Blackened Pheasant Jambalaya
I look forward to cooking these Cajun dishes at home. I keep a list of recipes I want to attempt for Gundog Central ... and it's packed with Cajun influenced food ideas. Originally, I had wanted to make a Duck Jambalaya for Gundog Central, and I still might do that one day, but after I made a Blackened Bricked Pheasant, I immediately decided to use the Pheasant instead and I wasn't disappointed. Blackening the Pheasant will take a fair amount of time to cook, but it's worth it. You'll need to brine the pheasant for a few hours to help prevent it from overcooking, then you'll need to allow the skin to dry, but it's all downhill after that. Once you have the Blackened bird, the rest of the recipe is pretty simple to prepare.
About the Author : Jeff Davis
Visit authors website | View more articlesYou may think cooking and recipes don’t have much to do with a website dedicated to hunting dogs ... but really, why do we hunt? Sure, we enjoy watching our dogs work in the field and being outdoors, but ultimately, hunting is about survival and feeding our families. We might as well try to do it well. I'm not a chef and definitely no food authority ... but I do like to eat and enjoy cooking. After searching for people willing to share their recipes on Gundog Central, without much success, I decided to try to do a few on my own, with my wife Tami's help. The recipes I share here are things I like to eat and have made here at home. I've tried to include step-by-step instructions with each meal describing exactly how I did it, but my method may not be best, if you decide to try a recipe posted here, please use whatever technique you think works best, I'm simply sharing how I did it. You'll see a lot of recipes where I've tried to make things from starch, when I could have just used store bought ingredients, simply because I wanted to learn how something was done. My goal is to continually update these recipes as I learn new things and techniques. These are my attempts at creating good, home cooked food, that I would like to eat! If I'm sharing it here, my family and I enjoyed it and I believe you will too.
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Pheasant Gumbo with Brown Rice Pilaf
I'm not Cajun, nor was I born and bred on the bayou ... I did spend a fair amount of my adult life living on it though. My dad was in the Air Force, so we traveled around quite a bit. The last place we were stationed, was Barksdale Air Force in Louisiana, it's in the northern part of the state, close to Shreveport and Bossier City. I remember the day he came home and told the family we were moving to Louisiana, we were Stationed in Missouri at Whiteman Air Force base at the time and I was half way through my sophomore year at Knob Noster High School. Even being in High School and having studied all 50 states since middle school, I couldn't for the life of me picture where Louisiana was even at, I had to look it up on a map. I didn't want to go, I dreaded the thought of moving and I hated it before we even got there. I didn't like it any better when we finally got there either, to me it was just plain, old, Lousy-ana. I end up graduating at Haughton High School in Louisiana and then attended Bossier Parrish Community College and LSU, ever so briefly ( my grades were dreadful ). Dad ended up retiring down there and it felt like the family was going to be trapped there for the rest of our lives.
Blackend Bricked Pheasant
I'm a sucker for Cajun Food, but if I had a favorite Cajun cooking technique, it'd be Blackened food! While not a traditional creole cooking method, it did originate in New Orleans. Give me some Blackened fish any day of the week and you'll see a happy man! That being said, I wanted to do a Blackened Bird recipe to post on Gundog Central. Blackening is a method of cooking where you cover fish, chicken or some other protein with butter then generously coat with spices and herbs, finally it's placed on a hot skillet where the butter and spices form a black crust, and while it looks like burnt food, it's not the same thing. This recipe would be great by itself, or served with some rice or cheesy grits, but I'm making this Blackened Bricked Pheasant to use in another recipe, a Blacked Pheasant Jambalaya that I'll be posting later!
Pheasant Enchiladas with Green Sauce
If you look through some of the recipes that I've posted over the years, you'll see that a lot of what I cook comes from the south and southwest. A lot of Cajun, Southwestern and Mexican flavors ... what can I say, I like it HOT! These Spicy Green Enchiladas are no exception, with a homemade Enchiladas sauce and super spicy Salsa Verde. These Green Enchiladas are going into our weekly dinner rotation!
