4-6 pheasant breasts skinned and boned.  Dust with flour and season with salt and pepper.  Brown in skillet in half butter and half canola oil until light brown.  Place in casserole and cover with sauce.  Cover and bake for 2 hours in 300° oven.

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Pheasant Recipes From Thunderstik Lodge

Pheasant Recipes From Thunderstik Lodge

January 13, 2020 by

Pheasant in white wine cream sauce

½ cup diced green onions

½ cup diced celery

1 cup sliced mushrooms

1 cup cream of mushroom soup

1 cup whipping cream

½ cup white wine

Saute green onions, celery, and mushrooms in butter.  Add cream of mushroom soup, whipping cream, and white wine.  Mix together and pour over pheasant.

Pheasant in Sage Garlic Cream Sauce

2 Pheasant Breasts

1 can cream of chicken soup

1 pt. whipping cream

1 cup melted butter

1 tbs. minced garlic

1 tbs. rubbed sage

Salt & pepper

Preheat oven to 250°.

Roll pheasant breast in flour and brown in margarine.  Place in a sprayed baking dish.  Mix other ingredients. Cover browned bird completely with cream sauce. Cover pan first with plastic wrap, then with tin foil.  Bake for 3 hours.  Serve over rice pilaf. Garnish with paprika and parsley flakes.

Baked Blue Cheese Pheasant

1 10oz package frozen chopped broccoli

½ cup plain bread crumbs

1tsp grated onion

2 T Parmesan cheese

6 pheasant breasts

1 stick butter

5 cloves garlic minced

3 cups sour cream

½ lb blue cheese crumbled

Cook broccoli.  Mix broccoli, bread crumbs, parmesan cheese, and onion for stuffing.  Lay breast on stuffing in baking dish. 

Sauté garlic in butter until golden brown.  Fold into sour cream and blue cheese.  Pour sour cream sauce over pheasant.  Top with extra parmesan if you wish.  Bake at 350 for 45 minutes.  Serves up to 6.

Pheasant & Wild Rice Soup!!

1 whole pheasant

1 can cream of mushroom soup

1 cup of celery

2 cups whole small mushrooms

1 cup green onions

1 cup whipping cream

½ cup butter

½ cup white wine

1 box of Uncle Bens Wild Rice – Original

Boil pheasant, debone, reduce and save stock (if using just breast meat, sub with chicken stock)

Sautee vegetables in butter

Add wine

Add to stock with rice and meat

Cook rice in stock

Add whipping cream and soup

Thunderstik Pheasant Recipe - Recipe for one pheasant

De-bone pheasant saving breast & thigh meat

Boil the rest of the pheasant for stock

Grind thigh meat & add:

½ cup bread crumbs

1 teaspoon poultry seasoning

1 teaspoon seasoning salt

½ teaspoon sage

Stuff breast with stuffing & wrap with bacon

Season with poultry season & season salt

Bake at 200 degrees for 2 hours or until firm

SAUCE

Pheasant stock

Poultry seasoning

Salt

Heavy whipping cream

Thicken with corn starch

Add wine if desired

Pheasant in cream sauce

4 - 6 Pheasant breasts skinned and boned, dust with flour, season with salt and pepper.  Brown in skillet using half butter and half Crisco shortening until light brown. Place in casserole and cover with sauce.  Bake for 2 hours in 300 degree oven. 

SAUCE: 

Saute in butter ½ cup diced green onions

½ cup diced celery

1 cup sliced fresh mushrooms

Add: 1 cup cream of mushroom soup

1 cup whipping cream

½ cup white wine

Mix together and pour over pheasant

Thunderstik Cajun Cream Pheasant with Red Beans and Rice

4 pheasant breasts

Flour

Butter

Flour and brown pheasant in butter.  Put in baking dish.  Preheat oven to 325.

Sauce

1 cup chopped bacon

1 cup chopped onion

2 Tbs. minced garlic

Brown bacon, add onion and garlic.  Do not drain grease!

Add 

1 can of cream of mushroom soup

1 pint whipping cream

1 tsp cayenne 

2 tsp paprika

2 tsp white pepper

Salt to taste (add more peppers if you need more zip)

Pour sauce over the bird.  Cover pan first with saran wrap then tin foil.  Bake for one hour.

Serve over red beans and rice or dirty rice.  Enjoy! 

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