Pheasant Recipes

pheasant recipes

I have never cooked pheasant before and was just given two. Can you provide me a good recipe?

Here’s my favorite pheasant recipe, one that I created:
Pheasant with Portabella Mushrooms in Thai Peanut Sauce

2 Regular-sized Ringneck pheasants (or 1 large)
1 Large bottle (about 8 oz) of Thai peanut sauce, the brand is up to you (I use San-J, which I find at a health food market). You may want to try making this from scratch, in which case you’re on your own.
5 whole portabella caps
5 cloves garlic
1 cup olive oil
3 shots Laphroaig single malt scotch, preferably 15 year old but 10 year will work. Heavily smoky scotches like this one really make the taste special. Other smoky single malts that work well, if you can’t find that one, are Lagavulin, Port Ellen, Caol Ila, and Ardbeg.

Quarter the birds, then fillet the breasts into 2 pieces each. Legs can remain whole. To tenderize, boil the legs in water for 20 minutes but not the breasts. Place oil in large skillet on low heat, then mince the garlic and very lightly brown in the oil. Slice the mushrooms straight across into 1/2 inch wide pieces, then place into pan. You will be tempted to add more oil when the mushrooms soak it up as they cook, but don’t; they will release the oil again when they cook a bit, about 10 minutes. While this is happening, take the legs out of the boiling water and place the legs and breasts into a bowl, pouring the Thai peanut sauce over them and mixing so that the pieces are covered in the sauce. Put each piece into the skillet on top of the mushrooms, making sure to lay them next to and not on top of each other. Pour excess peanut sauce over the top of this. Finally, pour 2 shots of the scotch into the pan, being careful not to ignite the alcohol as you do this. Drink the remaining shot. In fact, make it a double.

Cover, cook on medium heat for 10 minutes. Remove cover, and cook another 10-15 minutes, or until the peanut sauce/oil mixture starts to thicken – - or add corn starch to help the thickening process. Turn the bird pieces frequently during this last part so they don’t burn. When serving, make sure to spoon the peanut sauce and some mushrooms on top of the birds.

This is a dinner that truly pays homage to such a wonderful game bird.

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