Pheasant Recipes

Quick Find Honey Baked Pheasant Barbecued pheasant Skillet pheasant & stuffing Breast of pheasant parmesan Pheasant Cordon Bleu
Shotgun Sauce Pulled Pheasant Sandwich Smoked Pheasant and Wild Rice Salad Grilled Pheasant Kabobs Pheasant Soup Recipe

Honey Baked Pheasant
4-6 boneless pheasant breasts and thighs, cut into 2 inch cubes
1-2 cups flour
Dash of salt and pepper
2 sticks butter
1 bottle honey
Method:
Season the flour to taste with the salt and pepper. Add your favorite seasonings if desired. Melt 1 stick of butter in a skillet. Roll the pheasant pieces in the flour and add to the hot butter. Brown on all sides. Remove the meat to a lightly greased glass baking dish. Place the other stick of butter and the honey in the skillet. Stir while heating. Once the mixture is runny, pour it over the pheasant. Cover the dish with foil and bake at 350 degrees for 25 minutes. Serve making sure to dip some of the honey from the dish onto the pheasant. Enjoy.
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Barbecued pheasant
4 boneless, skinless pheasant breast halves.
Barbecue sauce:
1 cup ketchup
1 cup brown sugar
1 cup open pit original barbecue sauce
1/4 cup soy sauce
Method:
Mix all ingredients for sauce and let stand 30 minutes.
Place pheasant on grill over medium heat. Grill 20-3o minutes or until done. Coat pheasant pieces with sauce during last 5-10 minutes.
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Skillet pheasant & stuffing
1 tbsp. Butter
4 boneless pheasant breast halves
1 box stove top stuffing
1 can cream of mushroom or cream of chicken soup
1/2 cup milk
1/2 cup shredded cheddar cheese
Method:
Heat butter in skillet, add pheasant and cook 12 to 15 minutes. Remove pheasant. Prepare stuffing in skillet according to pkg directions except let stand 2 minutes. Top with pheasant. Mix milk and soup pour over chicken. Sprinkle with cheese. Cover & heat thoroughly, or put in 350 degree oven for 45 minutes.
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Breast of pheasant parmesan
1 breast per person
Flour to dredge
2 eggs beaten
2 cups dry bread crumbs
1 32 oz can tomatoes
8 oz can tomato puree
1 medium onion diced fine
4 cloves garlic diced fine
1 tsp each basil and oregano
Black pepper to taste
1 cup parmesan cheese
12 oz pkg shredded mozzarella cheese
Olive oil
Method:
Sauce- heat heavy sauce pan with small amount oil, saute onions And garlic for a few minutes. Add spices, saute while stirring for about a Minute. Crush or chop the tomatoes then add juice from tomatoes. When boiling, reduce to simmer, add puree, simmer and stir occasionally about 20 minutes.
Remove all shot, and feathers. Pound each breast thin, less than � inches thick. Dredge in flour, dip in eggs, and roll in crumbs. In hot saute pan, add olive oil, and brown on both sides, then remove to warm plate.
Use a baking sheet large enough to hold 4 portions. Spoon 4 polls of sauce and place a breast on each pool of sauce. Spoon more sauce to cover each breast. Sprinkle with mozzarella, and top with parmesan cheese
Bake 20 minutes at 350 degrees. Save enough sauce to top side dishes of your favorite pasta. (dixie dave recipe)
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Pheasant cordon bleu
3 whole boneless skinless pheasant breasts
3 large swiss cheese slices, halved
3 large thin ham slices, halved
2 tbsp. Margarine
10 3/4-oz can cram of mushroom shop or cream of chicken soup
3 tbsp. Milk
3 tbsp. Sherry optional
1/4 tsp. Pepper
Method:
Cut whole breasts in half. Flatten each half with wooden mallet. Cover each half breast with half slice of cheese and ham. Boll up and secure with tooth picks. Brown each chicken roll in margarine in skillet. Transfer to slow cooker. Combine remaining ingredients. Pour over pheasant making sure pieces are fully covered. Cover.. Cook in slow cooker on low 4-5 hours.
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Shotgun sauce
1 cup currant jelly
1/2 cup butter
dash worcestershire sauce
Method:
Bring to a good boil and boil 5 minutes. Stir down, remove foam and serve.
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Pulled Pheasant Sandwich
Brine Mix:
2 cups sugar
2 cups salt
1/2 cup whole coriander
1/2 cup whole all spice
1/4 cup whole pepper corns
3 quarter limes
2 quarter lemons
1 quarter orange
BBQ Sauce:
1 cup open pit original barbecue sauce
1 cup ketchup
1 cup brown sugar
Method:
Put all ingredients in a tall stock pot and fill pot 2/3 full with water. Bring water to a boil, once all sugar and salt has dissolved into the water; remove pot from fire and let brine mix cool.

Put all cleaned pheasant meat into a plastic container. Once brine mix is cooled pour over the meat, seal the container and refrigerate for at least 24 hours no more than 48 hours. Once the meat has been brined remove from liquid and dry off. Put into a roasting pan and add 1/2 cup of apple cider vinegar, and cover with chicken stock. Cover pans with foil and put into a 300 degree oven for about 2 hours or until the meat falls apart. Remove from oven and let cool. Once meat is cooled, shred meat into thin small pieces, mix with barbecue sauce, scoop on to a bun and top with slaw...crack open a cold beer and enjoy.

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Smoked pheasant and wild rice salad
1 lb. Wild Rice
2-8 oz. Smoked Pheasant Breast, or 1 whole Smoked Pheasant, boned and diced
2 Granny Smith Apples, diced
½ medium-sized Red Onion
1 Red Bell Pepper, diced
1 Yellow or Gold Pepper, diced
3 ribs of Celery, diced
1 cup dried tart Cherries
1 cup Port Wine
1 cup Pinenuts, toasted in oven until light brown
4 oz. Hazelnut Oil
2 oz. Balsamic Vinegar
4 oz. Pure Maple Syrup
Method:
Boil Cherries in Port Wine until they absorb most of the wine and cool. Boil Wild Rice in 2 quarts of lightly salted water until tender (about 30-45 minutes). Drain and rinse in cold water. When rice is well-drained, place in a large mixing bowl and add smoked pheasant, apples, red onion, red and yellow peppers, celery, half of the roasted Pinenuts and cooled cherries. In small bowl, combine hazelnut oil, maple syrup and balsamic vinegar. Pour mixture over rice mixture. Season to taste with salt and pepper. Transfer to serving bowl and top with remaining Pinenuts.
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Grilled Pheasant Kabobs
1-1 1/2 pounds Pheasant breast strips
12 slices bacon, cut into thirds
6 bamboo skewers, soaked in water for 20 minutes
36 toothpicks
Method:
1. Cut the pheasant breast into 36 pieces. Marinate in Italian dressing for 20 minutes.
2. Preheat an outdoor grill for medium heat, and lightly oil the grate. (Indoor grilling is possible with a counter top grill or by using your oven's broiler option.)
3. Drain the marinade from the pheasant and discard. Place a slice of jalapeno pepper onto each piece of pheasant breast, and wrap with a third of a strip of bacon. Skewer 6 of the pheasant pieces on each skewer.
4. Cook on the preheated grill, turning frequently, until the bacon is crispy, 15-20 minutes. If you would rather, you can use your oven's broiler to make these tasty bites too. Set your oven to broil, keep the rack about 6 " from the heat source or you'll cook them too quickly and they'll dry out. Turn at about 10 min to make sure both sides of the bacon gets crispy. Remove the skewers from the pheasant pieces, and place a toothpick into each piece to serve, plain or with a ranch sauce to cool the peppers. Enjoy!
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Pheasant Soup Recipe
12-15 pheasant legs (or 2-3 breasts)
1 medium sized onion chopped
1 cup mushrooms chopped
1-2 cups carrots chopped
1-2 cups celery chopped
2-3 tablespoons fresh parsley chopped
1 potato peeled and sliced
1/2 box spaghetti noodles or egg noodles
3-4 chicken bouillon cubes
1 can chicken broth
Water
Method:
Directions: -Boil legs for about an hour or so until meat peals from bones.
-Pick meat from bones and set aside. Discard water/bones/etc… (If using breast, cook in a frying pan with some water with lid on for 10-15 minutes or so until cooked through. Then cut up into small chunks)
-Place everything EXCEPT noodles into crock pot. Add water until covers everything. Add more to make it as watery as you like.
-Cook 6-8 hours on low in crock pot
-1/2 hour before done, add noodles
-Serve
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Bob Janks & family
bjanks@hotmail.com
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