Pheasant/Quail recipes....

[Joe from MO]

Always looking for good ways to cook the wild game I eat.

Anyone have any Pheasant or Quail recipes that are relatively simple, and always pleasing even to those who may not love wild game the way some of us do?

I like grilling either quite a bit, or making poppers out of them. Frying is never bad... But, I've never got really far from a few basic ways I prepare them...

I am sure this has been hashed over before on here, but a refresher isn't the worst idea in the world....

Wasn't sure where else to start this discussion.....

[Joe from MO]

BTW my popper recipe is pretty much loved by everyone that has ever had them.

I use just about any wild game. Gut into thin slices, marinate however you choose.

Take 1/2 slice of maple cured bacon, a slice of game meat, a bit of cream cheese, and a sliver of jalepeno. Leave the seeds if you want them peppy.... Wrap it up, secure with wood toothpick, then smoke in vertical smoker until done, I like mesquite wood chips, but once again any of the good smoking wood will do. Cherry, apple, pecan, etc.

[Andy]

Pheasant Pot Pie. There are so many recipes. It tastes great, feeds a family, and a great intro to wild game for people who think they don't like it.

[John Albano]

I was fortunate to meet the personal chef for the then Prince Philip and Lady Di. I thought I might get the royal secret and asked how she cooked pheasants. It appears that the royalty doesn’t admit to shooting pheasants anymore. After seeing pictures of kills from driven pheasant shoots I got the impression that she didn’t care if she ever cared for or cooked another one. She no longer cooks for the royal family. She spoke highly of her former employer. She was a delightful lady and seemed like a regular person. A real treat.

[Bob Jurewicz]

Creamed Pheasant with Caramelized Onions.
Bob Jurewicz

[Joe from MO]

Originally Posted by Bob Jurewicz

Creamed Pheasant with Caramelized Onions.
Bob Jurewicz

That looks healthy.....

[Ken Hill]

Joe,

You may find some new ideas here https://parkerguns.org/forums/forumdisplay.php?f=37. My wife does a pheasant Parmesan that is pretty good.

Ken

[Joe from MO]

Originally Posted by Ken Hill

Joe,

You may find some new ideas here https://parkerguns.org/forums/forumdisplay.php?f=37. My wife does a pheasant Parmesan that is pretty good.

Ken

Was thinking something like that existed... thanks.

[6pt-Sika]

I’ve found pheasant or chukar will work in about any recipe that you’d use chicken .

[Phil Yearout]

My wife does this; I really like it...

Creamy Pheasant Breasts

8 skinless pheasant breasts
8 slices Swiss cheese
1 can cream of mushroom or cream of chicken soup (I like mushroom or half & half)
1/4 cup dry white wine (Chablis, Sauterne or Chardonnay, not cooking wine)
2 cups crushed seasoned stuffing mix
1/2 cup melted butter

Arrange breasts in shallow baking dish. Place slice of cheese on each breast.
Mix soup and wine (we like to increase the soup and wine a bit since pheasant breasts can be dry) and spoon evenly over breasts. Sprinkle stuffing mix evenly over all and drizzle melted butter over top. Bake uncovered at 350 for 50 minutes or until done.

Serve with wild rice and French cut green beans, and the rest of the wine!

Works with whole deboned quail too.



Oops; looks like I went with red wine this time...