Pheasant Recipes | Exotic Meats USA

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Pheasant (Whole)

Regular Price : ~~22.50~~

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Recipes

Pheasant Recipes

Braised Pheasant in Gin and Juniper
Serves 2

Ingredients:

1 Pheasant (2 to 3 pounds)
salt and freshly ground black pepper to taste
6 to 8 slices bacon
¼ cup vegetable oil
½ cup slivered shallots
½ teshtmloons juniper berries, crushed
2 bay leaves
2/3 cup high-quality gin
¼ cup dry sherry
1 cup chicken stock
3 tablespoons minced fresh parsley
2 tablespoons butter ( optional)

Directions:

1. Season pheasant with salt and pepper and truss cavity closed to help maintain shape. Completely wrap bird with bacon, and tie with string.
2. In a deep, heavy-bottomed saucepan, saute bird in oil until golden brown on all sides. Cover and cook slowly for 35 minutes. Uncover, skim off fat, and cook until bird is tender and juices run pink when thigh is pierced with a fork, 10 to 15 minutes more.
3. Remove pheasant to a serving platter and cover with aluminum foil to keep warm. Skim off fat from pan, and add shallots, juniper berries, and bay leaves. Saute until shallots are soft but not browned. Add gin and sherry and carefully ignite. When flame dies out, add stock and reduce quickly over high heat to a light sauce consistency. Whisk in parsley and butter, if desired.
4. Remove and discard trussing strings from pheasant. Carve bird into serving pieces. Pour sauce over and serve immediately.

Thanks to: American Game Cooking / John Ash & Sid Goldstein

Roast Pheasant With Grapes, Pomegranate Seeds, and Tiny Onions
Serves 2 or 3

Ingredients:
1 pheasant (about 2-1/2 pounds)
4 tablespoons butter or margarine
10 to 15 small white boiling onions (1-1/2” diameter)
1-1/2 to 2 cups seedless green grapes
½ to 1 cup pomegranate seeds (optional)
½ teaspoon cornstarch
1/3 cup sour cream
½ cup beef broth
2 tablespoons brandy
1/8 teaspoon dried tarragon

Directions:

1. Remove pheasant neck and giblets; reserve for other uses. Rinse bird inside and out and pat dry.
2. Melt 1 tablespoons of the butter in a wide frying pan over medium-high heat. Add pheasant; cook, turning, until browned on all sides.
3. Place pheasant, breast up, on a rack in a shallow roasting pan. Roast in a 450°F oven until bird tests done (about 25 minutes-when a slash cut in thickest portion of breast looks moist but not wet; meat will be white with touch of pink at the bone). After you put the bird in the oven, melt remaining 2 tablespoons butter in frying pan over medium heat. Add onions and cook, turning frequently, until golden. Add water; cover and cook until onions are just tender when pierced and liquid as evaporated (about 20 minutes). Add grapes and pomegranate seeds; stir until warmed.
4. Remove pheasant to a platter, arrange onions and fruit alongside and keep warm.
5. Stir together cornstarch and sour cream; add to roasting pan juices with broth, brandy, and tarragon. Boil over high heat, stirring constantly, until sauce is reduced to ½ cup. Pour into a serving bowl to be spooned over individual servings.

Roast Pheasant with Orange Sauce
Serves 6 to 8

Ingredients:
2 pheasants (2 to 2-1/2 pounds each)
1 small orange, rinsed
2 tablespoons butter or margarine
salt
orange sauce (ingredients and recipe below)

Directions:

1. Make orange sauce: With a vegetable peeler, cut orange part of skin from 2 large oranges. Cut peel in thin slivers and put in a 3- to 4-quart pan. Cover peel generously with water and bring to a boil over high heat. Drain peel and add to pan 1 cup orange juice, ½ cup orange-flavor liqueur, and 3 tablespoons sugar. Boil on high heat, uncovered, until liquid is almost gone, 10 to 15 minutes; watch carefully as liquid reduces to avoid scorning. Spoon out and set aside 2 tablespoons peel. To pan, add another ½ cup orange juice, 2 tablespoons Dijon mustard, 1 tablespoon currant or raspberry jelly, and 1 tablespoon brandy. Stir over medium heat until jelly melts.
2. Remove any giblets and pheasants necks for other uses. Pull off and discard any fat lumps form pheasants. Rinse birds inside and out; pat dry. Cut orange in ½ ; put 1 piece in the body cavity of each bird. With small skewers, secure skin over body cavity to cover and pin neck skin to back.
3. Lay pheasants, breast down, or a rack in a roasting pan. Put 1 cup water in pan. Roast birds in a 450°F oven for 15 minutes. Turn birds over, brush with orange sauce, and roast until a thermometer inserted in the thickest part of the breast to the bone registers 135°F and meat at breastbone looks moist but not soft and wet ( cut from shoulder joint to breastbone to test), about 15 minutes longer.
4. Tilt birds to drain juices into pan, then set them on a platter and let stand at least 10 minutes before serving. Meanwhile, skim and discard fat from drippings; add drippings to orange sauce and boil, uncovered, over high heat until reduced to 1 cup.
5. Melt butter in a 10 to 12-inch frying pan over high heat. Scatter orange peel reserved from sauce on a top of pheasants. Accompany with orange sauce; add salt to taste.

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