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Thread: Pheasant Recipies please!

  1. #1
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    Default Pheasant Recipies please!

    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.
    “I can’t wait ‘till I’m grown” is the stupidest @!#* I ever said!

  2. #2
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    those legs are tough, break them down for a few hours in something.

  3. #3
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    Country fried with gravy. Pound em out.

  4. #4
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    https://www.dutchovendude.com/recipe...t_pie-2173.php

    I like doing mine in this pot pie recipe

  5. #5
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    Cacciatore

  6. #6
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    They get dry very easily. Just don't overcook and dry them out. Pot pie and recipes with soup mixes can be good.
    Carolina Counsel

  7. #7
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    My wife makes a pretty good General Tso’s Pheasant dish.

  8. #8
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    Quote Originally Posted by huntinghagen#12 View Post
    My wife makes a pretty good General Tso’s Pheasant dish.
    Id like to know this one

  9. #9
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    Bout 6-8 nugget sized pcs wrapped in bacon on bamboo skewers. Cooked over charcoal

  10. #10
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    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.
    Listen to your elders. Not because they are always right but because they have more experiences of being wrong.

    "We make a living by what we get, we make a life by what we give" Sir Winston Churchill

  11. #11
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    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.

  12. #12
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    Quote Originally Posted by Carolina Counsel View Post
    They get dry very easily. Just don't overcook and dry them out. Pot pie and recipes with soup mixes can be good.
    this
    Ugh. Stupid people piss me off.

  13. #13
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    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.

  14. #14
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    Quote Originally Posted by BMAC_ducks View Post
    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.

  15. #15
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    Coq Au Vin , that’s what we’re doing with our pheasant for Thanksgiving

  16. #16
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    Overcook them then play the UNO reverse card and magically make them not overcooked anymore.
    Quote Originally Posted by walt4dun View Post
    Monsters... Be damned if I'd ever be taken alive by the likes of faggot musslims.
    Quote Originally Posted by 2thDoc View Post
    I am an equal opportunity hater.

  17. #17
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    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!
    “I can’t wait ‘till I’m grown” is the stupidest @!#* I ever said!

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