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Pheasant Recipes
Pheasant recipes
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Smoky Pheasant
By:
OFH Staff Melissa
2009-04-26 11:32:27
8 thick slices bacon
1 (10 3/4 oz) can cream of mushroom soup
4 whole pheasant breats, boned and halved
2.4 oz jar dried beef cut in thin strips
8 oz. carton sour cream
Heat oven to 350 degrees. roll each half breast into a ball and wrap with 1 slice of bacon. Place in 9 x 13 dish. In small bowl combine soup, beef, and sour cream. Pour over chicken and bake 2 hours, basting occasionally with soup mixture. Serve with a wild rish dish if desired.
1 (10 3/4 oz) can cream of mushroom soup
4 whole pheasant breats, boned and halved
2.4 oz jar dried beef cut in thin strips
8 oz. carton sour cream
Heat oven to 350 degrees. roll each half breast into a ball and wrap with 1 slice of bacon. Place in 9 x 13 dish. In small bowl combine soup, beef, and sour cream. Pour over chicken and bake 2 hours, basting occasionally with soup mixture. Serve with a wild rish dish if desired.
Baked Pheasant
By:
OFH Staff Melissa
2009-04-26 11:29:33
Pheasant Breasts and Thighs, deboned
gourmet season salt
gourmet season pepper
1 lg. onion
1 pkg. bacon
water
In 9 x 13 baking pan, lay breasts and thighs flat in pan. Season generously (can use any seasoning one wants or just salt and pepper). Dice up 1 large onion and sprinkle over the meat. Next, take a package of bacon and take full strips and completely cover the meat with one layer. Next fill the pan 3/4 full of water. Cover pan with tin foil and bake at 400 degrees for approximately 3 1/2 to 4 hours. Take foil off and dump most of the water out. Bake about 10 - 15 minutes longer or until bacon scrisps up and serve with choice of side dishes (potatoes or rice, etc.)
gourmet season salt
gourmet season pepper
1 lg. onion
1 pkg. bacon
water
In 9 x 13 baking pan, lay breasts and thighs flat in pan. Season generously (can use any seasoning one wants or just salt and pepper). Dice up 1 large onion and sprinkle over the meat. Next, take a package of bacon and take full strips and completely cover the meat with one layer. Next fill the pan 3/4 full of water. Cover pan with tin foil and bake at 400 degrees for approximately 3 1/2 to 4 hours. Take foil off and dump most of the water out. Bake about 10 - 15 minutes longer or until bacon scrisps up and serve with choice of side dishes (potatoes or rice, etc.)
Sour Cream Pheasant
By:
OFH Staff Joan
2009-04-24 21:39:25
Sour Cream Pheasant
2 pheasants, cut in quarters
Vegetable Oil
1 onion, chopped
1 small can stewed tomatoes and juice
1 can tomato soup
½ tsp oregano
½ tsp salt
½ tsp sugar (optional)
1 cup sour cream
Brown pheasant and onion together in a little oil in 12-inch Dutch oven. Mix tomatoes, juice, and soul and pour over pheasant. Let mixture come to a boil. Mix rest of ingredients and pour over pheasant. Bake for one hour with about 14 coals under oven and 12 coals on top.
Variation: a few small potatoes, or potatoes cut in quarters, could be added to the top of ingredients before baking.
Simple Pheasant
By:
OFH Staff Joan
2009-04-24 21:37:52
Simple Pheasant
½ cup bread crumbs
¼ cup Parmesan cheese
2 tbl Parsley
1 tsp garlic powder
1 egg
4 boneless Pheasant breasts
3 tbl butter
2 cups Marinara/Salsa Sauce
4 slices provolone cheese
Combine bread crumbs, Parmesan cheese, Parsley and garlic powder. Dip breasts in egg and coat with bread crumbs. Cook breaded Pheasant in butter in a non-stick skillet 6-8 minutes turning once. Pour Marinara/Salsa around Pheasant, top each breast with provolone cheese. Cover and cook 4-5 minutes (Sauce warm and cheese melted).
Crockpot Pheasant
By:
OFH Staff Joan
2009-04-24 21:36:43
Crockpot Pheasant
1 medium size onion, chopped
1 can mushrooms
1 can cream of mushroom
1 c. milk
½ tsp. pepper
2 lbs pheasant
Place half of onions and mushrooms on the bottom of the Crockpot. Follow with pheasant and remaining onions and mushrooms. Mix soup, milk and pepper and ladle over onions and mushrooms. Cook on low for 5-6 hours, baste pheasant if needed.
