Longleaf™ Grill » Pheasant

Pheasant Normandy

bjc — Fri, 09 Oct 2009 19:02:52 +0000

Place the salt pork on the pheasant breast. Secure with kitchen twine. Heat the butter in a Dutch oven or flame proof metal casserole over medium-high heat. Brown the pheasant all over in the butter. Cover and simmer over medium-low heat for 15 minutes. Add the apples, sour cream, salt and pepper to pan. Stir in the Calvados. Heat, but do not allow to boil. Simmer, covered, for 30 minutes or until meat is fork tender. Remove and discard string. Serve hot with long grain and wild rice mixture and a green vegetable. Makes 2 to 4 servings.

Ingredients

2 thin slices salt pork
1 pheasant
2 tablespoons butter
6 apples, peeled, cored and sliced
1/2 cup sour cream
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup Calvados or other apple brandy

Pheasant Soup

bjc — Fri, 09 Oct 2009 18:54:48 +0000

Debone the pheasant, reserving and chopping the giblets. Cut the meat into thin strips and brown in 2 tablespoons of the butter in a pot. Add water to cover and salt to taste. Simmer over low heat for about 35 minutes or until half cooked. Add the undrained mushrooms and 1 1/2 quarts chicken broth. Reduce heat and simmer for 1 1/2 hours.

Brown the reserved giblets in 1 tablespoon of the butter in a saucepan. Add cold water to cover and salt to taste. Simmer over low heat for 45 minutes. Strain and discard the solids, reserving the cooking liquid.

Heat the remaining 2 tablespoons butter in a soup pot. Add the flour and cook over low heat until brown, stirring often. Add the artichoke heart puree, liquids in which pheasants and giblets were cooked and 1 1/2 quarts chicken broth. Stir in the soy sauce and simmer for a few minutes. Add the pheasant, remaining mushrooms, salt to taste, paprika and sherry. Simmer for 10 minutes longer. Makes 10 servings.

Ingredients

1 pheasant
5 tablespoons butter
salt to taste
2 (4-ounce) cans mushrooms
3 quarts chicken broth
1/4 cup flour
1 (15-ounce) can artichoke hearts, drained and pureed
1/3 cup soy sauce
paprika to taste
1/2 cup sherry

Smoked Pheasant Breasts in Pepper Jelly

bjc — Fri, 09 Oct 2009 16:57:24 +0000

Combine the pheasant and milk in a large bowl and refrigerate for 30 to 45 minutes. Fry the bacon in a skillet, reserving drippings. Remove the meat from the milk and coat with bacon drippings and pepper jelly. Start a charcoal fire in a water smoker. Add water and the bouillon cubes to water pan. Place wet hickory chips on the fire. Place the meat on racks and smoke for 1 1/2 hours, basting twice with pepper jelly. Slice and serve. Makes 2 to 4 servings.

Ingredients

2 pheasant breasts
2 cups milk
4 bacon slices
1 cup pepper jelly
4 beef bouillon cubes