1 pheasant
¾ cup honey
½ cup creamy peanut butter
2 tablespoons cider vinegar
2 tablespoons soy sauce
½ teaspoon msg.-optional
Combine all ingredients but the pheasant in a medium saucepan. Cook over low heat until peanut butter is melted, stirring frequently.
Place the pheasant in a...
10 quail breasts, skinned
1 cup flour
1 pint sour cream
½ lb. butter
½ teaspoon garlic powder
salt and pepper to taste
Season birds with salt, pepper and garlic powder. Lightly flour the quail breasts. Heat butter, fry birds over medium flame until lightly browned.
Pour about 3...
1 medium onion, pared, chopped
1/2 medium leek, chopped
1 oz. alfalfa sprouts
1/2 napa cabbage head, shredded
2 oz. ginger essence
1 oz. chili oil
8 rice paper wrappers
pheasant broth, boiling, as needed
oyster sauce, to taste
rice vinegar, to taste
chervil, chopped, to taste
Combine onion...
2 oz. pheasant neck meat
1/4 tsp szechuan pepper
4 oz. lotus root, pared, blanched
Combine neck meat and pepper; stuff into lotus root. Hot smoke for 20 to 25 minutes. Let cool; refrigerate overnight. Slice into 8 portions.
12 oz. pheasant breast, boneless
4 oz. honey brine
Place pheasant breast in brine. Cover; refrigerate for 45 minutes. Remove breast; pat dry. Refrigerate, uncovered, to allow pellicle to form. Combine 4 oz. hickory chips and 2 oz. tea leaves; place in smoking pan. Heat to smoking. Place...
Roast Pheasant
Pheasant Jus Lie
TO SERVE
Nap jus lie on plate; position pheasant breast on sauce. Pheasant breast can be split or sliced to enhance presentation.
NOTES
Season: Year round
Food cost: Moderate
6 oz. pheasant breast
3 oz. herb farce with pistachios
Lightly pound breast. Spread farce over breast; roll. Secure ends with twine. (Alternate method is to roll in caul.) Place on pan; roast at 400 degrees F until golden. Remove from oven; let cool. Refrigerate until chilled. Slice into...
Pheasant Breasts
Duxelle Stuffing
Cranberry Relish
Field Greens with Orange Vinaigrette
Potato Bread
TO SERVE
Slice pheasant breasts on bias; arrange portions on plates with stuffing, potato bread and cranberry relish. Drizzle warm orange vinaigrette over field greens.
NOTES
Season...
6 garlic cloves
3 oz. lean ground pheasant meat
1 tsp. sage, chopped
1 oz. heavy cream
1 oz. breadcrumbs
6 pheasant breasts, trimmed
salt and pepper, to taste
1 oz. butter, melted
3 oz. Marsala
Rub garlic cloves with small amount of oil; roast at 375 degrees F until soft. Peel; place in...
4 oz. pheasant leg meat
4 oz. pheasant farce
2 celery ribs, peeled
pheasant stock, boiling, as needed
Combine leg meat and farce. Pipe inside peeled celery rib; top with second rib. Wrap in plastic wrap. Poach in stock for 15 to 20 minutes. Remove; let cool. Refrigerate overnight. Slice...
Char Siu Barbecue Pheasant
Tenderloin
Seaweed and Shiitake Salad
Smoked Breast of Pheasant
Marinated Squash and Daikon
Cured Liver and Heart Terrine
Bean Salad
Smoked Lotus Root Neck Sausage
Roasted Pheasant Breast with
Pistachio Herb Farce
Kimchi Salad
Poached Celery and Leg Meat...
16 oz. chicken stock
8 oz. pheasant bones, browned
4 oz. mirepoix
1 bouquet garni
1 tbsp. cornstarch
chicken stock, chilled, as needed
salt and pepper, to taste
Combine stock, bones, mirepoix and bouquet garni in stock pot. Heat to simmering; simmer for 1 to 1-1/2 hours to develop flavors...
3 pheasant breasts
Carefully trim breasts. Remove wings and all bones; reserve for stock. Separate skin from flesh to create pocket; do not remove skin. Reserve. (See Duxelle Stuffing.)
5 oz. white mushrooms, minced
oil, as needed
1 tsp. garlic, pared, minced
1-1/2 tsp. shallots, pared, minced
1-1/2 oz. ham, julienne
1/4 cup white wine
1/2 tbsp. Parmesan cheese, grated
1 egg white
6 small pieces of caul
melted butter, as needed
Saute mushrooms in oil. Add garlic and...
6 oz. char siu barbecue marinade
8 oz. pheasant tenderloin
Place marinade and pheasant in glass dish; marinate to produce desired flavor strength. Remove tenderloin; place in pan. Roast at 350 degrees F for 15 to 18 minutes. Remove from oven; let cool. Refrigerate overnight. Slice into 8...
4 Pheasant Breasts, Boneless
2 tablespoon Butter
4 tablespoon Flour
¼ teaspoon Cinnamon
½ cup Orange Juice
2 tablespoon Marmalade
¾ teaspoon Chicken Bouillon
1 fluid ounce Liqueur
½ cup Grapes, Green
1 Orange, Separated
4 tablespoon Almonds, Toasted
Line a baking pan with heavy foil...
½ teaspoon Thyme
2 slice Bacon, Diced
2 Pheasants
3 pound Sauerkraut, Rinsed & Drained
1½ cup White Wine, Dry
1 teaspoon Juniper Berries
2 Cloves
1 Bay Leaf
Skin, trim and cut duck into serving pieces backbones included . Preheat oven to 300f. In a large dutch oven, saute bacon until...