My husband brought home 2 pheasants last night. He was given them by a friend, already cleaned, wrapped & frozen. The friends wife included 2 recipes with them, which included the good old American standby of guess what,Campbells mushroom soup.
I've searched through all my Supercook books & so far have only come up with Pheasant pate & Pheasant & chestnut casserole.
I know pheasant is supposed to be a dry meat, but I refuse to chop them up & pour a can of mushroom soup over them.
Anyone got any suggestions, they are whole by the way.
Janet
Pheasant recipe.
Split the birds down the middle and marinate overnight in ,red wine,bay leaf,ground black pepper,a little salt and a little balsamic vinegar.
Next day sautee some portabello mushroom,bacon and onions.Drain the pheasant lay the sauteed items over the top of the birds,cover and slowly cook(275 degrees for a couple of hours,they take quite a while to become tender,be patient.
Remove birds from pan,add a little flour to the pan juices mix cook the roux for a few minutes on the stove top, then add the marinade a little at a time constantly stirring to make a smooth sauce.
This is my grandmothers recipe,she was Colonel Coleman(the mustard baron)s country house cook,I have added a few ingredients over the years.
Let me know how it turns out.
Regards Captmar.
Captmar, Just to let you know, I used your recipe this last weekend & it was delicious.
It took me a while to find Balsamic vinegar here so I'm not even sure if it was a good brand, but it worked. I cooked it for 2 1/2 hrs as I'm not fond of "wet" poultry. We had asparagus & rice with it. Even the hamburger kid, my 10 yr old son enjoyed it. I might even try a pinch of herbs de province next time too. Thank you again.
Janet
janl,
happy to hear the recipe came out okay,this also works well with rabbit or hare.
i have spent my entire life working int he food business and still love sharing recipes and culinary ideas.my wife of 20 years has suddenly taken up cooking and it is fun to give her guidance and help(but everything is veggie).
regards.
captmar
If you get pheasant again, here's another recipe you might try. Simply stuff them with a sage and onion stuffing and cover each bird with rashers of bacon and roast.
As a gamekeepers daughter, I prepared many of these birds for the oven, but sadly can't stand the taste of them anymore.
Some people I used to know would hang the pheasants in an outdoor meat safe until the feathers used to drop off.
I cannot to this day stand any meat that is "well hung".