JACK'S PHEASANT COUP DE MAITRE
12 Skinless Wild Pheasant Breasts
8 oz Orange Marmalade
8 oz Russian Dressing
1 pkg Dry onion Soup Mix
Mix marmalade, dressing and soup mix in a bowl
Arrange pheasant in 9X13 pan
Spread mixture on top of pheasant
Bake at 350 for one (1) hour and ten (10) minutes uncovered
Serve with white wine,wild rice and French cut string beans
I like to filet the breasts from the bone, soak the breasts in lemon juice for 20 minutes only. Then bread the breasts in bread crumbs mixed with your favorite seasonings. Fry in olive oil and you have yourself some nice crispy pheasant breast strips. To me this is much better than chicken breasts and the lemon adds a great flavor, but don't marinade too long.
Her's one that I like to do in a crock pot, you could even do this ahead of time as it gets better with age. I use one boned out pheasant for this but you will get the idea.
One boned out pheasant cut into bite sized pieces.
1 cup chopped onion
1 cup chopped celery
1 cup Chopped carrots
8 oz cut up mushrooms(fresh are best)
1 can cream of celery soup
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups milk or half & half
1/2 cup sour cream
1 can Canoe precooked wild rice
1 Tbles Natures Seasoning
Fry the pheasant in butter add the seasoning. Then saute vegtables in butter. Throw it all in crock pot and let it cook all day.
It looks worse than it is, add a loaf of homemade bread and you've got a feast on your hands.
We skin the pheasants and cut the breast meat off the bone and save the legs. We brown the meat (dusted with flour) lightly in a frying pan and season it with garlic and oregano and place in a glass covered pyrex oven bowl. We cover the meat with onions and milk or cream and cook in the oven at 250 degrees for an hour, this retains the moisture as pheasant is much too dry for roasting like chicken.
1 can (10 ¾ oz) condensed cream
of mushroom or celery soup
3 soup cans of water,
¾ cup chopped onion,
2 ½ tsp dried parsley flakes,
2 tsp dried oregano,
2 tsp garlic powder,
1 ½ tsp paprika,
2 tsp salt,
1 tsp pepper,
6 bacon strips, cut up,
1 cup uncooked wild rice,
½ lb fresh mushrooms,
1 large Pheasant halved or
2 small Pheasants (about 4 lbs),
1 oven cooking bag,
In a saucepan, combine first nine ingredients; bring
To a boil. Meanwhile, place bacon in oven cooking
Bag. Sprinkle rice and mushrooms over bacon. Add
Pheasant. Pour soup mixture into bag. Seal and slit
according to package directions. Bake at 325 degrees
for 2 to 2 ½ hours. Yield 6-8 servings
I was at an "all you can eat" wild game buffet banguet, last weekend.(Wlaker,MN gun club) Holy cow!!was it good. I was hurtin' for the next few hours.
They had at least 4-5 different pheasant preperations. One was breast meat with an orange sause(kind of like orange marmalade), there were seasoned deep fried pheasant legs. There was smoke pheasant breasts, and a sweet and sour pheasant leg.
All of the food was the best I ever tasted. Oh, the thinly cut marinated caribou back straps that were grilled...MMMMMMM!!