Pheasant Piccata

Piccata is a very easy dish to make, except for one point: To make the sauce properly, it must be finished with sweet (unsalted) butter off the heat. Skip this and the sauce will break. Have everything ready to go before you start cooking because this pheasant recipes dish comes together quickly.

Serve with mashed potatoes or just a really good piece of bread. An austere white wine, like a Chenin blanc or a Pinot Grigio, would be typical, but I ate most of my piccata with ginger ale. Of course, I was 10 years old at the time.

Ingredients:

· Breasts from 2-3 pheasants, skinless and boneless

· Salt and black pepper

· 1/2 cup flour (any kind: I use rye flour for pheasant)

· 2 tablespoons olive oil

· 1/4 cup unsalted butter, divided

· 1/2 cup white wine

· 2 tablespoons lemon juice

· 2 tablespoons small capers

· 2 tablespoons chopped parsley

Preparation:

Put each breast between two sheets of plastic wrap and pound them flat with a rubber mallet, empty wine bottle or meat mallet. You want them about 1/4 inch thin if you can. Better to err on being too thick than thin. Salt and pepper the cutlets well and dust with the flour. White flour is traditional here, but I like to pair darker flours with game, so I use whole wheat, rye or spelt flour. 

Get the oil and 2 tablespoons of butter hot over medium high heat, and saute to the floured breasts for 3 minutes on one side, 2 minutes on the other. You may need to do this in batches. Move to a plate and tent with foil. 

Pour in the lemon juice and white wine and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the capers and boil this down by half over high heat, maybe 2 minutes. Turn off the heat and put the pheasant breasts on serving plates. Put the remaining butter in the saute pan and swirl it around until it melts. The sauce should be emulsified and smooth. Pour over the pheasant and garnish with the parsley. Eat at once.

Making Buffalo Wings with Pheasant

Making Buffalo wings with pheasant recipes is very close to doing it with chicken. The only serious difference is that you should par-cook the wings before you roast them. While pheasants are, for the most part, running birds, they do fly enough and live long enough to make them tough without this step. Sometimes you can get away without par-cooking on pen-raised birds, but I par-cook them anyway just to be sure of the gourmet recipes.

Serves 4.

Prep Time: 5 minutes

Cook Time: 2 hours

Ingredients:

· 2 pounds pheasant wings, separated into sections

· 1 quart chicken stock

· 1/3 cup hot sauce (I use Tabasco’s Buffalo Sauce, but Frank’s is traditional)

· 1 tablespoon mild paprika

· 4 tablespoons unsalted butter, melted

· 1/2 teaspoon salt

· 1 teaspoon Chinese chile bean paste (optional)

Preparation:
In a Dutch oven or covered pot, submerge the pheasant wings in the stock; add water if need be to cover. Bring to a simmer and cook for 90 minutes and up to 2 hours — you want the wings to be very tender. Remove the wings and save the stock for another use. 

Pour the hot sauce, paprika, melted butter, salt and chile paste into a container and mix well. Add the wings, toss well to coat and marinate them for at least an hour, and as long as overnight. 

Preheat oven to 375°F. Place the wings on a baking sheet or two in a single layer and bake until they are crispy, 30 to 45 minutes. 

While the wings are cooking, pour the marinade into a small pot and bring to a boil, then drop the heat to low. Keep warm, and when the wings are done, toss them with the sauce before serving. Serve with your favorite blue cheese sauce, celery and lots of beer.

Roast Pheasant with Grapes and Walnuts

Roasted pheasant recipes is delicious for as long as the game bird is very young. Ask your butcher for a young female pheasant, since their flesh is juicier than older pheasants for best recipes. As easy to roast as turkey or chicken, pheasant is somewhat less fatty and, if not farm-raised, far more flavorful than commercial poultry.

Ingredients:
One 4-pound pheasant, washed and patted dry
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup mixed fresh herbs, such as rosemary, thyme, savory, and basil
1 lemon, quartered
8 cipolline onions
1 cup Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
1/2 cup Marsala wine1 cup mixed green and red grapes
1/2 cup coarsely chopped walnuts
8 large radicchio leaves


Directions:

Preheat the oven to 425 degrees.

Rub the pheasant with the olive oil. Season with salt and pepper. Stuff with fresh herbs and the lemon and truss. Spread the onions in a roasting pan and lay the pheasant on top of them. Add the chicken stock and Marsala wine to the pan.

Roast 35 to 45 minutes, or until the thigh juices run clear when pricked with a fork, basting every 15 to 20 minutes with the pan juices. If the feet of the pheasant begin to darken, tent with foil. Transfer to a cutting board and let rest.

Meanwhile, transfer the roasting pan to the stovetop, skim the fat, and bring the pan juices to a boil, scraping any browned bits from the pan. Add the grapes and walnuts and cook 15 minutes, or until the grapes are soft and the juices are thickened. Crush some of the grapes with the back of a spoon to release their juices.

Slice the pheasant into 1/4-inch slices and serve over the radicchio. Spoon the grapes and walnuts alongside and season with salt and pepper.

Pheasant Breasts Poached in Tomatoes with Basil and Garlic

Pheasant Breasts Poached in Tomatoes with Basil and Garlic. Requires a brace of fresh/hung pheasants. Very simple and easy pheasant recipes to prepare and cook. Simply double the amount for four people. This healthy recipes also works just as well with chicken.

HEALTHY FOOD RECIPES

Ingredients:

2 pheasants

400 grams chopped tomatoes

fresh basil (to taste)

garlic (to taste)

1 pinch of salt

1 pinch of pepper

Method: 
Remove the breasts from the pheasants. Four breasts is enough for 2 people. Make sure all the sinews are removed.
Place the breasts in the base of a shallow casserole dish.
Chop the basil and crush the garlic. Add to the tomatoes and pour over the meat. Add a cup of water. Cover with lid or tin foil.
Cook at 190 degrees or equivalent, for 60 - 70 minutes, stirring occasionally.
Remove pheasant and keep warm. Transfer the remaining liquid and reduce on a high heat by half, stirring all the time.
Serve on a bed of rice or pasta.