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If you have a favorite recipe for Pheasant, Quail, or Partridge send it to the link below and will publish it for everyone to try. Of course giving you full credit for your recipe.


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Calvados Pheasant

by John Manikowski

The natural sweetness of apples cooked down in apple juice and combined with an apple brandy makes for an aromatic as well as a delicious treatment for pheasant. The delicate white meat becomes tenderized when braised in the apple essence and caramelized sweet onions. Try it with other game birds such as turkey or guinea hen or with any old bird that you suspect may be tough.

Serve with garlic-mashed potatoes and lots of bread.


2 cups flour
1/2 teaspoon salt
1 teaspoon ground black pepper
2-1/2 to 3 cups canola or vegetable oil
2 large pheasants, cut into 8 pieces each
2 medium white onions (preferably Vidalia), coarsely chopped (about 2 cups)
3/4 cup Calvados (or an apple-flavored brandy such as Applejack)
3 cups fresh apple cider
4-6 medium Macintosh apples, peeled, cored and sliced


Preheat oven to 350 degrees F.

Combine flour with salt and pepper in a large brown paper bag. Shake to mix and add the pheasant pieces, 3-4 at a time. Shake well. Remove the pheasant, shake off excess flour and set aside.

Heat the oil in a heavy large skillet over medium-high heat (375 degrees F). Brown for 6-8 minutes on both sides in small batches to avoid crowding. Remove from the pan with a slotted spoon and set aside to drain on paper towels. (Recipe can be prepared ahead up to this point and refrigerated.)

Drain off all but about 1/4 cup of the oil from the pan and reduce the heat to medium-low. Add the onions and reduce by two-thirds, about 45 minutes or until they begin to turn brown and caramelize. Remove the onions from the pan with a slotted spoon and set aside.

Pour off any excess oil and deglaze the pan with the apple brandy, scraping together the browned bits in the bottom of the pan. Reduce about 1-2 minutes and add the cider. Bring to a boil, immediately reduce the heat to medium and simmer for 4-5 minutes.

Return the pheasant and onions to the pan, stir, covering the pheasant with some sauce and onions. Cover and place in the oven for about 1 to 1-1/2 hours. About 30 minutes before completion, turn pheasant pieces, add the apples, stir and cover.

Serve pheasant with a generous amount of apples, onions and sauce ladled over each plate.

Serves 6-8.

Wine Recommendation:

Duckhorn Vineyards in the Napa Valley make a Merlot rich with currant and fruit with a strong enough leathery quality that does not overwhelm the apples nor the delicate pheasant meat. The 1987 should be at its peak now.

Smoked pheasant - country living holidays

From: Julie Bertholf
Date: Mon, 14 Oct 1996 20:46:24 -0700
---------- Recipe via Meal-Master (tm) v8.03

Title: Smoked pheasant - country living holidays
Categories: Holiday, Main dish, Poultry
Yield: 6 servings

3 2-lb pheasants, quartered
Hickory or applewood chips
-or chunks for smoking
2 tb Whiskey or water
1/2 ts Salt
1/2 ts Sugar
Apple Barbecue Sauce (opt.,
-recipe follows)

1. Cut pheasant legs through the joints to separate drumsticks from thighs.
Set drumsticks aside; bone and skin thighs and breasts. Refrigerate
remaining pheasant pieces and bones for another use.

2. Place wood in smoker and ignite following manufacturer's directions. Or,
place a layer of wood in the bottom of an aluminum-foll-lined shallow
roasting pan, place rack over wood in roasting pan.

3. Arrange boned pheasant thighs and breasts and the drumsticks on rack in
smoker or roasting pan. Brush with whiskey. Sprinkle with salt and sugar.

4. If using smoker, smoke pheasant 12 to 15 minutes or until cooked
through. If using roasting pan, cover very tightly with lid or aluminum
foil. Place over 2 burners of range, Heat over medium-high heat until smoke
is produced. Lower heat and smoke pheasant 15 minutes. Turn off heat; allow
pheasant to stand 5 minutes before cover is removed. (If using roasting pan
on electric range, shake pan occasionally so wood burns evenly.)

5. Serve with Apple Barbecue Sauce, if desired.

Apple Barbecue Sauce: In a heavy 1-quart saucepan, combine 1 C applesauce,
1/4 C firmly packed light-brown sugar, 2 T cider vinegar, 1/2 t chili
powder, and 1/4 t ground cloves. Heat to boiling over high heat; reduce
heat to low and cook, stirring constantly, 2 minutes. Country Living
Holidays/92 Scanned & fixed by Di Pahl


* Exported from MasterCook *


Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pheasant,pcs,hang 3day max
2 tb Sunflower oil
1 Onion,chop fine
1 lg Carrot,chop fine
2 Celery stalks,chop fine
8 oz Chicken stock
1 Bouquet garni
1 tb Arrowroot
4 tb Redcurrant/quince jelly

Preheat oven,350F In ovenproof pan fry pieces of
pheasant til lightly golden. Add onion, carrot &
celery & fry a couple of min. Cover with stock &
season generously, add bouquet garni, & bake oven
about 1hr & 20min. Remove pheasant & keep warm. Add
arrowroot, mixed w/little water, & jelly & bring to
boil, stir til thickens.
Return pheasant to sauce & serve w/mashed potato &
red cabbage.





Smoked Breast Of Pheasant Salad
With Pistachio And Date Dressing

by John Manikowski

You may brighten this dish further by smoking 1 or 2 red peppers at the same time as the pheasant and laying thin slices around the salad with the pheasant strips.

If you cannot find mesclun lettuces at your produce stand, substitute another type of lettuce, such as red leaf or raddiccio to accompany the green leaf lettuce base.


2 large pheasant breasts, boneless, skinless
1/2 cup fresh apple cider
1/2 tablespoon trinidad masala (or substitute Old Bay Seasoning or chili powder)

For the dressing:

1/2 cup shelled pistachio nuts
1 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 cup finely chopped fresh dates
1 tablespoon finely chopped chives
1/2 teaspoon cumin
1/2 teaspoon salt (optional)
1 teaspoon fleshly ground pepper
1/2 head green leaf lettuce, washed
1/2 pound mesclun (mixed baby greens)


Trim the pheasant breasts, wash and pat dry. Mix cider and trinidad masala together in a glass or ceramic container. Immerse pheasant breasts into the solution, cover and refrigerate 2-4 hours or overnight.

Light a charcoal fire in a backyard smoker.

When the charcoals are gray and hot remove the pheasant breasts from the cure, pat dry and lay on the wire rack over the wood chips. Cover and smoke for 1-1/2 hours. Replenish charcoal and wood chips as needed.

Remove pheasant breasts, cool in refrigerator for at least one hour.

To prepare the dressing:

In a mortar and pestle, a clean coffee grinder or with a sharp knife, pulverize the pistachio nuts until they are finely chopped.

Combine pistachios, olive oil, balsamic vinegar, dates, chives, cumin, salt and pepper in a small mixing bowl and whisk together. Transfer to a serving container and set aside.

In four individual salad bowls, lay a thick bed of green leaf lettuce on the bottom. Pile mesculn mixture in the center of each. Set aside.

Remove pheasant from refrigerator. Slice breasts the long way into 1/4-inch x 1/4 strips and fan around the top of the mesculn mix. Drizzle salad dressing over top, making sure you spoon out plenty of the pistachios and dates onto each dish (they may have settled to the bottom). Serve with lemon
wedges on the side.

Serves 4 for lunch or 6 as an appetizer.

Wine Recommendation:

Hogue's Fume Blanc from the Northwestern part of the U.S., Washington state, pours a delicately balanced wine with spice and vanilla. A dry white wine with good character and price that compliments pheasant salad served in or outdoors.

Pheasant a' l'orange - country living holidays

From: Julie Bertholf
Date: Mon, 14 Oct 1996 20:46:24 -0700
---------- Recipe via Meal-Master (tm) v8.03

Title: Pheasant a' l'orange - country living holidays
Categories: Holiday, Main dish, Poultry
Yield: 6 servings

2 2 1/2-lb farm-raised
-ready-to-roast pheasants
2 md Navel oranges
1 lg Carrot, quartered
1 md Onion, quartered
2 tb Butter or margarine
2 1/2 c Water
Wild and brown rice mix
1/4 c Sugar
1/4 c Red-wine vinegar
1/4 c Dry red wine
2 tb Cornstarch
3/4 ts Salt

1. Heat oven to 375'F. Rinse pheasants and pat dry. Remove any excess fat
from body and neck cavities. Reserve necks and giblets. Loosen skin from
the breast meat of each pheasant with your fingers, With knife, cut peel or
rind and all membrane off 1 orange; cut peeled orange crosswise into
1/4-inch-thick slices. Reserve peel.

2. Place half of the orange slices on breast meat under the skin of each
bird. Tuck wing tips under back to hold neck skin down. Place 1 carrot
quarter, 1 onion quarter, and half of the orange peel inside each body
cavity. Using kitchen string, tie the legs of each pheasant together.

3. In 2-quart saucepan, melt butter; remove from heat. Place pheasants,
breast sides up, on rack in a large roasting pan. Brush birds all over with
melted butter. Set aside pan with any leftover butter.

4. Roast the birds 30 minutes. Meanwhile, in saucepan with leftover butter,
brown reserved necks and giblets. Add remaining onion and carrot quarters;
saute 1 minute. Add water; heat to boiling. Partially cover pan; simmer
giblet mixture over medium heat 45 minutes or until liquid is reduced by
almost a third.

5. Brush birds with pan drippings. Turn each bird on its side; cover
breasts with pieces of aluminum foil. Continue to roast birds 15 minutes.
Turn birds to roast on other side; roast 15 to 20 minutes longer orjust
until juices run clear when thighs are pierced with a fork and breast meat
near wing joint cut parallel to the bone is white with a touch of pink but
no longer wet and soft.

6. While pheasants are roasting, prepare rice following package direc-
tions, if desired. Drain body-cavity juices from birds into roasting pan;
cut string off birds. Transfer birds to a serving platter; surround with
hot cooked rice blend; keep warm. Add giblet mixture to the roasting pan;
heat and stir to loosen browned-on bits from the bottom of the pan. Strain
mixture into a 4-cup measuring cup or bowl; discard particles. Spoon off
fat from top of strained liquid. You should have 2 cups liquid; if not, add
water or chicken broth.

7. In 2-quart saucepan, heat sugar and vinegar to boiling, stirring often
until sugar dissolves. Continue to boil sugar mixture or syrup until golden
brown or it caramelizes 3 to 5 minutes. Remove from heat; set aside. In
cup, combine wine and cornstarch; stir into syrup in sauce- pan. Whisk in
strained 2 C liquid and salt; return to heat and boil, stirring constantly,
until sauce thickens. Brush some sauce over birds; pour remainder into
small pitcher.

8. Peel and thinly slice remaining orange. Arrange over pheasant breasts.
To carve, using sharp knife, remove the legs and thighs from the birds. Cut
the drumsticks from the thighs. Thinly slice the breasts off the bone. Pass
sauce with the meat.

Country Living Holidays/92 Scanned & fixed by Di Pahl

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