How to cook pheasant at home: recipes, features and recommendations
Pheasant dishes are appreciated by real gourmets around the world. The meat of this bird was always present on the tables of the royal people of various ruling dynasties. pheasant varied, in this article we picked the best and happily share them with you. It's time to pamper your loved ones with superbly cooked game. What to cook - a gentle roast, roasting pheasant with a crispy crust or something special? How best to cook a pheasant - you decide, we present recipes to choose from. To get started, let's get acquainted with the features of the preparation of the carcass.
Before you get acquainted with the recipes, we will tell you how to properly process the carcass. It is necessary to go through two stages - it is plucking and cutting.
- Flap should be made in the direction from the bottom up, and should begin with the abdomen.The easiest way is to remove the down, if you take small areas, pressing the back of your thumb as tightly as possible to the skin of the game. In no case should the bird be scalded. When the flap is complete, you need to process the carcass with the help of fire, and then rinse well under running water so that the smell of burning feathers remains.
- When dressing first thing removed the larynx, goiter and esophagus. After that, the carcass is cut to the tail, the remaining entrails are removed. You need to act very carefully, so as not to accidentally damage the intestines and gall bladder.
- After cleansing, the bird should be washed well with warm water, then dried with paper napkins.
Many do not like to cook pheasant, because the bird is endowed with a specific smell. Someone, having prepared such meat once, refuses forever the subsequent culinary experiments. The fact is that most novice cooks do not know the subtleties of processing the carcass, in which the unpleasant smell will disappear.
Plucked and cleaned birds should be completely immersed in cold water. Soak the meat should be about twelve hours.Periodically water needs to be changed. You will understand that the meat has survived when the carcass brightens noticeably.
The processing does not end there, after soaking the bird is placed in the refrigerator for three hours, so that the smell will probably dissipate.
Next, we propose to consider the recipes for cooking pheasant. If you did everything right in the first stages, then the cooked game will not leave indifferent any feeder.
Wild pheasant baked in the oven
The oven is an essential item in the kitchen of any hostess. With this device you can cook a lot of dishes, including delicious bake pheasant. We offer several recipes for cooking in the oven, choose the one that you like best.
The first option will require the following ingredients:
- half a liter of kefir;
- 150-200 grams of slightly salted lard;
- Big apple;
- spoon of vegetable oil;
- salt and pepper.
Pheasant carcass should be divided into two parts, put them in a deep container and pour kefir. An hour later, the meat goes, rubbed with your favorite spices and salt.
On a sheet for baking, pre-oiled with vegetable oil, you need to put an apple cut into roundels.On top of the apples spread out the bird.
We cut the fat into thin straws, and in the form of a fur coat we coat it on top of the pheasant. Next, you need to cover the baking sheet with a roasting sleeve, make one small hole in it so that the excess steam escapes, but the bird does not dry.
Heat the oven to 180 degrees, send our pheasant to it for two hours. After that, the sleeve must be removed, and the baking is extended for another ten minutes.
Baked Pheasant Marinated in Wine
How to cook pheasant at home? The recipe that we are about to offer is fairly simple, but cooking takes a lot of time, as the bird will need to be marinated. Having tried the pheasant so cooked once, you simply do not want to deny yourself such pleasure in the future, regardless of the hours of your personal life.
We will need:
- a glass of table white wine;
- raw pork lard - 0.3 kg;
- salt and curry.
Preparation of pheasant must begin with rubbing the carcass with a mixture of salt and curry. We hold the bird like this for thirty minutes, after which we place it in a deep container and pour it over with wine. Thoroughly dip the carcass from all sides into wine and refrigerate for 24 hours.Turn meat steadily until it marinates evenly.
After the day, the carcass must be removed from the marinade, blotted with a paper napkin. Throughout the bird we evenly distribute thin pieces of bacon, and in order to hold them, we fix them with toothpicks.
Prepared carcass should be placed in a sleeve for baking, put on a baking sheet and sent to the oven, preheated to 180 degrees. After 40 minutes, the sleeve will need to be cut, and the meat left to bake for another half an hour.
Today we are learning how to cook pheasant dishes. Cooking pheasant should be varied, do not just bake it. The roast of this bird is just amazing. Let's see what we need:
- pheasant weighing about a kilogram;
- 300 grams of any mushrooms (preferably real forest ones, for example, boletus or wild mushrooms, so that they are fragrant);
- a glass of dry white wine;
- three spoons of vegetable oil;
- salt and favorite seasonings.
How to cook pheasant meat to make a tasty roast? Consider the steps:
- The bird should be cut into portions, fried in vegetable oil in a roast until a beautiful golden crust appears.
- Putting the pieces in pots.
- In a roaster, in oil, what's left of pheasant frying, fry coarsely chopped mushrooms and onions, then spread the mixture into pieces of poultry.
- We salt and add seasoning, in equal parts we fill in with wine.
- Cover the pots with lids and ship to an oven heated to 220 degrees for an hour.
Pheasant with celery and bacon
How to cook pheasant at home? The recipe, which we will now offer, the restaurant level, but you can handle the cooking. This delicious dish is suitable for a dinner party, will please even the most fastidious guests.
- medium weight pheasant;
- four celery leaves;
- four thin sheets of bacon;
- medium onion;
- one hundred grams of mushrooms;
- a quarter cup of vegetable oil;
- salt to taste;
- Bay leaf.
- Grate the carcass well with salt.
- Inside the bird lay celery leaves and bay leaves.
- Place bacon on the pheasant's chest, fix it with toothpicks, so as not to crawl during baking.
- We chop the onions and mushrooms very finely, lay them on a baking sheet, lay the bird on top.
- Send a baking tray in the oven, heated to 190 degrees, bake for about an hour and a half.
During the entire roasting time, the bird must be poured on top of the resulting juice.Every half an hour we turn over the carcass.
When ready, you need to remove the celery and bay leaf, and can be served.
Culinary recipe for pheasant-hunting
The dish turns out refined, fragrant and juicy. To make it you need to take:
- carcass weighing in kilogram;
- one hundred grams of fresh lard;
- salt and pepper;
- two spoons of vegetable oil;
- 250 grams of mushrooms;
- 1/8 liter of white wine, the same amount of any meat broth;
- 4 spoons of butter, the same sour cream;
- starch - a teaspoon;
- bulb medium size.
How to cook?
The recipe for stewed pheasant hunting is simple, like all the above, you should start cooking it by rubbing it with salt and pepper. Next, cut the fat in thin pieces, lining the bird from all sides, tied with thread.
Add vegetable oil to the pan, fry the carcass from all sides until golden skin appears. After that, transfer the bird to the extinguishing tank, pour the broth and wine, bring to a boil and reduce the fire.
In butter, in which the pheasant was fried, it is necessary to fry finely chopped mushrooms and onions. When the mixture is almost ready, add the butter and fry until the end.
Put the prepared poultry on the dish, and in the remaining broth, add sour cream, salt and starch. Bring to a boil, mix with fried mushrooms and onions.
When serving the pheasant to the table, you can pour it with sauce at once, or you can pour it into a separate container so that guests independently put it on their taste.
Pheasant fillet with lingonberry jam
This dish will be appreciated by real gourmets. It is very juicy, aromatic, and the taste of pheasant meat is rather interestingly combined with sweet-sour lingonberry jam.
For cooking you will need:
- a pound of pheasant fillet;
- a kilo of potatoes;
- 3 eggs;
- 50 grams of butter;
- salt and pepper;
- white bread breadcrumbs;
- cranberry or cranberry jam.
Fillets must be cleaned of tendons and excess fat, repelled through food wrap. Salt the pieces, dip each in the mixed eggs, then - in the breading, fry well in butter until crisp.
Peel potatoes, grate on a coarse grater or chop into small strips, drain the juice. Fry in vegetable oil, then spread on the finished pheasant slices.
You do not need to water the dish with jam; it is put in a separate cup or on the edge of the plate when serving.
Pheasant on skewers
To make a kebab from pheasant at home you will need:
- whole bird fillet;
- one hundred grams of pork fat;
- large onion;
- a pair of large bell peppers;
- half a glass of brandy;
- vegetable oil;
- pepper and salt.
Fat and fillets need to be cut into small pieces, salt and pepper, give a little soak. After that, we take the skewers, string them on the filet fillet, bacon, round onion and pepper.
"Kebabs" need to be well fried on both sides in hot oil. When the crust roasts, lay out on plates. Before serving, the meat is poured with brandy and set on fire.
If there is a skeleton from a bird, then do not rush to throw it away, it will fit perfectly to make a delicious soup.
You are thinking about how to cook a pheasant at home? The recipe, proposed by us, you just love. This original cooking of pilaf has already been loved by many. The unique taste of game in combination with rice will surprise.
To prepare, take:
- a quarter of a bird;
- two spoons of vegetable oil, the same amount of tomato paste;
- quarter onion;
- fifty grams of rice;
- salt and spices;
- a teaspoon of flour.
Pheasant must be cut into small pieces, fry in vegetable oil in a cauldron. Next, add carrots cut on roundels, onion in half rings, fry for a few minutes, until the vegetables get a golden hue. Add tomato paste, salt and spices, fry a little, add flour, add water so that it covers the meat.
Stew for about 15 minutes, then pour the washed rice, cover with the lid and simmer until tender.
You can boil rice and separately, but not like porridge. After readiness, the rice must be washed to remove extra starch, and it becomes crumbly. Next, you need to mix it with stewed pheasant and sauce.
You can vary the preparation of pheasant. At home, you can cook a real royal schnitzel - juicy inside, ruddy and crispy outside. Poultry schnitzels will suit absolutely any side dish: mashed potatoes, rice, buckwheat, stewed and fresh vegetables, pasta.
What is useful for cooking:
- a pound of pheasant fillet;
- one hundred grams of lard;
- small onion;
- pepper and salt;
Poultry meat, onions and bacon need to twist through a meat grinder, it is advisable to install a large grill. Mince salt and pepper to your taste, add an egg, mix well.
Form schnitzels, roll in breadcrumbs and put in hot oil, pat a little on top to get slightly flattened. It is necessary to fry under the lid, on both sides, until a crispy golden brown crust appears.
Put the finished schnitzels on a paper towel so that it absorbs the excess oil. Then you can submit to the table just like that, or decorated with fresh herbs and sour cream.
Royal pheasant grilled
Grilled food has a low fat content, unique taste, especially if cooked on fragrant charcoal. But also the pheasant cooked in an oven on a grill will be quite tasty. To meat was not dry, we need a lot of fat. Do not worry, all the excess fat will drain, making the meat tender and tasty. To prepare, take:
- 150 grams of pork fat;
- a large onion, salt, pepper.
In vegetable oil, fry onions. Stuff the pheasant carcass with this onion and put some fat on it, sew up. Put on a skewer, top it with thin pieces of fat, fasten with toothpicks.
Cooking is necessary until a ruddy crust appears.Someone likes pozazharistey, someone needs to blush was only slightly. The bird is served on the table as a whole, and before that it is necessary to open the belly and pull out the onions, the remnants of bacon.
Now you know how to cook a pheasant at home. The recipes offered by us are quite simple, even the beginning cook will cope with the preparation. Experiment with side dishes, because with each taste will play differently.