LymeNet Flash: Pheasant under glass???Who's joining me?

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Posted by just don (Member # 1129) on :

For the first time in 25 years I have a fresh pheasant in the frig. But these days cooking, including boiling water, comes hard.

Any body have any good recipes to fix this bit o bird? Forgot how I did it 25 years ago and it wasnt too good then. I heard somebody say they had it marinated in something and was delicious.

In Dire need of this general support just now cuz i be --just don--oh, and who shall I expect to join me for the dining???

Posted by Lymetoo (Member # 743) on :

don, oh don! Is that really YOU?? Thought you'd fallen off the planet!

Tell me how you're doing!

If you weren't so far away, I'd definitely come for pheasant. Especially since I've never tasted any!

Soak it in beer!

------------------
oops!
Lymetutu

Posted by just don (Member # 1129) on :

YUP, YUP tis me!!! A little bug in my ear told me you were looking for me. My e-mail actually works both ways so if you have questions, not so hard, for ME to answer, fire away!!!

Posted by kam (Member # 3410) on :

Wow. Pheasant under glass...sounds really special. I have never seen it or had it though.

Sounds like white linens, a candle lit dinner nad some wine need to go with it too!

Can't you get one of your girls to help you out.

Oh...you need the two legged help.

Just in time for Thanksgiving too.

I sure hope you get someone to help you out.

Posted by Mary J (Member # 4234) on :

My sister-in-law roasts it first then smothers it in Veradera (sp?) sauce and roasts some more. I can't reach her right now, she's away.

She's just about the game-queen of Clearwater BC.

Even bagged her own moose last week!

Uh-oh, don't beat me up; I hurt too much already.

Does anyone have Veradera sauce recipe?

Posted by Mary J (Member # 4234) on :

Don:

Sorry, it's Veracruz sauce that that's for SEAFOOD. Lyme-brain you know?

Google 'recipe pheasant', they're all there. Goodie would be wine and onions!

Enjoy !

Posted by dontlikeliver (Member # 4749) on :

I don't know how to cook pheasant - I've only eaten it once when my mother-in-law made it, and I can't say I liked it.

But, you could probably type in Pheasant recipes into google and get a whole bunch that way.

You could also come to my house and get more pheasants - I have a whole family living in the back-yard. I bed they are tick-magnets.

DLL

Posted by Loribelle (Member # 6293) on :

mmmmm, pheasant! my favorite meat!

i like ie deboned and cut in about inch pieces. then dredge in seasoned (seasoned salt is ok, lawry's or mccormick's are both good) flour and fry in oil & butter. meduim heat til done, not dry.

i love it! i usually let my husband do all that and he leaves me the legs to use for pizza.

MMMMMMM, pheasant, portabella mushrooms, and onion over garlic sauce on a nice thin crust..... ahhh! throw a little muenster cheese on top! WOW!

what time should i be there???

Posted by just don (Member # 1129) on :

My grandma who died in 1980 taught me to soak it in salt water in the frig for awhile(day or two) lots of salt, and that helps take out the "wild" flavor.

Then stick it in a crock pot with cream of mushroon soup, Campbells even, covering it and you have the meat and gravy for the meal.

Any other recipes??? Or marinations?

--jd--

Posted by kam (Member # 3410) on :

Your grandmothers way sounds good. And something not too involved for a lyme brain.

Posted by aklnwlf (Member # 5960) on :

Here's one for you JD.

Pheasant with Apples

1/4 c. all purpose flour
2 2-3 lb pheasants halved or quartered
1/4 c. butter or margarine
3/4 c. dry white wine (skip if on Flagyl)
can use chicken broth instead
3/4 c. light cream
3 beaten egg yolks
3 tbls. butter or margarine
2 medium apples cored and cut into wedges
1 tsp. sugar (or in our case Splenda)

Combine flour, 1 tsp salt and 1/4 tsp pepper in plastic bag. Add pheasant pieces on at a time shake to coat and brown in skillet with 1/4 c. butter or margarine. Add wine (or chicken broth)simmer covered 45 to 55 minutes until tender. Remove pheasant to platter. For sauce combine cream and egg yoke and add slowly to drippings stirring until thick. DON'T BOIL.
In separate pan saute apples in 3 tbls. butter and sprinkle with sugar for around 5 minutes. Combine sauce with pheasant and top with the apples.

You can skip the apple part if watching carbs or don't like fruit with meat. Try sauted mushrooms instead.

Also I've had bar-b-qued pheasant. Just wash it really good in cold water, salt it a little and cook like chicken. Bake with sauce maybe 375 for about 45-60 minutes for 1-2 lbs or wrap with bacon and roast same time and temp.

To bad this isn't like a potluck. I make a mean spinach souffle that'd go great with this!!!

Hope this was helpful. Good eating!!!

Posted by JJ (Member # 602) on :

Don,

Is it to late to join you? I am trying to catch up and get back into the swing of things and would hate to miss that dinner...AND I DON'T WANT THE GREEN LEFT OVERS IN THE FRIDGE!

Just dropping to say hi and hope your doing well!