Easy Oven Baked Pheasant Recipes From Pheasant Hunting Lodges
Pheasant in white wine cream sauce
½ cup diced green onions
½ cup diced celery
1 cup sliced mushrooms
1 cup cream of mushroom soup
1 cup whipping cream
½ cup white wine
Saute green onions, celery, and mushrooms in butter. Add cream of mushroom soup, whipping cream, and white wine. Mix together and pour over pheasant.
Pheasant in Sage Garlic Cream Sauce
2 Pheasant Breasts
1 can cream of chicken soup
1 pt. whipping cream
1 cup melted butter
1 tbs. minced garlic
1 tbs. rubbed sage
Salt & pepper
Preheat oven to 250°.
Roll pheasant breast in flour and brown in margarine. Place in a sprayed baking dish. Mix other ingredients. Cover browned bird completely with cream sauce. Cover pan first with plastic wrap, then with tin foil. Bake for 3 hours. Serve over rice pilaf. Garnish with paprika and parsley flakes.
Baked Blue Cheese Pheasant
1 10oz package frozen chopped broccoli
½ cup plain bread crumbs
1tsp grated onion
2 T Parmesan cheese
6 pheasant breasts
1 stick butter
5 cloves garlic minced
3 cups sour cream
½ lb blue cheese crumbled
Cook broccoli. Mix broccoli, bread crumbs, parmesan cheese, and onion for stuffing. Lay breast on stuffing in baking dish.
Sauté garlic in butter until golden brown. Fold into sour cream and blue cheese. Pour sour cream sauce over pheasant. Top with extra parmesan if you wish. Bake at 350 for 45 minutes. Serves up to 6.
Pheasant & Wild Rice Soup!!
1 whole pheasant
1 can cream of mushroom soup
1 cup of celery
2 cups whole small mushrooms
1 cup green onions
1 cup whipping cream
½ cup butter
½ cup white wine
1 box of Uncle Bens Wild Rice – Original
Boil pheasant, debone, reduce and save stock (if using just breast meat, sub with chicken stock)
Sautee vegetables in butter
Add wine
Add to stock with rice and meat
Cook rice in stock
Add whipping cream and soup
Thunderstik Pheasant Recipe - Recipe for one pheasant
De-bone pheasant saving breast & thigh meat
Boil the rest of the pheasant for stock
Grind thigh meat & add:
½ cup bread crumbs
1 teaspoon poultry seasoning
1 teaspoon seasoning salt
½ teaspoon sage
Stuff breast with stuffing & wrap with bacon
Season with poultry season & season salt
Bake at 200 degrees for 2 hours or until firm
SAUCE
Pheasant stock
Poultry seasoning
Salt
Heavy whipping cream
Thicken with corn starch
Add wine if desired
Pheasant in cream sauce
4 - 6 Pheasant breasts skinned and boned, dust with flour, season with salt and pepper. Brown in skillet using half butter and half Crisco shortening until light brown. Place in casserole and cover with sauce. Bake for 2 hours in 300 degree oven.
SAUCE:
Saute in butter ½ cup diced green onions
½ cup diced celery
1 cup sliced fresh mushrooms
Add: 1 cup cream of mushroom soup
1 cup whipping cream
½ cup white wine
Mix together and pour over pheasant
Thunderstik Cajun Cream Pheasant with Red Beans and Rice
4 pheasant breasts
Flour
Butter
Flour and brown pheasant in butter. Put in baking dish. Preheat oven to 325.
Sauce
1 cup chopped bacon
1 cup chopped onion
2 Tbs. minced garlic
Brown bacon, add onion and garlic. Do not drain grease!
Add
1 can of cream of mushroom soup
1 pint whipping cream
1 tsp cayenne
2 tsp paprika
2 tsp white pepper
Salt to taste (add more peppers if you need more zip)
Pour sauce over the bird. Cover pan first with saran wrap then tin foil. Bake for one hour.
Serve over red beans and rice or dirty rice. Enjoy!
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Source: https://www.thunderstik.com/blog/pheasant-recipes-from-thunderstik-lodge/