Pheasant and Chukkar

Discussion in 'Cooking Forum' started by PutUmDown870, Mar 23, 2015.

  1. PutUmDown870

    PutUmDown870 Senior Refuge Member

    Messages:
    560
    Joined:
    Jul 11, 2013
    Location:
    New Jersey
    I don't upland hunt much but we went yesterday and now I find myself with a pile of Pheasant and Chukkar. I want to try some new stuff with them. Any suggestions? I have 2 smokers, gas and charcoal grills and so on. Thanks guys
     
  2. Jimbob

    Jimbob Elite Refuge Member

    Messages:
    6,442
    Joined:
    Sep 3, 2002
    Location:
    Ain't no ducks 'round here.
    This may not be new, but is my go to pheasant recipe. Never dry, and never have enough. Designed for skinned birds, too. Double or redouble as desired.

    Pheasant with Mushrooms

    1 pheasant, cut up
    1 medium onion, chopped
    4 Tbsp butter
    8 oz. fresh mushroom, sliced
    1/4 c. white wine
    1 c. chicken stock
    1 bay leaf
    1/4 tsp. dried thyme
    salt & pepper to taste
    flour for dredging pheasant

    Coat pheasant pieces with flour. Brown in butter. Remove.
    Place pieces in baking dish. Saute onions and mushrooms in remaining
    butter. Add stock, bay leaf and thyme.

    Simmer 15 minutes. Add wine. Pour over pheasant pieces. Bake
    covered 350 for one hour.
     
    OneShotBandit likes this.
  3. PutUmDown870

    PutUmDown870 Senior Refuge Member

    Messages:
    560
    Joined:
    Jul 11, 2013
    Location:
    New Jersey
    dayum. Sounds good, thank you.
     
  4. papacharlie

    papacharlie Senior Refuge Member

    Messages:
    460
    Joined:
    Jul 1, 2007
    Location:
    illinois
    Well I will throw my hat in the ring: two - Four Pheasant or Chucker breasts in a zip lock gallon bag throw the breast into them cover them with ether Extra Virgin or Virgin Olive Oil mix around and slice a Lemmon in half squeeze both halves into the bag refrig over night NOW if you decide to Pan fry them heat your pan on high heat for about a minute put your palm about 5" above the pan to feel the heat then knock down your heat to a med fire open the bag pour just enough oil along the bottom of the pan it will sizzle then place the breast with the back side down for 3-4mins flip it over 3-4mins serve with Uncle Ben's quick wild Rice and PM me how it was then I will tell you more recipes Later ENJOY Charlie
     

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