Posts Tagged ‘pheasant recipe’

Recipe: Pheasant and Black Bean Soup

Thursday, January 30th, 2014

BlackBeanSoup

This spicy soup recipe, though it only takes 30 minutes, has a simmered-all-day taste.

Ingredients

½ lb. boneless pheasant breasts, cut into 1-in. cubes (or smaller)

2 cans (14 ½ oz. each) reduced-sodium chicken broth, divided

1 or 2 cups frozen corn

1 can (15 oz.) black beans, rinsed and drained

1 can (10 oz.) diced tomatoes and green chilies, un-drained

1 jalapeno pepper, seeded and chopped

2 Tbsp. minced fresh cilantro

3 tsp. chili powder

½ tsp. ground cumin

1 Tbsp. cornstarch

Tortilla chips

Shredded cheese (optional)

Directions

1. Place a large nonstick saucepan coated with cooking spray over medium heat. Add pheasant, cook and stir 4-6 minutes or until no longer pink. Reserve 2 Tbsp. broth; add remaining broth to pan. Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes.

2. Mix cornstarch and reserved broth until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Top with chips and cheese.

Makes 6 servings.

-Recipe courtesy of Carol Durtschi, Pheasants Forever Membership Services. Photo by Anthony Hauck, Pheasants Forever.

Have an upland recipe you’ve been keeping all to yourself? Share and if we post it, you’ll receive Pheasants Forever’s From the Field hardcover recipe book. Contact information below.

Anthony’s Antics Afield is written by Anthony Hauck, Pheasants Forever’s Online Editor. Email Anthony at AHauck@pheasantsforever.org and follow him on Twitter @AnthonyHauckPF.

Recipe: Slow Cooker Pheasant Jambalaya

Thursday, January 23rd, 2014

Jambalaya

A spicy and easy pheasant dish with Cajun flair.

Ingredients
6 pheasant breasts cut into cubes
1/2 lb. Andouille sausage sliced
1-28 oz. can diced tomatoes
1 onion chopped
1 red pepper chopped
2 stalks celery chopped
1 cup chicken broth
2 Tbsp. oregano
2 Tbsp. Cajun seasoning
1/2 Tsp. thyme
1 Tsp. hot sauce
2 bay leaves
1 lb. frozen, peeled and cooked shrimp thawed
4-6 cups cooked rice

Directions
In slow cooker, combine all ingredients except for shrimp. Stir well. Cover and cook on low for 7 hours or high for 3 hours. At end of cook time, stir in thawed shrimp and cook another 5 minutes. Remove bay leaves and serve over rice.

-Recipe from Amanda Walljasper-Tate and Doug Tate, Nobles County (Minn.) Pheasants Forever chapter

Have an upland recipe you’ve been keeping all to yourself? Share and if we post it, you’ll receive Pheasants Forever’s From the Field hardcover recipe book. Contact information below.

Anthony’s Antics Afield is written by Anthony Hauck, Pheasants Forever’s Online Editor. Email Anthony at AHauck@pheasantsforever.org and follow him on Twitter @AnthonyHauckPF.

Recipe: Swiss Mushroom Pheasant

Monday, January 20th, 2014

SwissMushroomPhez

Robyn Savoie describes herself as a “GSP pointer lover” and “cookaholic.” After a successful day afield, Savoie says this entrée is easy to prepare but “looks and tastes special enough for company and special-occasion suppers. Everyone enjoys the golden pheasant breasts topped with ham, melted Swiss cheese and fresh mushrooms.”

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 4

***

Ingredients

1 lb. boneless, skinless pheasant breast halves

1 large egg

1 cup crushed butter-flavored crackers (about 25)

3/4 Tsp. salt

1/2 lb. fresh mushrooms, sliced

2 Tbsp. butter, divided

4 thin slices deli ham

4 thin slices Swiss cheese

Directions:

  • Flatten pheasant to ¼” thickness. In a shallow bowl, lightly beat the egg. Combine cracker crumbs and salt in another shallow bowl. Dip pheasant in egg, then roll in crumbs; set aside.
  • In a large ovenproof skillet, sauté mushrooms in 1 Tbs. butter until golden and tender; remove and set aside. In the same skillet, cook pheasant over medium heat in remaining butter for 3-4 minutes on each side or until no longer pink.
  • Top each pheasant breast half with a ham slice, mushrooms and a cheese slice.  Remove skillet from heat, cover and rest for 1-2 minutes or until cheese is melted. Serve with parsley potatoes and broccoli with mustard sauce.

While pheasants work great, chicken breast and pork chops can also be substituted.

-Recipe and photo by Robyn Savoie.

Have an upland recipe you’ve been keeping all to yourself? Share and if we post it, you’ll receive Pheasants Forever’s From the Field hardcover recipe book. Contact information below.

Anthony’s Antics Afield is written by Anthony Hauck, Pheasants Forever’s Online Editor. Email Anthony at AHauck@pheasantsforever.org and follow him on Twitter @AnthonyHauckPF.

RECIPE: Easy Crock Pot White Pheasant Chili

Wednesday, December 18th, 2013

Chilli2

Ten minutes of prep time and a slow cooker will give you a hearty pheasant meal that’s sure to be a repeat favorite in your upland household.

Ingredients

1 full shredded pheasant or 4 shredded cooked pheasant breasts

2 Cups of chicken stock or broth

2 Cups of shredded cheddar cheese

1 Tbsp. cumin

½ jar of salsa

1 large jar of Great Northern Beans

Salt and pepper

 

Instructions

Shred pheasant.

Add all ingredients to your crock pot or slow cooker.

Stir and add lid.

Cook on High for 6 hours or Low for 12 hours.

Serve with shredded cheese, sour cream, and crackers.

Serves: 6-8.

Anthony’s Antics Afield is written by Anthony Hauck, Pheasants Forever’s Online Editor. Email Anthony at AHauck@pheasantsforever.org and follow him on Twitter @AnthonyHauckPF.

Replicating Georgia Pellegrini’s Stuffed Pheasant

Tuesday, February 26th, 2013

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In keeping with our post-Pheasant Fest dinner theme this week, my wife and I replicated Georgia Pellegrini’s stuffed pheasant recipe in our humble kitchen.  I found it interesting that both Georgia and Hank Shaw employed a meat mallet in both their Fest pheasant recipes, which happens to be a tool I’d never used prior to Monday night.  In the end, we found the pounded pheasant meat to be very tender and juicy.

I believe you’ll find this recipe to be tasty, easy and a healthy preparation for any rooster meat you’ve still got in the freezer.

 

Stuffed Pheasant 2Stuffed Pheasant Breast Ingredients 

Serves 4

4 pheasant breasts, deboned

10 tablespoons butter

4 tablespoons finely diced shallots

4 celery stalks, peeled of outer strings and finely diced

1 cup white wine

8 tablespoons finely chopped walnuts

4 tablespoons dried currants

4 cloves garlic, diced

4 tablespoons bread crumbs

8 tablespoons chopped fresh flat-parsley leaves

2 tablespoons fresh thyme

Salt and pepper

 

Stuffed Pheasant 1Recipe

1. Preheat the oven to 350°F. Meanwhile, melt 6 tablespoons of the butter in a sauté pan and sweat the shallots and celery over low heat, until translucent.

2. Add the white wine and reduce by half.

3. In a small bowl, combine the walnuts, currants, garlic, bread crumbs, parsley,

and thyme.

4. Once the wine is reduced by half, stir the bread crumb mixture and cook until

it thickens and forms a paste. Season with salt and pepper to taste and set

aside.

5. Pound the pheasant breasts between two shetts of plastic wrap until thin.

6. Lay on a baking dish and distribute a lump of stuffing onto the breast meat and wrap the meat around the stuffing and tie to secure.

7. Add 4 tablespoons of butter to the baking dish and place in the oven to bake for 12 to 15 minutes, basting the top of the quail with

butter three times during the process.

8. Remove from the oven, and remove the twine and serve immediately.

 

For more wild game recipes from Georgia, please visit www.GeorgiaPellegrini.com

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

Chatellier’s Rare Game Sauce

Thursday, November 3rd, 2011

 

Now available at www.PFStore.org

Longtime Pheasants Forever advertising sales reps Scott Buchmayr, Scott Cherek and Amos Crowley have joined forces as owners of Chatellier’s Rare Game Sauce now available in the Pheasants Forever MarketPlace.

 

Chatellier’s sauce is a perfect mix of tangy and spicy to compliment any game bird meal.  It is also reasonably priced at $11.95, making it a great landowner gift for the farmer who always lets you hunt their land or for all the wild game chefs in your family. 

 

Here’s one of Chatellier owner Scott Cherek’s favorite recipes for serving Chatellier’s with pheasant.  Enjoy!

Pheasant with Apples & Grapes

  1. Preheat oven to 385 degrees.
  2. Place two drawn & skinned pheasants in a baking pan, breast side up.
  3. Completely cover breasts with bacon strips so that no bare meat is showing.
  4. Stuff pheasant with mixture of diced apples and grapes, seal cavity closed with toothpick.
  5. Pour apple cider in the bottom of the baking pan along with the remaining diced apples and sliced grapes. Roast uncovered for 55 minutes.
  6. Allow bird to rest for 3 minutes before serving with Chatellier’s sauce on the side.
  7. Serves up to 6 people

Order Chatellier’s Rare Game Sauce through Pheasants Forever today.

 

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