Pheasant/quail recipes

[C17loadclear]

Hey guys,

We went on a pheasant and quail hunt and now I am looking for some good recipes.

It has been 25 years since I cooked these rascals so I am looking for any recommendations.

Thanks!!

 

[jryoung]

Get Hanks book.

Hank Shaw Books - Buy Signed Hank Shaw Cookbooks

Online store to buy autographed copies of Hank Shaw cookbooks. Buy signed copies of Buck Buck Moose, Pheasant Quail Cottontail and Hook Line and Supper.

honest-food.net

 

[Irrelevant]

Get Hanks book.

Hank Shaw Books - Buy Signed Hank Shaw Cookbooks

Online store to buy autographed copies of Hank Shaw cookbooks. Buy signed copies of Buck Buck Moose, Pheasant Quail Cottontail and Hook Line and Supper.

honest-food.net

Truly the best out there.

 

[jlong17]

In the past I have thrown quail breasts in a bag filled with Olive Garden salad dressing to soak over night. You can either barbecue or throw them on a skillet... they were pretty tasty!!

 

[JustinsDad]

I do quail just like dove and make poppers.

Debone breast and make 2 chunks from each breast

soak the chunks of meat in teriyaki sauce

Cut a jalapeño in half and remove seeds, put chunk of teriyaki meat in each jalapeño boat.

add some cream cheese

wrap with bacon and skewer w toothpicks

bbq on briquettes basting them in honey based bbq sauce.

When the bacon looks done the poppers are done
If you use big chunks of quail and small jalapeño peppers you still taste the quail.
It’s a really basic standby but delicious

 

[BrentD]

I like pheasants in any kind of cream sauce but this is, by far, the best I've ever found. I kill a lot of pheasants, so I spend some time on finding recipes. BTW, pheasants are also excellent in a Korma Curry simmer sauce.


Pheasant in cream sauce with mushrooms and paprika
INGREDIENTS

2 bone pheasant breasts plus legs,

Salt and freshly ground pepper to taste

2+ teaspoons paprika (the strongest, smoked paprika you can get - and I double this amount, because that's what I do).

2 teaspoons butter

½ cup finely chopped onions

6-7 sprigs fresh thyme

1 cup diced carrots

1 cup frozen sweet peas

1 cup dry white wine

1 cup heavy cream

3/4 cup sour cream

1 lb fresh mushrooms (portabellas are good)

Serve over wild rice (the real thing from Minnesota)


PREPARATION

Sprinkle the breasts with salt, pepper and paprika.

Melt the butter in a heavy nonstick skillet large enough to hold the pheasant breasts in one layer. Add the breasts and cook over medium-high heat for 3 minutes or until they are lightly browned. Turn the breasts and cook for 3 minutes more. Add the onions, carrots, and thyme. Stir and cook until the onions are wilted. Add the wine to dissolve the brown particles that cling to the bottom of the pan. Continue cooking until most of the wine evaporates.

Add the heavy cream and peas and cook until the liquid is reduced by half. Add the sour cream, blend well and bring to a boil, stirring until smooth. Taste and adjust the seasonings and serve very hot.

 

[MO Betta]

I love the taste of quail so I tend to either just grill them with a little S&P, or spatchcock them and throw them under the broiler.

 

[TwistedSage]

I leave my quail whole and try to keep as much skin on as possible. Rub with olive oil and season like you would chicken, put a bay leaf in the body cavity and a slice of butter on top, bake in the oven for about 15 mins just keep an eye on them. My kids will pick the bones clean.

IMO it's hard to go wrong with treating quail like chicken, I want to try some buttermilk fried whole quail this year.

 

[C17loadclear]

Thanks guys!! We are gonna try Brentd’s recipe and I will report how it went.

 

[wihuntfish]

Have some pheasants wrapped up in the freezer from last year… who’s got a nice spring recipe to put them to good use. I have a pellet smoker at my disposal if need be.

 

[BrentD]

Have some pheasants wrapped up in the freezer from last year… who’s got a nice spring recipe to put them to good use. I have a pellet smoker at my disposal if need be.

I would avoid the smoker. Pheasant dries out way to easily. (but maybe I'm just not good at smoking). Personally, when it comes to pheasants I want a sauce. Mole' Sauce, Chile Verde Sauce, or anything with cream in it. This one is on my agenda for this week (like tomorrow).

Pheasant Cacciatore

1.5 lb pheasant

½ t salt

14 t pepper

3 T butter

2 t garlic

3 T Flour

1 C chicken broth/stock

¾ C heavy cream

½ C grated Parmesan

½ C sun-dried tomatoes

1/t Italian seasoning

Fresh basil

Prepare the Chicken Pheasant: Slice the breasts thinner to help them cook evenly. You can even pound the it thinner using a mallet if needed.

Season: Chicken on both sides with salt and pepper.

Cook the meat: In a large skillet, heat the olive oil over medium high heat. Add the chicken and then cook it for 5 minutes on both sides. Cook it until it’s browned on the outside and mostly cooked through. It will continue to fully cook later.

Transfer: Place the cooked pheasant to a plate, and set aside while you make the sauce.

Make the Roux: Return to the same skillet, and add the butter. Add the garlic and sauté it for 30 seconds until it’s fragrant. Then, add in the flour and stir to make a paste.

Whisk: Use a whisk to stir in the chicken stock, heavy cream, and grated parmesan cheese.

Stir: Add the drained sun-dried tomatoes and Italian seasoning and stir in to combine. Season with more salt and pepper if needed.

Simmer: On low heat, simmer the sauce for a few minutes for it to thicken.

Add the Chicken: Return the meat back to skillet and then layer on top of the sauce.

Heat: Turn the heat to medium low, and continue to simmer for an additional 10 minutes.

Garnish: Add chiffoned or chopped fresh basil leaves for added flavor and beautiful presentation.

 

[Runnin_Chupacabra]

These pheasant tenders were awesome

Pheasant Dunkers | Pheasant for Dinner

Pheasant Dunkers Looking for a recipe that is delicious and the kids will love? Try these Pheasant Dunkers! 1 Pack Pheasant Breasts (Cut into strips)3 Eggs1-2 tsp Garlic Powder1-2 tsp Onion Powder, Salt, and Fresh Ground Black Pepper (To taste)1 Pack Plain Bread CrumbsCanola Oil...

www.pheasantfordinner.com