I won a pheasant hunt that is this sunday and in case I get something, does anyone know any cool things to do with them.

The coolest thing I do with them is eat them. My brother mounts them.

Chow down! Maybe stuff a few tail fetahers in your quiver? You could tie up some killer streamers and fly as well.

A recipe I have called "Island style pheasant" with sweet sauce and pinapple. Now I am hungry.

It makes the best jerky I have ever eaten.  I like the High Mountain Jerky mix in Peppercorn flavor.

Michigan Out-of-Doors had a cooking segment with pheasant this week. Check it out on their website.

I don't know anything kewler than eating them so here goes......

Since pheasant is very dry we do it in a casserole which solves the dryness problem.

1 can cream of chicken soup
2 1/2 tbsp onion chopped
1 tsp salt/pepper
1 tbsp parsley
1/2 tsp celery flakes
1/8 tsp thyme
1 1/2 cup water
2 1/2 cups rice

Bake pheasant until tender like you would a roaster chicken.  Debone it.
Cook up soup and seasonings.
Place rice in baking dish
Place 1/2 cup soup mixture over rice
Add pheasant meat
Pour remainder over meat.
Bake for 30 minutes at 375 degrees.

cajun injector creole butter with a good dry rub on the outside, apply heat and chow down.

I use it instead of chicken to make "pheasant stock" and make Pheasant soup with it. My kid loves it.

Just the thought of pheasant makes my mouth water. I haven't eaten any since about 1972 but I still remember it well.

I know a guy who would put any of those pretty feathers to use decorating some goofing looking pointy hats...lol

Are we counting chicks before the eggs are laid?

God bless, Mudd

I like to filet the breasts off, wrap them in bacon, and grill them.  I do the same with the legs.  Some guys don't bother with the legs, but I think the thighs are awesome.  DO NOT overcook them!

OK here you go.

1/4 them up yes the thighs and legs are worth saving.
Brown in a low / med heat pan USE BUTTER your not cooking them just browning them.
Set aside in a baking dish, lightly salt and fresh cracked pepper to taste cover (tightly) with tin foil and in oven low heat 300 degrees 15-18 min will do it.

Check on the wild rice you have cooking you do not want it to dry out either.

Fresh mushrooms diced 1/2-3/4 cup, ¼ cup finely diced fresh Hazel nuts, ¼ cup of diced scallions, ½ cup of fresh wild grapes ¼ cut, if you have them, if not any dark grapes.

Deglaze the pan that was used for the browning with GOOD red wine,
keep the pan on low heat use a whisk and get all the drippings to blend.
All of you fresh diced goodies from the list above go in stir it up and cover,
Let it start to simmer lightly stir often.
There needs to be a little bit of a thickener used Corn starch works well use it sparingly with a bit more Red wine if necessary.

The tin foil has been removed from your prized bird and you have had it under the Broiler for about 60-90 seconds maybe less, you are adding color to the bird that is all.

Place the ¼ up bird on the bed of wild rice spoon over the sauce you created. Serve the extra sauce on the side.

Serve with the good red wine you used above, and baked apples with sweat cream for desert.

Simple, bone them place in baking dish add one can cream of chicken, one can cream of mushroom soup two cans water, salt pepper and one whole onion chopped. Cover and bake on 350 for about 30-40 minutes. Serve over rice or noodles! Simple and quick! Shawn

We used to make a pheasant pot pie instead of Chicken pot pie.  it was fantastic.  I do miss the sounds of those roosters cackling when they took off!!!

they are great any way you want to cook them i haven't had bad ditch chicken yet they are great

PS MUD if you want some feathers i'll send you a whole box full this winter

pheasant and biscuits will do it every time.

Hey Mudd, pm me your address, I got something for you...


Mike

mudds just tring to get your feathers lol

brine them over night... season and SMOKE!!!!

Forget my earlier post....I'm with Doug!  That sounds GOOD!

Fillet the breast off the bone, cut into strips across the grain, dip in egg wash then roll in seasoned flour and fry in hot oil. Either use a deep cast iron skillet, or a deep fryer. Your oil needs to be plenty hot, but not smoking hot about 350 should do it.
They are awesome this way and will beat any over the counter chicken strips that you will find anywhere on the planet.

Of course you could also save the tail with feathers from a rooster and make yourself a nice mount to put on the wall. Leave enough skin attached for mounting, then all you do it scrape the skin clean with a knife then rub Borax on the skin, let dry for 2 weeks and mount on a board.