Pheasant Spread Recipes

PHEASANT SPREAD

Steps:

• Place all in food processor.
• Pulse a few times until well mixed.
• Chill or grab the crackers right now.
• (Cook time is time needed to boil pheasant in salt-seasoned water).

ROASTED STUFFED PHEASANT WITH FRESH CORN SAUCE

Steps:

• To prepare the stuffing: Melt the butter in a saute pan over low heat. Add the onion and celery and cook for 20 minutes, or until the onion is cooked through but not brown. Set aside. Put the crackers in a large bowl, add the egg, the cooked onion and celery, the sage, roasted corn, chicken stock, salt, and pepper and mix well. To stuff and roast the pheasant: Preheat the oven to 375 degrees. Season the pheasant cavity with some of the salt and pepper, then put the stuffing inside. Truss with skewers or tie with butcher's twine. Season the bird with the remaining salt and pepper. Lay the bacon over the breast. Place the pheasant on a metal roasting rack set inside a roasting pan and place on the middle rack of the oven. Roast for 25 minutes, basting the legs once or twice with the pan juices. After 25 minutes raise the temperature to 450 degrees and finish the bird for 10 minutes more, or until golden brown with an internal temperature of about 140 degrees near the thigh. To prepare the sauce: While the pheasant is roasting, puree the corn kernels in a food processor. You should have about 2 cups of pure. Place in a small saucepan with the habanero. Bring the juice to 200 degrees. Do not boil or the sauce will break. Add the lime juice and salt. To serve: Let the bird rest for 5 minutes before carving. Take the bacon off the breast and carve the bird, dividing the breast and thighs. Serve with the corn sauce and sauteed leeks.

GRILLED PHEASANT POPPERS

Steps:

• Cut the pheasant breast into 36 pieces, and place into a bowl. Pour the liquid from the jalapeno peppers over the pheasant, stir, and set aside to marinate for 20 minutes.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Drain the marinade from the pheasant and discard. Place a slice of jalapeno pepper onto each piece of pheasant breast, and wrap with a third of a strip of bacon. Skewer 6 of the pheasant pieces on each skewer.
• Cook on the preheated grill, turning frequently, until the bacon is crispy, 15 to 20 minutes. Remove the skewers from the pheasant pieces, and place a toothpick into each piece to serve.