Parker Gun Collectors Association Forums  

Go Back   Parker Gun Collectors Association Forums Parker Forums Hunting with Parkers Wild Game Recipes

Notices

Reply
Thread Tools Display Modes
Pheasant/Quail recipes....
Unread 03-28-2023, 01:46 PM   #1
Member
Joe from MO
PGCA Member
 
Joseph Sheerin's Avatar

Member Info
 
Join Date: May 2020
Posts: 760
Thanks: 699
Thanked 1,071 Times in 418 Posts

Default Pheasant/Quail recipes....

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.....
__________________
The only reason I ever played golf in the first place was so I could afford to hunt and fish. - Sam Snead
Joseph Sheerin is offline   Reply With Quote
Unread 03-28-2023, 01:49 PM   #2
Member
Joe from MO
PGCA Member
 
Joseph Sheerin's Avatar

Member Info
 
Join Date: May 2020
Posts: 760
Thanks: 699
Thanked 1,071 Times in 418 Posts

Default

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.
__________________
The only reason I ever played golf in the first place was so I could afford to hunt and fish. - Sam Snead
Joseph Sheerin is offline   Reply With Quote
Unread 03-28-2023, 01:57 PM   #3
Member
Andy
PGCA Member

Member Info
 
Join Date: Dec 2019
Posts: 1,826
Thanks: 252
Thanked 2,418 Times in 954 Posts

Default

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.
__________________
Nothing ruins your Friday like finding out it's only Tuesday
Andrew Sacco is offline   Reply With Quote
The Following 3 Users Say Thank You to Andrew Sacco For Your Post:
Unread 03-28-2023, 02:01 PM   #4
Member
John Albano
PGCA Lifetime
Member

Member Info
 
Join Date: Dec 2009
Posts: 73
Thanks: 393
Thanked 132 Times in 58 Posts

Default

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.
John Albano is offline   Reply With Quote
Unread 03-28-2023, 02:54 PM   #5
Member
Bob Jurewicz
PGCA Member
 
Bob Jurewicz's Avatar

Member Info
 
Join Date: Nov 2008
Posts: 1,449
Thanks: 1,505
Thanked 1,920 Times in 554 Posts

Default

Creamed Pheasant with Caramelized Onions.
Bob Jurewicz
Attached Images
File Type: jpg CREAMED PHEASANT with CARAMELIZED ONIONS.jpg (427.8 KB, 10 views)
Bob Jurewicz is online now   Reply With Quote
The Following 3 Users Say Thank You to Bob Jurewicz For Your Post:
Unread 03-28-2023, 03:20 PM   #6
Member
Joe from MO
PGCA Member
 
Joseph Sheerin's Avatar

Member Info
 
Join Date: May 2020
Posts: 760
Thanks: 699
Thanked 1,071 Times in 418 Posts

Default

Quote:
Originally Posted by Bob Jurewicz View Post
Creamed Pheasant with Caramelized Onions.
Bob Jurewicz
That looks healthy.....
__________________
The only reason I ever played golf in the first place was so I could afford to hunt and fish. - Sam Snead
Joseph Sheerin is offline   Reply With Quote
Unread 03-28-2023, 03:20 PM   #7
Member
Ken Hill
PGCA Member
 
Ken Hill's Avatar

Member Info
 
Join Date: Apr 2013
Posts: 705
Thanks: 872
Thanked 714 Times in 358 Posts

Default

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
Ken Hill is offline   Reply With Quote
The Following 3 Users Say Thank You to Ken Hill For Your Post:
Unread 03-28-2023, 03:36 PM   #8
Member
Joe from MO
PGCA Member
 
Joseph Sheerin's Avatar

Member Info
 
Join Date: May 2020
Posts: 760
Thanks: 699
Thanked 1,071 Times in 418 Posts

Default

Quote:
Originally Posted by Ken Hill View Post
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.
__________________
The only reason I ever played golf in the first place was so I could afford to hunt and fish. - Sam Snead
Joseph Sheerin is offline   Reply With Quote
Unread 03-28-2023, 04:01 PM   #9
Member
6pt-Sika
PGCA Lifetime
Member
 
CraigThompson's Avatar

Member Info
 
Join Date: Mar 2011
Posts: 8,504
Thanks: 5,495
Thanked 7,460 Times in 3,383 Posts

Default

I’ve found pheasant or chukar will work in about any recipe that you’d use chicken .
__________________
Parker’s , 6.5mm’s , Mannlicher Schoenauer’s and my family in the Philippines !
CraigThompson is offline   Reply With Quote
The Following 3 Users Say Thank You to CraigThompson For Your Post:
Unread 03-28-2023, 04:58 PM   #10
Member
Phil Yearout
PGCA Member
 
Phil Yearout's Avatar

Member Info
 
Join Date: Oct 2010
Posts: 2,210
Thanks: 5,060
Thanked 3,998 Times in 1,059 Posts

Default

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...
__________________
It ain't what you don't know that gets you into trouble. It's what you know for sure that just ain't so. - Mark Twain.
Phil Yearout is offline   Reply With Quote
The Following 3 Users Say Thank You to Phil Yearout For Your Post:
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 12:01 PM.

Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright © 1998 - 2023, Parkerguns.org
Copyright © 2004 Design par Megatekno
- 2008 style update 3.7 avec l'autorisation de son auteur par Stradfred.