View Recipes - Ring necked pheasant
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South Carolina Pheasant Dog
I imagine a chicken sandwich inside a hot dog bun -- the South Carolina bird dog is also filled with bacon, melted cheese and drizzled with a mustard-honey sauce that’s akin to the region’s iconic Carolina Gold barbecue sauce. Pheasant breast is a nice substitute because when you cut them in half lengthwise, they resemble chicken tenders in size.
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Smothered Pheasant with Crispy Sage
Smothering is simple: Meat and vegetables are browned, liquid is added to make a gravy, and the whole thing is covered and gently cooked until tender over the stovetop. This dish also works well in the slow cooker, especially if you plan on cooking the whole bird, because you’re less likely to burn it. Double the gravy recipe in this case and add more stock as needed. In step three, transfer the pheasant and gravy into a slow cooker and set on low until tender.
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Buffalo Pheasant Mac and Cheese
This is one of my favorite ‘in-a-pinch’ meals to make. It doesn’t take the long to make, it’s super filling and tasty. If you like spicy food, you’ll love this Buffalo Mac and Cheese.
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Cajun Pheasant Pasta
On a recent trip to Barksdale Air Force Base, in Louisiana, to see the Thunderbirds perform during an Air Show, we stopped at the local Walmart, and I bought two huge containers of Crawfish Boil. I have no idea why I bought so much of it; it’s not like we cook a lot of crawfish back in Tennessee. I think it’s been over a year now, and I’ve only used about ¼ of one of the containers, and that was on a low country shrimp boil. I’ve been trying to work this seasoning into more recipes so doesn’t go to waste.
Pheasant and Homemade Noodles
My cousins-in-law, Keith and Jo Ann Brown, are the epitome of the old-school, American home cook. Although in their 80s, they still host the extended family on major holidays, whipping out classics like they could do in their sleep. Here’s a recipe inspired by one of those visits: pheasant with homemade egg noodles. The gravy is to die for, and if you’re a true Midwesterner, you’d eat this over mashed potatoes. Because starch on starch is just how people roll out here.
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Pheasant Rice Bowl
One of our favorite lunch destinations is a local Mexican restaurant called Tulum’s, located in Jackson TN. We can prepay for our food, which is great when your limited on time and need to get back to the office in a hurry. I typically get a taco or chimichanga, but recently discovered these edible rice bowls they serve. You can get them with your choice of meats, Chicken, Steak or Shrimp, as well as a ton of extra add-ons.
Blueberry Bourbon BBQ Saucy Pheasant Nuggs
I have three big blueberry bushes in my backyard that start crank out blueberries in late May, early June. I’ve easily collected 5 gallons of berries from these bushes. I’ve made jelly, cobblers and pies, and added them to my morning oatmeal. I have so many berries, that I’ve been trying to find new uses for them. A few weeks ago, I made a Blueberry Bourbon BBQ sauce and some smoked spareribs, I liked the sauce so much, I decided to use it in this recipe, with some slight modifications.
Pheasant Tortilla Soup
I used to live in Southern California, and one of my favorite places to eat was a burger joint called Islands. Although they had amazing burgers, my favorite item on Islands’ menu was the chicken tortilla soup. The contrasting textures, flavors and colors in the soup were perfect.
Deep Fried Pheasant with Smoked Maple Bourbon Sweet Potatoes and Cornbread Stuffing
Knowing we were going to be out of town for Thanksgiving and with daylights saving time in full effect, it felt like we had a lot more extra time to spend trapped in the house. As our day dragged on, we decided to cook this adhoc Pre-Thanksgiving dinner to two. We made this deep fried, Cajun injected split pheasant, homemade sage stuffing, cranberries relish with orange zest and some smoked maple bourbon sweet potatoes with bacon.
Hot Pheasant Tamalas
It seems every year I get a little overzealous with my pepper planting. I end up with a ton of hot peppers in the garden, way more than I could ever use. I’ve been struggling to come up with ways to use them all. I’ve been adding peppers to breakfast eggs each morning, but that only uses so many of them. I’ve made crushed dried peppers by dehydrating them, then adding them to a coffee grinder. I’ve recently started making my own hot sauce, I’ve made Jalapeno hot sauce, serrano hot sauce, Cayenne hot sauce, Habanero hot sauce and kind of a pepper medley that just a bunch of different peppers fermented together. I have so much hot sauce, I’ve been adding it to pretty much everything. I just can’t use it fast enough. Here is one of the recipes I made to help me deal with my pepper surplus. Hot Pheasant Tamales!!
Pheasant Bird Dog with Kansas City Style BBQ Sauce
Have you seen these `Bird Dawgs` that Buffalo Wild Wings sells? It’s basically a chicken strip on a hot dog bun, with BBQ or Buffalo sauce, Cole Slaw and Green Onions. I got a few the other day for lunch smothered in Buffalo sauce, pictured below, however they left the Slaw and Onions off mine. I was looking for something to do with the left-over KC BBQ sauce I made in my last recipe post and decided to attempt to do my own version of BWWs `Bird Dawg` style sandwich. This is my Pheasant Bird Dog with Kansas City Style BBQ Sauce.
Scarpariello Pheasant with Garlic Mashed Potatoes
I was looking to use some leftover ingredients in the refrigerator and decided on making this Scarpariello Pheasant served over Garlic Mashed Potatoes. Scarpariello translates to shoemaker style, supposedly even a poor Italian shoemaker family could afford to make this meal. There isn’t much to it, it cooks in a single skillet, it’s quick and easy to make. This dish is basically pheasant breast braised in a liquid with Italian sausage, peppers and onions. I’ve made this before and haven’t been impressed with the results, but this time it turned out amazing! I tried to amp up the heat by adding Jalapenos and crushed red peppers, but if you’re not into heat you can leave them out. I served mine over garlic mashed potatoes, but you can also serve with pasta, polenta, or even grits.
Vietnamese Poached Pheasant with Ginger-Garlic Rice
Vietnamese chicken and rice is comfort food. It is traditionally prepared with a whole broiler chicken thats gently poached until just cooked through and tender. The poaching liquid is then used to cook the rice, which is then fried with rendered chicken fat, lots of ginger and garlic. This dish will make your house smell amazing.
Pheasant Spaghetti with Whole Wheat Pasta
I planted a bunch of Brandywine tomatoes this year, along with an equal number of San Marzano tomatoes. My Brandywine tomatoes didn't do so hot, maybe it was the extreme heat we had all summer or the lack of rain. They looked healthily starting out and I was hopeful they'd produce a good crop, but when we finally did get rain, they basically exploded on the vine. Their skin started to form cracks all over, the whole lot of them just looked gross and unsightly. My San Marzano tomatoes on the other hand actually did great, a side from being a little undersized and a few developing blossom rot.
Spicy Pheasant Sandwich with Paprika Butter Sauce
I planted a bunch of cucumbers in my garden this year. I planted them, and they died, so I planted them again. Those also died, I believe it was my sixth attempt before I got any plants that survived long enough to be put into the ground. I'm not sure why they kept dying, but I started them early, moving them from inside the house to outside on warm sunny days, to back indoors to avoid the cool nights. Maybe it was the shock of going from inside to outside, over and over that killed them, or perhaps I just overwatered them. All this to say, I ended up with a truckload of really nice cucumbers. I had so many that I had to give a bunch of them away, but what I kept, I made into spicy pickles. Those spicy pickles are really the reason I decided to do this recipe, plus the fact that I had some left-over Brioche Buns from the previous recipe. I've always heard that Chick-Fil-A marinades their chicken in pickles juice, and they also serve pickles on their sandwich, so this fillet sandwiched seemed like a good recipe to try, as it let me use my spicy pickles two ways. Sometimes at work, they cater to Chick-Fil-A and it always seems like a treat. I personally like the spicy sandwich and wanted to create my own home version. This isn't meant to be a copy of their recipe, it was only used for inspiration. This is my Spicy Pheasant Fillet Sandwich with a Paprika Butter Sauce.
Blueberry Bacon Pheasant Burger with Jalapeno Fries
I have four gorgeous, healthily blueberry bushes in my backyard. Each one seems to be a different variety because they all put on blueberries at different times. I've picked a ton of these berries this year, it was a continuous supply of berries from June to July. I froze a bunch of them, and I've been throwing a handful in my oatmeal each morning ... but I wanted to do something else with them, so I decided to try to make some blueberry jelly. It can be messy, and draining the berries takes a while, but it's totally worth it. I also had a bumper crop of Jalapeño's this year, so I sliced some of them up and added them to the berries while I was cooking them down, just to give it a little spicy kick.
Pheasant Helper with Roasted Sun Sugar Tomato Sauce
Growing up, mom cooked a lot of Hamburger Helper. It was quick, it was easy, and it was cheap. When you're feeding a bunch of picky kids, it's something everyone would eat. I remember always going back for seconds and thirds, and still not getting enough. Admittedly, I haven't had Hamburger Helper in the past 10 - 15 years, but if you sat it down in front of me today, I promise you I'd eat every bit of it. Cheeseburger Macaroni and Beef Stroganoff were the absolute best. It's not fine dining, I know, but give me some Hamburger Helper and a slice of crusty bread ... and I'd be one happy camper. For this recipe, I wanted to pay homage to that classic Hamburger Helper, single pot type meal. This is what I came up with Pheasant Helper with Roasted Sun Sugar Tomato Sauce.
Buffalo Pheasant Pizza
This is my homemade Buffalo Pheasant Pizza, pizza number two of my summer of pizza extravaganza, where every Saturday in the month of July, I'll try to post another gamebird-focused pizza recipe that we made here at home.
Pheasant Parmesan
Im pretty sure this was the 2nd or 3rd meal I cooked for my wife when we were dating. Shes got a birthday coming up, so Im posting this in honor of her. We like to go out and eat as much as the next person, but often times when we were dating, wed just stay home and cook together instead of going out. In fact, we collected all the meals we cooked together that first year and created a cookbook that we gave to friends and family. I think we called the book #wecooktogether, meals from our first year. We actually still refer to that cookbook a lot!!
Pheasant Lasagna
I had enough ingredients left over from the Pheasant Manicotti recipe that I recently did, that I decided to repurpose the leftover ingredients to make this Pheasant Lasagna. Truth be known, I still had enough ingredients after this recipe to still do another recipe after this one. I don't have the best method for shopping for ingredients, I tend to just put stuff in the cart that I think I might need or would want to incorporate, usually this means I end up over buying and spending a bunch of money. Most of the times when I go shopping for ingredients, I only have an idea of what I want to make, I don't really have a shopping list, just some rough ideas. It would probably be cheaper if I'd prepare a little before I go shopping, instead as I'm walking down the isles looking for ingredient, if I see something that interest me, I generally just put it in the cart. I may see something else on another isle that makes me want to go a different direction or even cook something totally different. I just end up buying all the ingredients in my cart, never putting anything back. Needless to say, my pantry is stocked!
Pheasant Manicotti
This recipe originally started out as Stuffed Shells, the only thing I was missing were the shells!! I had gone to the local Walmart to pick some up and the whole pasta/noodle isle was pretty much empty, along with most of the other isles. I decided I'd try Kroger in Corinth Mississippi, I hit their pasta isle and while they did have more pasta than Walmart, they didn't have any large shells either. Next ... I tried the Kroger in Savannah Tennessee, still no large shells! Food Giant, Piggy Wiggly ... no shells, no shells. Everybody is out of everything! Knowing that I had everything else I needed at home, I just need to find some large shells. I was ready to give up and thinking it just wasn't meant to be when I saw some Manicotti noodles at Piggy Wiggly and decided to just use those instead. So this is now Pheasant Manicotti!!
Pheasant Pozole Verda
For some reason, I tend to do a lot of these recipes in pairs. I don't know why, just happy accidents or poor planning on my part. It seems I just can't make up my mind sometimes. I'll usually have a particular ingredient in mind that I want to use, most of the time from my garden, and I'll come with several different ways I want to use it. I had recently made some Green Enchiladas with a homemade Green Enchiladas Sauce and Salsa Verde. I had used all my Green Enchiladas Sauce but had plenty of Salsa Verde left over, which isn't an issue as I have no problem eating Salsa Verde by itself, but I was wondering what else I could do with it. I decided to make this Pozole de Faisan con Chile Verde or Pheasant Pozole Verda, using some Pheasant I had in the freezer. Pozole is basically a Mexican soup made with Hominy and meat.
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!
Sort-of Simple Slow Cooker Pheasant Chili
This is my Sort-of Simple Slow Cooker Chili. It's sort-of my go to Chili recipe when I'm hungry and feeling super lazy. It can be made with ground beef, deer, chicken, or turkey, but for this recipe I'm making it with ground pheasant. I typically make this on the stove in a Dutch oven if I'm in a hurry. This is an easy one pot meal with very little clean up. I'm calling this version Sort-of Simply Slow Cooker Chili because I sort-of didn't cook the whole thing in the slow cooker, but it's still super simple to make, without a lot of clean up. This isn't going to win any Chili contest, but it's a good hearty meal for a cold day that doesn't take a lot of effort. It does have beans in it, so if you live in Texas, you might call it a stew.
Pheasant Chilaquiles
I decided to do this meal because I needed to find something quick to do with some leftover pheasant meat that I had laid out. I didn't want it to go to waste and I didn't want to re-freeze it. Originally the kids had planned to come over to eat one evening, so I had laid out a bunch of extra meat. I wanted to make sure I had plenty to go around, but the kids ended up canceling at the last minute because they wanted to go out to eat with some friends. I didn't have a lot of time to prepare a meal but needed to use this meat, these Chilaquiles were perfect because they are quick and easy to prepare. I already had a bag of Corn Tostadas that needed to be used, some of dad's fresh farm eggs and a garden full of Jalapeno peppers that needed to be harvested.
Pheasant with Alfredo-Spinach Fettuccine
Here's a quick pheasant recipe that will have dinner ready on the table in 30 minutes.
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Pheasant Shawarma with Roasted Pepper Hummus
Being an Air Force brat, we lived a lot of different places where we got to experience a lot of different things. Of all the places we were stationed, the one place that stands out as the most unique was Turkey. This was way back in the 70's when Pan AM was still a major airline, and the cockpit doors were left open during the flight. I remember getting to meet the pilots, who gave me my very own pair of golden wings, albeit plastic ones, to pin to my shirt, it really made me feel like part of the crew. There wasn't any base housing available at the time, so we lived in some apartment buildings off base. The apartments were a single set of buildings out in a middle of a cotton field with nothing else around them. It felt barren and isolated. Off in the distance you could see a single mountain, who's peak was covered in snow all year round. Coming and going from the apartments, we'd see gypsies picking cotton from the surrounding fields. On a few occasions, a guy would come by the building, pulling a cart, he'd play music while a bear danced around in the parking lot and a monkey collected money with his hat. You would hear prayers being blasted over the air from a nearby Mosque during certain times of the day. We'd took a lot of road trips to go sight-seeing, I remember seeing temples carved into cliffsides in these deep ravines right off the side of the roads and swimming in the Mediterranean Sea.
Tuscan Pheasant with Dried San Marzano Tomatoes
I have several recipes I've posted on here where I try to find uses for the produce that I grew in my little garden. This time, it's for the San Marzano Tomatoes I planted. I planted several types of tomatoes this year and had the same lucky with all of them ... bad luck. Last year, I had some awesome, huge Tomatoes plants, this year, I couldn't get them to do anything. The San Marzano tomatoes I planted were the only ones to product anything, but even they didn't do that great. I had five of these plants that I put out, they all grew and survive, but only produced a handful of tomatoes. My wife buys a lot of canned San Marzano tomatoes, so I thought it'd be a good idea to try to grow some of our own. I didn't get many, just a few handfuls, all of which quickly got used in the Italian dishes my wife loves to cook.
Pheasant Saltimbocca with Basil Pesto Gnocchi
I have a little herb garden that sits under a window in the backyard, it's roughly 2 feet by 4 feet. I was hesitant about putting it in the backyard because it doesn't get a lot of sun. The trees block the morning sun, and the house blocks the afternoon sun, allowing it to only get direct sunlight in the middle of the afternoon. We planted Basil in it last year, with no expectation that it would grow, but it did, and it flourished! We had more Basil than we knew what to do with. We made lots of Pesto, then my wife preserved what she could with Salt and Olive oil in mason jars. This year we decided to try planting it with a few other herbs, Thyme, Oregano, Rosemary, Sage, and Parsley, along with more Basil. The Basil came up strong and took over, we have these big, healthy looking Basil plants and very little of anything else. I do however have these two lonely sage plants, towering out of a sea of Basil. Everything else we planted in this herb garden, showed up briefly, then disappeared. I don't know if we didn't water it enough, or it the Basil just choked everything else out.
Butter Pheasant
Butter chicken, or murgh makhani, is an Indian-English dish that is known around the world. This is my recipe made with pheasant. The tomato gravy is the star here, a creamy, rich and vibrant sauce that complements light game meats well.
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Blackened Pheasant Jambalaya
Having lived in Shreveport Louisiana for several years, I developed a taste for Cajun cuisine. Granted Shreveport is about as northern as you can get in Louisiana, still a good piece away from New Orleans and any real Cajun country. Shreveport may not be in the heart of Cajun country, but they, still found ways to celebrate Cajun heritage. They have their own version of Mardi Gras and a Crawfish festival, called Mudbug Madness. I didn't much care for Louisiana while I lived there, but now I look forward to going back when I get the chance. In fact, we'll often travel back to Louisiana around the end of May just to attend Mudbug Madness festival they host each year. During this event, downtown Shreveport is packed with people, food vendors and bands. You can find all sorts of Cajun cuisine served by various food vendors that line the streets all the while listening to Creole bands play their music from different stages. Of course you'll find tons of Crawfish being served along with corn, potatoes and sausage, but you'll also find Red Beans and Rice, Gumbo, Boudin, Alligator on a stick, Etouffee, Dirty Rice, Pralines, Beignets and Jambalaya. It's a cornucopia of Cajun cuisine and I love them all!
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 Coq Au Vin
I keep a list of meals I want to attempt for Gundog Central and that list seems to constantly get longer and longer. This Coq Au Vin has been on there for a very long time, I've struggled with how I wanted to make it. Not that I didn't know how to make it, I've made before, at home with my wife multiply times. It's a lot like making Beef Bourguignon, which has a very similar process. I just hadn't tried to make it with any wild game before. I thought about this a long time, even jotted down ideas in a notebook about different things I might try. This is something that I knew I wanted to make, but just wasn't sure how I wanted to go about it. This is actually one of the first recipes I wanted to post on Gundog Central, I was just conflicted and my indecision kept letting me put it off.
Arroz Con El Faisan
After a long day at work, you don't always feel like coming home to cook food. Sometimes is just easier, and more relaxing to just jump in the car and drive down to one of the local Mexican restaurants for some good food and few margaritas! Me and my wife each have our regular meals that we get there, my two favorite go-to meals are the El Preferido and Tacos De Alambre. The El Preferido, is strips of chicken breast, covered with cheese sauce, to which I usually have them add Chorizo and Cilantro. I tried to create my own version of this at home several months ago, you can find it listed with my other recipes, as "Mi Favorito". I must say, it turned out pretty damn good and the longer it sat, the better it got, one of my favorite meals, hence the title. This recipe is going to be very similar, with a lot of the same ingredients. I got off work a little early one Monday and since it would be a while before my wife got home, I decided I'd just cook dinner for the both of us. I didn't want to spend all night cooking and I didn't want to dirty up a lot of dishes that I'd just have to clean up later, so this one skillet, Arroz Con El Faisan, seemed like a really good choice. Arroz Con El Faisan, basically just means rice with pheasant.
Pheasant Fricassee with Dried Kale Flakes
If youve kept up with the last few recipes Ive posted, youll know that Ive been trying to come up with a few recipes to deal with my self-inflicted, backyard Kale problem. It has been out of control and overgrown in my little raised garden beds, growing faster than I could use it. The summer heat has stifled its growth some and the bugs have pretty much destroyed whats left, it looks like someone shot the leaves up with a shotgun, there are so many holes them. Ive sprayed and sprayed insecticide, trying to kill the bugs, but they still seem to have the upper hand. So, this will be the last Kale recipe that Ill be posting for a while. It may even be debatable that this recipe be considered a Kale recipe. What I did for this recipe, was to dehydrate my kale, with a little olive oil and salt, then crushed it to use like a kale pepper garnish, to sprinkle over the top of this Pheasant Fricassee, just finish it up after cooking. This dehydrated Kale was so good though, I was literally eating it by the spoonful, straight out of the bag I crushed it in.
Zuppa Toscana with Pheasant
This Zuppa Toscana is another recipe I'm posting to deal with my garden Kale. I planted a bunch of it this winter in my flower bed and it took over as the temperature started to rise this spring. I've been posting several recipes as I find new ways to deal with my surplus Kale. I already have a Zuppa Toscana soup that posted on the site last year, but I've been wanted to do a slightly different version of it for some time. I'll just call this Zuppa Toscana version 2. With the Zuppa Toscana version 1 recipe, I used Italian Sausage and a few cups of Mushroom Stock, mixed with Pheasant stock. Since Pheasant Stock was the only real gamebird ingredient that I used in the recipe, I felt like I needed to do a new version that featured more pheasant. Inside of using Italian Sausage in this version, I'm using ground Pheasant, seasoned with Italian Seasoning and 6 cups of Pheasant Stock, no mushrooms this time.
Pheasant Bolognese with Kale and Parmesan
If you read my last recipe post, the one about Smoked Chukar White Lasagna, you'll know that I've been blessed with an abundance of Kale in my little backyard garden this year. This Pheasant Bolognese with Kale and Parmesan recipe, is just another way that I found to deal my little Kale problem. This is just one of several recipes that I've made or have plans to make that will feature my backyard Kale. My little backyard garden is overrun with the stuff and it's growing faster than I can use it. While this recipe might have been posted as a way to deal with my Kale, it's really inspired by a Chicken Bolognese that my wife made a few months ago. She's a pasta freak, she absolutely loves it!! I think I've written about it before in another recipe post. Any way ... my wife made a Bolognese one night after work, she said she wanted to try something different, other than her regular, go to pasta dishes like Pasta Carbonara, Cacio e Pepe and Bucatini Allamatriciana. Let me tell you, it was freaking AMAZING!!! She knocked it out of the park when she made it! It was so freaking good ... I knew I wanted to try something like it for Gundog Central. You'll be disappointed to learn that the recipe I'm posting here, isn't a copy of her recipe!!
Drunken BBQ Pheasant with Apple Slaw
I recently had a good friend commit suicide and I'm still in disbelief. It's hard to understand why someone would make that choice. They always seemed to be a positive person, in fact, I remember anytime you said something negative, their automatic response would be ... Not with that attitude! It's been a while since I had talked to them, I knew they had some issues with depression, but I didn't think they'd take their own life.
Mi Favorito
I'm not sure what Tennessee has more of, BBQ Joints or Mexican Restaurants. I know that small town we live in, has no shortage of either. Since Tami doesn't like BBQ, we'll most often eat out at one of the local Mexican Restaurants. The kids would always get a dish called El Preferido or El Favorito, depending on which restaurant we went to, it basically just means the preferred or favorite meal. It's Grilled Chicken covered with cheese sauce, served with rice and beans. Eventually, Tami and I started ordering it too, mainly because we were in a hurry one night and wanted to simplify our order. We had requested that they add some Chorizo and Cilantro to ours. This quickly became one of our favorites. Now any time we go out to eat or order lunch, it's almost guaranteed that one of us order this dish. This is my effort to recreate this at home with Pheasant.
Dan Dan Pheasant Noodles
My morning routine usually involves a hot cup of coffee and me trying to clear the sleep out of my eyes enough to be able to read the morning news. On one particular morning, I was drinking my coffee and scrolling through the news on my phone when I saw a recipe for Dan-Dan Noodles. I'm not really a big Asian food, but when I saw the picture I knew immediately that I wanted to make something similar to it. I spent the rest of my day trying to figure out how I could do this with the ingredients I had at home. This version isn't going to be authentic, I'm not using any pork or Sichuan peppers, but it still turned out pretty good.
Hungarian Pheasant Paprikash with Nokedli
I had some left-over ingredients from another recipe I did and didn't want them to go to waste. I was trying to come up with a couple recipes I could do where I might make use of those ingredients. What I came up with this this Hungarian Pheasant Paprikash and a Savory Quail and Wild Rice Casserole that I'll post another day. To be perfectly honest, I didn't even know what Paprikash was until I saw the movie Captain America: Civil War. In the movie they mention making Paprikask, after the theater, I told my wife that we had to try to make it. We have now made it a few times since and it's always delicious. The version I made here looks a little muted in color, I added a little too much Sour Cream at the end and dulled the red paprika color. I might not have gotten the color I wanted, but it was still packed full of favor.
Smoked Pheasant Tortilla Soup
A few of our kids were in the High School Marching Band for several years, so we traveled around a lot to watch them perform. If you have ever been to a high school marching band competition, you know these things last ALL DAY LONG, sometimes we wouldn't get home until 2 or 3 o'clock in the morning. My wife wanted to get more involved with the program, so she volunteered us to cook for the kids. She wanted to ensure they could have a good, hot meal after their performance. Coupled with a few other parents, we'd hauled our grills, fryers and propane tanks, plus coolers and coolers of food and drinks to all these different high schools where the kids performed. We'd spend most of our time setting up and cooking, so we'd miss some of the kid's performances, it was a sort of double-edged sword being as it was one of the boy's senior year. I swear we made a of version of this tortilla soup for the band kids that year, however the wife is telling me I'm wrong, which nothing new, but that we actually made this for a fund raiser for one of our co-workers. Regardless of who is right or wrong, this soup is always amazing and it's the perfect meal for those cold, windy, wintery days. We've actually made this several times at home for ourselves and will eat on it for days and days. It's one of those meals that just seems to get better and better the longer it sits in the refrigerator.
BBQ Pheasant Pizza
A wild game twist on a classic - BBQ pheasant pizza is a delicious substitution for BBQ chicken pizza. Use your favorite homemade pizza dough recipe or buy it already made at the store.
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Southwestern Chipotle Pheasant Burrito with Black Bean and Corn Salsa
Tami and I recently went to a local restaurant to eat after a doctor's appointment. One of the things on the menu was Southwestern Chicken with Sweet Potato fries. It seemed appealing to me, so I ordered it. It was SO good!! It occurred to me that I had most of the stuff to make this in the pantry at home, so I thought I'd try to create my own version of it. At the restaurant, the chicken was served on a plate with a black bean and corn salsa over top of the chicken. I decided to do something a little different, by using Pheasant and wrapping it up in a flour tortilla with some rice to make a burrito.
Parmesan Pasta with Pheasant Meatballs
My wife loves pasta!! If it was up to her, we'd eat it every night of the week. Needless to say, we have it for dinner more nights than not. If she got her way, we'd eat the same three pasta dishes every week ... Pasta Carbonara, Cacio e Pepe, Bucatini All'amatriciana. All three are classic Italian dishes ... She's got good taste. Of course, we'll have some of our other favorites, like Spaghetti, Penne Pasta with Pesto and Farfalle with Vodka Sauce. Now, I'm not complaining about the pasta, I get feed really well, but I've been thinking about doing something different for a while. I've actually changed my mind on this recipe several times, including on the day I finally decided to make it. We've been growing our own Tomatoes and Basil all summer, I had been wanting to do my own Spaghetti recipe using the things we grew in the backyard, but somehow that project morphed into this Parmesan Pasta dish with Pheasant Meatballs.
Oktoberfest Pheasant Bratwurst and Sauerkraut
We recently saw our son off to join the Air Force and we couldn't be more proud. We know that the Air Force will provide him with the skills he needs to be successfully and accomplish whatever he wants to do in life. While also allowing him to travel the world and experience things most people never get the opportunity to do. My father is also a retired Air Force officer and according to him, I'm still an Air Force brat. I remember going to all the air shows as a little kid, walking the runways looking at planes and climbing up in the cockpits. My favorite was watching the Air Force Thunderbirds perform and watching the SR-71 Blackbird fly. To this day, I still drag my wife around to any Air Shows that are within driving distance, just to see those planes fly. I've always been a big fan of the Air Force, but after moving around our whole lives, I wasn't ready to enlist. We were stationed in ... California, Louisiana, Missouri, Michigan, Virginia, plus overseas in Turkey and Germany. In fact, Germany is where I was born. That was my very first experience with the Air Force and since it's currently Oktoberfest ( Sept 16th to Oct 3rd ), I thought this meal would be a good way to commemorate my step sons enlistment. You were probably starting to wonder what the Air Force had to do with Bratwurst!!
Caprese Pheasant Sliders
Twenty-twenty definitely wasn't the year for a normal summer, with Coronavirus restricting travel, leisure time and family gatherings ... we basically spent the summer in quarantine. Going to work, then coming home with nowhere to go and nothing to do. We had to find ways to entertain ourselves. Tami and I spent a lot of time cooking and tending to our small garden, but with summer winding down, some of our cooking will have to move from outside to inside. One of the more popular meals we cooked this summer, that the kids absolutely loved, where these Turkey and Chorizo sliders on Brioche buns. I wanted to do this meal as a homage to how we spent our summer, a kind of farewell to summer meal, so another sliders seemed like the perfect choice.
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!!
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Pheasant Noodle Soup
With the Coronavirus pandemic ongoing and the flu season fast approaching in the United States, I thought I'd try to post a recipe that's a classic folk remedy all around the world. When I was dating my wife, Tami, who just so happens to be a nurse ... she would brag about how she never got sick. Wouldn't you know it ... A few weeks later, she was sporting a temperature and couldn't get out of bed. One night, on the way to her house, I stopped at the local Walmart and purchased everything I needed to make some good old fashion homemade Chicken Noodle Soup. I made a huge batch that she'd be able to eat on for days, hoping that it'd help her feel a little better. To this day, she still talks about that soup! I don't know if it was that good or if the virus she had just made her that delirious. Anyway, this is my attempt to recreate that recipe with Pheasant and some homemade vegetable broth.
Jamaican Jerk Pheasant Tacos with Scotch Bonnet Aioli
Since Coronavirus has us in lock down with no vacation in sight ... we figured we'd try bring an island vacation to our own backyard this weekend with these Jamaican Jerk Pheasant Tacos with a Scotch Bonnet Aioli! We brined the Pheasant with Salt, Ginger Beer, Dark Rum, All Spice Berries and dried Pimento leaves and then smoked it over real Pimento wood imported from Jamaica! Tacos are served with Coat of Arms ( Jamaican Rice and Beans ), homemade Corn Tortillas, Papaya Salad, Fried Plantains and Grilled Pineapple Spears and Corn on the Cob with Chipotle Butter. We washed all this down with a Dark and Stormy drink, Spiced Rum and Ginger Beer.
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