Good Pheasant Recipe
 

I talked to my Dad and he just got back from the Dakotas where he was pheasant hunting. Apparently he got a nice bunch of birds, so that is most likely what we will have for Christmas dinner.

Usually we just stew them in a cock pot with some mushroom soup. It is good, but that's what we do every time. I'd really love to find a new recipe to make this Christmas. Anyone have any ideas?

GSG

Ya can't expect to ask a question like that and not have a redneck answer SMOKED. Slow smoked in a good smoker with a water pan (to keep the bird from drying out) on the rack under the bird. I suggest a liberal application of lowry's seasoning. (The only think liberal you'll ever hear me suggest btw) Ya might even wanna soak the bird overnight in a decent beer (something good and hoppy like a lonestar or pearl) as a marinade, then season it up and throw it on the smoker for a few hours. . . .

By the way you will never have a true redneck say the word smoker and gas in the same sentence. If it don't use charcoal it ain't a smoker its a bunsen burner :(

A wood smoker (like one made from an ancient fridge) would work wonders but you would be smokin the bird for probably a week or so in one of those.

GoodOlBoy

I deep fry mine, such as you would with a turkey. I just did a couple grouse the same way last weekend. Works great, tastes great!

Hmmm...

Smoked pheasant breast, I don't think I've ever heard of that. Or deep fried for that matter.

I will have to consider this.

Thanks,

GSG

I use the tried & true method with mushroom soup in the crockpot, and I've had it smoked & deep fried - all very good.

I also like baking them in an oven bag with a little poultry seasoning sprinkled on them and half a stick of butter in the cavity. Simple & clean. The McCormick chicken bag & seasoning combo. works great. Add some butter though.

Another method easier than any other is to cut the breast meat into bit sized pieces and stir fry them for just a few minutes in very hot butter (a cast iron pan works best). Stir them after a couple minutes and sprinkle Lawry's, garlic salt, lemmon pepper and Accent seasoning. Don't overcook. This is an absolutely fantastic appetizer for a social hour with your friends and your favorite beverage. You can take a frozen pheasant and be serving it within 20 minutes.

I save all the legs & thighs in a separate freezer bag and at the end of the year I take them all and slow cook them all day, bone the meat and make a great stew.

another good way to have them is put them on a jewfish hook. Throw them in the bayou, knock the gator that bites em in the head, cut off his tail. Then batter and deep fry the tail. . . . .

GoodOlBoy

Seriously? Deep fried gator tail.

What, exactly, does that taste like?

And please don't say chicken or I will be forced to do something drastic.

GSG

GSG

I must say your posts are interesting and when they are not seeking an answer to a question they are comical and always evoke a laugh.

You should have been an interrigator, you have a true gift at asking questions and extracting answers.

Do you have any older sisters?

Billy,

Thanks. In another life I was a print journalist and worked in television for a time. I've always been curious and like to know things, so I ask a lot of questions. I also have what some would term an "odd" sense of humor. I'm glad to see it seems to fit in here.

As for older sisters, sorry, I'm the oldest in my family.

GSG

By the way, I told one of my co-workers of this post and she said she had eaten deep fried alligator.

I asked what it tasted like and she said "chicken".

Sometimes I wonder about people. :D

GSG

Naw really it don't taste a whole lot like chicken. It has a much bettr flavor, although it is a more fiberous meat than chicken. Not nearly as slick.

It's good stuff really.

GoodOlBoy

I guess I'll have to take your word for it.

Although I did find some Alligator Steak Recipes

Guess I can also buy alligator meat by mail order should I be inclined to do so. Maybe I've found the prefect Christmas gift. :D

GSG

I lighly tenderize them and I mean lightly or they will fall apart. Then use Lowery seasoning, use your favorite type of breading mix, whichever you perfer. Fry it up like you would a chicken-fried steak. Don't over cook as it will get tough on you. Make white gravy to cover. Now that's good eating.

Hey Sonny

Ya forgot the seasoned Wild Rice, Green Beans with sauteed Mushrooms and bacon bits or asparagus with a mixed green salad and bleu cheese dressing, topped off with a nice red wine.

Some beach, Im hungry. :eek:

Billy,

Got to hand it to you. That don't sound half bad. Maybe we should start up a wild game restaurant. All we would have to do is find someone to do the cooking of the creations we come up with.:D I don't think my wife would do it.:D