Pheasant Recipes at Eagle Pass Lodge in South Dakota

Ingredients

Extra Virgin olive oil
1 De-boned pheasant
1 pound Andouille sausage links (spicy)
Kosher salt and freshly ground black pepper
2 tbsp. unsalted butter
¾ cup all purpose flour
1 medium onion, roughly chopped
2 ribs celery, roughly chopped
1 green bell pepper, roughly chopped
1 can diced tomatoes
4 cloves garlic
1 can beer
4 cups low sodium chicken stock
2 bay leaves
2 tbsp. paprika
1 tsp. cayenne pepper (more to taste)
1/2 cup chopped parsley
2 scallions, diced

Instructions

Set a Dutch oven over medium heat and add a 2-count of olive oil. Add the sausage links and brown slightly as you render some of the fat. Remove and set aside on a paper towel. Season pheasant with plenty of salt and pepper and add to the pan. Cook over medium heat to render fat for several minutes, then turn to brown both sides of the pheasant. Remove and set aside on a paper towel.

With the pot still over medium heat add 2 tablespoons butter to melt with the fat then add flour and whisk to incorporate, and then swap to a wooden spoon. Cook until it is nice and brown (you want a nice deep rich colored roux), about 10 to 12 minutes.

In a food processor add the onion, celery, bell pepper, and garlic, and pulse to roughly chop. Add the vegetable pulp to the roux pot along with the diced tomatoes and stir with a wooden spoon. Cook over medium heat for 5 to 7 minutes to sweat out some of the moisture, and then deglaze the pot with the beer. Add the stock, bay leaves, paprika and cayenne. Return the pheasant pieces to the pot and simmer until the pheasant is tender about 1 hour. Remove the pheasant pieces from pot to a cutting board and shred the meat and return the meat to the pot. Cut the andouille sausage into chunks and nestle back into the pot amongst pheasant to heat through.

Give it all a final taste and season with salt and cayenne pepper, to taste. Transfer to serving plates over a bed of dirty rice and garnish with plenty of parsley and scallions. 

Ingredients

4 Pheasant Breasts (halved)
1/3 c. flour
4 slices bacon
1 c. honey
6 T. prepared mustard
1 t. salt
1 t. curry powder

Instructions

Rinse pheasant, pat dry with paper towels. Coat pheasant pieces with flour. In skillet cook bacon until crisp. Drain bacon on paper towels: crumble and set aside. Brown coated pheasant in bacon drippings on all sides for about 10 minutes. Transfer pheasant to a 9 x 13 baking dish. Bake uncovered in a 350 degree oven for 30 minutes. Combine honey, mustard, salt and curry powder, drizzle over pheasant in baking dish (double sauce recipe if desired). Bake uncovered for another 10—15 minutes.  Serve with long grain wild rice drizzled with the honey curry sauce.

Ingredients

6-8 pheasant breasts
½ pound sliced bacon
1 c. flour
Saltine crackers
2 eggs
Salt & Pepper

Instructions

Pheasant Breasts

Pound pheasant breasts with meat tenderizer until ¼ inch thick.  Fry bacon in large skillet until crispy.  Remove bacon from skillet and set aside.  Save grease. Dip breasts in salt and pepper seasoned flour, then dip in beaten eggs and dredge in crushed cracker crumbs.  Fry the breaded pheasant breasts in the bacon grease over medium heat until done and remove. Keep warm while making the gravy.

Gravy

6 tablespoons hot bacon grease (add more oil if necessary to the remaining bacon grease)
4- 6 tablespoons of flour
Salt & Pepper
3 c. milk

Heat grease in a large skillet over medium heat. (To help you measure: I let the grease cover the bottom of my 12-inch skillet). Add the flour (the amount of flour should be about 3/4 the amount of the grease) and bring to a hearty simmer and cook until the flour is golden. If you undercook this, your roux will taste like flour and grease. Season with salt and pepper. When you are satisfied with the color of your roux, reduce the heat to low and slowly whisk in your milk. Bring this mixture to a boil. If it firms up too fast, remove it from the heat and add a little milk or water to thin. Re-season it, and add the crumbled bacon, serve over the pheasant breasts and mashed potatoes with a vegetable side.

Ingredients

4 Pheasant Breasts
¼ c. Butter
2 c. Sliced Mushrooms
2 cans cream of chicken soup
1 clove garlic crushed
Dash of thyme
1/8 t. Rosemary crushed
2/3 c. cream

Instructions

Brown pheasant breast in butter and set aside. Sauté mushrooms, stir in soup, garlic, thyme, rosemary.

Add breast cook on low heat 45 mins. Blend in cream slowly. Recommend serving with wild rice garnished with slivered almonds.

Ingredients

4 Pheasant Breasts
2 eggs
1/2 c milk
1/3 c. flour
3 T Worcestershire sauce
1/4 t. all spice
1/4. T. baking powder
Salt and pepper to taste

Instructions

Mix all ingredients together for marinade until it is the consistency of gravy. Then marinate thinly sliced pheasant breast meat for 30 minutes. Fry streaks in butter on low heat until thoroughly cooked and browned.

Ingredients

4 Pheasant Breasts
1 T. Olive oil
1 Bacon slice
1 Small onion
¼ c. Chicken broth
1 jar Alfredo sauce

Instructions

De-bone pheasant breasts and thighs and cut into chunks. Sprinkle with garlic salt and pepper. Brown pheasant chunks in the olive oil. Remove from pan and set aside. In the same pan fry 1 slice of chopped bacon and 1 small chopped onion until translucent and bacon is cooked. Add 1/4 c. chicken broth. Then add 1 jar of Alfredo sauce and bring to a boil. Add pheasant pieces and cook until done. Serve over angel hair pasta. Sprinkle with Parmesan cheese.