Pheasant Hash Moist And Delicious Food

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TENDER PHEASANTS



Tender Pheasants image

This recipe is very simple yet delicious. Pheasant is normally a dry bird but this recipe keeps it wonderfully moist. It almost falls right off the bone!

Provided by LYSS

Categories     Meat and Poultry Recipes     Pork

Time 5h20m

Yield 16

Number Of Ingredients 9

4 small pheasants, cleaned and rinsed
½ pound sliced bacon
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
1 cup water
1 small onion, chopped
1 (1 ounce) package dry onion soup mix
1 (4.5 ounce) can sliced mushrooms
salt and ground black pepper to taste

Steps:

  • Place the pheasants into a large slow cooker. Wrap and drape the bacon over the birds, covering the pheasants as much as you can. Whisk the condensed soup, sour cream, water, chopped onion, onion soup mix, and mushrooms together in a mixing bowl. Season to taste with salt and pepper. Pour over the pheasants.
  • Cook on Low for 8 to 10 hours, or on High for 5 to 7 hours.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 3.9 g, Cholesterol 69.2 mg, Fat 17.6 g, Fiber 0.4 g, Protein 19.7 g, SaturatedFat 6.3 g, Sodium 467.5 mg, Sugar 0.7 g

EMERIL'S FAVORITE ROAST PHEASANT



Emeril's Favorite Roast Pheasant image

Provided by Food Network

Categories     main-dish

Time 3h22m

Yield 6 servings

Number Of Ingredients 38

3 (2 1/2 to 3 pound) farm-raised pheasants*, innards removed, wing tips and necks trimmed (See Cook's Note)
Salt
Freshly ground black pepper
1 onion, peeled and coarsely chopped
1 carrot, peeled and coarsely chopped
1 orange, halved
3 sprigs fresh thyme
6 slices thick-cut bacon, cut in half
1/4 cup Madeira
1 cup rich chicken stock
2 tablespoons cold, unsalted butter
Wild Mushroom Bread Pudding, recipe follows
2 teaspoons vegetable oil
1 cup sliced yellow onions
10 ounces assorted wild mushrooms, such as oyster, shitake, chanterelles, wood ear, or porcini
1 teaspoon minced garlic
3 teaspoons Essence, recipe follows
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 cup lager beer
5 large eggs
3 cups heavy cream
1/4 cup molasses
1 1/2 teaspoons Worcestershire sauce
1 teaspoons minced fresh thyme
3/4 cup grated Gouda cheese
3/4 cup grated white cheddar cheese
3/4 pound stale white bread, cut into 1-inch cubes
1 teaspoon unsalted butter
1 tablespoon plain bread crumbs
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 500 degrees F and position the oven rack in the bottom third of the oven.
  • Season the cavities and the outside of each pheasant liberally with salt and pepper. Divide the chopped onion and carrot equally among the cavities of the pheasants. Squeeze the juice from both halves of the orange and set aside. Cut 1 of the squeezed halves into 3 pieces, and tuck inside of the cavities along with the veggies. Insert 1sprig of thyme into the cavity of each pheasant.
  • Arrange the pheasants in a large roasting pan, breast sides up. Lay 2 strips of bacon over the top of each pheasant, cutting the bacon into pieces if necessary to cover as much of the pheasant as possible. Roast for 15 minutes, then remove the bacon strips and continue roasting for approximately 30 to 40 minutes, or until the juices run clear. (It is important to not overcook the pheasants, as they are very lean birds.) Remove the pheasants from the oven and transfer to a serving platter, loosely tented, while you make the sauce.
  • Using a spoon, carefully remove as much extra fat from the pan as possible. Place the roasting pan over high heat and, when hot, deglaze with the reserved orange juice and Madeira, using a wooden spoon to scrape any brown bits from the bottom of the pan. When the orange juice and Madeira have reduced by half, add the chicken stock and continue to cook until sauce has reduced enough to coat the back of a spoon, about 3 to 4 minutes. Swirl in the butter and remove from the heat. Season, to taste, with salt and pepper.
  • Remove the back bone from each pheasant, then cut along the breast bone to divide the birds into two halves. Serve 1/2 pheasant per person, napped with some of the sauce and with some of the Wild Mushroom Bread Pudding.
  • Heat the oil in a large, deep skillet over high heat. Add the onions and cook until golden brown and tender, 5 minutes. Add the mushrooms, 1/2 teaspoon of the garlic, 1 1/2 teaspoons of the Essence, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 to 2 minutes. Remove from the heat and let cool.
  • In a large bowl, combine the eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons of Essence, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper, and whisk well to combine. Add the mushroom mixture and cheeses and stir well. Add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.
  • Preheat the oven to 350 degrees F.
  • Butter a 9 by 13-inch baking dish with the butter. Add the bread crumbs, shaking to cover the bottom evenly. Pour the bread pudding mixture into the prepared pan and cover with aluminum foil. Bake for 1 hour and uncover. Continue baking until risen and firm in the center, and golden brown, 20 to 30 minutes. Remove from the oven and cool slightly before serving.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

PHEASANT HASH MOIST AND DELICIOUS



Pheasant hash moist and delicious image

Another recipe for the wife with a freezer full of pheasant!:) This is great for leftover pheasant meat. The prep time does NOT include time for the pre-cooking of the potatoes and pheasant.

Provided by Monica in PA

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/4 cup butter
2 cups diced and cooked potatoes
2 -3 pheasant breast, cooked and diced
1 small onion, minced
1 (12 ounce) can canned corn niblets
1 teaspoon dried tarragon
1 teaspoon dried parsley
1/2 teaspoon black pepper
1 1/2 teaspoons instant chicken bouillon
1/4 cup water
1/2 cup milk
1 (10 ounce) can cream of chicken soup

Steps:

  • Melt butter in a large covered frying pan.
  • Add potatoes and brown.
  • Add remaining ingredients, mix thoroughly; cover and simmer for thirty minutes.
  • Stir occasionally.

Nutrition Facts : Calories 441.6, Fat 20.6, SaturatedFat 10.3, Cholesterol 93.2, Sodium 883.3, Carbohydrate 37.6, Fiber 3.7, Sugar 3.8, Protein 29

SLOW COOKER PHEASANT WITH MUSHROOMS AND OLIVES



Slow Cooker Pheasant with Mushrooms and Olives image

Pheasant recipes--especially good ones--are very hard to find! This one results in a moist, tender and delicious pheasant that even my kids will gobble up. Its adapted from a recipe a friend passed on to me.

Provided by MBETHCOOKS

Categories     100+ Everyday Cooking Recipes

Time 4h45m

Yield 6

Number Of Ingredients 11

¾ cup all-purpose flour
salt
¼ teaspoon ground black pepper
2 pheasants, rinsed, patted dry, and cut into pieces
2 tablespoons olive oil
1 onion, sliced into rings
1 cup sliced crimini mushrooms
1 tablespoon chopped garlic
1 cup white wine
1 cup chicken broth
½ cup sliced black olives

Steps:

  • Place the flour, salt, and pepper into a resealable plastic bag; shake to mix. Place the pheasant pieces into the flour mixture, and shake until evenly coated.
  • Heat the olive oil in a large skillet over medium-high heat. Shake any excess flour off of the pheasant pieces, and place them in the hot oil. Cook until the pheasant is brown on both sides, about 3 minutes per side. Place the pheasant into a slow cooker, reserving the oil in the skillet. Cook the onion in the remaining oil until they soften, about 3 minutes. Stir in the mushrooms and garlic, and continue cooking and stirring until the mushrooms have softened and the garlic has mellowed, about 5 minutes more.
  • Pour the wine into the skillet and bring to a boil. Boil for 5 minutes, then pour in the chicken broth and return to a boil. Pour the mushroom mixture into the slow cooker, and sprinkle with sliced black olives.
  • Cover, and cook on High for 4 hours, or Low for 7 hours.

Nutrition Facts : Calories 642 calories, Carbohydrate 16.5 g, Cholesterol 189.3 mg, Fat 30.7 g, Fiber 1.5 g, Protein 63.3 g, SaturatedFat 8 g, Sodium 413.5 mg, Sugar 1.2 g

POT-ROASTED PHEASANT



Pot-roasted pheasant image

A true autumnal treat, this pot roast works equally well with partridge, guinea fowl or chicken

Provided by Good Food team

Categories     Dinner, Main course

Time 2h20m

Yield Serves 4

Number Of Ingredients 16

2 pheasants, tied (ask your butcher to do this)
1 tbsp plain flour, well seasoned
50ml vegetable oil
2 rashers smoked streaky bacon, thinly sliced
8 shallots, peeled and left whole
2 carrots, peeled and quartered lengthways
2 parsnips, peeled and quartered lengthways
1 garlic clove, peeled and crushed
1 thyme sprig
1 marjoram sprig
2 bay leaves
100ml marsala or sweet sherry
50ml red wine
200ml chicken stock
1 tsp caster sugar
bread sauce, to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. Dust the pheasants with the flour, then heat the oil in a large flameproof dish. Brown the pheasants all over, then remove from the dish.
  • In the same dish, fry the bacon, vegetables, garlic and herbs with 1 tbsp of the dusting flour for 5 mins, until the vegetables start to colour. Put the pheasants and any resting juices back in the dish, pour on the Marsala, wine and stock, add the sugar, then cover and cook for 1 hr 30 mins - 1 hr 50 mins or until the leg meat easily comes away from the bone. Serve with bread sauce.

Nutrition Facts : Calories 565 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 45 grams protein, Sodium 0.95 milligram of sodium

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