Tonys Pheasant Recipes

ROAST PHEASANT

Roast Pheasant image

Our recipe for roast pheasant is an easy way to prepare a farm-raised bird. In Eastern Europe, hunting this game bird and enjoying it is traditional.

Provided by Barbara Rolek

Categories Dinner Entree Lunch

Time 1h50m

Yield 2

Number Of Ingredients 17

Ingredients

For the Marinade:
1/3 cup wine (dry red or white wine or plain water)
3 tablespoons vinegar (red wine or balsamic)
2 tablespoons shallots (minced)
1/4 cup olive oil
1 tablespoon sugar
1 tablespoon garlic (minced)
1 tablespoon dry mustard
1 tablespoon fresh oregano (chopped, or 1 teaspoon dried oregano)
1 tablespoon fresh basil (chopped, or 1 teaspoon dried basil)
1 tablespoon fresh marjoram (chopped, or 1 teaspoon dried marjoram)
1 teaspoon salt
1/4 teaspoon pepper
For the Pheasant:
1 whole pheasant (farm-raised, 2- to 3-pounds, washed and patted dry)
Optional: salt
1 small onion (peeled and cut in half)

Steps:

Gather the ingredients.
In a large zip-top plastic bag, combine wine (or water), vinegar, shallots, olive oil, sugar, garlic, dry mustard, oregano, basil, marjoram, 1 teaspoon salt, and pepper until well mixed.
Sprinkle salt in the inside cavity of the pheasant, if desired. Place the whole bird in the marinade, moving it around so the marinade reaches all parts of the bird. Refrigerate it for 30 minutes.
Heat the oven to 325 F.
Remove the pheasant from marinade, but do not rinse it off.
Place bird in a lidded roasting pan that is just slightly bigger than the bird. Place bird, breast-side up in the roasting pan. Place the halved onion in the cavity of the bird. Cover and roast for 30 minutes.
Remove the lid, baste bird and let it continue to roast for approximately 30 more minutes without the lid so it will brown. The pheasant is done when the thighs move easily and the juices run clear.
Remove the pheasant and allow the meat to rest for at least 5 minutes before carving and serving.

Nutrition Facts : Calories 1974 kcal, Carbohydrate 16 g, Cholesterol 606 mg, Fiber 2 g, Protein 222 g, SaturatedFat 30 g, Sodium 1358 mg, Sugar 9 g, Fat 111 g, ServingSize 2 servings, UnsaturatedFat 0 g

TENDER PHEASANTS

Tender Pheasants image

This recipe is very simple yet delicious. Pheasant is normally a dry bird but this recipe keeps it wonderfully moist. It almost falls right off the bone!

Provided by LYSS

Categories Meat and Poultry Recipes Pork

Time 5h20m

Yield 16

Number Of Ingredients 9

Ingredients

4 small pheasants, cleaned and rinsed
½ pound sliced bacon
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
1 cup water
1 small onion, chopped
1 (1 ounce) package dry onion soup mix
1 (4.5 ounce) can sliced mushrooms
salt and ground black pepper to taste

Steps:

Place the pheasants into a large slow cooker. Wrap and drape the bacon over the birds, covering the pheasants as much as you can. Whisk the condensed soup, sour cream, water, chopped onion, onion soup mix, and mushrooms together in a mixing bowl. Season to taste with salt and pepper. Pour over the pheasants.
Cook on Low for 8 to 10 hours, or on High for 5 to 7 hours.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 3.9 g, Cholesterol 69.2 mg, Fat 17.6 g, Fiber 0.4 g, Protein 19.7 g, SaturatedFat 6.3 g, Sodium 467.5 mg, Sugar 0.7 g

TONY'S PHEASANT

TONY'S PHEASANT image

Number Of Ingredients 11

Ingredients

2 pheasants
1/2 Tablespoon Garlic Powder
1 Tablespoon Salt
1/2 Tablespoon Pepper
1/2 Teaspoon Paprika
1 Tablespoon Parsley
1 Cup Flour
4 Tablespoon Oil
1 Cup Chicken Broth
2/3 Cup Cooking Sherry
2 Cups Cream (Milk or Sour Cream)

Steps:

De-bone pheasant and clean thoroughly. Mix salt, pepper, paprika, garlic powder, parsley and flour in zip-lock bag. Place pheasant pieces in bag and shake. Brown pheasant pieces in frying pan. Remove and keep warm. Mix chicken broth, cooking sherry and cream in roaster, then place pheasant pieces in roaster and cover. Place in oven at 350 degrees and cook until done(Approximately 1 hour). Serve over rice.

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