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Pheasant Recipes Worthy Of Your Harvest
수요일, 9월 29, 2010
Hunting
This news release was archived on 2010년 10월 29일 금요일

Montana’s pheasant hunting season this year is Oct. 9 - Jan. 1, so there is plenty of time to bag a pheasant. When you succeed, nothing but a pheasant recipe worthy of your harvest will do.

These two recipes, Little Birds and Bacon and Pheasant Pierre, qualify. Pheasant Pierre is recommended by Liz Lodman, Montana Fish, Wildlife & Parks’ Becoming An Outdoors Woman coordinator. Little Birds and Bacon is a favorite of Jeff Herbert’s family. Jeff is FWP’s fish and wildlife divisions’ wildlife assistant administrator.

Please check Montana’s hunting regulations for details on season dates and regulations for Montana’s 2010 pheasant hunting season.

LITTLE BIRDS AND BACON

  • Fillet each side of the pheasant breast and then cut into halves.
  • Pound the pheasant meat lightly with a meat hammer.
  • Lay several basil leaves and a slice of an oiled red pepper on the fillet.
  • Slightly roll the fillet with ingredients inside.
  • Wrap the outside with a slice of thick, peppered bacon. Use a toothpick to secure each end.

Cook for approximately 20 minutes on a medium hot charcoal fire, turning frequently and moving fillets to cooler portions of the fire as they cook. Bacon should be crisp when done and oiled peppers will keep the meat moist. Serve with locally grown veggies for a home grown dinner.                                        

PHEASANT PIERRE

Preheat Oven to 325 degrees


Ingredients:

2 pheasants—legs and fillet breasts

½ cup flour

salt & pepper

½ cup olive oil

½ cup butter

1 clove garlic-split

¼ tsp basil

2 shallots-minced

1 cup button mushrooms-sliced

1 large tomato-skinned and sliced

1 cup dry white wine

1 cup red wine

1 cup sour cream

Instructions/Preparation:
Place flour, salt and pepper in bag. Drop in pheasant pieces and coat. Heat olive oil and butter in a skillet. Drop in garlic. Remove garlic when brown. Place pheasant in the skillet and brown. Remove from skillet and drain. Place 4 tbs. of olive oil and butter from skillet into casserole dish. Put pheasant in dish. Sprinkle with basil, onion, tomato, mushroom, salt & pepper. Add wines. Cover and bake for 1.5 hours. Then remove cover and bake for 20 minutes. Take pheasant out of dish. Add sour cream to dish and stir. Replace pheasant and bake five more minutes.