Best 2 Smothered Pheasant Recipes
Smothered pheasant is a classic dish that combines the rich flavor of pheasant meat with a savory sauce and tender vegetables. This dish is perfect for a special occasion dinner party or for a cozy meal at home with your family. Pheasant is a lean and gamey bird, so it's important to cook it properly to ensure that it's tender and moist. Smothering the pheasant in a flavorful sauce helps to keep it moist and juicy, while the vegetables add a touch of sweetness and color to the dish. Smothered pheasant can be served with a variety of side dishes, such as mashed potatoes, roasted vegetables, or a simple salad.
Let's cook with our recipes!
SMOTHERED PHEASANT
This is my mom's recipe for preparing the pheasants my dad would bring in during hunting season in Iowa. I use only the breasts from the birds, but you can use the other parts of the pheasant as well. This makes its own gravy that is delicious on mashed potatoes.
Provided by Kaye Lynn
Categories 100+ Everyday Cooking Recipes
Time 1h50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat an oven to 325 degrees F (165 degrees C).
- Season the pheasant breasts on all sides with salt and pepper. Sprinkle the flour onto a plate, and press the pheasant breast into the flour until completely coated. Shake off excess flour and set aside. Melt the butter in an ovenproof Dutch oven or deep skillet over medium heat. Cook the pheasant breasts in the hot butter until golden brown on both sides, about 5 minutes per side. Pour in the half-and-half cream and bring to a simmer; cover the Dutch oven.
- Bake in the preheated oven until the pheasant breasts are tender and no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 520.5 calories, Carbohydrate 11.4 g, Cholesterol 176.1 mg, Fat 30.6 g, Fiber 0.3 g, Protein 48 g, SaturatedFat 17.5 g, Sodium 202.3 mg, Sugar 0.2 g
SMOTHERED PHEASANT OR GROUSE
This is from a cool cookbook called "The Washington Cookbook" which features recipes collected from Washington state and published in 1982. From the wild game chapter, this is posted in response to a request. Not one I have tried, but I am happy to up the number of wild game recipes on zaar! The original recipe suggests that the flavor of this dish is enhanced by vegetables and that tiny boiled carrots are a good accompaniment. It also recommends that a bed of wild rice is quite nice. Actually, the ingredient list does not include carrot but the original directions say to sauté them along with the celery and onion. So if you try it let me know how it goes and I'll make adjustments!
Provided by ladypit
Categories Pheasant
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Skin, wash, and quarter your pheasant or grouse.
- Preheat the oven to 350°F.
- Mix the flour and salt in a brown paper bag. Shake the meat pieces in the bag 2 at a time until coated.
- Melt 2 tablespoons butter in a skillet. Sauté the celery and onion until tender. Place them in a shallow baking pan.
- Melt the remaining 2 tablespoons butter in the skillet. Add the floured meat pieces and brown.
- Remove the browned meat to the baking pan. Add the boiling water and cover with wax paper.
- Bake for 1 hour or until the meat is tender.
- Serve at once.
Nutrition Facts : Calories 887.8, Fat 48.9, SaturatedFat 18.1, Cholesterol 314.5, Sodium 1992.2, Carbohydrate 13.1, Fiber 0.7, Sugar 0.6, Protein 92.7
Tips:
- Choose the right pheasant: For the best flavor, use a fresh, young pheasant. You can find pheasants at most specialty butcher shops or online.
- Prepare the pheasant: To prepare the pheasant, remove the feathers and giblets. Then, rinse the pheasant inside and out and pat it dry.
- Season the pheasant: Season the pheasant with salt, pepper, and your favorite herbs and spices. You can also add a little butter or oil to help the seasonings stick.
- Brown the pheasant: In a large skillet or Dutch oven, brown the pheasant on all sides over medium heat. This will help to seal in the juices and give the pheasant a nice color.
- Make the sauce: While the pheasant is browning, make the sauce. The sauce can be made with a variety of ingredients, but some common ingredients include butter, flour, broth, and cream.
- Simmer the pheasant: Once the sauce is made, add the pheasant to the skillet or Dutch oven and simmer until the pheasant is cooked through. This will usually take about 1 hour.
- Serve the pheasant: Once the pheasant is cooked, serve it with the sauce and your favorite sides. Some popular sides for pheasant include mashed potatoes, roasted vegetables, and wild rice.
Conclusion:
Smothered pheasant is a delicious and elegant dish that is perfect for a special occasion. By following these tips, you can make sure that your smothered pheasant turns out perfect. So next time you're looking for a special dish to serve, give smothered pheasant a try.
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