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#3004691 - 10/28/12 10:16 PM Re: Pheasant recipes [Re: Poser]
memfuzz
6 Point


Registered: 09/02/03
Posts: 885
Loc: Cordova

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I've done a wild turkey breast skinless by using cheesecloth soaked in melted butter. Never say never.
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#3005016 - 10/29/12 07:27 AM Re: Pheasant recipes [Re: BamaProud]
Hawk
TnDeer Old Timer
12 Point


Registered: 09/03/99
Posts: 6654
Loc: west tenn.

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 Originally Posted By: BamaProud
Thanks to everyone....gonna try several. Ill post the best.

A few years I didn't even bring any home. I'm determined to find a good way to cook them because I love to hunt them.


There is a chicken with cornmeal dumplings recipe in the Nov. issue of " Southern Living " that we used pheasant instead of chicken and it was a hit with our group. We hunted mostly in Potter county around Gettysburg, SD again this year.

Poser message me contact infor if you would like some birds.
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#3007487 - 10/30/12 01:26 PM Re: Pheasant recipes [Re: Hawk]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9645
Loc: Memphis

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How about this one? It's a wild turkey pot pie recipe from "Field and Stream" a few years ago. Mrs. TAFKAP made it one night with chicken, and this thing was incredible.

http://www.fieldandstream.com/articles/hunting/2009/11/how-cook-wild-turkey-pot-pie
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#3008475 - 10/31/12 12:44 AM Re: Pheasant recipes [Re: TAFKAP]
BamaProud
12 Point


Registered: 04/03/11
Posts: 7048
Loc: Shelby County, TN

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I love pot pies, I will try that one for sure.
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#3008478 - 10/31/12 01:07 AM Re: Pheasant recipes [Re: BamaProud]
BamaProud
12 Point


Registered: 04/03/11
Posts: 7048
Loc: Shelby County, TN

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I tried my first today. Decided to just go simple to get an idea about how tough they are and how they hold up to heat to I just grilled one.

I thought I would be fighting a losing battle to keep it moist (since my birds are all skinned) so I brined a whole bird for about 20 hours in allspice salt peppercorns and dried thyme.


Then I seasoned it like I would a chicken, put a few rashers of bacon on it and put it on a 375 degree grill:


I tried to watch it carefully and kept the legs away from the hotter part of the grill. After about an hour and 20 min's the breast was 155 degrees


Next I wrapped it in foil and let it coast for another 15 min's or so.

BBQ sauce was a mixture of Sweet Baby Rays, Teriaki Triple Ginger sauce and apple cider vinegar (I did brush it once before wrapping it in foil)


Potato Salad and a piece of the grilled bacon along side:


The drumsticks were kinda difficult to eat like a wild turkey, but once you get around the tendons, its pretty tender and did not dry out much at all. Some of the breast (toward the head) did dry out a little probably because it was closer to the direct heat, but other than that it was tender and juicy, and tasted a lot like wild turkey. The tenderloin near the breast bone was darn good.

I think Pheasant will be perfect for Pot Pie.
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Save the Little ones for the Little Ones.
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#3009001 - 10/31/12 10:37 AM Re: Pheasant recipes [Re: BamaProud]
Redfred16
8 Point


Registered: 01/22/12
Posts: 1411
Loc: Hartland, WI

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I brined mine with rosemary, thyme, garlic, onion and peppercorns over night. Then stuff a slice of jalapeno, a garlic clove and maybe a small chuck of onion. Wrap a slice of bacon around it and cook on the grill. The hardest part of cooking them is keeping them moist. But brining them and giving them some protection with the bacon fat works well.

We hunted them at pheasant hunting club, you dropped off shot birds and they gave you already cleaned birds. There were never any wings and most would be missing the bottom half of the legs.
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#3009129 - 10/31/12 11:26 AM Re: Pheasant recipes [Re: BamaProud]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9645
Loc: Memphis

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 Originally Posted By: BamaProud
I love pot pies, I will try that one for sure.


What made it was the homemade crust....full of black pepper

We're not big on winter squash AT ALL, but it really worked with this. I think the biggest reason she hasn't made it again was the sheer mess and involvement of the recipe. But well worth the effort.
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#3019156 - 11/06/12 02:36 PM Re: Pheasant recipes [Re: TAFKAP]
waynesworld
8 Point


Registered: 05/13/12
Posts: 1482
Loc: Mboro, Tennessee

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I like putting them in cream of mush soup and some seasons than eating over rice. We also would make in BBQ sauce like pulled pork but cook in sauce.
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#3029572 - 11/12/12 01:29 PM Re: Pheasant recipes [Re: Poser]
tnfirefighter
8 Point


Registered: 10/11/04
Posts: 1658
Loc: East Tennessee

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I have put the breasts in a brine of 1 cup sea salt 1 cup brown sugar 24 oz of apple juice with a hlf gal of water. over night. pat dry and put a rub on it and smoke for 2 hours at 220 deg. and I have also put it in the brine and then wrapped it with bacon and smoked them for the same time
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#3030191 - 11/12/12 07:03 PM Re: Pheasant recipes [Re: Poser]
waterman
4 Point


Registered: 03/22/08
Posts: 183
Loc: roane county

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we do white pheasant chili with ours. green onions n butter till soft, a little flour then to thicken then 2 cups stock, can of mexicorn,2 cans white beans, diced green chilis,half cup of half n half and 3 cups cooked pheasant. cumin and red pepper to taste.wonderful
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