Tuesday, May 7, 2013

Pheasants: Also Like Chickens?

I'll be sharing recipes that will help anyone that wants to cook a pheasant.  Below are some slow cooker pheasant recipes and I personally prefer it.  If you want quick and easy pheasant recipes just go in the link. Now, farm-raised pheasant is a game bird that resembles chicken, though leaner. It has a pinkish white meat and a delicate flavor. The wild pheasant, on the other hand, has a rich gamy flavor. Whichever kind of pheasant meat you choose, slow cooking can do wonders for it. The heat is low and friendly for the tender meat. 
  1. Cook the pheasant inside the slow cooker with condensed soup, water and an onion soup mix. It will not only keep the pheasant moist but also lend it more flavor. You can also cook it in aromatics (like garlic and onions), some herbs, a touch of butter, dry white wine and sour cream (to counter the gaminess, especially in wild pheasant). Wrap the pheasant in smoked bacon for more flavor.

    Another way to prepare pheasant is to marinate it overnight in red wine or citrus and herbs. For an Asian-style marinade, try apple cider and ginger. Marinating keeps the meat moist and flavorful as well. In some slow cooker pheasant recipes, you can cut the pheasant into bite size pieces, dredge it in seasoned flour and briefly sauté in oil. After that, transfer the pheasant pieces into the slow cooker and put in the usual aromatics, including olives and mushrooms, chicken broth and dry white wine. Slow cook as usual.

    Avoid overcooking otherwise the meat will be dry and tasteless. But if you cook pheasant properly, you’ll get meat that drops off the bone, well-flavored gravy or broth, and a hearty, pleasant meal. 

    If you want to make it more classy you can make this recipe


    2 whole pheasant, cleaned and singed, and cut into pieces
    4 cups port wine
    6 whole cloves
    1 bay leaf
    1 onion, sliced thin
    2 cups all purpose flour
    Sea salt
    Freshly ground pepper
    8 tablespoons unsalted butter

    Preparation Instructions

    1. In a baking dish, stir together the wine, cloves, onion, bay leaf, and sage. Add the pheasant pieces and marinate in the refrigerator for 2 to 3 days.

    2. Preheat the oven to 300 degrees F. Drain the pheasant pieces, reserving the marinade. Pat the birds dry.

    3. In a clean baking dish, combine the flour, salt, and pepper. Dredge the pheasant pieces and shake to remove excess flour.

    4. Put a tablespoon of butter in a large skillet placed over medium high heat. Once the butter melts, add pheasant pieces and brown on every side.

    5. Place the browned pheasant in a casserole dish. Pour the reserved marinade over the birds and bake for 1 ½ hours or until desired doneness is reached.

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