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Great Sacandaga Pheasant Recipes


Pheasant With Mustard Sauce
From La Tour d'Argent.

• ¼ cup margarine
• 2 whole pheasants, deboned and cut in half
• 1 cup sliced shiitake mushrooms
• 1/3 cup chopped shallots and dry white wine (such as chardonnay)
• 2 teaspoons Dijon mustard
• 1 teaspoon country-style Dijon mustard (with seeds)
• 1 cup pheasant broth or chicken broth
• ¼ cup whipped cream
• Salt and freshly ground black pepper, to taste

In medium-size skillet, melt margarine over medium heat. Add pheasant and sauté until light-golden brown. Remove from skillet and place in a shallow baking dish; bake in a 325-degree oven 5 to 10 minutes while you make the sauce.

In same skillet in which pheasant was cooked, combine mushrooms and shallots and sauté 2 minutes. Add wine and let simmer 3 minutes to reduce. Add both styles of mustard and sauté 2 minutes. Add broth and let simmer 4 minutes to reduce. Stir in cream and adjust seasoning with salt and pepper.

To serve, pour some sauce on each of 4 plates; top each with a pheasant half. Serve with steamed vegetables, such as zucchini, yellow squash, new potatoes and snow peas. Makes 4 servings.

Baked Pheasant

Clean pheasant; cut up for frying. Wipe thoroughly; dip in flour and brown in butter in a frying pan. Place in roaster, sprinkle with salt and pepper. Put enough sour cream in pan to make its depth 1 inch and add 1/8 lb. of butter for each bird. Cover and bake at 350 degrees F. from 1 1/2 to 2 hrs. or until birds are tender. Make a gravy and cover birds before serving.

Braised Pheasant in Gin and Juniper

• 1 Pheasant (2 to 3 pounds)
• salt and freshly ground black pepper to taste
• 6 to 8 slices bacon
• ¼ cup vegetable oil
• ½ cup slivered shallots
• ½ tablespoons juniper berries, crushed
• 2 bay leaves
• 2/3 cup high-quality gin
• ¼ cup dry sherry
• 1 cup chicken stock
• 3 tablespoons minced fresh parsley
• 2 tablespoons butter (optional)

Season pheasant with salt and pepper and truss cavity closed to help maintain shape. Completely wrap bird with bacon, and tie with string.
In a deep, heavy-bottomed saucepan, saute bird in oil until golden brown on all sides. Cover and cook slowly for 35 minutes. Uncover, skim off fat, and cook until bird is tender and juices run pink when thigh is pierced with a fork, 10 to 15 minutes more.

Remove pheasant to a serving platter and cover with aluminum foil to keep warm. Skim off fat from pan, and add shallots, juniper berries, and bay leaves. Saute until shallots are soft but not browned. Add gin and sherry and carefully ignite. When flame dies out, add stock and reduce quickly over high heat to a light sauce consistency. Whisk in parsley and butter, if desired.

Remove and discard trussing strings from pheasant. Carve bird into serving pieces. Pour sauce over and serve immediately.
Thanks to: American Game Cooking / John Ash & Sid Goldstein

Braised Pheasant

• 1 pheasant, cleaned and quartered
• 1 med. onion, cut into pieces
• 2 stalks celery, chopped
• 1 or more tsp. cornstarch 2 oz. brandy
• 1/2 cup white wine or sherry
• 2/3 tbsp. sweet cream

Make a broth using pheasant neck, wings, liver, and back by covering pieces with water, add onion and celery, and cook until meat can be easily removed from bones.

Remove bones and return meat to broth. Thicken with cornstarch. Salt and pepper to taste. Brush pheasant with butter; place in a skillet and brown, or place in a pan and brown under broiler.

Add warm brandy to skillet or pan with pheasant and ignite brandy.
Remove bird and put in pan just large enough to hold it. Add broth to the pan used to brown bird and let it simmer 2-3 minutes. Add wine to broth and pour over bird, nearly covering the meat. If there isn't enough broth, add some chicken broth.

Bake at 325 degrees F. until bird is tender. Optional: drizzle another 1/2 cup wine through the sauce. When done, add sweet cream. Place bird on platter and pour sauce over meat.

Roast Pheasant With Grapes, Pomegranate Seeds, and Tiny Onions

• 1 pheasant (about 2-1/2 pounds)
• 4 tablespoons butter or margarine
• 10 to 15 small white boiling onions (1-1/2” diameter)
• 1-1/2 to 2 cups seedless green grapes
• ½ to 1 cup pomegranate seeds (optional)
• ½ teaspoon cornstarch
• 1/3 cup sour cream
• ½ cup beef broth
• 2 tablespoons brandy
• 1/8 teaspoon dried tarragon

Remove pheasant neck and giblets; reserve for other uses. Rinse bird inside and out and pat dry.

Melt 1 tablespoons of the butter in a wide frying pan over medium-high heat. Add pheasant; cook, turning, until browned on all sides.

Place pheasant, breast up, on a rack in a shallow roasting pan. Roast in a 450°F oven until bird tests done (about 25 minutes-when a slash cut in thickest portion of breast looks moist but not wet; meat will be white with touch of pink at the bone). After you put the bird in the oven, melt remaining 2 tablespoons butter in frying pan over medium heat. Add onions and cook, turning frequently, until golden.

Add water; cover and cook until onions are just tender when pierced and liquid as evaporated (about 20 minutes). Add grapes and pomegranate seeds; stir until warmed.

Remove pheasant to a platter, arrange onions and fruit alongside and keep warm.

Stir together cornstarch and sour cream; add to roasting pan juices with broth, brandy, and tarragon. Boil over high heat, stirring constantly, until sauce is reduced to ½ cup. Pour into a serving bowl to be spooned over individual servings.

Roast Pheasant with Orange Sauce

• 2 pheasants (2 to 2-1/2 pounds each)
• 1 small orange, rinsed
• 2 tablespoons butter or margarine
• salt
• orange sauce (ingredients and recipe below)

Make orange sauce: With a vegetable peeler, cut orange part of skin from 2 large oranges. Cut peel in thin slivers and put in a 3- to 4-quart pan. Cover peel generously with water and bring to a boil over high heat.

Drain peel and add to pan 1 cup orange juice, ½ cup orange-flavor liqueur, and 3 tablespoons sugar. Boil on high heat, uncovered, until liquid is almost gone, 10 to 15 minutes; watch carefully as liquid reduces to avoid scorning.

Spoon out and set aside 2 tablespoons peel. To pan, add another ½ cup orange juice, 2 tablespoons Dijon mustard, 1 tablespoon currant or raspberry jelly, and 1 tablespoon brandy. Stir over medium heat until jelly melts.

Remove any giblets and pheasants necks for other uses. Pull off and discard any fat lumps form pheasants. Rinse birds inside and out; pat dry. Cut orange in ½ ; put 1 piece in the body cavity of each bird. With small skewers, secure skin over body cavity to cover and pin neck skin to back.

Lay pheasants, breast down, or a rack in a roasting pan. Put 1 cup water in pan. Roast birds in a 450°F oven for 15 minutes. Turn birds over, brush with orange sauce, and roast until a thermometer inserted in the thickest part of the breast to the bone registers 135°F and meat at breastbone looks moist but not soft and wet ( cut from shoulder joint to breastbone to test), about 15 minutes longer.

Tilt birds to drain juices into pan, then set them on a platter and let stand at least 10 minutes before serving. Meanwhile, skim and discard fat from drippings; add drippings to orange sauce and boil, uncovered, over high heat until reduced to 1 cup.

Melt butter in a 10 to 12-inch frying pan over high heat. Scatter orange peel reserved from sauce on a top of pheasants. Accompany with orange sauce; add salt to taste.

Brandy and Cream Pheasant

• 2 pheasants, cleaned
• 4 slices bacon
• 2 green onions, sliced
• 1 clove garlic, minced
• 3 tbsp. butter
• 1/3 cup brandy
• 1 1/2 cups chicken broth
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 cups cream
• 3 tbsp. horseradish

Cover each pheasant with 2 slices bacon and truss, keeping the bacon in place. Brown onions, garlic, and pheasants in butter in skillet. Remove to broiler pan and pour in the pan juices. Pour brandy over pheasant and ignite. Add chicken broth, salt, and pepper. Bake 35-45 minutes at 375 degrees F. until tender, basting frequently. Stir cream and horseradish into pan juices. Bake 15 minutes longer and serve with cream sauce.

Pheasant Scallopini

• 2 pheasant breasts
• 2 eggs, beaten
• Salt
• Pepper
• 1 1/2 cups fine breadcrumbs
• 1/4 lb. butter or margarine
• 1 lemon

Remove breasts from pheasant; skin and slice each breast into 4 1/2-inch thick pieces. Place each slice between double folds of waxed paper and gently flatten with wooden mallet or side of meat cleaver.

Season beaten eggs liberally with salt and pepper; dip each meat slice into eggs and then roll in breadcrumbs. Don't use too much egg or you'll overwhelm flavor of pheasant. Separate each layer of meat with waxed paper and place in refrigerator for 2 hours.

Melt butter; sauté chilled slices of meat 1 minute on each side. Do not overcook. Meat should be golden and juicy. Serve with or without lemon juice squeezed over meat.

Hunters Delight Pheasant

• 2 pheasants
• Salt
• Pepper
• 6 oz. butter
• 2 tbsp. peanut oil
• 1 oz. brandy
• 1 med. onion, julienned
• 4 to 8 med. mushrooms, julienned
• 2 bay leaves
• Pinch or two of thyme
• Pinch of caraway seeds
• 1 cup white wine (Sauterne preferred)
• 1 to 1 1/2 cups half and half
• 2 cups sour cream
• Dash Worcestershire sauce
• Juice of 1/2 lemon
• Wild rice

Disjoint pheasant and split breast in half. Lightly season with salt and pepper and place in heavy skillet or deep pot. Brown on all sides in butter and peanut oil. Remove meat from skillet. Stir and add wine and half and half. Blend and simmer another 15 minutes.
Remove from heat; add sour cream and blend thoroughly. Add Worcestershire sauce and lemon juice and blend well. Place pheasant pieces and juices into sauce, return heat to low and simmer 1 hour.
Serve pheasant pieces with adequate sauce over rice, noodles, or dumplings.

Deep Dish Pheasant Pie

• 2-3 cups cooked, cubed pheasant
• 1 10-oz. pkg. frozen peas and carrots
• 1 sm. onion, chopped
• 1 4-oz. can mushrooms, drained
• 1/4 cup butter or margarine
• 1/3 cup flour
• 1/2 tsp. salt
• 1/4 tsp. sage
• 1/8 tsp. pepper
• 1 1/2 cups water
• 3/4 cup milk
• 1 chicken bouillon cube
• Pimento (optional)
• Parsley (optional)
• Pastry for double crust pie

Sauté onion and mushrooms in butter in large skillet. Stir in flour, salt, sage, and pepper. Add water, milk, and chicken bouillon cube. Cook and stir until mixture begins to thicken. Add frozen vegetables, pheasant, pimento, and parsley. Heat until mixture is quite thick and bubbly.

Place half of pie pastry into large deep dish pie plate and turn the hot mixture into dish. Place other half of pastry over top; flute edges; cut slits in top for team to escape. Bake 20-30 minutes at 400 degrees F. or until crust is golden brown.

Smothered Pheasant

• 1 pheasant, boned and cut into bite size chunks
• Pancake flour or flour
• Butter or margarine
• 1/2 cup onions, diced
• 2 cups carrots, diced
• 1/2 cup celery, diced
• 3 cups water

Dust pheasant chunks with flour and brown in butter in skillet. Add water and vegetables and simmer until tender. If necessary, add more water so it can make its own gravy. Serve over mashed potatoes or rice.







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Calories : 133
Proteins : 23.57 grams
Fats : 3.64 grams
% Calories from Fats : 0.25
Cholesterol : 66 mg


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