Creamed Pheasant Recipes

CREAMED PHEASANT

Steps:

• Fry pheasant in oil until brown.
• Take out of pan.
• To pan add flour and bouillon dissolved in 1/2 cup water.
• Add soup, sour cream, half-and-half, 1 cup water, and salt and pepper.
• Add pheasant and bake at 350° until pheasant is tender.

PHEASANT WITH MUSHROOMS

Steps:

• Pour the stock into a small pot and boil it down until you have about 1/4 cup. Set aside. Cut the pheasant breasts into strips or chunks and salt well.
• Slice the mushrooms into large pieces. Heat a large sauté pan over high heat for 2 minutes. Add the mushrooms and shake the pan to keep them from sticking. Dry sauté the mushrooms for several minutes, shaking often, until the mushrooms give up their water. Cook until that water is almost gone.
• Add the butter and shallot and toss to combine. Sauté, stirring often, until the shallot is translucent and the mushrooms begin to brown.
• Sprinkle the thyme and a little salt over everything and mix well. Pour in the brandy and use it to scrape up any browned bits on the bottom of the pan. Turn the heat down to medium-high and cook until the brandy is almost gone.
• Add the reduced stock, the cream and the pheasant strips and toss to combine. Bring this to a gentle simmer, turn the heat to low and cover. Cook like this for 5 minutes, or until the pheasant is just barely cooked through.
• Toss the spinach in and serve with crusty bread, egg noodles or mashed potatoes.

PHEASANT IN CREAM SAUCE

Steps:

• Place pheasant in an ungreased 11x7-in. baking dish. Combine the next eight ingredients; pour over pheasant. Sprinkle generously with paprika. Bake, uncovered, at 325° for 1-1/2 hours until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally. Sprinkle again with paprika before serving.

CREAMY PHEASANT OVER NOODLES

Steps:

• Bone pheasant and dice into bite-sized chunks.
• Melt butter in frying pan; add pheasant chunks and saute for 15-20 minutes. Added drained mushrooms.
• Mix together mushroom soup, worcestershire sauce and milk until smooth.
• Pour over pheasant and mushrooms in pan and simmer 30-45 minutes.
• While pheasant is cooking boil noodles til done, drain and keep warm.
• Serve pheasant over hot noodles.

BREAST OF PHEASANT WITH SOUR-CREAM SAUCE

Steps:

• Sprinkle the breasts with salt, pepper and paprika.
• Melt the butter in a heavy nonstick skillet large enough to hold the pheasant breasts in one layer. Add the breasts and cook over medium-high heat for 3 minutes or until they are lightly browned. Turn the breasts and cook for 3 minutes more. Add the onions and thyme. Stir and cook until the onions are wilted. Add the wine to dissolve the brown particles that cling to the bottom of the pan. Continute cooking until most of the wine evaporates.
• Add the heavy cream and cook until the liquid is reduced by half. Add the sour cream, blend well and bring to a boil, stirring until smooth. Taste and adjust the seasonings and serve very hot.

BAKED PHEASANT IN GRAVY

Steps:

• In a large resealable plastic bag, combine flour and brown sugar; add pheasant pieces, one at time, and shake to coat. In a large skillet over medium heat, brown pheasant on both sides in butter. Transfer to a greased 13-in. x 9-in. baking dish., Combine soup, water and broth until blended; pour over pheasant. Bake, uncovered, at 350° for 40 minutes. Sprinkle with onions. Bake 5-10 minutes longer or until juices run clear. Serve with potatoes or rice.

CREAMED PHEASANT (OR CHICKEN) EASTERN EUROPEAN

Steps:

• In skillet heat canola oil ( or oil of your choice) fry pheasant in oil until for 7 minutes each side. Remove from skillet and keep warm.
• Add flour to dripping and cook for 3 to 5 minutes, then whisk in milk parsley and salt & pepper to taste.
• Bring to boil and then reduce heat and simmer.
• Add sour cream stirring in and then add pheasant back into gravy, just heat through, do not boil or sour cream will curdle.