Best Pheasant Recipes Pheasant Cooking Tips Some hunters say wild pheasant is a bird you kill twice, once when you shoot it, and once when you dig it out of the bottom of the freezer to throw it away. Part of giving this noble animal an equally fitting finish is keeping the breasts moist during cooking, a task that begins right after you shoot the bird and ends just before you serve it. One bird typically weighs 1 to 2 lbs. How to Cook a Pheasant Breast ... Or, try skinless pheasant recipes in the oven. January 2016 is the first anniversary of our newest pheasant product: boneless, skinless pheasant breast, which has become a best-seller this year.This easy-to-prepare, healthy, and cost-effective delicacy is a great choice for home chefs or professionals because the prep work has been done for you. Read more: General Nutritional Facts About Chicken. For anyone unfamiliar, Chukars are upland game birds in the pheasant family, and about half the size of a pheasant, or about the size of a Cornish hen. You can't go wrong.. Otherwise I like to coat in flour and braise them, then put in a casserole (I use a wild rice, tomato, onion, chicken stock one) of your choosing to cook low … and benefits from roasting or braising. Personally I like Pheasant Wild Rice soup, just use a chicken wild rice soup recipe and replace the chicken. Pheasant is a luxury game bird, and it deserves nothing less than a perfect preparation. The best way to make it tender is to cook pheasant in a slow cooker. If we're still new to cooking pheasants, feel free to try out these two alternatives to see which one best suits we in comfort and taste. One of my favorite upland game recipes for chukar and quail are these easy to make Parmesan Chukar and Quail Nuggets with Killer BBQ Sauce. People often don't appreciate how adaptable and healthy game is to cook and eat. Pheasant is a lean meat and can be tough and chewy if you don't cook it long enough. Step 1: Brine Your Pheasant. Pan Fried Breast Of Partridge recipe: We totally love cooking with game both of us were born and raised in the country and its part of who we are. In this new Youtube Video series, Jeremy gets the help from Field Staff Ken Stratton on cooking some CHUKAR, and PHEASANT for eating with his four year old daughter. ROAST PHEASANT OR CHUKAR (GROUSE) recipe by Pastor Mike Downing and Dash, is from 100 Years and Still Cookin'!, one of the cookbooks created at FamilyCookbookProject.com. Place the bird into the slow cooker with your seasonings and vegetables of choice and cook it on low for about 5-8 hours, or until the meat is falling off of the bone. A partridge does best when cooked with liquid in order to keep the bird juicy. Game birds, such as partridge, are small, cook quickly and have a tendency to dry out during cooking. January 2016 is the first anniversary of our newest pheasant product: boneless, skinless pheasant breast, which has become a best-seller this year.This easy-to-prepare, healthy, and cost-effective delicacy is a great choice for home chefs or professionals because the prep work has been done for you. Cooking Pheasant Breast. Place the pheasant breast in a mixture of water and kosher salt and brine in a covered bowl in the refrigerator for at least two hours prior to cooking. There's a vast diversity available from pheasant, and partridge to venison and hare, and so many ways of preparing it Partridge meat is low in fat and dries out quickly. Weng pheasant meat is best for a roast. Step by step instructions There could be a lot of techniques to cook pheasant meat but the best way to make the most out of its unique flavor is by roasting it. Find pheasant recipes, videos, and ideas from Food Network. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook.