My Aunts Asian Pheasant Recipes

MY AUNT'S ASIAN PHEASANT

Steps:

• Put Bok Choy and pheasant in a large sauce pan and add enough water to cover.
• Add all remaining ingredients and bring to a boil.
• Cover and simmer forty minutes or until tender.

CREAMED PHEASANT

Steps:

• Fry pheasant in oil until brown.
• Take out of pan.
• To pan add flour and bouillon dissolved in 1/2 cup water.
• Add soup, sour cream, half-and-half, 1 cup water, and salt and pepper.
• Add pheasant and bake at 350° until pheasant is tender.

ASIAN PHEASANT AU VIN WITH SCALLION COUNTRY MASH

Steps:

• In a hot stockpot coated with oil, brown seasoned pheasant and set aside. Wipe out pot leaving only a little fat. Saute ginger, black beans, chiles, and garlic for about 5 minutes. Add cipollini, carrots, and celery. Season. Deglaze with wines and add back the pheasant. Add the bay, thyme, and soy sauce and check for seasoning. Add water if necessary and bring to a slow boil. Simmer for 2 hours until pheasant is practically falling off of the bone. For the last 10 minutes of cooking, add the bok choy.
• Place the Scallion Country Mash on a large platter. Cover with the Pheasant au Vin and garnish with the sliced scallions.
• In a large saucepan, combine the potatoes with enough water to cover and salt lightly. Bring to a boil over high heat and cook until the tip of a knife inserted into them meets no resistance, about 30 to 40 minutes.
• Heat a medium saucepan over medium heat. Add 1 tablespoon of the butter and swirl to coat the bottom of the pan. Add the scallion whites and saute, stirring about 3 to 5 minutes. Add the cream and allow the mixture to reduce by half, about 10 minutes.
• Using a hand masher, mash the potatoes coarsely. Add the cream and fold in the remaining tablespoon of butter and the scallion greens. Correct the seasonings and set aside.

PLEASANT PHEASANT

Steps:

• Marinate the pheasant breasts over night (or for as long as possible) in your favorite marinade, or mix together the soy sauce, garlic, onion, honey and vinegar for a yummy asian-inspired marinade.
• Remove pheasants from marinade, and coat in flour. We do not rinse off marinade, or allow to drip off, so that the flour makes a nice coating on the pheasant.
• Heat a frying pan with butter, and place coated pheasant in pan.
• Allow to brown on each side, then add 1/4 cup of chicken broth, or enough to create some liquid on the bottom. Add cilantro.
• Cover and allow pheasant to cook for 4-6 minutes per side, until cooked through. Don't let all the chicken broth cook off, or it could burn. Add more if necessary.
• Once done, take pheasant out of pan, and add chicken broth, a little at a time, scraping the bottom of the pan to create a gravy.
• Serve with rice, or noodles.
• Variations:
• instead of chicken broth, use chicken noodle soup and some water! Or,
• use your favorite marinate. Or,
• after browning, and adding liquid (or soup with some water), put it in a 350 degree oven for 20-30 minutes - then proceed as directed.

SMOKED PHEASANT

Steps:

• Chop up peppers, onions, celery, and garlic. Heat a large skillet and melt the butter careful not to burn the butter. Place peppers, onions, celery, and garlic in the hot butter and fry until tender. Then brown the sausage in with the peppers, onions, celery, and garlic. Do not over cook the sausage.
• When the pheasant is done marinating fill the cavity completely full with the stuffing.
• Smoking:.
• After birds are stuffed, tie the bird's legs and wings up close to the bird.
• Wrap the entire bird with bacon using toothpicks to hold the bacon in place.
• Smoke for about 2 ½ hours using hickory chips the entire time.
• Baking:.
• Preheat the oven to 350*F. Using a broiler pan, cover the bottom of the pan with water and add 2 tsp of liquid smoke to the water. Place the birds on the top grate of the broiler pan and cover all with tin foil.
• Bake for approx 45 minute remove tin foil and bacon and cook until the bird is done and golden brown. Spoon out the stuffing and serve it on the side. This meal is to die for.
• Caution:.
• Stuffing should never be left in the bird. Care is to be taken when handling any fowl. Always insure the bird is completely done using a meat thermometer. (170*F.).