Best 5 Smothered Pheasant Or Grouse Recipes
Smothered pheasant or grouse is a classic dish that combines the rich, gamey flavor of these birds with a flavorful sauce and tender vegetables. The secret to creating the perfect smothered pheasant or grouse is to cook the birds slowly and gently, allowing the flavors to meld and the meat to become fall-off-the-bone tender. This article will explore some of the best recipes for smothered pheasant or grouse, providing step-by-step instructions and helpful tips to ensure a delicious and memorable meal.
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
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 Everyday Cooking
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 GROUSE
Make and share this Smothered Grouse recipe from Food.com.
Provided by Catnip46
Categories Poultry
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute cleaned grouse breasts in wine or broth, butter and spices.
- As this begins heating, add mushrooms and onions.
- Grouse will cook fast. Cook grouse and vegetables no loner than 3-4 minutes.
- When grouse and vegetables are done put grouse in small baking pan or cookie sheet and top with vegetable and cheese.
- Heat in oven until cheese melts and serve with any side dish like rice, stuffing, potatoes, noodles, etc.
Nutrition Facts : Calories 71, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 24.5, Carbohydrate 7, Fiber 1.1, Sugar 3, Protein 1.4
BAKED PHEASANT IN GRAVY
Wondering how to cook pheasant? Let my recipe show you how! It is impressive enough to serve to company, but still easy to make on a weeknight. -Lou Bishop, Phillips, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1221 calories, Fat 40g fat (15g saturated fat), Cholesterol 482mg cholesterol, Sodium 997mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 168g protein.
Tips:
- If you're using a whole pheasant or grouse, be sure to remove the giblets and crop before cooking.
- To prevent the pheasant or grouse from drying out, cook it over low heat for a longer period of time.
- Smothering the pheasant or grouse in a flavorful sauce will help to keep it moist and tender.
- Serve the pheasant or grouse with a variety of side dishes, such as mashed potatoes, roasted vegetables, or wild rice.
- Leftover pheasant or grouse can be used in a variety of dishes, such as soups, stews, or casseroles.
Conclusion:
Smothered pheasant or grouse is a delicious and versatile dish that can be enjoyed by people of all ages. Whether you're a seasoned hunter or a novice cook, this recipe is sure to please. So next time you're looking for a new way to cook pheasant or grouse, give this recipe a try.
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