#714381 - 10/31/11 12:57 PM
Phesant recipe
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Reverend Tarpones
Registered: 10/09/02
Posts: 8379
Loc: West Duvall
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My wife likes the taste of pheasants. But she does not like the fact the legs and drumsticks are tough. Do any of you have a recipe to make phesant tender?
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No huevos no pollo.
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#714387 - 10/31/11 01:12 PM
Re: Phesant recipe
[Re: Dave Vedder]
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Spawner
Registered: 10/20/04
Posts: 921
Loc: Bothell
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Let your dog chew on 'em a bit. Nice and tender....
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#714397 - 10/31/11 01:31 PM
Re: Phesant recipe
[Re: landcruiserwilly]
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River Nutrients
Registered: 11/25/01
Posts: 2834
Loc: Marysville
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Dave - One of the things I like to do with pheasants with to take the breasts and legs (usually from two or three birds) and put them in the crock pot covered with water to which I have added rosemary, cellery and onions. I cook it for 6 to 8 hours before taking the pheasant from the pot. Once the meat is cooled I debone and shred the meat (removing shot, tendons, etc) into a container. I also set aside the "broth" after pouring it through a stainer into another pot.
I use the broth to make "pheasant" soup using your favorite chicken soup recipe replacing the chicken with generous handfuls of pheasant.. I was the meat for a number of things such as chicken cacciatore. Another quick favorite is to sautee onions and mushrooms, cover with thick mushroom soup adding a couple handfuls of meat. Pour over pasta, serve with steamed veggie, fresh french bread, and glass of wine.
I also make a "chicken salad" for sandwiches with the meat. Once the meat is cooked and deboned there is really no end of the things that can be done with it to produce quick and favorable diners.
Tight lines Curt
Edited by Smalma (10/31/11 02:03 PM)
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#714407 - 10/31/11 01:46 PM
Re: Phesant recipe
[Re: landcruiserwilly]
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Reverend Tarpones
Registered: 10/09/02
Posts: 8379
Loc: West Duvall
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Let your dog chew on 'em a bit. Nice and tender.... You have seen Tye do that. It's not pretty. I cringe when I hear the sound of bones breaking. Still working on the tenderizing thing.
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#714414 - 10/31/11 02:03 PM
Re: Phesant recipe
[Re: Dave Vedder]
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ExtenZe Field Tester
Registered: 11/10/09
Posts: 7960
Loc: Vancouver, WA
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Old-fashioned hard mouth cure (and other gun dog stuff) http://www.bdarn.com/DJ04/page13/
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#714434 - 10/31/11 03:00 PM
Re: Phesant recipe
[Re: Kramer]
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River Nutrients
Registered: 02/14/06
Posts: 2533
Loc: Elma
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Pheasants are crock pot birds.
I can eat ducks rare, but for some reason pheasants aren't as good.
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WDFW - Turning outdoorsmen into golfers since 1994.
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#714479 - 10/31/11 05:05 PM
Re: Phesant recipe
[Re: Rocket Red]
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Repeat Spawner
Registered: 02/09/07
Posts: 1420
Loc: Your monitor
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I have been eating a lot of upland game in the past 15 years or so and I think I can help here. Several things you can do Dave. Recently, I have been freezing and storing the majority of my upland game. So at the end of the season I might have 10 to 15 pounds of breast and legs. At the end of the season, I thaw and debone all the meat and grind it with the matching amount of chicken legs and thigh meat. This way you get 20 to 30 pounds of ground bird meat that can be substituted in many different meals. Most folks that turn their noses up at wild game meals dont find this ground bird burger to be "gammy" or tough and it has the tasty fat that pheasants do not produce.
Pheasant meat becomes tough when it is heated too fast or the temperature differential between meat temp and pan temp is large. The people here that say a crock pot is good is because it is a slow gradual heating of the meat and the meat will be tender. I have also cooked them in a smoker nice and slow and the leg meat will come out tender as well. I usually brine the meat in a salty brine with a few extra spices of choice. Then smoke in a 225 to 250 degree smoker, with whatever chips you like (I use a cherry alder mix for just about everything), until the bird reaches a safe temp and moisture content. Takes a couple three hours or so.
Most frying pan recipes will end up on the tough side. You can fight it a little by letting the meat come up to room temp first and then put it in a room temp pan and then bring it to cooking temp. Hope this helps.
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For some of us, a bad day of fishing is a bad day at work.
j7 2012
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#715010 - 11/02/11 03:55 PM
Re: Phesant recipe
[Re: ]
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The Rainman
Registered: 03/05/01
Posts: 2314
Loc: elma washington
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shake and bake . i like the barbecue
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don't push the river it flows by itself Don't argue with an idiot; people watching may not be able to tell the difference. FREE PARKER DEATH TO RATS
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#715104 - 11/02/11 09:03 PM
Re: Phesant recipe
[Re: larryb]
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Three Time Spawner
Registered: 03/08/99
Posts: 1818
Loc: Wenatchee, WA
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Dave, lots of good advice. I thought I was the only one who would save the legs/thighs for soup/etc.
Back when I tried to kill every pheasant on the planet, I'd freeze the legs/thighs all hunting season. Like mentioned above, I'd simmer them for a few hours making an awesome stock. De-bone the meat, and cook big batches of home made "pheasant noodle soup" with home made egg noodles. It was great!
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..."the clock looked at me just like the devil in disguise"...
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#715107 - 11/02/11 09:08 PM
Re: Phesant recipe
[Re: snit]
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Reverend Tarpones
Registered: 10/09/02
Posts: 8379
Loc: West Duvall
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I plan to try several of the ideas here. Thanks everyone. I did not add to my phesant inventory today, but plan to on friday.
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No huevos no pollo.
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#715122 - 11/02/11 09:33 PM
Re: Phesant recipe
[Re: Dave Vedder]
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Three Time Spawner
Registered: 03/08/99
Posts: 1818
Loc: Wenatchee, WA
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Beer battered pheasant strips are da bomb also...........
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..."the clock looked at me just like the devil in disguise"...
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