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Dedicated to pheasant restoration in ND

Pheasants for the Future, Inc. PO Box 594 Minot, ND 58702

Pheasant Nuggets - Contributed by Judy Olson

"Crispy on the outside, tender on the inside"

2 lbs pheasant breast, cut into strips        1/2 cup dry potato flakes
1 teaspoon meat tenderizer                     1/2 package (16 oz) buttery round crackers, crushed
1 cup all purpose flour                            1 egg
seasoned salt and pepper to taste            1/2 cup milk

*Preheat a deep fryer to 375-400 degrees.
Sprinkle the pheasant meat with meat tenderizer and pound lightly with a mallet to make all the pieces uniform and the same thickness. Using a medium bowl, combine the flour, seasoned salt, pepper, potato flakes, and crushed cracker crumbs. Mix well and set aside.
In a separate medium bowl, combine the egg and milk and whisk until smooth. Dip the pheasant strips into the egg mixture, then dredge each strip into the flour mixture. Coat thoroughly and lay out on a plate so that strips can be easily transferred to the deep fryer.
Place the strips in a deep fryer set at 375 to 400 degrees F until golden brown (about 15 minutes)

*Note: You can also pan fry these in a skillet over medium-high to high heat with 1 cup oil for pan frying, but you may need to flip them if they are not submerged in oil.

Crockpot Pheasant- by Don Cree

6 Pheasant breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 chicken boilen cube
1/2 cup wildrice

Cut up pheasant breasts into chunks and add all above (except the rice) wait until 1 hour before its done. Then add rice.

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Pheasant Tidbits-by Karen Cree

4 pheasants breasts, cut in 1" chunks
1 teaspoon season all
1/2 teaspoon ceyenne pepper
salt and pepper to taste
2 eggs and bisquick

mix up egg with a little milk for the batter and dip pheasants chunks. Then mix up bisquick,season all,ceyenne pepper ,salt and pepper. Then dip pheasants chunks into bisquick mixture. Place on wax paper on cookie sheet and put in freezer. After it freezes take out and put in ziplock baggies. When you are ready to cook. Take out of freezer and cook in pan with butter. Salt and pepper to taste.

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Brined Roast Pheasant "Outdoor Wisconsin" Style - Contributed by Judy Olson (from Recipe Czaar)

Brining really is the way to go with pheasant, to keep it moist and also to "cut" some of that rich gaminess. This brine recipe is from the television show "Outdoor Wisconsin"; I like to keep the bird in it overnight then roast with plenty of butter under the breast skin and plenty of basting. You can also arrange bacon slices over the breast to keep it moist.

2 servings

The Brine
8 cups water
1/2 cup kosher salt
1 cup brown sugar
1/2 cup real maple syrup
1 onion, chopped
3 cloves garlic
1 pinch ground cloves
1/2 lemon (juice of) - optional
1 dash cayenne pepper (optional)
1 (2 lb) pheasant
2 tablespoons butter

Heat together the water and salt until salt is dissolved, then allow to cool to room temperature for about a half hour.
Add the sugar, syrup, onions, garlic, cloves, and lemon and cayenne pepper (if using).
Add pheasant, cover and refrigerate overnight. The next day, preheat oven to 350 degrees F.
Place brined pheasant in a roasting pan breast up and insert a tablespoon of the butter under the breast skin.
Rub the rest of the butter all over the pheasant, then roast uncovered for about 1-1/2 hours; check after an hour, though.
Baste frequently! If you like to keep the breast meat moist, you can cover it with bacon strips as well.