Braised Lemon Pheasant Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BRAISED PHEASANT WITH MUSHROOMS



Braised Pheasant with Mushrooms image

While I use pheasant thighs here, obviously chicken thighs will work, too, and in fact might even be better. I also use a variety of wild mushrooms I pick, but feel free to use whatever array of mushrooms you want. Try to use several different kinds, and yes, you can use reconstituted dried mushrooms, too. I really like to use verjus for the tartness in this recipe -- verjus is preserved, unripe grape juice -- but it can be tough to find. Freshly squeezed lemon juice is a good substitute.

Provided by Hank Shaw

Categories     Main Course

Time 1h45m

Number Of Ingredients 10

8 to 12 pheasant thighs, (or 4 turkey thighs)
4 tablespoons unsalted butter
1 large onion, (sliced thinly from root to tip)
1 to 2 pounds fresh mushrooms ((use a variety))
1 whole head of garlic (cloves peeled but left whole)
1/2 cup white wine
1 quart chicken, (turkey, pheasant or vegetable stock)
Salt and black pepper
A splash of lemon juice, (white wine vinegar or verjus)
4 tablespoons minced parsley

Steps:

  • In a large Dutch oven or pot, heat the butter over medium-high heat and brown the thighs. Take your time and don't crowd the pot. Do it in batches if need be. Preheat the oven to 325°F.
  • Remove the pheasant and add the sliced onion and mushrooms. Turn the heat up to medium-high and stir well. You may need another tablespoon of butter, as mushrooms soak up a lot. Cook, stirring often, until the onions begin to brown. Salt everything as it cooks.
  • Deglaze the pot with the white wine; turn the heat up to high. Scrape any browned bits off the bottom of the pot with a wooden spoon. Add the garlic and the pheasant, skin side up. Let the wine cook down by half.
  • Pour in enough stock to come up to the level of the pheasant skin without submerging it. Doing this will keep the skin crispy when you finish the dish. Cover the pot and cook in the oven for 45 to 60 minutes; you want the meat to be just barely tender. Uncover, turn the heat to 400°F and cook for another 15 to 30 minutes, until the skin crisps up. To finish, add the parsley, then salt, black pepper and some form of acid -- lemon juice, vinegar, etc -- to taste.

Nutrition Facts : Calories 810 kcal, Carbohydrate 8 g, Protein 52 g, Fat 61 g, SaturatedFat 21 g, Cholesterol 313 mg, Sodium 300 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

BRAISED PHEASANT



Braised Pheasant image

A heartwarming main dish from the heartland. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Pheasant

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 4

1 pheasant, cleaned and split into 2 halves
salt and pepper
flour
butter

Steps:

  • Rinse pheasant thoroughly.
  • Place in a roasting pan; sprinkle with salt and pepper, dredge with flour and dot with butter.
  • Add 3/4 cup water and bake at 350F for about 1 1/4 hours or until tender.
  • Baste frequently with sauce in pan.

BRAISED PHEASANT IN REMARKABLE MUSHROOM GRAVY



Braised Pheasant in Remarkable Mushroom Gravy image

Make and share this Braised Pheasant in Remarkable Mushroom Gravy recipe from Food.com.

Provided by seapard

Categories     Pheasant

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 11

3 pheasants, split and trimmed
1 cup seasoned flour (reserve 2 tbs)
1/4 cup butter
2 -3 tablespoons canola oil
2 -3 cups thinly sliced mushrooms (depends on how much you like mushrooms, if you're not a big fan, you might want to chop them up, too)
1/2 cup chopped onion
1 cup dry white wine
3/4 cup chicken stock
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Dredge pheasant pieces in seasoned flour.
  • Heat butter and 2 tbs oil in dutch oven over medium heat. Add about 5 pheasant pieces -- make sure everything's in a single layer and not overly crowded. Cook 3 minutes/side until brown and remove. Repeat with remaining pheasant, adding oil as needed.
  • Remove last batch of pheasant and set aside. Add mushrooms. Cook about 10 minutes, stirring often.
  • Add onions to mushrooms, cooking for three or four minutes until tender.
  • Add 2 tbsp of reserved seasoned flour. Stir well.
  • Add wine, stock, lemon juice, salt, and pepper. Bring to a simmer and make sure to scrape all those bits from the bottom of the dutch oven. Add pheasant pieces.
  • Reduce heat to low; cover and simmer 1 hour.
  • Serve with mashed potatoes or egg noodles.

Nutrition Facts : Calories 963.6, Fat 50.1, SaturatedFat 16.1, Cholesterol 305.2, Sodium 648.9, Carbohydrate 20.3, Fiber 1, Sugar 1.9, Protein 94.7

BRAISED PHEASANT WITH CELERY AND WALNUTS



Braised Pheasant With Celery and Walnuts image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h5m

Yield 6 servings

Number Of Ingredients 8

2 pheasants
3 tablespoons unsalted butter
Juice and rind of 2 oranges
2/3 cup Madeira or port
Coarse salt and freshly ground pepper to taste
1 cup chicken stock, preferably homemade
3 ounces shelled walnuts
1 head celery

Steps:

  • Preheat oven to 350 degrees.
  • Brown the pheasant in two tablespoons butter in a casserole. Add the orange juice and Madeira or port, salt, pepper and stock. Cover and braise in the oven for 45 minutes or until tender, basting occasionally.
  • Meanwhile, trim the celery, cut into one-half-inch slices crossways. Heat the remaining butter in a skillet and add the walnuts and celery. Saute over high heat with salt and pepper to taste, keeping celery crisp.
  • Julienne the orange rind and simmer in boiling water until tender (about 45 minutes). Strain and set aside.
  • Test the pheasant for doneness and season with salt and pepper. Remove to a heated serving dish. Bring the cooking juices to a boil and reduce (if the sauce is very thin, add a little cornstarch mixed to a smooth paste with water and bring to boil). Season to taste with salt and pepper and pour the sauce around the pheasant and serve with the celery and walnuts scattered on top with the orange rind.

More about "braised lemon pheasant recipes"

35+ BEST PHEASANT RECIPES YOU CAN MAKE FROM HOME
35-best-pheasant-recipes-you-can-make-from-home image

From whimsyandspice.com
  • Oven Roasted Pheasant. Roasted pheasant is one of the best ways to enjoy pheasant; it can be a little tricky to get the timing just right but with this recipe you will be able to enjoy the most tasty and succulent roast pheasant in town.
  • Pheasant Hot Pie. If you are looking for a comforting meal that is luxurious and super tasty then look no further than this amazing hop pheasant pie.
  • Honey And Soy Glazed Pheasant. If you are looking for a fun way to marinade your pheasant then this is going to be the recipe for you. A honey and soy glazed pheasant dish will definitely impress you once you get your first taste.
  • Roast Pheasant Masala. Roast pheasant masala is possibly the tastiest dish that we have ever had. It is succulent, flavorsome and perfectly balanced with spice.
  • Sticky Pheasant Fingers. Are you looking for something spicy and interesting to serve for lunch? If you are then this amazing recipe will impress you.


30 BEST PHEASANT RECIPES - FOOD LOVIN FAMILY
Jul 18, 2022 These pheasant recipes are wonderful ways to cook pheasant. From grilled to oven roasted pheasant, curry pheasant, and much more. ... lemon, and caper flavors. Pheasant piccata has all the flavors you love in a beautiful …
From foodlovinfamily.com


BRAISED LEMON PHEASANT RECIPE - RECIPESO.NET
Melt butter in a large heavy skillet or Dutch oven over medium-high heat. Sear pheasant pieces until well browned. Stir in garlic and cook for a few seconds until fragrant.
From recipeso.net


BRAISED PHEASANT - HOUSE & GARDEN
Sep 24, 2019 Method. Check the birds for pieces of shot and remove. Wipe the cavities with kitchen paper and season inside and out. Heat the oven to 200°C/fan oven 180ºC/mark 6.
From houseandgarden.co.uk


25 BEST PHEASANT RECIPES - INSANELY GOOD
Aug 3, 2022 Pheasant in mustard sauce is for those of us who prefer our meals to be a bit zestier. When the recipe calls for lemon juice, Dijon mustard, dried marjoram, and garlic, you …
From insanelygoodrecipes.com


10 BEST BRAISED PHEASANT RECIPES - YUMMLY
The Best Braised Pheasant Recipes on Yummly | Braised Pheasant With Mushrooms, Cider-braised Pheasant With Pearl Onions And Apples, Braised Pheasant
From yummly.com


WORLD BEST LOW CHOLESTROL RECIPES: BRAISED LEMON PHEASANT
Ingredients. Servings: 6 2 pheasants, rinsed, patted dry, and cut into pieces ; 2 teaspoons salt ; 1/4 teaspoon pepper ; 1/4 cup all-purpose flour for dredging
From lowcholestrolfood.blogspot.com


BRAISED LEMON PHEASANT RECIPE - DETAILS, CALORIES, NUTRITION ...
Rate this Braised Lemon Pheasant recipe with 2 pheasants, rinsed, patted dry, and cut into pieces, 2 tsp salt, 1/4 tsp pepper, 1/4 cup all-purpose flour for dredging, 1/4 cup butter, 1 clove …
From recipeofhealth.com


27+ BEST PHEASANT RECIPES YOU NEED TO TRY - RICH AND …
May 16, 2024 Braised Pheasant Legs in Morel Sauce. Tender braised pheasant legs with a rich morel mushroom sauce is a perfect way to use up parts of the bird many people throw out. Serves 4-8. 1 leg on larger birds can work for lighter …
From richanddelish.com


10 BEST BRAISED LEMON PHEASANT RECIPES - YUMMLY
The Best Braised Lemon Pheasant Recipes on Yummly | Braised Lemon Pheasant, Roasted Duck With Giblet Rice From The Central Region (coastal), Braised Lamb Shoulder With …
From yummly.com


10 PHEASANT RECIPES YOU NEED TO TRY

From allrecipes.com


BEST PHEASANT RECIPES - MISSHOMEMADE.COM
BRAISED PHEASANT RECIPE. 2-3 lb pheasant 1 onion, sliced 2 carrots, roughly chopped 2 parsnips, roughly chopped 4 slices bacon 1/4 cup homemade chicken broth ... Meanwhile, place the chopped apple in a bowl and add sugar, lemon …
From misshomemade.com


BRAISED PHEASANT RECIPE WITH CHESTNUTS - GREAT BRITISH CHEFS
Add 1 tablespoon of olive oil to a frying pan over a medium heat. Once hot, fry the shallots and bacon for 5 minutes, or until golden. Add the chestnuts, cook for a few more minutes, then …
From greatbritishchefs.com


BRAISED PHEASANT - RECIPE - COOKS.COM
1 pheasant, cut in serving pieces 1/4 c. cooking oil 1/4 c. lemon juice 1/4 c. vinegar 1 tsp. garlic salt 1/2 tsp. Tabasco sauce 1/2 tsp. onion flakes
From cooks.com


PHEASANT WITH ROASTED GARLIC AND LEMON - BIGOVEN
If the garlic turns black, remove it from the skillet. When the pheasant is brown, replace the garlic. Without pouring off the fat, add broth and juice. Sprinkle with salt, bring to a boil and place, …
From bigoven.com


BRAISED LEMON PHEASANT RECIPES
Make the stock by simmering the pheasant neck and gizzard with the onion, carrot and celery, salt and pepper, thyme and bayleaf for 20 minutes. Set aside. Melt the butter in a casserole large …
From tfrecipes.com


Related Search