we got 4 on Thursday when we went out my neighbor got 2 and i got 2


My neighbor had some from last week so he gave us one of his So we brought 3 home , I currently have no freezer space left. so they needed to be cooked.

I pressure cooked 2 in the first batch and the 3rd in the second run

20 minutes under pressure then turn off heat let them go about 10 minutes then release , cool and pick

I made big bowl of pheasant salad with celery and onion and mayo and some seasoning I had that as a chef salad for dinner will be eating it most of the week.

the boy wanted dumplings , I didn't really have time to make a full on batch of dumplings but made gravy with all the juices in the pressure cooker and noodles and he had pheasant in a pheasant gravy with shells. so close to dumplings.

I like picking the carcass and shredding the meat it as I did find 2 more pieces of shot that I missed on the initial cleaning.

how do you fix your pheasant ?

Former member PCR2 makes a pheasant and rice dish that I hear is pretty good. I just hunted with him yesterday.

My favorite way is a baked dish involving pheasant, mushrooms and sour cream. It is a family favorite. Recipe is in one of the North American game cookbooks. I am at camp right now so can’t share the recipe.

I like mine roasted in a bed of wild rice with a cream of mushroom and bourbon sauce

Oh and here I thought this was to be something different
First off----I like them rising up in front of me
with gun ahhhhready
Then no cross shooting from the others on the line
cause I hate biting into someone else's lead
because they dont pay into my dental plan

There is also a second recipe to consider " A bird in the hand , is worth a zillion in the field "

Both pheasant and quail are a rare find in SW Nebraska anymore. Used to be teeming with both until they disappeared. Why is still a mystery.

Looks like I’m going to have lots of material to experiment with and the season’s only just begun.

Got a few around here, just now starting to come back.
I like them stuffed into hollowed out jalepenos with cream cheese and wrapped in bacon, then grilled.

if the state didn't stock them we might not have much here either.

everyone pays a pheasant stamp here and that $$ goes into stocking probably other money also but if they are going to spend my tax dollars on something pheasant sounds better to me than a lot of other things.

Now that’s a frameable Kodak moment.

those are some nice looking dogs , we don't have a dog , we are the dog and the shooter.

When I think of eating pheasant I always remember this story from my childhood and laugh. The women in my family would not eat game meat. Only my grandfather and I ate it. My grandfather lived next door. So often on Saturday one of us would cook some deer or pheasant to eat. One day I shot a pheasant, cleaned it, cut it up like you would cut up a chicken, and froze it in a ziploc bag until we got around to cooking it.

About a week later my mom made homemade chicken soup. She went on and on bragging to me about how it was the best chicken soup she'd ever made and she didn't know what she did different to make it so much better. Yep, you guessed it. When I went that Saturday to get my pheasant out of the freezer it was gone. I said, "Mama, what did you do with my pheasant I had in the freezer?" Her eyes got real big and her hands flew up to her mouth. It dawned on me then, and I said, "Well, I guess now you know why your chicken soup was so much better." LOL.

I like them in a bowl with home made noodles.

Fillet the breast meat lengthwise to about a quarter inch thick. Dip in egg and milk. Grind saltine crackers into a flour, coat the egg and milk covered strips into the cracker flour. Brown them in a skillet, salt n pepper while browning. When they are a nice golden brown on the bottom fork them over to complete. Once you have them browned reduce the heat to low and cover skillet with lid about 50% covered. You want some steam to escape otherwise the cracker coating will flake off. You want the meat to be 'just' done, not over done. If you're unsure pull a piece out and cut it. If the meat is white, solid white, its done. Serve with seasoned rice or noodles.

Legs n thighs make great soup.

I’ve had a lot of very good pheasant but some years back a chef I know made up pheasant ravioli with a white mushroom cream sauce of some sort for a wild game dinner we had. Simply incredible.

Osky

1993 North American Hunting Club Wild Game Cookbook page 131:

I have breasted them out put them in zesty Italian dressing over night. Then grilled them on the grill. Saved the thighs boned out and used them in stir fry.which you can do with the whole bird too.

Mac

I have gotten a lot of compliments on my smoked pheasant. I inject the breasts(whole) with creole butter, add a dash of whatever seasoning you like, and cover breast meat with thin sliced bacon to act as skin. Smoke at higher temp with a fruit tree wood. I think I use 285. Remove from smoker around 150 and wrap/rest. I had a guy that had hunted pheasant for 40yrs buy a smoker after having it. Do not try without injecting...I promise. LOL

Chunked, wrapped in bacon and grilled. The jalepeno previously mentioned would be good.

I might have to try boning them out , soaking the meat over night then stir fry

I don't eat bread , rice , flower , or any grains any more so I eat a Lot of stir fry. with no rice.

a lot of salad also

that is why I made 2 into pheasant salad I put it on salad greens with a little cheese and some salad dressing.