Janks Pheasant Farm

Pheasant Recipes

Quick Find	Honey Baked Pheasant	Barbecued pheasant	Skillet pheasant & stuffing
	Breast of pheasant parmesan	Shotgun sauce

Honey Baked Pheasant

4 – 6 boneless pheasant breasts and thighs, cut into 2” cubes

1 - 2 cups flour

Dash of salt and pepper

2 sticks butter

1 bottle honey

Method:

Season the flour to taste with the salt and pepper. Add your favorite seasonings if desired. Melt 1 stick of butter in a skillet. Roll the pheasant pieces in the flour and add to the hot butter. Brown on all sides. Remove the meat to a lightly greased glass baking dish. Place the other stick of butter and the honey in the skillet. Stir while heating. Once the mixture is runny, pour it over the pheasant. Cover the dish with foil and bake at 350 degrees for 25 minutes. Serve making sure to dip some of the honey from the dish onto the pheasant. Enjoy.

Back to top

Honey Baked Pheasant
4 – 6 boneless pheasant breasts and thighs, cut into 2” cubes
1 - 2 cups flour
Dash of salt and pepper
2 sticks butter
1 bottle honey
Method:
Season the flour to taste with the salt and pepper. Add your favorite seasonings if desired. Melt 1 stick of butter in a skillet. Roll the pheasant pieces in the flour and add to the hot butter. Brown on all sides. Remove the meat to a lightly greased glass baking dish. Place the other stick of butter and the honey in the skillet. Stir while heating. Once the mixture is runny, pour it over the pheasant. Cover the dish with foil and bake at 350 degrees for 25 minutes. Serve making sure to dip some of the honey from the dish onto the pheasant. Enjoy.

Barbecued pheasant
4 boneless, skinless pheasant breast halves.
Barbecue sauce:
1 cup ketchup
1 cup brown sugar
1 cup open pit original barbecue sauce
1/4 cup soy sauce
Method:
Mix all ingredients for sauce and let stand 30 minutes.
Place pheasant on grill over medium heat. Grill 20-3o minutes or until done. Coat pheasant pieces with sauce during last 5-10 minutes.

Skillet pheasant & stuffing
1 tbsp. Butter
4 boneless pheasant breast halves
1 box stove top stuffing
1 can cream of mushroom or cream of chicken soup
1/2 cup milk
1/2 cup shredded cheddar cheese
Method:
Heat butter in skillet, add pheasant and cook 12 to 15 minutes. Remove pheasant. Prepare stuffing in skillet according to pkg directions except let stand 2 minutes. Top with pheasant. Mix milk and soup pour over chicken. Sprinkle with cheese. Cover & heat thoroughly, or put in 350 degree oven for 45 minutes.

Breast of pheasant parmesan
1 breast per person
Flour to dredge
2 eggs beaten
2 cups dry bread crumbs
1 32 oz can tomatoes
8 oz can tomato puree
1 medium onion diced fine
4 cloves garlic diced fine
1 tsp each basil and oregano
Black pepper to taste
1 cup parmesan cheese
12 oz pkg shredded mozzarella cheese
Olive oil
Method:
Sauce- heat heavy sauce pan with small amount oil, saute onions And garlic for a few minutes. Add spices, saute while stirring for about a Minute. Crush or chop the tomatoes then add juice from tomatoes. When boiling, reduce to simmer, add puree, simmer and stir occasionally about 20 minutes.
Remove all shot, and feathers. Pound each breast thin, less than ½ inches thick. Dredge in flour, dip in eggs, and roll in crumbs. In hot saute pan, add olive oil, and brown on both sides, then remove to warm plate.
Use a baking sheet large enough to hold 4 portions. Spoon 4 polls of sauce and place a breast on each pool of sauce. Spoon more sauce to cover each breast. Sprinkle with mozzarella, and top with parmesan cheese
Bake 20 minutes at 350 degrees. Save enough sauce to top side dishes of your favorite pasta. (dixie dave recipe)

Shotgun sauce
1 cup currant jelly
1/2 cup butter
dash worcestershire sauce
Method:
Bring to a good boil and boil 5 minutes. Stir down, remove foam and serve.