Posts Tagged ‘cooking pheasant’

Pheasant Leg Soup

Thursday, October 18th, 2012

A ladle of pheasant leg soup will warm you all over on a cold winter’s day

I realize a pheasant breast is the “Holy Grail” of wild game succulence, but don’t overlook a rooster’s thighs and legs.  And for goodness sake, don’t just breast the bird and garbage the remainder.  Pheasant legs are certainly tougher to cook, but a rooster’s legs and thighs actually produce quite a lot of tasty dark meat when handled with care.


Perhaps the easiest way to put those pheasant legs to good use is in soup, which is exactly what I prepared last evening with my opening weekend’s rooster legs and the last of my garden’s produce.



  • 2 sets of pheasant legs
  • 3 cups of sliced carrots
  • 2 cups of sliced celery
  • 1 small tin of mushrooms
  • 1 small can of corn kernels
  • 1 small tin of sliced water chestnuts
  • 10 chicken bouillon cubes or chicken stock
  • Small box of your favorite noodles (shells, O’s, etc.)



1)      Start by slow boiling the pheasant legs in water for roughly 15 minutes.

2)      Remove the legs from the water and let cool.

3)      Reduce the remaining water to a low simmer.

4)      Cook noodles as instructed on the box in a separate pot.

5)      Add bouillon cubes and additional water to the remaining water from the boiled pheasant leg pan after the water has cooled a bit.

6)      Add carrots, celery, mushrooms, corn and water chestnuts to the pot of simmering water.

7)      After the pheasant legs have cooled, pick the meat off the bones being careful to remove any tendons from the lower leg meat.

8)      Add the pulled leg meat to the soup.

9)      Add the cooked noodles to the soup.

10)  Simmer the soup on low, stirring occasionally for about an hour.

11)  Serve with your favorite soup cracker.


This preparation is definitely not fancy, but it’s certainly not difficult.  And, I promise, you’ll be surprised at how much you’ll begin looking forward to saving the legs from future roosters.


Do you have a favorite pheasant leg recipe?  Send it my way!


The Pointer is written by Bob St.Pierre, Pheasants Forever & Quail Forever’s Vice President of Marketing.  Follow Bob on Twitter @BobStPierre.

Prairie Chicken Stir Fry

Monday, July 16th, 2012

Cubed prairie chicken and some fresh garden vegetables

Depending upon what state you’re focused upon, there are approximately 60 days left on the calendar until we’re able to chase birds behind our flushers, pointers and retrievers.  That’s right; this is your official two month warning.  In fact, I’m excited to report my calendar is starting to fill in with September ruffed grouse hunts, as well as an early prairie chicken and sharp-tailed grouse hunt.


Consequently, I’ve begun to inventory what’s left in my chest freezer.  A huge pet-peeve of mine is leaving meat in the freezer into a new hunting season, so I was happy to see a pair of pheasants and one meal of quail is all that stands between me and an empty freezer.


Prairie chicken begins to brown

Last week, I pulled out two Kansas prairie chickens from the freezer then headed into the garden looking for fresh ingredients.  The result of my search was a very simply prepared prairie chicken stir fry.  Here you go:



  • 2 whole prairie chickens (deboned and cubed)
  • 1 small zucchini sliced into small triangles
  • 2 cups of green beans
  • 2 cups of snow peas
  • 1 stalk of celery diced
  • 1 head of broccoli diced
  • 2 cups of cherry tomatoes
  • 1 small green bell pepper sliced into small strips
  • 1 bottle of House of Tsang Korean Teriyaki Stir-Fry sauce


Cherry tomatoes add some nice color


1)      Sauté the cubed prairie chicken in olive oil until browned.

2)      Add the cherry tomatoes and simmer for approximately three minutes on medium heat

3)      Add all the green vegetables and simmer covered.  (I like to make sure the vegetables are still crispy when served, so this only takes a couple of minutes.)

4)      Add bottle of House of Tsang Korean Teriyaki Stir-Fry Sauce and simmer for two minutes till warm.

5)      Serve over rice.


Veggies added

After slicing and dicing the vegetables, this recipe literally took minutes to prepare.  And as you’ve probably already figured, this preparation works just as well with quail, pheasant or any other fowl in your freezer.  Enjoy!


Serve over rice

The Pointer is written by Bob St.Pierre, Pheasants Forever’s Vice President of Marketing.  Follow Bob on Twitter @BobStPierre.



Hunt, Gather, Cook Pheasant Pasta

Wednesday, May 9th, 2012

One of my absolute favorite new books of the last year is Hank Shaw’s Hunt, Gather, Cook.  Shaw skillfully blends his personal narrative with unique recipes in this creative exploration of foraging, hunting, and fishing for nature’s “forgotten feast.”  If you made it to National Pheasant Fest & Quail Classic last February, then you hopefully had the chance to catch Hank’s fantastic presentations on the Outdoor Channel Cooking Stage.


It was with Hank’s ethos in mind that I prepared this evening’s meal.  My cluttered countertop included one rooster from a memorable December pheasant hunt in Kansas, a few dozen wild morel mushrooms scored with the assistance of my FAN Outdoors radio partner “The Captain” Billy Hildebrand, and a few stalks of wild asparagus snipped at my secret railroad tracks spot not far from the Pheasants Forever national offices.


Here’s the skinny on my Hunt, Gather, Cook Pheasant Pasta


1 Cubed whole pheasant

4 Cups of fresh morel mushrooms

1 Cup of fresh wild asparagus

2 Cups of angel hair pasta

1/2 Cup of heavy cream

½ Stick of butter

1 tsp flour

Olive Oil

Salt to taste



1)      Sauté the cubed pheasant in olive oil until brown, lightly salt

2)      Sauté the morel mushrooms in ¼ stick of butter till reduced (approximately 5 minutes on medium heat)

3)      Boil the angel hair pasta till tender

4)      Melt ¼ stick of butter over low heat, add flour and whisk until blended, add cream, simmer on low heat.

5)      Boil asparagus al dente, so they are crisp

6)      Combine pheasant, mushrooms and pasta

7)      Pour cream sauce over the top

8)      Add asparagus

9)      Serve

Thanks to my sous chef and wife, Meredith, for helping me out in the night’s finished dish.



The Pointer is written by Bob St.Pierre, Pheasants Forever’s Vice President of Marketing.  Follow Bob on Twitter @BobStPierre.



Spring Morel Mushroom & Pheasant Pasta

Tuesday, June 14th, 2011

Spring Morel Mushroom & Pheasant Pasta

On the outside chance you’ve got one batch of morel mushrooms left from the spring woods and one pheasant still frozen in your freezer, then I’ve got the recipe for dinner tonight. 


1 Pheasant

1 cup fresh morel mushrooms

Bowtie pasta

1 cup fresh spinach

1 tablespoon of minced garlic

2 tablespoons of olive oil

2 tablespoons of butter

2 to 3 tablespoons of garlic & onion spice mix

Salt & pepper to taste


Step 1: season pheasant meat (deboned) with garlic & onion spice mix and salt & pepper

Step 2: cook noodles according to packaging

Step 3: lightly sauté morels in butter

Step 4: sauté pheasant meat in olive oil

Step 5: When noodles and morels are done, add spinach to meat pan.  Cover & steam the spinach in the meat pan.

Step 6: Toss noodles, pheasant, spinach and morels into one pan or bowl.

Step 7: Serve & enjoy

Additions you may consider: fresh parmesan or mozzarella cheese on top

(Truth in cooking blogs act, article 27811-12: my wife, Meredith, deserves credit for this particular recipe)

The Pointer is written by Bob St.Pierre, Pheasants Forever’s Vice President of Marketing.  Follow Bob on Twitter @BobStPierre.