Pheasant and Pesto Sandwich
The brining is optional. It adds flavor and moisture to the pheasant, but it is by no means necessary. If you choose to forgo the brining, make sure to season pheasant with salt before browning it in the pan.
About the Author : Jenny and Rick Wheatley
Visit authors website | View more articlesJenny and Rick Wheatley both grew up in Southern California and connected over a shared love of the outdoors. They started their wild game cooking blog Food for Hunters in 2011, where they share recipes, photos and thoughts on wild food. Today, Jenny and Rick continue to hunt, fish, forage and cook in the Cornhusker State of Nebraska. Their recipes have appeared in numerous publications, including Petersens Hunting, Game and Fish, Nebraskaland and North American Whitetail magazines.
The Nebraska Center for the Book awarded their book Hunting for Food: Guide to Harvesting, Field Dressing and Cooking Wild Game the Wildlife Honor Award in 2016.
About the Artist : Jenny Wheatley
Visit artist websiteWebsite: www.foodforhunters.com
Instagram: @foodforhunters
Facebook: www.facebook.com/foodforhunters
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Pheasant Wild Ramp Pesto Pasta
This is a recipe the wife and I made earlier in the spring, while I'm posting it a little late, you can still make a similar dish with Basil Pesto. I mainly post these recipes to share what we did in our kitchen in the hopes it inspires you to do something similar in yours. We were lucky enough to get ahold of a bunch of Wild Ramps, aka Wild Leeks this spring. I had been wanting to do a few hunter / forager type recipes and these Wild Ramps provided some good inspiration to get started. Unfortunately, I didn't forage for these ramps myself, but I purchased them from someone that did!! When I was thinking about what I wanted to do with these ramps, I knew I wanted to do something that really featured these, what I can up with is this Pheasant Wild Ramp Pesto Pasta. I also wanted to do a "Hunter Style" dish, so I also made a Cacciatore which I'll be posting later.
Buffalo Pheasant Sandwich
As a long time Tennessee Titans season ticket member, we'll be spending our weekends at home this year watching the games ... thanks coronavirus! We're excited about our team and ready for the NFL kickoff, despite all the controversy surrounding the league this year. We think we have a decent shot at making the playoffs. Since we'll be spending all these games at home, I thought I'd share one of our favorite game day meals. This is quick, easy and cheap!! If you have a crockpot, you're good to go. We make this at my house ALL THE TIME, although we usually make it with Chicken Breast, but we decided to try it with Pheasant breast ... it's so good! This recipe doesn't need you to babysit it, just toss everything in and leave it alone. You really only need three ingredients, breast meat, buffalo sauce and dry ranch seasoning ... and maybe some type of bread to put it on. We usually eat ours on Steak Rolls, Hoagie buns, Hamburger buns or Ciabatta Rolls. Skin your breast meat and place it in the bottom of your crockpot, cover it completely with buffalo sauce then sprinkle in a packet of ranch seasoning. Set the heat on high and cook for one and a half to two hours, or if you're not in a hurry, you can set it to low and cook for about 3 ½ to 4 hours. When it's done cooking, just shred the meat with a fork, toss it back into the crock pot to combine and completely coat the meat in the buffalo sauce ... then just dream about how you want to top your sandwich. The kids like to eat theirs plain or with ranch seasoning, but I like to melt Mozzarella cheese on mine and top with Celery leaves. My wife prefers to cover hers in blue cheese and cut up pieces of celery stalk. Anyway, you do it, this Buffalo Pheasant Sandwich is going to be hot!!! It's a great fall meal to can make and enjoying while watching the football games. TITAN UP!!
Pheasant with Mushrooms and Cream
Pheasant with cream of mushroom is a mainstay of upland hunters in the Midwest. Though canned soup is convenient, it will never taste nor look as good as cooking with real, fresh ingredients. You've done the work, spent the time (and the money) in the field for your hard-earned game. Why skimp at the table now with 99 cent canned soup?
