Pheasant Recipies please!

[WhitewaterDuck]

We have scratched out enough to make it a thanksgiving dinner main course alongside the turkey and ham. Please post up a good, southern recipe….any with gravy or thick basting juices is bonus. Thanks in advance.

[Highstrung]

those legs are tough, break them down for a few hours in something.

[SCWOODROW]

Country fried with gravy. Pound em out.

[duckchoppin]

https://www.dutchovendude.com/recipe...t_pie-2173.php

I like doing mine in this pot pie recipe

[murraywader]

Cacciatore

[Carolina Counsel]

They get dry very easily. Just don't overcook and dry them out. Pot pie and recipes with soup mixes can be good.

[huntinghagen#12]

My wife makes a pretty good General Tso’s Pheasant dish.

[BMAC_ducks]

My wife makes a pretty good General Tso’s Pheasant dish.

Id like to know this one

[Sportin' Woodies]

Bout 6-8 nugget sized pcs wrapped in bacon on bamboo skewers. Cooked over charcoal

[cajunwannabe]

This is tasty and spreads the meat a long way

Pheasant White Chili
Ingredients:
48 oz. jar of Great Northern White Beans
1-11/2 lbs. of pheasant (or any other bird)
1 16 oz. jar of salsa (I use hot, but can use anything)
1 green pepper
1 large onion
2 jalapenos
2 8oz. cans of chicken broth (you can do one can and one can of water)
8 oz. shredded cheese
2 packets of McCormick's White Chili mix
1-2 tablespoons cumin
Directions:
Cook bird of choice and shred the meat. Cut up onion and peppers and saute. Then just add everything together in a crock pot and you can change ingredients to your liking. . .add something different or more of something(sometimes I use another bag of cheese, take something out(jalapenos for example). Serve with tortilla chips... makes a great dip or just eat as chili.

[Palmetto Bug]

It sounds like a type of meat that is ideal for sous vide. It will tenderize without dying it out.

I'm itching to do some squirrels with sous vide.

[2thDoc]

They get dry very easily. Just don't overcook and dry them out. Pot pie and recipes with soup mixes can be good.

this

[Baggy]

My father used to braise them in some sort of broth and berry concoction. Usually served with wild rice and some type of green. From what I remember it was really good.

[huntinghagen#12]

Id like to know this one

I wish I knew it, I’ll ask her. I have a few bags of pheasant from last month I need her to put in a meal.

[cat III]

Coq Au Vin , that’s what we’re doing with our pheasant for Thanksgiving

[willk]

Overcook them then play the UNO reverse card and magically make them not overcooked anymore.

[WhitewaterDuck]

We threw a breast on the grill last night after grilling up some chicken for soup. It was perfection. We are going to do a Hungrousant since we don’t have a turducken. Definitely going to do the pot-pie dealeo. Maybe some pheasant and dumplings. Thanks for the recipes!