Recipes


A lot of people ask us, “Well, what do you do with your pheasant or chukar?” In return we asked our members for recipes, and ideas. After making sure none were “Secret” we’re going to share them with the rest of you!

If you have a recipe you would like to share, or have a favorite way to cook your pheasant or chukar, email us! We’ll spread the word and the butter!

 

White Pheasant Chili

1 1/2 lb. boneless pheasant

1 medium onion chopped

1 1/2 tsp. garlic powder

1 T vegetable oil

2 can of great northern beans rinsed & drained (15 1/2 oz)

1 can of chicken brother (14 1/2 oz)

2 cans of chopped green chilies

1 tsp. salt

1 tsp ground cinnamon

1/2 t dried oregano

1/2 t black pepper

1/2 t cayenne pepper

1 cup of sour cream (8oz)

1/2 cup heavy whipped

In a large saucepan saute’ pheasant, onion, and garlic powder in oil until pheasant is no longer pink. Add the beans, broth, chilies and seasoning’s. Bring to a boil, reduce heat, and simmer uncovered for 30 minutes. Remove from heat stir in sour cream and heavy whipped cream.

 


 

Cider Braised Pheasant With Sausage, Apples, and Onions

-From Pete Waller (A Valued Hunter At BCWC)

 

Serves 4-6

1/2 C. Flour, seasoned with salt and freshly ground black pepper

2 Pheasants, about 2 to 3 lbs each cut into pieces **(brined if desired)

2 tbsp Vegetable Oil or Unsalted Butter, Divided

1lb Fresh Sausages (Bratwurst, Italian or Polish), sliced into 2 inch rounds

2 Medium onions, chopped

1 C. Chicken Stock

1 C. Fresh Cider

1/2 C. Calvados, brandy or applejack

1 Large Sprig Fresh Thyme or 1 tsp Fresh

2 Large Tart Apples, cored and cut into chunks

Chopped Parsley for Garnish

 

Directions

Preheat the oven to 350 degrees. Dredge the pheasant pieces in the seasoned flour and set aside. In a Dutch oven or flameproof casserole, heat 1 tbs oil or butter over medium, and cook the sausages until no longer pink, about 3 to 5 minutes. Remove with a slotted spoon and set aside.

Working in batches, brown the pheasant well on all sides, about 3 to 5 minutes a side. Remove and set aside.

Add remaining 1 tbsp oil or butter to the pan, more if needed, and saute the onions until they become translucent, about 3 minutes or so. Pour the chicken stock and cider into the pan and stir to scrape up any of the browned bits on the bottom of the pot. Bring to a boil for about 2-3 minutes to reduce liquid.

Add the Calvados, brandy or applejack, then return the sausage and pheasant to the pot along with the thyme. Cover and cook until the meat is very tender when poked with a fork. The breast pieces will be done before the legs and thighs, after about 20-30 minutes. Remove the breast pieces to a plate and cover to keep warm.

Add the apples to the pot. The thighs will be tender when poked with a knife or fork; ad additional 20-25 minutes. Return the breast meat to the pot and serve on a bed of wild rice or broad noodles with crusty bread. Garnish with Parsley.

 

**Tart sweet apples, earthy onions and rich sausage complement pheasant’s mild, gamey flavor. For the most succulent meat, use thighs and legs only (and pan-sear the breasts for another meal). Or, if using the entire bird, remove the breast meat halfway through cooking. Serve over wild rice or mashed root vegetables.