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Pheasant Breasts, Creamed Pheasant, Teriyaki Jerky

Duck / Goose/ Pheasant Breasts

 Cut breast meat into small cubes. Soak in beaten eggs for at least 20 minutes. (For extremely tender meat soak overnight) Remove from egg mixture and roll in seasoned Italian bread crumbs. Brown the coated meat in butter or margarine in a frying pan over medium high flame.

Remove meat and place in an oblong casserole dish (single layer). Add 1 can of beef broth and 1 can of drained mushrooms (8-10 oz. Size or more if you like mushrooms)

Place thin slices of Muenster cheese over meat mix and cover with foil. Cook in oven at 350 degrees for 1 hr. and 20 minutes.

If you use pheasant instead of duck / goose switch from beef broth to chicken broth

Creamed Pheasant

 1/3 cup all-purpose flour,  1/2 teaspoon salt,  1/2 teaspoon pepper,  1/4 teaspoon lemon pepper,  1/4 teaspoon garlic powder

1/4 teaspoon paprika,  1 dressed pheasant or substitute (1 1/2 to 2 1/4 lbs.), cut up, skin removed

3 tablespoons vegetable oil,  1 cup whipping cream

Heat oven to 300 degrees. In large plastic food-storage bag, combine flour, salt, peppers, garlic powder and paprika. Add pheasant pieces. Shake to coat. In 10-in nonstick skillet, heat oil over medium-high heat. Add pheasant pieces. Cook for 10 to 12 minutes, or until meat is browned, turning occasionally. Place pheasant pieces in a 2-quart casserole dish. Pour cream over pheasant pieces. Cover, bake for 1 to 1 1/2 hours, or until meat is tender.

Serves 3 – 4

Teriyaki Jerky

1 pound of meat cut into strips,  1/4 cup soy sauce,  2 tablespoons brown sugar,  1/4 tsp. black pepper,  1/2 tsp. ground ginger,  1 tsp. ground garlic powder,  1 tsp. kosher salt

Marinate for two hours. Dry in oven, dehydrator or smoker

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Pheasant with Wild Rice Stuffing, Awesome Pheasant

Pheasant with Wild Rice Stuffing

1 package Uncle Ben’s Wild Rice Stuffing Mix,  1 small clove garlic crushed 1/4 cup chopped onion,  1/4 cup chopped celery,  2oz can Mushrooms,  1 Tablespoon Parsley Flakes,  small amount of crushed sage, if desired Saute onions, celery and mushrooms for about 5 minutes over medium heat.

Boil contents of wild rice stuffing mix for about 25 minutes, then drain any remaining liquid. Mix all ingredients together, salt & pepper to taste. Stuff into pheasant and place breast down into baking pan. Cover with a couple slices of bacon. Cover and bake at 325 degrees until meat on the legs is easy to pull. Cover during this stage of cooking. Uncover and turn breast up for a few minutes if you wish to have bird browned.

Awesome Pheasant Recipe

1 Pheasant, quartered
1 can (10.5 oz.) condensed cream of chicken soup
1/2 Cup apple cider
1 tablespoon plus 1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1/2 cup chopped onion
1 clove garlic minced
3oz sauteed baby bella mushrooms, sliced.
salt/pepper/chili flakes/olive oil to taste

Oven at 350, place Pheasant in ungreased baking dish 9″x9″x2. Mix all ingrediants together then pour over pheasant. Bake for 1- 1 1/2 hour. Every 30 min, scoop mix from dish over Pheasant (baste). What I found is that you want to remove the legs a little early because they will over cook. For my pheasant, we should’ve removed the legs at one hour but we left everything to cook for an hour and 15 min.

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Whiskey-Orange Pheasant

Whiskey / Orange Pheasant

1/4 cup Scotch whiskey
2 oranges, cut into 1/8ths
4 sprigs fresh thyme
2 (2 to 2 1/2-pound) pheasants
Freshly ground black pepper
6 slices bacon, halved
Whiskey-Cumberland Sauce:
1 cup Scotch whiskey
1/2 cup fresh orange juice
2 tablespoons grated orange zest
1 cup red currant jelly
1/4 teaspoon salt
Pinch cayenne

Serving suggestion: Wild rice


For the pheasant: Preheat oven to 375 degrees F.

In a bowl, toss the oranges with 3 tablespoons of the whisky. Rub the pheasants with the remaining 1 tablespoon
of whiskey and lightly season with salt and pepper. Stuff each pheasant with the oranges and 1 sprig of fresh thyme,
and close the cavities with skewers. Wrap the breast of each pheasant with the bacon and set in a roasting pan.
Roast the pheasants until an instant-read thermometer inserted into the thickest part of the breast registers
160 degrees F., about 45 minutes. Remove from the oven and let stand 10 minutes.

For the Whiskey Cumberland Sauce: In a medium saucepan, combine the whiskey, orange juice, and orange zest,

and bring to a boil. Lower the heat and simmer, stirring occasionally, until reduced by 50 percent in volume
to about 3/4 cup. Add the currant jelly, salt, and cayenne, and stir well.

Cook until thickened, about 2 to 3 minutes. Remove from the heat and pour into a decorative bowl. Cool slightly before serving.

Remove the bacon from the pheasant breasts, if desired, and cut each bird in half. Discard the oranges and
thyme in the cavity. Serve hot with Whiskey-Cumberland Sauce and wild rice

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1/4 cup butter
2-1/2 lbs pheasant
1 egg
2 TBS milk
1/2 tsp homemade garlic powder
1/2 tsp homemade onion powder
1 cup instant potato buds
1/2 cup parmesan cheese, grated
1/2 tsp salt
1/2 tsp freshly ground black pepper

PREHEAT oven to 400 degrees. Melt 1/4 cup butter and place in flat casserole dish.

Wash and dry the pheasant. Whisk the egg, garlic powder, onion powder and milk together in one bowl. Mix potato flakes and cheese in another bowl.

Dip pheasant pieces in the milk mixture, then roll in the flakes to coat. Place skin-side down in the baking dish. Sprinkle with salt and pepper.

Bake uncovered for 30 minutes. Turn pieces, sprinkle again with salt, pepper and the remaining potato flake/cheese mixture. Bake another 30 minutes.

 Honey Roasted Pheasant

1 pheasant
3/4 cup honey
1/2 cup creamy peanut butter
2 tablespoons cider vinegar
2 tablespoons soy sauce
1/2 teaspoon MSG (optional)

Combine all ingredients but the pheasant in a medium saucepan
Cook over low heat until peanut butter is melted, stirring frequently
Place the pheasant in a roasting pan
Pour the sauce over the bird, cover and place in the refrigerator overnight
Bake at 350 degrees F for 1 hour, basting frequently with the dripping

Smoked Pheasant

            Smoked Pheasant


     1 whole pheasant

     4 T all purpose seasoning

     1/2 C brown sugar

     2 T smoked paprika

     1 tsp granulated garlic

     1 tsp kosher salt

     1 tsp fresh cracked pepper

     1/4 C canola oil


In you smoker, start your fire with a savory wood choice. Applewood is a great choice for smoking.

For a single pheasant, 1/2 to 1 lb. piece of your favorite smoking wood will work. Let the wood burn

embers. Meanwhile, prep your whole pheasant by adding the seasonings. When the smoker is at roughly

225 degrees F and embers are smoldering, place the prepped pheasant in the smoker. If using a BBQ style

grill, the heat needs to be off-set as to not char the poultry. The pheasant can smoke anywhere from

45 minutes and on, depending on the preferred amount of smoke flavor. You’ll need a thermometer to

check your temperature. Pheasant must be at least 165 degrees F to be served safely. If you prefer less

smoke, remove the pheasant early and wrap in foil to stop the smoke contact and finish in the smoker

and/or grill until it reaches the appropriate temperature. You can use an oven to bring the poultry up to

a safe serving temp.

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