Lovely recipe...looks like a tasty one....I love the fact that you included instructions and pictures...
I think everyone who loves to cook game should start a recipe book of sorts with a picture of their recipe and the actual recipe. It is like being able to log a cooking history of sorts for others to see and enjoy, as well as to leave to your loved ones someday.
The only thing that I believe would enhance your dish is possibly another layer of flavor with some additional herbs...I created an herb blend called WildCheff Tuscan Upland Game Blend that I believe would create a nice enhancement. It has rosemary, lemon peel, green onion, red peper, garlic, etc...it's awesome with all kinds of game - whether 4 legged or two legged and flying.
You can find it on my website in the Product Catalog. www.wildcheff.com
By cooking it at 325 that definitely helps keep it more tender. I assume your cream sauce has flour to thicken???
You can also add some white, Marsala or Madeira wine when deglazing and cooking the onions which will add some additional flavor.
I made a pheasant and cabbage chowder for my gun club last fall and they loved it. It has a clear broth with cabbage, potatoes (all purpose and sweet), carrots, celery, garlic, smoked bacon, my Tuscan Blend, etc. It was soooooo tasty.
Thanks for sharing. I look forward to trying your recipe - it looks great.
Please stay in touch. How are you doing with your recovery???
Denny
"The WildCheff"
I'm OK so far with my recovery. but I definitely can't have my pheasant recipe for a while...or any other rich foods ..LOL I've never added flour to the sauce, because it seems to thicken itself, just right.
I just got CD's back from my show I did in Maine...I created a cutom cover for the CD...I will send you one when I send you the spice blends...
Lisa wrote:
Wow.. The show was great!!! Very interesting on how to prepare wild game?? By the way of adding moisture to the meat so it doesnt get dry..If there are any more shows let me know...I wanna hear them?? TTYS
Hi there, I like cooking too, and came up with this recipe. Can you see any way to improve on it, even though it is delicious, as is ??
Kane's PHEASANT & CREAM 1 or 2 pheasants 1-2 eggs 2 tsp. salt 1/4 tsp. pepper 1/3 tsp.garlic powder pinch of sage,poultry seasoning & coriander 1/2 tsp. paprika 1/4 cup melted butter 1/4 cup vegetable oil(or olive oil) 1-11/2 cups of cream 1/4 cup diced onion sprinkle of chives(optional) 1 cup flower 1 cup finely chopped corn flake crumbs .. ..De-bone pheasant (removing tendons in thigh meat)and cut into nugget size pieces. ..Combine flower,cornflake crumbs &seasonings. ..Beat egg in small bowl and dip pheasant nuggets in egg. ..place egg covered nuggets in flower & cornflake mixture and coat well ..Brown pheasant pieces in butter and oil ..Place pieces in large baking dish with lid, ..Combine cream and drippings along with onion & chives in pan and bring to BOIL. ..Season with salt and pepper and pour over pheasant. ..Cover and bake at 325 degrees for 45 min .. ..WARNING ;This recipe is very fattening and should only be eaten by those who appreciate good food ----------------------
I have a huntin/fishin buddy who is a chef also. You just love it when he is in camp because he won't let anyone do the cooking. And you know what, no one argues with him about either. What you guys can do with the simplest of ingredients. It is a true art.
Hope you get your own show someday. Make sure you let us know here.
Thanks for the request! Your profile is great! I love talking to new people, especially ones with so many things in common! This "camospace" is the best! Have a beautiful day!
