Pheasant Recipes for 8?

Alistair

Well-Known Member
Hello all,
As in the title really. I have beaters day on Saturday and whilst celebrating the end of exams last night I drunkenly agreed to cook pheasant for my uni flat on monday. So does anyone have any good, quick,simple recipes for pheasant that are easily scaled up to feed 8? Obviously I am on a bit of a budget, but as the meat will be free I should be able to sort a good meal. No one else has eaten game, so apart from hanging them for less time (2 days is the plan) any ideas to sell them on the concept?
Thanks,
Alistair
 

basil

Distinguished Member
Hello all,
As in the title really. I have beaters day on Saturday and whilst celebrating the end of exams last night I drunkenly agreed to cook pheasant for my uni flat on monday. So does anyone have any good, quick,simple recipes for pheasant that are easily scaled up to feed 8? Obviously I am on a bit of a budget, but as the meat will be free I should be able to sort a good meal. No one else has eaten game, so apart from hanging them for less time (2 days is the plan) any ideas to sell them on the concept?
Thanks,
Alistair
Dice the Pheasant, add your choice of veg. dice a smoked gammon steak, mix up a pack of apple and herb stuffing, add some herbs. Mix the lot up and put in a roasting tin, mid oven, gas mk 4 for about 3 hours. Serve in rolls. :tiphat:
 

biffo

Well-Known Member
Big Casserole of 4 pheasants, few veg carrots, leeks, onions, seasoning etc, chicken stock made with water and stock cube, but use a couple of cans of student juice ie strongbow cider. Chuck it in oven for hour and a half, no hassle. Prepare it in advance. Pheasant in cider!
Serve a breast and a leg to each person with copious mash potato and green beans on the side.
perfect!
 

Woodsmoke

Well-Known Member
Breast the birds, cut a pocket in each one, stuff with your choice of filling (haggis is my favourite, but black pudding, sausagemeat etc will all work) Wrap each breast in bacon then roast & serve with a creamy pepper sauce, green vegetables & mash?

Or dice the breasts, fry them off with some onion & add to a simple curry sauce? Can't remember the name of it, but there's a packet sauce that replicates the Chinese curry sauce & it's pretty good. You just add a couple of pints of water & bring it to a simmer. Then chuck in the meat. Couldn't be easier :thumb:

Sure there'll be a heap of otehr suggestions, too
 
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rover

Well-Known Member
Hi eight breasts place in-between cling film and flatten, then coat in breadcrumbs / parmesan mix. First dip in flour then egg then breadcrumbs, shallow fry in butter/olive oil until golden. Some thin chips and salad sorted. We have this at least once a week throughout season. Mmmmmmmmmm
Jim
 

countrryboy

Well-Known Member
Mines is similar to woodsmokes but using rovers battering/cling film.

Breast the pheasants as rover said cover in clim film and batter to its thinnner, prob half/quart original thickness.
Brown some haggis and carrots,turnips in a frying pan and put a spoon ful or 2 in middle of flattened breasts and roll it up, then wrap in bacon and tin foil, takes about 20 mins in oven.

Seemingly haggis turnip and carrots are often used with game as they hold in moisture so ur game is not to dry, i'm a rubbish cook and when i used to roast pheasanrt was alwyas to dry but really nice when u do the above. Never roast game nowadays

If u can be bothered i take the tighs (and often other game) and dice them up mix with haggis, carrots, neeps and mix with some suace (pepper's nice) and wrap in puff pastry so like a game/pheas slice from greggs
 

Alistair

Well-Known Member
Thanks for all the replies guys. Much appreciated. I will have to see what takes their fancy this time but next season I shall eat like a king!
Alistair
 

Cyres

Well-Known Member
Take breasts off, slice and saute shallots and white part of leek. Needs suitable stock chicken/white wine etc. Pan fry breast and add onions, stock, then thicken with cornflour/thick cream. Can add assorted green pepers at final stage, easy to make and can cook in slow cooker. Adapted Keith Floyd recept, serve with basmati rice.

D
 

sauer

Well-Known Member
What woodsmoke says
But get Philadelphia with chives ... Put in side pocket , wrap in slice o bacon
Then oven 20 mins @ 200c
 

sauer

Well-Known Member
Or

Popcorn pheasant

Slice i to thin strips
Roll in seasoned flour & flash fry quickly in pan with sesame oil .. Or plain your choice

Dip
2 teaspoons of runny honey In a wee bowl ... Add 1 teaspoon Dijon mustard and mix till emulsified ... Add splash soy sauce
Hot sweet & sour dip
Brilliant with beer ,, great finger food


Paul
 

seibassman7

Well-Known Member
Bazil I was going to post the link to your brilliant recipt site, but you got there first. Great resource. regards SBM :thumb:
 

VSS

Well-Known Member
Back in my student days I cooked Normandy Pheasant (i.e., pheasant in cider and cream sauce) in my halls of res kitchen using a few roadkill birds. Went down a treat.
Even better is that my girlfriend of the time (now my wife) liked it, and now cooks it for me!
 

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