Post by: snake eyes on December 01, 2010, 07:13:51 AM
with flour and fry them up like chicken in a skillet.
Suggestions?
Post by: flashpan on December 01, 2010, 08:00:03 AM
Post by: Breakfast Boy on December 01, 2010, 09:22:18 AM
Post by: biliff on December 01, 2010, 04:06:30 PM
Quote
Marinate 'em in Italian dressing over night and then cook 'em on the grill.
Oh yeah, what BB said!!! Don't forget to send me some.
Post by: Gambia on December 01, 2010, 05:06:16 PM
Feltwad
A Flint Lock will not secure a chicken house door
Post by: biliff on December 01, 2010, 05:24:58 PM
Quote
But here in the UK there are still those that prefer their game to hung for days till high.
I thought the preferred method was to hang 'em by the beak until it separated from the body.
Post by: Gambia on December 01, 2010, 05:39:47 PM
Yes that is correct the beak or neck.
Feltwad
A Flint Lock will not secure a chicken house door
Post by: snake eyes on December 02, 2010, 06:57:16 AM
Think I'll try that marinade,then grill on four! Then smoke
the other four!Both sound great to me.
Post by: Breakfast Boy on December 02, 2010, 08:43:32 AM
Smoked phez sounds mighty good too. I'm jealous. LOL!
Post by: flashpan on December 02, 2010, 11:22:59 AM
You might give that a try with a couple of the pheasant.
'Course I might hafta come over an try 'em to make sure they're ok!
Post by: Breakfast Boy on December 02, 2010, 11:36:58 AM
A piece of bacon wrapped around a dove breast, then basted with a 50/50 mix of honey and Heinz 57 steak sauce and cooked on a charcoal grill...now that's heaven on a plate! My kids even eat it. My youngest will eat the dove breasts cooked this way as fast as I can take them off the grill!
Post by: flashpan on December 02, 2010, 07:04:40 PM
Quote from: "Breakfast Boy"
I'll add a little to what Flashpan said...
A piece of bacon wrapped around a dove breast, then basted with a 50/50 mix of honey and Heinz 57 steak sauce and cooked on a charcoal grill...now that's heaven on a plate! My kids even eat it. My youngest will eat the dove breasts cooked this way as fast as I can take them off the grill!
BB, that's sounds like that'd be heaven on a plate!
Somehow I missed Feltwads post about the sage and onion stuffing and then wrapping the breast with bacon
that sounds mighty tasty too! Snake eyes, me thinks yer gonna hafta round up a few more phez if'n yer gonna try all them different ways a'fixin'em!
Post by: Breakfast Boy on December 03, 2010, 12:03:42 AM
Quote from: "flashpan"
Quote from: "Breakfast Boy"I'll add a little to what Flashpan said...
A piece of bacon wrapped around a dove breast, then basted with a 50/50 mix of honey and Heinz 57 steak sauce and cooked on a charcoal grill...now that's heaven on a plate! My kids even eat it. My youngest will eat the dove breasts cooked this way as fast as I can take them off the grill!
BB, that's sounds like that'd be heaven on a plate!
I haven't tried it yet, but I think a feller could cut some duck breast into nugget sized chunks and cook it the same way. I'll be trying that this year since I only dove hunted once this year.
Post by: snake eyes on December 04, 2010, 06:29:36 PM
Did them all doing the Italian dressing marinade.Grilled over charcoal. Marinated for around 12 hours. A bit on the dry side,
but the taste was outstanding.
Post by: snake eyes on January 01, 2011, 07:58:26 AM
Due to some advise from another source, I used them to make
pheasant cacciatore!!!!!It was outstanding!IMO
Anyone that likes the chicken version will certainly appreciate the
pheasant version.
Post by: W. Welshman on January 02, 2011, 05:41:48 AM
Post by: snake eyes on January 02, 2011, 08:16:19 AM
My son and his friend are going out again today.....You tell me how to ship them and I will send you a couple.
Post by: snake eyes on September 23, 2014, 05:38:06 PM
birds on Saturday. They ask if I would cook them up the cacciatore dish for them and
their wives.I said no just give me the birds and leave.......RIGHT!! :shake [/color]
Post by: Riley/MN on September 23, 2014, 05:40:38 PM
Post by: snake eyes on March 02, 2015, 05:50:15 PM
got 4 more pheasant Sun. They will return next weekend for breakfast. Decided to do a
version of SonS.
I will boil the breast till falling from the bone. De-bone the meat and cook up in some
homemade mushroom soup. Make up some rice using the squirrel broth and serve
the squirrel/mushroom gravy over the rice. Scrambled eggs,biscuits & coffee.
If they don't enjoy it they can still drop off the birds and eat at the awful waffle house. :th up
snake-eyes
Post by: Loyalist Dave on March 03, 2015, 09:04:33 AM
Quote
A bit on the dry side
The problem with game birds is they tend to be lean, thus they dry out when cooked. Gravy based dishes or cacciatore do very well then...So you also find successful recipes wrapping them in bacon, or your Italian salad dressing (olive oil for added fat). To add moisture, brine the bird in a solution of four cups water to 1/2 cup Kosher salt (dissolved), and let the bird sit submerged in this (cold) for about 8 hours. Then either "lard" it with wrapped bacon OR, marinade the bird with the Italian salad dressing but make to 1/2 cup dressing add 1/2 cup of extra virgin olive oil...I suspect that the brand of Italian dressing that you used might have less oil than what others have used, so it was a tad dry for you....marinade another 8 hours in the 50/50 marinade, and see if that doesn't moisten up your game fowl some.
LD
Post by: Riley/MN on March 03, 2015, 03:45:14 PM
Post by: WhiteBlanket on October 14, 2016, 11:31:02 AM
Pheasant with Pineapple Kraut
(Fasan mit Ananas Kraut)
2 young pheasants, cleaned and drawn
1 1/2 tsp salt
Dash of pepper
2 thin slices of bacon
2 Tbs. butter
1 1/2 pounds sauerkraut
1/2 cup white wine
1 cup diced fresh pineapple
1 Tbs flour
Rinse birds. Season lightly inside and out with salt and pepper. Place
bacon slice on thebreast of each bird and tie in place with skewer or
toothpicks. Saute birds in butter for 15 minutes, or until lightly browned.
Place in deep pot, Dutch Oven or casserole. Drain sauerkraut a little. Mix
wine and pineapple and surround birds. Cover and cook slowly 1 hour. When
birds are done, remove from sauerkraut, and remove skewer or toothpicks,
Place birds on on warmed serving dish. Stir flour into sauerkraut and cook
a few minutes. Serve with birds. Serves 2 to 4.