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Pheasant Breasts Margarita
This great recipe can be made using almost any type of fowl or small game including turkey, duck, rabbit, quail, Cornish game hen, chicken and of course pheasant. Pheasant Breasts Margarita 4 tbl flour 1/2 tsp paprika 1/8 tsp ground ginger 4 to 6 pheasant breasts, boned 2 tbl peanut or olive oil 1/4 cup tequila Margarita sauce Margarita Sauce: 2 cloves garlic, minced 4 green onions, chopped 1 tbl olive oil 1 cup pheasant or chicken stock 2 tbl lime juice 1 tsp Dijon mustard 1 tbl minced parsley 1/2 tbl basil 1/2 tbl oregano 1 tbl flour Margarita Sauce: In a saucepan, sautee the garlic and onions in the oil until transparent. Add 1/2 cup of the stock, stir in the lime juice, mustard, parsley, basil, oregano and heat to simmer. In a bowl, whisk flour into the remaining 1/2 cup of stock. Slowly stir into the simmering broth mixture until thickened and smooth. Pheasants Breasts: Combine the flour, paprika and ginger. Coat the spice mixture onto the pheasant breasts, pressing into the meat until they are coated and flattened slightly. Heat the oil in a large skillet, sautee the breasts until they are browned on both sides, 6 to 9 minutes, or until the juices run nearly clear. Sprinkle with the tequila and, leaning away from pan, light with a match. Cook for 2 more minutes, add the Margarita Sauce and heat thoroughly. Serves 4 to 6
Pheasant Enchiladas with Cream Sauce
One of the most requested recipe is this great pheasant enchilada recipe. It also is great for other fowl like chicken or turkey. Have fun experimenting. Pheasant Enchiladas with Cream Sauce 2 lbs. pheasant meat 1 white onion, diced 1 qt. Whipping cream 1 tsp. Rosemary 1 tsp. Thyme 1 tsp. Crushed garlic 2 lbs. shredded Monterey Jack cheese 1 doz. flour tortillas Garnish with Chopped chives Black olives Fresh cilantro For spicy mix: Chopped chili pepper or Jalapeño peppers Serves 6 Preheat oven to 350º F Precook pheasant meat in a covered baking dish with rosemary, thyme, garlic and ½â?? of water for 45 minutes, drain. Cut meat into desired bite sized pieces. Sautee diced onions with cooked meat. Spoon meat mixture onto tortillas, cover liberally with cheese and roll up. Arrange enchiladas in baking pan. Add enough whipping cream to fill pan approximately ½ way up the enchiladas. Cover with remaining cheese. Cover pan tightly with aluminum foil. Bake at 350º F for approx. 20 minutes. Uncover and continue baking for an additional 10 minutes. Garnish with your choice of additional items.
Pheasant with Sour Cream-Mushroom Sauce
Pheasant with Sour Cream-Mushroom Sauce Because game birds vary in size and weight, use 1 large 2 1/2 pound pheasant or 3 to 4 smaller ones. A stock is made of various parts of the bird but the breast and thighs are quickly sauteed until cooked through. The dish is finished with a sour cream-mushroom sauce made with the stock. Simmering time 1 1/4 hrs. For 2 servings: use half ingredients. For 8 servings: Double ingredients. Tips: If juniper berries are not available, flavor the stock before preparing sauce with 1 to 2 tbsp. gin Prep Time: 25min Cook Time: 30min 2 1/2 lbs. pheasants 1/4 cup dry sherry 6 cups water 1 small carrot chopped 1 small onion chopped 1/2 stalk celery, chopped 1 bay leaf 1/8 tsp. dried thyme leaves 2 jumiper berries (optional) 1/3 cup butter or margarine 24 small mushroom caps 6 small shallots, chopped 1/4 cup all purpose flour 1 cup sour cream salt and black pepper to taste. Cut pheasant into serving pieces. Reserve thighs and breast. Place all remaining parts into large suceoan. Pour in sherry. Cook over medium to high heat until sherry evaporates. Add water, onion, carrot, celery, bay leaf, thyme and juniper berries, if used. Cover and simer for 1 1/4 hrs. Meanwhile, melt butter in wide frying pan. Add breast and thighs. Saute slowly for 30 min. or until cooked through(pieces should not brown but remain pale in color). Keep warm on Serving platter. Add mushrooms and shallots to drippings in frying pan. Saute 5 min. Stir in flour. Strain stock. Measure 2 1/2 cups ( if necessary, and add water or boil down). Stir stock into frying pan. Cook until thickend and smooth. Stir inb sour cream ( do not boil after adding). Stir in salt and black pepper to taste. Pour over breast and thighs
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