Pheasant Baked In A Blanket Food

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EMERIL'S FAVORITE ROAST PHEASANT



Emeril's Favorite Roast Pheasant image

Provided by Food Network

Categories     main-dish

Time 3h22m

Yield 6 servings

Number Of Ingredients 38

3 (2 1/2 to 3 pound) farm-raised pheasants*, innards removed, wing tips and necks trimmed (See Cook's Note)
Salt
Freshly ground black pepper
1 onion, peeled and coarsely chopped
1 carrot, peeled and coarsely chopped
1 orange, halved
3 sprigs fresh thyme
6 slices thick-cut bacon, cut in half
1/4 cup Madeira
1 cup rich chicken stock
2 tablespoons cold, unsalted butter
Wild Mushroom Bread Pudding, recipe follows
2 teaspoons vegetable oil
1 cup sliced yellow onions
10 ounces assorted wild mushrooms, such as oyster, shitake, chanterelles, wood ear, or porcini
1 teaspoon minced garlic
3 teaspoons Essence, recipe follows
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 cup lager beer
5 large eggs
3 cups heavy cream
1/4 cup molasses
1 1/2 teaspoons Worcestershire sauce
1 teaspoons minced fresh thyme
3/4 cup grated Gouda cheese
3/4 cup grated white cheddar cheese
3/4 pound stale white bread, cut into 1-inch cubes
1 teaspoon unsalted butter
1 tablespoon plain bread crumbs
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 500 degrees F and position the oven rack in the bottom third of the oven.
  • Season the cavities and the outside of each pheasant liberally with salt and pepper. Divide the chopped onion and carrot equally among the cavities of the pheasants. Squeeze the juice from both halves of the orange and set aside. Cut 1 of the squeezed halves into 3 pieces, and tuck inside of the cavities along with the veggies. Insert 1sprig of thyme into the cavity of each pheasant.
  • Arrange the pheasants in a large roasting pan, breast sides up. Lay 2 strips of bacon over the top of each pheasant, cutting the bacon into pieces if necessary to cover as much of the pheasant as possible. Roast for 15 minutes, then remove the bacon strips and continue roasting for approximately 30 to 40 minutes, or until the juices run clear. (It is important to not overcook the pheasants, as they are very lean birds.) Remove the pheasants from the oven and transfer to a serving platter, loosely tented, while you make the sauce.
  • Using a spoon, carefully remove as much extra fat from the pan as possible. Place the roasting pan over high heat and, when hot, deglaze with the reserved orange juice and Madeira, using a wooden spoon to scrape any brown bits from the bottom of the pan. When the orange juice and Madeira have reduced by half, add the chicken stock and continue to cook until sauce has reduced enough to coat the back of a spoon, about 3 to 4 minutes. Swirl in the butter and remove from the heat. Season, to taste, with salt and pepper.
  • Remove the back bone from each pheasant, then cut along the breast bone to divide the birds into two halves. Serve 1/2 pheasant per person, napped with some of the sauce and with some of the Wild Mushroom Bread Pudding.
  • Heat the oil in a large, deep skillet over high heat. Add the onions and cook until golden brown and tender, 5 minutes. Add the mushrooms, 1/2 teaspoon of the garlic, 1 1/2 teaspoons of the Essence, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 to 2 minutes. Remove from the heat and let cool.
  • In a large bowl, combine the eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons of Essence, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper, and whisk well to combine. Add the mushroom mixture and cheeses and stir well. Add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.
  • Preheat the oven to 350 degrees F.
  • Butter a 9 by 13-inch baking dish with the butter. Add the bread crumbs, shaking to cover the bottom evenly. Pour the bread pudding mixture into the prepared pan and cover with aluminum foil. Bake for 1 hour and uncover. Continue baking until risen and firm in the center, and golden brown, 20 to 30 minutes. Remove from the oven and cool slightly before serving.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

BAKED PHEASANT IN GRAVY



Baked Pheasant in Gravy image

Wondering how to cook pheasant? Let my recipe show you how! It is impressive enough to serve to company, but still easy to make on a weeknight. -Lou Bishop, Phillips, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 9

1/2 cup all-purpose flour
1/2 cup packed brown sugar
6 pheasant or grouse breast halves
3 tablespoons butter
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 to 1-1/3 cups water
1 cup chicken broth
1 can (2.8 ounces) french-fried onions
Mashed potatoes or hot cooked rice

Steps:

  • In a large resealable plastic bag, combine flour and brown sugar; add pheasant pieces, one at time, and shake to coat. In a large skillet over medium heat, brown pheasant on both sides in butter. Transfer to a greased 13-in. x 9-in. baking dish., Combine soup, water and broth until blended; pour over pheasant. Bake, uncovered, at 350° for 40 minutes. Sprinkle with onions. Bake 5-10 minutes longer or until juices run clear. Serve with potatoes or rice.

Nutrition Facts : Calories 1221 calories, Fat 40g fat (15g saturated fat), Cholesterol 482mg cholesterol, Sodium 997mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 168g protein.

PHEASANT BAKED WITH CREAM



Pheasant Baked With Cream image

On the semiarid western prairie from the middle of Kansas northward through Nebraska and the Dakotas,September means the start of pheasant season.

Provided by Robin Poindexter

Categories     Wild Game

Time 2h55m

Number Of Ingredients 9

1/2 cup all purpose flour
1 tsp salt
1 tsp white pepper
1 - 2 1/2 to 3 pound whole pheasant,
1/4 cup canola oil
1 cup heavy cream
1 large yellow onion,quartered
4 garlic cloves
1 tsp dried thyme

Steps:

  • 1. Preheat oven to 300'degrees.shake together flour,salt,pepper in a large paper bag. put the pheasant in bag, shake well to coat it with the seasoned flour.
  • 2. Heat oil in a large skillet over men high heat.Add pheasant brown it on all sides. Transfer the bird to a roasting pan and pour cream over bird .Add onion,garlic,thyme to roaster. Bake,covered for 2 1/2 hours.the pheasant is done when the juices run clear from a pierced thigh.Transfer pheasant to a carving board,carve the breast and separate the other pieces.
  • 3. Arrange pheasant on a platter,pour remaining pan juices over,and serve.

ROAST PHEASANT



Roast Pheasant image

This is a quick simple recipe for fresh pheasant that has a very autumn feel to it. It is very good with potatoes, carrots and seasonal squash (I like acorn squash) diced and roasted in the pan with it. You can cook it at a higher temperature for a shorter time; just be sure to baste often since it is a very dry meat.

Provided by kelly13jane

Categories     100+ Everyday Cooking Recipes

Time 2h25m

Yield 4

Number Of Ingredients 5

2 sprigs rosemary, leaves stripped and chopped
1 tablespoon chopped fresh thyme
1 cup olive oil
1 whole pheasant, cleaned
salt and ground black pepper to taste

Steps:

  • Preheat an oven to 250 degrees F (120 degrees C).
  • Stir the chopped rosemary and thyme into the olive oil and set aside. Rub the pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour the herb oil over top.
  • Bake the pheasant in the preheated oven for 1 hour, then cover with aluminum foil, and continue baking an additional hour, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Baste the pheasant with the hot oil and juices from the pan every 30 minutes while cooking.

Nutrition Facts : Calories 840.4 calories, Carbohydrate 0.2 g, Cholesterol 142 mg, Fat 72.6 g, Fiber 0.1 g, Protein 45.4 g, SaturatedFat 12.9 g, Sodium 81.2 mg

PHEASANT



Pheasant image

Posted in response to a request. This was my grandmother's recipe for pheasant. We had/have a lot of hunters in the family and this was the best recipe for pheasant. I'm guessing on the serving size for 3 pheasants.

Provided by Satisfied Kris

Categories     Pheasant

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 8

3 pheasants, split
1/2 cup butter
2 cups sliced mushrooms
1 cup dry white wine
2 tablespoons lemon juice
1/2 cup chopped onion
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Saute pheasants in butter 10 minutes.
  • Remove from skillet and saute mushrooms in butter remaining in skillet 10 minutes Return pheasant to skillet.
  • Add wine, lemon juice, onions, salt and pepper.
  • Cover and simmer 1 hour or until tender.
  • NOTE: If oven is used- Bake at 375 degrees for about 2 hours.

PHEASANT BAKED IN ONION RINGS



Pheasant Baked In Onion Rings image

I found this recipe years ago at The Outdoor Lodge at http://www.theoutdoorlodge.com. I haven't made this before so times and servings are estimates.

Provided by Vicki Butts (lazyme)

Categories     Wild Game

Time 1h20m

Number Of Ingredients 7

1 young pheasant, cut into pieces
1/4 c pancake mix
1 large onion, or 2 medium
1/4 c butter, melted
1 Tbsp lemon juice
1 tsp worcestershire sauce
salt and pepper, to taste

Steps:

  • 1. Roll pieces of pheasant in pancake mix (or seasoned flour).
  • 2. Arrange dredged pieces in a single layer in a greased shallow casserole.
  • 3. Slice onions and blanket pheasant pieces with onion rings.
  • 4. Cover with melted butter.
  • 5. Sprinkle with lemon juice, salt, pepper, and Worcestershire sauce.
  • 6. Bake in 375 degree oven until tender, about 1 hour. If more browning is desired, use 450 degree oven last 10 to 15 minutes and turn pieces as necessary.

TWO-PART PHEASANT



Two-part pheasant image

Try this faff-free method of cooking pheasant and produce a sensational roast

Provided by Good Food team

Categories     Dinner, Main course

Time 4h15m

Number Of Ingredients 7

3plump hen pheasants , oven-ready
2 tsp juniper berry , crushed
1 dried bay leaf , crumbled (or finely sliced, if fresh)
a pinch of dried thyme
3 garlic cloves , crushed and roughly chopped
groundnut or vegetable oil
100g thinly sliced pancetta

Steps:

  • THE DAY BEOFRE: Take a pheasant, fully extend one of its legs, and cut through the skin attaching it to the breast. Note where it's hinged to the carcass and sever between the two joints. Repeat with the other leg. Turn the bird over on to its breast and cut away the backbone where it's attached to the breast. Poultry shears are best for this, but strong scissors or a knife will do. Reveal the wishbone and cut it free, then break away as much of the carcass as you can, leaving the whole two-sided breast (the crown) intact. You will need to sever two more little joints to free the crown entirely and trim off a few flappy, fine ribs from below the breasts, then remove any yellow fat, bits of skin, shot or bloody parts from the crown itself. Repeat with the other two pheasants, then wrap each crown in cling film and put in the fridge.
  • Preheat the oven to 140C/gas 1/fan 120C. Tidy up the legs, then wipe them with damp kitchen paper. Pack the legs skin-side down into a roasting tin or baking dish just large enough to take them in a single layer. Strew with the juniper berries, herbs, garlic and salt and pepper, then pour in enough oil to barely cover. Roast for about 2 hours or until very tender, turning the legs halfway through.
  • When the legs are cooked, remove them from the oven and leave to cool immersed in their cooking fat before refrigerating (still in the fat) overnight.
  • IN THE MORNING: When you are ready to finish the cooking, bring both crowns and legs to room temperature, and preheat the oven to 230C/gas 8/fan 210C. Season the crowns well with salt and pepper. Cut the wodge of pancetta in half widthways, separate the half slices, then drape them across the crowns to cover them completely. Scrape off all the gubbins from the legs and discard.
  • Put the crowns in a roasting tin, leaving enough space for the legs, and roast for 12 minutes. Add the legs and roast for 8-15 minutes more, depending on the size of the birds and how you like your game cooked. Leave the pheasants to rest in a warm place for 5-10 minutes before slicing the whole breast off each side of the crowns and serving with the legs and pancetta.

Nutrition Facts : Calories 414 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Protein 47 grams protein, Sodium 1.12 milligram of sodium

FRIED PHEASANT



Fried Pheasant image

When a co-worker plopped a cooler full of Pheasant & Quail in my lap I was at a loss as to how to prepare them. He said to just fry them up! I searched here for a fried pheasant recipe but came up empty handed. I can't wait to try some of the other recipes I saw here ( because my freezer is now not only full of pheasant and quail but goose too!) but for now I will just write this one up and it it to the rest! Prep Time includes Marinade!

Provided by CookBookCollector

Categories     Pheasant

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 7

3 pheasants, dressed and clean (and footless!!~ as mine came with a foot a piece~ how was I to know that was for the Wildlife Agent)
salt
pepper
nature seasoning brand seasoning
3 eggs
2 -3 cups flour
2 cups cooking oil

Steps:

  • Cut Pheasant Meat from Carcass (I just used the Breast and Thigh Meat Tossing all those little feet far away).
  • Rinse Throughly and place in Bowl.
  • Salt, Pepper and Season Pheasant turning the meat over to make sure all gets covered.
  • Cover bowl and place in fridge for at least 4 hours.
  • In Large Heavy Skillet (I used Grandma's Cast Iron) put oil and heat on high until ready to fry.
  • Retrieve Pheasant from Fridge.
  • In a shallow bowl scramble eggs.
  • In another shallow bowl (or plate) put flour in an even layer.
  • Dip Pheasant pieces in egg first then coat with flour.
  • Place in hot oil and brown on either side (lower heat to medium here so as not to burn the oil).
  • The pheasant cooks REALLY fast and is SO tender and moist.
  • Carrots and a green salad was an excellent addition to this meal!

SMOTHERED PHEASANT



Smothered Pheasant image

This is my mom's recipe for preparing the pheasants my dad would bring in during hunting season in Iowa. I use only the breasts from the birds, but you can use the other parts of the pheasant as well. This makes its own gravy that is delicious on mashed potatoes.

Provided by Kaye Lynn

Categories     100+ Everyday Cooking Recipes

Time 1h50m

Yield 6

Number Of Ingredients 5

6 skinless, boneless pheasant breast halves
salt and black pepper to taste
½ cup all-purpose flour
½ cup butter
2 cups half-and-half cream

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C).
  • Season the pheasant breasts on all sides with salt and pepper. Sprinkle the flour onto a plate, and press the pheasant breast into the flour until completely coated. Shake off excess flour and set aside. Melt the butter in an ovenproof Dutch oven or deep skillet over medium heat. Cook the pheasant breasts in the hot butter until golden brown on both sides, about 5 minutes per side. Pour in the half-and-half cream and bring to a simmer; cover the Dutch oven.
  • Bake in the preheated oven until the pheasant breasts are tender and no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 520.5 calories, Carbohydrate 11.4 g, Cholesterol 176.1 mg, Fat 30.6 g, Fiber 0.3 g, Protein 48 g, SaturatedFat 17.5 g, Sodium 202.3 mg, Sugar 0.2 g

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