Pheasant Napolean Recipes

25 BEST WAYS TO COOK PHEASANT

25 Best Ways to Cook Pheasant image

Switch up your meal routine with these easy pheasant recipes! From oven-roasted to stew to pot pie, you can make plenty of delicious pheasant dishes.

Provided by insanelygood

Number Of Ingredients 25

Ingredients

Pheasant in Mushroom and Wine Sauce
Garlic and Wine Pheasant
Pressure Cooker Pheasant
Oven-Roasted Pheasant
Pheasant Stew
Pheasant Pot Pie
Pheasant Pasta
Honey-Soy-Glazed Pheasant
Roast Pheasant Masala
Pheasant Sticky Fingers
Green Chili Mac u0026amp; Cheese with Pheasant
Grilled Pheasant Poppers
Pheasant in Mustard Sauce
BBQ Pheasant u0026amp; Gouda Pizza
Pheasant and Apple Casserole
Pheasant Tacos
Pheasant Normandy
Roasted Pheasant, Squash au Gratin and Braised Endive
Green Chili Pheasant
Chicken-Fried Pheasant
Smothered Pheasant
Pan-fried Pheasant with Celeriac and Parsnip Rösti
Pheasant u0026amp; Mushroom Pastry Puff Slice
Pheasant with Cranberry Sauce
Pheasant and Raisin Sauce

Steps:

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Nutrition Facts :

PAN ROASTED PHEASANT WITH SHIITAKE MUSHROOMS AND FIGS IN A CHAMBOURCIN GLACE

Pan Roasted Pheasant with Shiitake Mushrooms and Figs in a Chambourcin Glace image

Provided by Food Network

Categories main-dish

Time 50m

Number Of Ingredients 10

Ingredients

1 medium pheasant, about 2 pounds, breast removed (skin on) and leg and thigh disjointed
1 tablespoon canola oil
1 cup dried figs, stems removed
2 cups chambourcin wine
2 tablespoons unsalted butter
2 medium shallots, sliced thin
1 cup shiitake mushrooms stemmed and thinly sliced
1/2 cup rich poultry stock
1/2 teaspoon rosemary, finely chopped
Salt and pepper

Steps:

Preheat oven to 400 degrees. Heat canola oil in a saute pan over medium high heat. Season pheasant with salt and pepper. Brown legs and thighs evenly and place in oven for 20 minutes. Bring figs and wine to a low boil in a heavy saucepan. Reduce and simmer to 1/3 of original volume. Remove pan from oven, removing leg and thigh. Return to burner for 45 seconds. Sear skin side of pheasant breast for 1 minute. Flip and return thigh and leg. Finish in oven for 5 to 6 minutes. Remove pheasant from pan and plate. Add 1/2 of the butter to pan and saute shallots until light brown. Add Shiitakes and cook to tender, about 1 minute. Add figs and wine to pan with stock, rosemary, reduce to thicken. Season and whisk in remaining butter and serve.

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