Ingredients:

• 4 pheasant breasts (around 2lbs)
• 8-10 bamboo skewers; soak in water for AT LEAST 30 minutes.
• 1/4 cup of soy sauce (good stuff if you can find it, you will taste the difference)
• 2.5″ piece of fresh ginger; peeled and finely chopped
• 6 cloves of garlic; chopped
• 3/4 cup of honey

To prepare:

1. Light your grill.  If using a gas grill put one side on high and the other on medium-low heat.  We want a zone to cook the chicken initially and a lower heat zone for finishing the glazing process so we don’t burn the honey.
2. While the grill is warming soften the ginger and garlic in a small sauce pan with a small amount of vegetable oil.  We don’t want to fully cook or burn the garlic or ginger, just warm and soften it.
3. Stir in the soy sauce and the honey and allow to simmer for 3-4 minutes until the honey melts and ingredients mix well.  Stir frequently.
4. Remove the glaze from heat and set aside.
5. Slice your pheasant breasts into roughly one inch chunks.
6. Slide the chunks of pheasant onto the well soaked skewers.
7. Place the pheasant skewers over high heat and cook for about 5 minutes on the high-heat side.
8. Flip the pheasant skewers over and move to the medium-low heat side of the grill.
9. Begin to brush on the glaze over the pheasant continuously for another five minutes or until your pheasant is fully cooked.  *Do not over-cook your pheasant.  This is the fastest way to ruin an otherwise delicious game bird.
10. Remove from grill and serve with your choice of side!

Tips:

• Lightly coat your measuring cup with oil before putting the honey in it.  This will prevent the honey from sticking to the cup.
• If you are using a charcoal fired grill, place all your coals to one side in order to create a high-heat zone and a low-heat zone.
• Sprinkle some toasted sesame seeds over the pheasant skewers for an added touch.

Ingredients: (makes 10-12 cups)

• 1-2 Pheasant carcasses and/or assorted leftovers and bones
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 cup diced onions
• 3 cloves of garlic, minced
• 1 bay leaf
• 1 tsp each rosemary, thyme, sage and parsley
• 12 cups of water

To prepare:

1. Preheat the oven to 450 degrees.
2. Place pheasant carcasses / bones and vegetables into Dutch oven or another heavy oven safe stock-pot.
3. Place the pot uncovered into the oven and roast contents for 30-45 minutes until the ingredients have browned nicely.
4. Remove the pot from the oven and place on the stove top.
5. Add a few cups of water to cover the pheasants and vegetables and scrape any bits stuck to the pot loose to be rendered into the stock.
6. Add the rest of the remaining water and the herbs/spices to the pot and put on medium-high heat.
7. Just as the water starts to come to a boil lower the heat lower the heat to simmer.
8. Remove any scummy material that forms at the top of the pot after a couple of minutes.
9. Cover and simmer slowly for AT LEAST 2 hours. Three is better.
10. Remove the pot from heat and let cool.
11. Remove the larger pieces from the pot and then strain through cheesecloth or other fine sieve to remove fine particulates from the stock.
12. Optionally if you desire a lower fat stock you can refrigerate the stock overnight then remove the layer of solidified fat from the pot although with lean meats like pheasant this often isn’t necessary.

Stock can be kept for around a week in the refrigerator but can be frozen and will usually keep for many months in an appropriate container.

Ingredients:

Pheasant & stock ingredients:

• 2 pheasants (about 2 ½ pounds each)
• carrots (1-3)
• celery stalk (1-3)
• 1 large yellow onion, halved
• 2 teaspoons salt
• 1 tablespoon pepper
• 2-3 cloves of garlic pressed or minced

Finishing the soup ingredients:

• 2 cans Rotel Original Diced Tomatoes & Green Chilies
• 1 can fire roasted dices tomatoes
• 1 can red enchilada sauce
• 1 can green enchilada sauce
• 1 can black beans
• 1 4oz can chopped green chilies
• 2 jalapeno peppers (chopped)
• 1 medium yellow onion (chopped)
• 1 clove garlic (minced)
• 2 cups pheasant stock (from above)
• 2 cups cold water
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1 package frozen corn (~10 oz)
• 1 tablespoon fresh chopped cilantro
• 2 limes (1 quarted for CROCK-POT and 1 cut into wedges for serving)
• Mission Tortilla Strips
• Grated Parmesan cheese

To prepare:

1. In CROCK-POT combine pheasant, Rotel, tomatoes, enchilada sauce, onion, green chilies, jalapenos and garlic. Add water, stock, cumin, chili powder, salt, pepper and bay leaf.
2. Stir in corn, cilantro and 1 lime quartered.
3. Cover and cook on High for 6 hours
4. Remove and discard Bay Leaf and lime quarters.
5. Serve with Mission Tortilla strips, a squeeze of lime wedge, and grated Parmesan cheese. (optional)

Pheasant & stock ingredients:

• 1-2 Pheasants  (about  4-5 lbs total)
• 3-4 carrots, coarsely chopped
• 3-4 celery stalks, coarsely chopped
• 2-3 onions quartered
• 1 head of garlic (use whole cloves)
• 25+ cilantro stems
• 2-4 teaspoons salt
• 2-4 teaspoons black pepper
• 2 Turkish bay leaves or 1 California
• 1-2 teaspoons chipotle seasoning

Finishing the soup ingredients:

• 2-3 teaspoons cumin
• 1 teaspoon black peppercorns
• 1 large white onion, chopped
• 1-2 teaspoons ground chipotle
• 4-6 garlic cloves
• 2-3 Tablespoons chipotles in adobo
• 1-2 Serrano peppers (seeded to your spice level)
• 1-2 Tablespoons of adobo sauce
• 1 Cup instant brown rice
• 1 can (15-19oz) black beans, rinsed
• 2 ½ teaspoons salt

Home Made Tortillas:

• 20 (7-8 inch) corn tortillas
• 6 Tablespoons vegetable oil
• Salt

Serve soup with:

• 2 large avocados
• 2-3 limes cut into wedges
• ½ cup finely chopped cilantro

Preparation

Stock:

Add all ingredients to large stock pot.  Add enough cold water to cover pheasants.  Bring all stock ingredients to a boil and skim off any foam.

Reduce heat and gently simmer, uncovered, skimming foam occasionally.  Cook for 2-3 hours.

Remove pheasant meat and set aside for cooling.

The stock now needs to be filtered so that you have a relatively clear broth.  Pour the stock through a fine-mesh sieve into a large bowl or another clean pot.  I have used a strainer lined with multiple layers of cheese cloth.  If you have the time you can use lots of coffee filters and get a very clear broth.

Set aside 1 – 1 ½ cups of the broth.

Return the remainder of the broth to a clean pot set the burner to low to keep broth warm.

Finish the soup:

Toast the spices (except salt) in a dry small skillet (not nonstick) over medium-low heat, shaking skillet occasionally, until spices are fragrant and a shade darker, about 2 minutes.

Transfer spices to a blender along with onion, garlic, chipotles, adobo sauce, Serrano peppers, salt, and reserved stock/broth.

Blend until mixture is smooth and spices are ground, about 2 minutes. (Use caution when blending hot liquids)

Add purée to the stock/broth  along with rice and bring to a simmer over medium heat.  Simmer, covered.

While the soup simmers, discard skin (if you didn’t use skinned birds), and bones from pheasant and cut or shred meat into bite-sized pieces.

When rice is tender, add pheasant and beans to soup and simmer, uncovered, until meat is just heated through, about 5 minutes.

Season soup with salt and pepper to taste.

Tortillas:

Preheat oven to 375°F with racks in upper and lower thirds.  Stack tortillas and cut into ¼ – ½ inch thick strips, then toss with oil.  Spread strips 1 layer deep on 2 large baking sheets and season with salt.

Bake, stirring frequently and switching position of sheets halfway through baking, until tortillas are a deep golden color and crisp, about 20 to 25 minutes.

Serve:

Serve with lime wedges, chopped cilantro, cubed skinless avocados, and tortilla strips.

• 2 – 3 pheasant breasts (cubed)
• 1/2 medium white onion (diced)
• 8 oz mushrooms (small bin, sliced)
• 1-2 cloves garlic (minced)
• 1/2 cup heavy cream
• 1/2 cup sour cream
• 1/3 cup pheasant stock (or chicken stock)
• 1/2 lb egg noodles
• 1/2 teaspoon tarragon
• 1/2 teaspoon basil
• 1/2 teaspoon parsley

To prepare:

1. Begin heating water to boil the egg noodles.
2. Brown the cubed pheasant in a pan with a small amount of butter.  Season to taste.
3. Once the pheasant is thoroughly browned remove and set aside.  Use pheasant stock to deglaze the pan.
4. Reduce to medium heat and place sliced mushrooms, onion, and garlic into the pan to cook.
5. Once the pot of water boils add 1/2 lb egg noodles and return to boil until al dente.
6. Once the vegetables reach desired doneness add 1/2 cup heavy cream,  tarragon, basil, parsley to the pan and simmer for 2-3 minutes stirring frequently to avoid scorching.
7. Thoroughly drain egg noodles and add to pan until satisfied with the mixture of noodles to vegetables and pheasant.
8. Add 1/2 cup sour cream and mix thoroughly until well blended.
9. Serve.

Ingredients:

• 2-3 pheasants
• 1 medium onion diced
• 2-3 cloves of garlic pressed or minced
• 3  cans (15 oz) Great Northern beans
• 2  cans (14.5 oz) Chicken Broth
• 2  cans (26 oz) Cream of Chicken soup
• 1  can (7 oz) chopped Green Chilies
• 2 tsp Salt
• 2 tsp Ground Cumin
• 2 tsp Dried Oregano
• 1 tsp Black Pepper
• ½ tsp Cayenne (or Red) Pepper
• 16 oz  Sour Cream

To prepare:

1.      Put pheasants in a stock pot and cover with cold water.  Bring to boil over high heat.  Reduce the heat to a simmer and cook for about an hour or until you see meat has been cooked.  (I like to add salt, pepper, minced garlic, a halved onion or two, carrots, and celery so that I am also making a pheasant stock.)

2.      Pull pheasants from the water and let cool.  Once cool pull as much of the meat as you can off the bones.

3.      Sauté the diced onion and garlic in olive oil till onions are translucent.

4.      Mix everything well, into a large 6 quart or larger slow cooker.  Cook on high for a couple of hours and then simmer till ready to eat.

5.      You can add more cream of chicken soup or less chicken stock to change the consistency of the chili.

Makes about 4-5 quarts of chili.

Suggested variations: Use the pheasant stock in lieu of the cans of chicken stock.  Also adding Chipotle powder to the mix, adds a bit of a smokey and spicier chili flavors!

Pheasant & stock ingredients:

• 2 pheasants (about 2 ½ pounds each
• 1 carrot
• 1 celery stalk
• 1 medium onion, halved
• 2 teaspoons salt
• 2-3 cloves of garlic pressed or minced

Filling ingredients:

• 6 Tbsp butter
• 1 large onion, diced (about 1 ¼ cups)
• 3 carrots, thinly sliced on the diagonal
• 3 celery stalks, thinly sliced on the diagonal
• ½ cup all-purpose flour
• 1 ½ cups milk
• ¼ cup dry sherry
• ¾ cup green peas, frozen or fresh
• 2 Tbsp minced fresh parsley
• 2 teaspoons salt
• ½ teaspoon freshly ground black pepper
• 3 cloves garlic pressed or minced (more to taste)

Pie Crusts:

• 4 pre-made pie crusts

To prepare:

1. Cook the pheasants and make the pheasant stock.  Combine the pheasants, carrot, celery, onion, garlic and salt into a large stock pot.  Add cold water until just covered and bring to a boil over high heat.  Reduce the heat to a simmer and cook for about an hour or until you can see meat has been cooked.  Remove the pheasant from the pot and let cool for 15 minutes.  While the pheasant is cooling, continue to boil the remaining water and vegetables in the pot.  When the pheasant has cooled enough to touch, strip away as much of the meat as you can.  Place the meat on a dish, set aside.  Return the pheasant bones to the stockpot and continue to boil, on high heat, until the stock has reduced considerably.  Set aside 2 ½ cups of the sock for this recipe.  The remaining stock you can refrigerate and store for another purpose.

1. Prepare the filling.  Preheat oven to 425° F.  In a large skillet, melt butter on medium heat.  Add the onions, carrots, celery, and garlic (add the garlic towards the end of heating the other vegetables.) and cook until the onions are translucent, about 10 minutes.  Add the flour and cook, stirring, about one minute more.  Whisk in 2 ½ cups of the pheasant stock.  Whisk in the milk.  Decrease the heat to low and simmer for 10 minutes, stirring often.  Add the pheasant meat, sherry, peas, parsley, salt and pepper and stir well.  Taste and adjust seasoning if necessary.  Divide the warm filling between 2, 9 inch pie tins with pie crusts on the bottom.  Once filled cover with pie crust pressing together the two crusts on the rim of the tin.  Cut a couple of slits in the top crust as vents.  Cook at 425° F for 35-40 minutes.  Let cool for at least 5 minutes before serving.

• 1 pheasant; breasts are easiest, but a whole bird would work too if you want to deal with the bones.
• 1 quart buttermilk
• 2 tablespoons butter
• 4 tablespoons of your favorite orange marmalade
• 2 oranges (4 tablespoons of juice and zest)
• 2 teaspoons vanilla extract
• 2 tablespoons teryaki sauce
• 2 cloves garlic minced (more to taste)

To prepare:

Place pheasant in a gallon freezer bag along with buttermilk ensuring pheasant pieces are covered.  Chill for at least 30 minutes.  Place butter, marmalade, vanilla, teryaki, garlic into sauce pan.  Zest the one of the oranges and squeeze 4 tablespoons or orange juice into pan as well.  Cook until simmered and flavors combine.

Remove the pheasant from the fridge and milk.  Pat dry with paper towels.  Place the pheasant in a non-stick cooking vessel and cover liberally with orange sauce.  Bake at 400 degrees for 45 minutes.  Baste liberally.