recipe for skinned pheasants??

[buckeye]

I have looked all over and can' t really find anything for pheasants that have been skinned. I have 3 that need to be prepaired from last season. Any help/ recipies would be greatly appericiated!! Thanks

[LeeinVa1]

Recipe Summary
Prep Time: 35 minutes Cook Time: 2 hours 45 minutes
Inactive Prep Time: 2 minutes Yield: 6 servings
3 (2 1/2 to 3 pound) farm-raised pheasants*, innards removed, wing tips and necks trimmed
Salt
Freshly ground black pepper
1 onion, peeled and coarsely chopped
1 carrot, peeled and coarsely chopped
1 orange, halved
3 sprigs fresh thyme
6 slices thick-cut bacon, cut in half
1/4 cup Madeira
1 cup rich chicken stock
2 tablespoons cold, unsalted butter
Wild Mushroom Bread Pudding, recipe follows

Preheat the oven to 500 degrees F and position the oven rack in the bottom third of the oven.
Season the cavities and the outside of each pheasant liberally with salt and pepper. Divide the chopped onion and carrot equally among the cavities of the pheasants. Squeeze the juice from both halves of the orange and set aside. Cut 1 of the squeezed halves into 3 pieces, and tuck inside of the cavities along with the veggies. Insert 1sprig of thyme into the cavity of each pheasant.

Arrange the pheasants in a large roasting pan, breast sides up. Lay 2 strips of bacon over the top of each pheasant, cutting the bacon into pieces if necessary to cover as much of the pheasant as possible. Roast for 15 minutes, then remove the bacon strips and continue roasting for approximately 30 to 40 minutes, or until the juices run clear. (It is important to not overcook the pheasants, as they are very lean birds.) Remove the pheasants from the oven and transfer to a serving platter, loosely tented, while you make the sauce.

Using a spoon, carefully remove as much extra fat from the pan as possible. Place the roasting pan over high heat and, when hot, deglaze with the reserved orange juice and Madeira, using a wooden spoon to scrape any brown bits from the bottom of the pan. When the orange juice and Madeira have reduced by half, add the chicken stock and continue to cook until sauce has reduced enough to coat the back of a spoon, about 3 to 4 minutes. Swirl in the butter and remove from the heat. Season, to taste, with salt and pepper.

Remove the back bone from each pheasant, then cut along the breast bone to divide the birds into two halves. Serve 1/2 pheasant per person, napped with some of the sauce and with some of the Wild Mushroom Bread Pudding.


*Note: Wild pheasants are usually smaller birds, and thus will cook in less time. If you are using wild pheasants, please adjust the recipe accordingly.

[jerseyhunter]

1. Roast Pheasants w/ strips of bacon
2. Use the breasts for Pheasant Parmesan
3. Grind the legs and thighs for Taco' s
4. Grill the breasts and use for Fahitas

[rbduck]

You need a slow moist cook for something like pheasant. With skinned pheasants, try wrapping the bird in tinfoil with a tsp of soya sauce or orange juice(wrap tightly) in the foil. If you have just breasts....try a stir fry or shiskabob for something different.

Ron

[logs]

This works for any Upland game birds that have been skined;
Split the bird in halves. Brown quicky in a pan for an minute or two. Set halves in a pirex backing pan meat side up.
Mix in either your own blend of wild rice and spices or Uncle Bens mix or a combination of both enough so that when it expands it will provide enough servings. (normally it is 1cup uncooked rice mixed with 2 cups liquid will yield about 2 cups rice).
Now here you have a couple of options depending on your taste. Add as much liquid as need for the rice/rice mix to cook. It can be chicken bullion, mushroom soup and water or bullion or if you like a can of veggie soup, Just make sure you have sufficent liquid to cook and moisten the rice. Cover with foil and cook in oven at 325 to 350 for 2 1/2 to three hours depending on the size of the bird(s). Remove cover and if needed leave under heat if too moist.

Now back to the beginning. If you like you and add sliced or whole mushrooms, sliced or quarter onions, apple wedges, raisen or whatever you like when you set the pan up for the oven.