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    Salt-Crusted Pheasant

    Serves six. 3 3-1/2 to 4 pound pheasants, preferably wild Scottish pheasants 8 cups kosher salt 4 to 5 cups all-purpose flour 1/3 cup dry rosemary 1/3 cup dry sage 1/3 cup dry thyme 3 tablespoons ground juniper berries 3 sprigs thyme 3 shallots, chopped 6 bay leaves Note: Chicken or...
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    Pecan Stuffed Smoked Pheasant

    Yield: 1 Servings Ingredients: * 1/4 c Butter * 1 1/4 c Dry bread crumbs * 2/3 c Coarsely broken pecan meats * 2 ea Smoked pheasants * 2 tb Flour * 3/4 ts Salt * 1/4 ts Pepper * 1/4 c Butter * 1 1/2 c Hot water * 1/4 c Sherry Instructions: Melt the 4...
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    Honey Roast Pheasant

    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...
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    Sour Quail

    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...
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    Vegetable Dumplings

    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...
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    Smoked Lotus Root Neck Sausage

    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.
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    Smoked Breast of Pheasant

    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...
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    Savory Roast Pheasant with Sage

    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
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    Roasted Pheasant Breast

    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...
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    Roasted Breast of Pheasant

    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...
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    Roast Pheasant

    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...
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    Poached Celery and Leg Meat Roll

    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...
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    Pheasant with Asian Influence

    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...
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    Pheasant Jus Lie

    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...
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    Pheasant Breasts

    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.)
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    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...
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    Cured Liver and Heart Terrine

    4 oz. brined pheasant livers 4 oz. brined pheasant hearts pheasant broth, boiling, as needed 3 oz. green split peas, cooked 3 oz. yellow split peas, cooked 1 tsp. parsley, chopped 1/2 tsp. tarragon 1/2 tsp. cilantro 1/2 tsp. Chinese five-spice blend 4 oz. pheasant broth with gelatin Rinse...
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    Char Siu Barbecue Pheasant

    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...
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    Pheasant with Marmalade

    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...
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    Braised Pheasant with Sauerkraut

    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...