How To make Aromatic Pheasant
1 ounce dried mushrooms
2 pheasants
jointed
2 stalks lemon grass
1 fresh red chili :
(no seeds to hot)
2 inches fresh root ginger
1 lemon juice of
juice and grated peel of 1 orange 2 garlic cloves :
(2 to 3)
1 can blueberries
1 tablespoon arrowroot
3 tablespoons olive oil
Soak the mushrooms in water (not too much) for a couple of hours . In the bottom of a casserole dish put the olive oil and the pheasant joints and brown quickly. Finely slice the lemon grass and finely chop the ginger, chili and garlic and add to the pheasant with orange peel, lemon & orange juice and blueberries. Strain in the water from the mushrooms and push the mushrooms down between the pheasant joints. Season with salt and cover the casserole. Cook in the middle of the oven at 325 F for 2 Hours. When cooked pour the juices from the casserole (keep the pheasant warm in a low oven) into a saucepan. Mix the arrowroot with a little water until smooth and add to the saucepan stirring all the time until the sauce has thickened. Pour sauce over pheasant joints and top with chopped coriander leaves. Serve with anything you like, rice, mashed potato and green veggies. (tasty) by Christopher E. Eaves <cea260@airmail.net>
How To make Aromatic Pheasant's Videos
1981 Vintage Recipe Stuffed Pheasant
Fred Trst takes a lesson on cooking pheasant with Kay Richey. Kay Richey is a well known wildlife chef and this recipe for Stuffed Pheasant can be found in her book Savor the Wild #ZacharyTrost #PracticalSportsman #PracticalSportsman
Grilled Pheasant
I show how simple it is to cook Grilled Pheasant on my gas grill. You can do the same on any grill or in your oven. I use It's Incredible rub for the simple seasoning.
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Baked Whole Pheasant Meat - Yummy Pheasant recipes
Baked Whole Pheasant Meat - Yummy Pheasant recipes
Brad Prepares and Cooks Pheasant | It's Alive | Bon Appétit
Bon Appétit’s Brad Leone is back for episode 44 of “It’s Alive,” for the second part of his pheasant hunting trip with Elias Cairo. Using the pheasants from the previous episode, Brad and Elias show you how to properly break down, preserve, and cook wild game.
Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
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Brad Prepares and Cooks Pheasant | It's Alive | Bon Appétit
Pheasant sausages – recipe – from Weschenfelder
Cai Ap Bryn makes delicious pheasant sausages. Watch and learn the recipe here.
Ingredients:
Pheasant meat mince (including all offcuts)
Fatty pork mince
Spice/herb mix
Sausage tubes
(plus you will need a sausage stuffer)
Get 10% off the following Weschenfelder products: Trespade TC 12 EL ECO Electric mincer (£234 RRP) + Trespade Minnie-Plus Little Demon Rosso Stuffer (£150 RRP) + Leonard’s Pheasant Mix (£6.50 RRP) – Use discount code FS10 at checkout. Offer valid until 31 October 2022.
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Pheasant Marsala Recipe
Pheasant Marsala is a great way to cook Pheasant breast and preserve the tender quality and flavor of the meat. Add a beautiful reduction sauce with mushrooms for a delicious dinner.