When it comes to your pheasant harvest, the possibilities are endless in terms of preparation, but one of our favorite ways to prepare pheasant is our take on pheasant fricassee. The flavors are rich and hearty, and it leaves everyone satisfied.
A recipe like this transforms ordinary into extraordinary, with a complex combination of rich chocolate and oak from dark red wine, the umami smoothness of shiitake mushrooms, and a friendly bite from hot paprika and crushed black pepper. A dressing of cream sauce completes the dish, checking the pinch of pepper with cool perfection.
With some pheasants in the freezer, my wife and I decided to braise a few down and pick the meat in order to have some cooked meat on hand for various meals throughout the week. Inspired by a local pizza shop’s specialty pizza and a recent gift containing a handful of different jams and jellies, my wife and I put…
Mojo Pheasant By Tim Kraskey With a Cuban-inspired flair, here’s another great BBQ recipe by Tim Kraskey. Tim shared that you can use turkey meat instead of the pheasant breasts. They key is to pound to a consistent thickness for even cooking. Tim has a new cookbook that became available in fall of 2020 titled “Red, White and Everything Else”,…
Pheasant with mushroom and cream sauce that doesn’t come from a can! While a mainstay of upland hunters in the Midwest, pheasant cooked with a can of soup may be considered convenient, it will neither taste, nor look, as good as cooking with real, fresh ingredients. You’ve done the work, spent the time (and the money) in the field for your hard-earned game. Why skimp at the table now with .99 cent canned soup? Craft this simple recipe using basic ingredients.
From the Chef: I have always found that wild game pairs really well with fruity flavors, and this Pheasant and Pineapple Kabob recipe is the perfect combination of both savory and sweet. The marinade has a bit of a Hawaiian flare to it from the pineapples and a little bit of heat from the chili sauce. One important fact…
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