Pheasnat Recipes

Pheasant Piccata:

Bone and skin pheasant breasts. Gently pound the meat with a mallet until thin and flat but not broken. Sprinkle meat with black pepper, dredge lightly in flour
Preheat a heavy wide skillet. Add the olive oil and sauté the garlic until lightly browned, then remove and reserve
Turn up the heat and fry the pheasant quickly. Remove the pheasant and set aside
Drain oil from pan, then deglaze pan with white wine. Add demi-glace, lemon juice and the reserve garlic. Stir well to heat the sauce thoroughly
Add the butter. The garlic can be removed with a slotted spoon or left in
Add the parsley and spoon over the pheasant
Serve and garnish

Pound together the coriander, cumin, sesame seeds, turmeric, chili peppers, ginger and salt. Rub mixture into pheasant pieces
Melt the butter in a casserole dish and brown onions in it
Add the pheasant and any left over spices and brown
Stir in the water, cover and cook over low heat forty five minutes or until tender. Cover for ten minutes

The pheasant should be skinned, trimmed of fat and cut into serving pieces (backbones included)
In a large Dutch oven, sauté bacon over medium heat until crisp, 3 to 5 minutes. Add legs, backs and wings and brown in batches on all sides, 3 to 4 minutes. (Refrigerate breast pieces, covered, until needed)
Add sauerkraut, wine, Juniper berries, thyme, cloves and bay leaf to the Dutch oven. Cook over medium heat until about half the liquid has evaporated, about 10 to 15 minutes
Place the Dutch oven in a preheated 300°F oven, uncovered. Bake for about 2 hours, stirring occasionally and adding liquid as needed, until the legs are tender and the sauerkraut is slightly browned
Remove the Dutch oven from the oven, discard backs, wings and bay leaf, season to taste, cover and keep warm
Raise the oven temperature to 425°F
Salt and pepper pheasant breasts and place them on a rack in a roasting pan. Roast them for 20 to 25 minutes, or until juices run clear when they are pierced with a fork
Remove the breasts from the roasting pan, set aside and keep warm
Reheat the legs in the Dutch oven briefly
Slice the meat from the breasts and lay it over the legs and sauerkraut

Water can be used in place of the chicken stock in this recipe
This dish makes use of both legs and breasts, and the simple presentation is quite elegant
It is difficult to overcook this dish; it improves with long simmering
Steer clear of canned sauerkraut, which can taste tinny, and look for brands with no preservatives other than salt
Can be garnished with sprigs of fresh parsley

Dust pieces of pheasant with flour and brown in butter
Mix sour cream and water. Add remaining ingredients to sour cream mixture
Pour sour cream mixture in a covered roaster and add pheasant. Steam for several hours in a preheated 325°F oven until tender

Serve with rice, or potatoes and vegetables
Can be garnished with sprigs of fresh rosemary or basil and sprinkles of paprika
Chicken can be used in place of the pheasant

Dust oranges, draining syrup into pan. Stir in cornstarch, lemon peel and juice. Cook until thickened, stirring constantly
Remove from heat, add oranges
Spoon sauce over birds and cover. Bake for 15 minutes in a preheated 425deg;F oven. Bake for 1 hour at 325deg;F, baste often
Remove cover. Bake for 30 minutes longer

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