Best 4 Pheasant Baked In Onion Rings Recipes

PHEASANT NAPOLEAN

Steps:

• Cut puff dough from corner to corner to get 2 triangles, brush with egg wash and sprinkle with fresh ground pepper, prick slightly with a fork and bake in a preheated 400 degree oven until golden brown. In a very hot pan add a small amount of butter, dredge pheasant in flour and saute until done but not brown. Set aside, add peppers and mushrooms. Add more butter if necessary and saute until done. Now add spinach for a few seconds then remove all from the heat. Now place one of the puff dough pieces in the center of the plate, then a piece of pheasant, then a pepper, then pheasant, then a mushroom, then pheasant, then spinach and so on. Top with the puff dough and a red pepper ring. Garnish plate with the remaining mushrooms and drizzle with sauce.
• Simmer all ingredients approximately 1 hour, strain, and reduce until there is approximately 4 ounces left. Add cornstarch slurry to tighten slightly and season with salt and white pepper to taste

OVEN-BAKED ONION RINGS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Separate onion slices into individual rings.
• Whisk egg whites with milk in a bowl until thoroughly combined; season egg mixture with a pinch of cayenne pepper. Place panko crumbs into a separate bowl.
• Place onion rings into a large resealable plastic bag. Add flour, salt, and black pepper; seal bag and shake until rings are well coated with flour.
• Drop flour-coated onion rings into egg white-milk mixture, a few at a time, and toss lightly with tongs until coated. Place rings into panko crumbs and gently shake the bowl to toss the crumbs with the onion rings until rings are coated with crumbs.
• Transfer coated onion rings to a large baking sheet; spray rings lightly with cooking spray.
• Bake in the preheated oven until onion rings are tender and crumbs are lightly golden brown, 12 to 15 minutes.

ROAST PHEASANT

Steps:

• Preheat an oven to 250 degrees F (120 degrees C).
• Stir the chopped rosemary and thyme into the olive oil and set aside. Rub the pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour the herb oil over top.
• Bake the pheasant in the preheated oven for 1 hour, then cover with aluminum foil, and continue baking an additional hour, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Baste the pheasant with the hot oil and juices from the pan every 30 minutes while cooking.

BAKED PHEASANT IN GRAVY

Steps:

• In a large resealable plastic bag, combine flour and brown sugar; add pheasant pieces, one at time, and shake to coat. In a large skillet over medium heat, brown pheasant on both sides in butter. Transfer to a greased 13-in. x 9-in. baking dish., Combine soup, water and broth until blended; pour over pheasant. Bake, uncovered, at 350° for 40 minutes. Sprinkle with onions. Bake 5-10 minutes longer or until juices run clear. Serve with potatoes or rice.