Here is a cute little site called “Backwoods Bound” with tons of recipes for different kinds of game, including pheasant!
The “Honey Pheasant” sounds particularly delicious to me.
Food Network has a whole bunch of pheasant recipes. They are all by gourmet chefs, so I’m sure they’re delicious. See the link below.
This one sounds great to me, and I would even add large breadcrumbs and minced garlic… yum!
2 stalks celery, cut in 2 inch pieces1 (3 lb.) pheasant2 tbsp. butter3/4 c. diced celery1/2 c. chopped onion1 can cream of chicken soup2 tbsp. parsley1 tsp. salt1/4 tsp. pepper1 can sliced mushrooms, drained1 1/2 c. cooked wild rice1/4 c. milk
Place celery pieces diagonally in roaster bottom. In medium skillet melt butter and saute celery, onion and parsley until lightly browned. Add remaining ingredients except soup and milk. Mix thoroughly. Spoon stuffing into bird. Place bird on celery in roaster, breast down. Pour soup mixed with milk over all. Cover and cook at 350 degrees for 2 1/2-3 1/2 hours. Serve with sauce poured over pheasant and rice.
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