Stir-Fried Pheasant Bites

Recipe courtesy; Brian Hadley
Prep Time: 15 minutes
Inactive Prep Time: 8 hours or overnight
Cook Time: 5 min per pheasant
Level: simple
Serves: 1 person per pheasant breast .

• 2 pheasants
• Peanut oil – enough to coat the bottom of the frying pan
• Caesar salad dressing (or your favorite marinade)
• Ginger/Teriyaki Sauce for dipping (or your favorite dipping sauce)

Breast out the pheasant. Remove the lateral lines for maximum tenderness. Cut pheasant into bite size pieces. Place pieces in a plastic bag and add enough marinade to coat all of the meat. Allow to marinate in the refrigerator, preferably overnight.

Heat enough peanut oil to fully coat the bottom of the frying pan. Peanut oil is best due to the high smoke point, but safflower or sunflower oil will work as well. Get the oil very hot – this is the key to cooking the pheasant quickly and holding in the natural juices. Stir fry until cooked throughout. Typically this only takes a few minutes.

Serve on a plate using toothpicks for dipping.

Variation; Grilled Pheasant Bites
Same prep as above. After marinating, put the pheasant pieces on wooden or metal skewers and grill the meat, turning once. Cook hot and fast.

Giambotta

• 4 multi-colored peppers
• 1 large onion
• 6-7 medium potatoes
• 4-5 boneless chicken breasts, quail or fowl
• 1 lb. Italian sausage
• Olive oil

Preheat oven to 450 degrees. Chop 4 multi-colored peppers. Chop 1 large onion. Peel and cube 6-7 medium potatoes. Place cubed potatoes in a single layer on a plate and microwave 5-6 minutes or until just soft. Season the potatoes with salt and pepper to taste after microwaving.

Season 4-5 boneless chicken breasts, quail or fowl to taste. Set aside.

Cut 1 lb Italian sausage to desired length. Set aside.

Cover the bottom of a large roasting pan with a very thin layer of olive oil. Heat the pan and oil in the oven for 5 minutes. Remove the roasting pan and add the onions, peppers, seasoned potatoes. Stir gently and coat with the oil. Push the mixture to the side.

Layer the bottom of the pan with the quail or fowl and Italian Sausage. Cover the meat with the potato, onion and pepper mixture.

Roast uncovered for about 45 minutes. Stir gently to cook evenly leaving meat on the bottom of the pan. Serve with warm, crusty bread.

Venison via Dutch Oven

• 1 or more lbs. of Venison sliced or cubed
• 28 oz. can of Sliced Tomatoes
• 28 oz. can of Baked Beans
• 1-2 cups of Brown Sugar

Brown venison in skillet or Dutch oven (10"). Keep the juices if in a Dutch oven or transfer all to a slow cooker.

Add 28 oz. can of sliced tomatoes (drain about 1/2 of the juice). Add equal amount of good baked beans, drained. Add 1-2 cups of brown sugar.

Cook at least 1 hour. If you have good cuts of venison, 1.5 hours will do, longer if you have tough pieces. The longer you cook, the tender the meat, so 2 hours or more is not out of the question.

Serve hot with tobasco sauce on the side for those who want more of a kick. Complement with sour dough bread and a cold bottle of beer. Deer hunting lies complete the table fare.

Orange Raisin Sauce

• 1/2 tsp. Salt
• 2/3 cup Raisins
• 2/3 cup Orange Juice
• 1/4 cup Butter or Margarine
• 1/4 cup All Purpose Flour
• 1 teaspoon Salt
• 1/4 teaspoon peprika
• 1/8 teaspoon pepper
• 2 cup Milk

* Serves 4 Birds

Combine raisins, 1/2 tsp salt, and orange juice in small saucepan. Heat to boiling, reduce heat and allow it to simmer for 5 minutes and set aside.

Melt 1/4 cup of butter in a small saucepan. Blend in flour, 1 tsp of salt, the peprika and the pepper; cook over low heat and stir until the mixture is smooth and bubbly. Remove from heat and stir in milk. Heat until boiling, stirring constantly. Boil and stir for 1 minute. Gradually stir in raisin - orange juice mixture.

We usually place the birds over a wild rice and pour sauce over birds. Any leftover sauce can be served on the side.

Hunter's Hot Cider

• 1 gallon Apple Cider
• 1 cup caramel Monin syrup
• ¼ cup ground cinnamon
• 1 bottle Hennessy VSOP
• ½ bottle Grand Marnier

Bring all ingredients to a simmer on low heat for 10 minutes. Stir occasionally. Transfer to a hot container.  Enjoy.

Grilled Marinated Pheasant on a Stick

• Pheasant
• Newman’s Own Caesar Salad Dressing(enough to cover meat when marinating)
• Dry Red & White Wine (1/4 cup per gallon freezer bag of pheasant)
• Olive Oil (1/4 cup per gallon freezer bag of pheasant)
• Salt and pepper (add to taste)
• Wooden Skewers

Thoroughly rinse pheasant breasts.  Trim & remove lateral tendon at bottom of breast.  Slice breast into strips approximately 1 inch wide by 2-3 inches long.  Place pheasant into large plastic freezer bags.  Cover meet with salad dressing, and add in olive oil & wine.  Marinate pheasant in refrigerator overnight. 

Prior to cooking, soak wooden skewers in water for 15 minutes.  Put pheasant strips onto skewers lengthwise.  Grill pheasant for a couple of minutes on each side making certain not to overcook as this will cause the meat to dry out. 

For best results cook over charcoal or wood.

Pheasant Pot Pie

• 2 pheasants
• 4 cups water
• 1 medium onion, quartered
• 1 celery rib, quartered
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• 1 1/4 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 teaspoon Worchestershire sauce
• 1/8 teaspoon ground nutmeg
• 3/4 cup all-purpose flour
• 1 jar whole onions, drained
• 1 package (10 ounces) frozen peas
• 1 1/2 cups sliced carrots
• 1 jar (2 ounces) sliced pimentos, drained
• Pastry for a single-crust pie

In a large saucepan or Dutch oven, place pheasants, water, quartered onion, celery and garlic; bring to a boil.

Reduce heat; cover and simmer for 60 minutes or until tender. Remove meat, cool. Debone and set aside. Strain broth, discarding vegetables.

Measure 3 1/2 cups broth and place in a saucepan. Add lemon juice, salt, pepper, Worchestershire sauce and nutmeg. Remove 1/2 cup and stir in flour. Bring broth in saucepan to a boil.

Add flour mixture; boil 1 minute or until thickened and bubbly. Add the whole onions, peas, carrots, pimentos, and pheasant; mix well. Spoon into a 2 1/2 quart baking dish.

Roll pastry to fit dish; place over meat mixture and seal edges to dish. Cut small steam vents in crust. Bake at 425 degrees F for 35-40 minutes or golden brown.