the wine out of.
  • You might as well pour a glass of the wine now, before your hands get flour on them.
  • Place flour, salt & pepper in the brown paper bag, close top & shake.
  • Add breast one at a time shake, and place in pan repeat until done.
  • Brown breast on both sides.
  • Take sip of Wine & Turn oven on to 350.
  • Placed breast into a greased oven proof dish to make single layer.
  • Add onions to pan & cook until translucent, sprinkle on breast.
  • Sip Wine, In a different bowl mix up soup, water and chicken broth.
  • Bake uncovered for 45-50 minute
  • I have added poutry seasong to this.
  • If no Garlic Cream of Mushroom just use regular C.of Mushroom.
  • I have not had stock so I used chicken bouillon cubes. Read the box for amounts.
  • I have, deglazed pan with pan with white wine, 1/2 cup and reduce water by this amount of wine, and add pan drippings to the soup broth mix.
  • For a nice presentation sprinkle the top with 1 can ( 2.8 oz) french fried onions, add after 40 minute.
  • Cook until breast juices run clear.
  • prep time includes browning meat & onions.

Nutrition Facts : Calories 1666.3, Fat 88.6, SaturatedFat 26.6, Cholesterol 583.3, Sodium 1022.4, Carbohydrate 19.1, Fiber 0.8, Sugar 1.1, Protein 185.1

SMOTHERED PHEASANT



Smothered Pheasant image

This is my mom's recipe for preparing the pheasants my dad would bring in during hunting season in Iowa. I use only the breasts from the birds, but you can use the other parts of the pheasant as well. This makes its own gravy that is delicious on mashed potatoes.

Provided by Kaye Lynn

Categories     100+ Everyday Cooking Recipes

Time 1h50m

Yield 6

Number Of Ingredients 5

6 skinless, boneless pheasant breast halves
salt and black pepper to taste
½ cup all-purpose flour
½ cup butter
2 cups half-and-half cream

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C).
  • Season the pheasant breasts on all sides with salt and pepper. Sprinkle the flour onto a plate, and press the pheasant breast into the flour until completely coated. Shake off excess flour and set aside. Melt the butter in an ovenproof Dutch oven or deep skillet over medium heat. Cook the pheasant breasts in the hot butter until golden brown on both sides, about 5 minutes per side. Pour in the half-and-half cream and bring to a simmer; cover the Dutch oven.
  • Bake in the preheated oven until the pheasant breasts are tender and no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 520.5 calories, Carbohydrate 11.4 g, Cholesterol 176.1 mg, Fat 30.6 g, Fiber 0.3 g, Protein 48 g, SaturatedFat 17.5 g, Sodium 202.3 mg, Sugar 0.2 g

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