To begin with, the bird should be gutted, tarred, cut up and washed thoroughly. This process will not take much time, since unlike chicken (for example), pheasant does not need to be treated with boiling water.

It can be gutted very easily, and experience has shown that it is better to pull out feathers as they grow (not against it!). This is necessary in order not to damage the skin, because it is very delicate.

After that, I took out all the insides in one motion, carefully tarred the entire surface, washed and cut up like a chicken (legs, wings, breast and back). The whole process took me no more than forty minutes (for one carcass).

Despite the fact that game is usually tough and takes a long time to heat-process, this meat can be made surprisingly tender. To achieve this, I marinate it in mayonnaise at the rate of 200 grams of sauce for 1 carcass.

Cooking pheasant

To prepare the dish you will need:

• 1 pheasant carcass
• 200 g mayonnaise
• 6 medium potatoes
• 1 onion
• 1 carrot
• 300 g champignons
• 3 tbsp. l sour cream
• greenery
• bay leaf, salt, pepper

The marinated pieces must be fried in a frying pan (preferably in margarine), salt and pepper to taste. After this, you need to fry the potatoes a little, cutting them into 4 parts first.

For baking, you must use a ceramic roasting pan or a glass container with high sides. Place all the ingredients in the frying pan like this:

1. layer: fried meat
2. layer: chopped onion
3. layer: carrots cut into strips
4. layer: chopped champignons
5. layer: coarsely chopped potatoes
6. Place bay leaf on top and sprinkle with herbs

Sauce

To prepare the sauce you will need:

• 3 tbsp. l sour cream
• butter
• broth or boiling water (300 ml)
• flour 1 tbsp

Add sour cream and flour to the melted butter. Simmer for several minutes, stirring constantly, and at the end add boiled water or broth, leaving on the fire for another 1 minute. Pour the resulting sauce into all the ingredients in a roasting pan and place in a hot oven for 40-50 minutes.

The pheasant is baked at 180 degrees for about an hour. Before serving, let it cool slightly and sprinkle with herbs at the end.

This dish can be an excellent alternative to other meat culinary masterpieces for any holiday table!

Pheasant dishes are valued by true gourmets all over the world. The meat of this bird was always present on the tables of royalty of various ruling dynasties. Recipes for cooking pheasant are varied, in this article we have selected the best and are happy to share them with you. It's time to pamper your loved ones with perfectly prepared game. Should you cook a tender roast, a crispy-skinned pheasant roast, or something special? How best to cook pheasant is up to you, we present recipes to choose from. First, let's get acquainted with the features of preparing a carcass.

Preparing the bird

Before getting acquainted with the recipes, we will tell you how to properly process a carcass. It is necessary to go through two stages - plucking and cutting.

1. Plucking should be done from the bottom up, and should start from the abdomen. The easiest way to remove fluff is to take small areas, pressing the back of your thumb as tightly as possible to the skin of the game. Under no circumstances should you scald the bird. When the plucking is completed, you need to treat the carcass using fire, and then rinse it well under running water so that the smell of burnt feathers does not remain.
2. When cutting, the first step is to remove the larynx, crop and esophagus. After this, the carcass is cut to the tail itself, and the remaining entrails are removed. You need to act extremely carefully so as not to accidentally damage the intestines and gallbladder.
3. After cleaning, the bird should be rinsed well under warm water, then dried with paper napkins.

Preliminary processing

Many people do not like to cook pheasant, because the bird is endowed with a specific smell. Someone, having cooked such meat once, forever abandons subsequent culinary experiments. The thing is that most novice cooks do not know the subtleties of processing a carcass in order to eliminate the unpleasant odor.

Plucked and cleaned poultry must be completely immersed in cold water. It is necessary to keep the meat this way for about twelve hours. The water needs to be changed periodically. You will know that the meat has aged when the carcass noticeably brightens.

The processing does not end there; after soaking, the bird is placed in the refrigerator for three hours so that the smell is sure to dissipate.

Wild pheasant baked in the oven

An oven is an essential item in any housewife’s kitchen. Using this device you can prepare a lot of dishes, including delicious baked pheasant. We will offer several recipes for cooking in the oven, choose the one you like best.

For the first option you will need the following ingredients:

• half a liter of kefir;
• 150-200 grams of lightly salted lard;
• Big apple;
• spoon of vegetable oil;
• salt and pepper.

The pheasant carcass should be divided into two parts, placed in a deep container and filled with kefir. After an hour, the meat is taken out and rubbed with your favorite spices and salt.

On a baking sheet, pre-greased with vegetable oil, place the apple cut into rounds. Place the bird on top of the apples.

We cut the lard into thin strips and cover the top of the pheasant with it in the form of a coat. Next, you need to cover the baking sheet with a baking sleeve, make one small hole in it so that excess steam escapes, but the bird does not dry out.

Preheat the oven to 180 degrees, place our pheasant in it for two hours. After this, the sleeve must be removed and baking extended for another ten minutes.

Roasted pheasant marinated in wine

How to cook pheasant at home? The recipe that we are about to offer is quite simple, but the preparation will take a lot of time, since the bird will need to be marinated. Having tried pheasant prepared this way once, you simply will not want to deny yourself such pleasure in the future, regardless of the hours of personal life taken away.

We will need:

• a glass of table white wine;
• raw pork lard - 0.3 kg;
• salt and curry.

Cooking pheasant should begin by rubbing the carcass with a mixture of salt and curry. We keep the bird like this for thirty minutes, after which we place it in a deep container and pour wine over it. Dip the carcass well on all sides in wine and put it in the refrigerator for 24 hours. Turn the meat steadily to ensure it marinates evenly.

After 24 hours, the carcass should be removed from the marinade and blotted with a paper towel. We evenly distribute thin pieces of lard throughout the bird, and secure them with toothpicks to keep them in place.

The prepared carcass should be placed in a baking sleeve, placed on a baking sheet and placed in an oven preheated to 180 degrees. After 40 minutes, the sleeve will need to be cut and the meat left to bake for another half hour.

Roast

Today we are learning how to cook pheasant dishes. Cooking pheasant should be varied, you don’t just need to bake it. The roast of this bird is simply delicious. Let's see what will be useful to us:

• pheasant weighing about a kilogram;
• 300 grams of any mushrooms (preferably real forest ones, for example, boletus or honey mushrooms, so that they are fragrant);
• a glass of dry white wine;
• three tablespoons of vegetable oil;
• salt and favorite seasonings.

How to cook pheasant meat to make a delicious roast? Let's look at it step by step:

1. The bird needs to be cut into portions and fried in vegetable oil in a goose pan until a beautiful golden crust appears.
2. Place the pieces into pots.
3. In a goose pan, in the oil left over from frying the pheasant, fry the coarsely chopped mushrooms and onions, then spread the mixture onto the pieces of poultry.
4. Salt and add seasoning, pour wine in equal parts.
5. Cover the pots with lids and place in an oven preheated to 220 degrees for an hour.

Pheasant with celery and bacon

How to cook pheasant at home? The recipe we are about to offer is restaurant-quality, but you can handle the preparation quite well. This delicious dish is suitable for a dinner party and will please even the most picky guests.

Ingredients:

• medium weight pheasant carcass;
• four celery leaves;
• four thin sheets of bacon;
• medium onion head;
• one hundred grams of mushrooms;
• a quarter cup of vegetable oil;
• salt to taste;
• Bay leaf.

Preparation:

1. Rub the carcass well with salt.
2. Place celery leaves and bay leaves inside the bird.
3. Place bacon on the chest of the pheasant and secure it with toothpicks so that it does not slide off during baking.
4. Chop the onions and mushrooms very finely, place them on a baking sheet, and place the bird on top.
5. Place the baking sheet in the oven, preheated to 190 degrees, and bake for about an hour and a half.

During the entire baking time, you need to pour the resulting juice on top of the bird. We turn the carcass every half hour.

When ready, remove the celery and bay leaf, and you can serve.

Hunting pheasant recipe

The dish turns out delicious, aromatic and juicy. To prepare it you need to take:

• a kilogram carcass;
• one hundred grams of fresh lard;
• salt and pepper;
• two tablespoons of vegetable oil;
• 250 grams of mushrooms;
• 1/8 liter of white wine, the same amount of any meat broth;
• 4 tablespoons of butter, the same amount of sour cream;
• starch - teaspoon;
• medium sized onion.

How to cook?

The recipe for stewed pheasant, hunter's style, is simple, like all those discussed above; you need to start preparing it by rubbing it with salt and pepper. Next, cut the lard into thin pieces, cover the bird on all sides, and tie it with thread.

Pour vegetable oil into a frying pan and fry the carcass on all sides until the skin turns golden. After this, transfer the bird to a stewing container, pour in broth and wine, bring to a boil and reduce heat.

In the oil in which the pheasant was fried, you need to fry finely chopped mushrooms and onions. When the mixture is almost ready, add butter and fry until the end.

Place the finished bird on a dish, and add sour cream, salt and starch to the remaining broth. Bring to a boil, mix with fried mushrooms and onions.

When serving the pheasant to the table, you can pour the sauce over it immediately, or you can pour it into a separate container so that guests can add it to their own taste.

Pheasant fillet with lingonberry jam

This dish will be appreciated by true gourmets. It is very juicy, aromatic, and the taste of pheasant meat combines quite interestingly with sweet and sour lingonberry jam.

To prepare you will need:

• half a kilo of pheasant fillet;
• kilogram of potatoes;
• 3 eggs;
• 50 grams of butter;
• salt and pepper;
• white bread breadcrumbs;
• lingonberry or cranberry jam.

The fillet must be cleaned of tendons and excess fat and beaten through cling film. Salt the pieces, dip each in mixed eggs, then into the breading, fry well in butter until crispy.

Peel the potatoes, grate them on a coarse grater or finely chop them into strips, drain the juice. Fry in vegetable oil, then place on the prepared pheasant slices.

There is no need to pour jam over the dish; it is placed in a separate cup or on the edge of the plate when serving.

Pheasant on skewers

To prepare pheasant kebab at home you will need:

• fillet from a whole bird;
• one hundred grams of fresh pork lard;
• large onion;
• a couple of large bell peppers;
• half a glass of cognac;
• vegetable oil;
• pepper and salt.

The lard and fillet should be cut into small pieces, salt and pepper, and allowed to soak a little. After this, take skewers and string fillet, lard, round onions and peppers onto them one by one.

The “kebabs” need to be well fried on both sides in hot oil. When the crust is fried, place it on plates. Before serving, the meat is poured with cognac and set on fire.

If there is a skeleton left of a bird, then do not rush to throw it away, it is quite suitable for making a delicious soup.

Pheasant pilaf

Are you wondering how to cook pheasant at home? You will definitely like the recipe we proposed. Many people have already fallen in love with this original preparation of pilaf. The unique taste of game in combination with rice will surprise you.

To prepare, take:

• quarter of a bird;
• two tablespoons of vegetable oil, the same amount of tomato paste;
• a quarter of an onion;
• fifty grams of rice;
• salt and spices;
• carrot;
• a teaspoon of flour.

Preparation:

The pheasant should be cut into small pieces and fried in vegetable oil in a cauldron. Next, add carrots cut into rounds and onions in half rings, fry for several minutes until the vegetables acquire a golden hue. Add tomato paste, salt and spices, fry a little, add flour, add water so that it covers the meat.

Simmer for about 15 minutes, then add the washed rice, cover with a lid and simmer until done.

You can boil rice separately, but not like porridge. After the rice is ready, you need to rinse it so that excess starch is removed and it becomes crumbly. Next you need to mix it with stewed pheasant and sauce.

Pheasant schnitzel

You can diversify the preparation of pheasant. At home, you can prepare a real royal schnitzel - juicy on the inside, rosy and crispy on the outside. Absolutely any side dish goes well with poultry schnitzels: mashed potatoes, rice, buckwheat, stewed and fresh vegetables, pasta.

What you will need for cooking:

• half a kilo of pheasant fillet;
• one hundred grams of lard;
• small onion;
• pepper and salt;
• egg;
• breadcrumbs.

Preparation:

Poultry meat, onions and lard need to be twisted through a meat grinder; it is advisable to install a large grate. Season the minced meat with salt and pepper to your taste, add the egg, mix well.

Form schnitzels, roll in breadcrumbs and place in hot oil, pat the top a little so that they are slightly flattened. It is necessary to fry under the lid, on both sides, until a crispy golden brown crust appears.

Place the finished schnitzels on a paper towel to absorb excess oil. Then you can serve it to the table just like that, or garnish it with fresh herbs and sour cream.

Royal grilled pheasant

Grilled food is low in fat and has a unique taste, especially when cooked over aromatic charcoal. But pheasant cooked in the oven on the grill will be quite tasty. To keep the meat from drying out, we need a lot of lard. Don't worry, all the excess fat will drain off, leaving the meat tender and tasty. To prepare, take:

• 150 grams of pork lard;
• large onion, salt, pepper.

You need to fry the onion in vegetable oil. Stuff the pheasant carcass with this onion, add a little lard, and sew it up. Place on a spit, cover with thin pieces of lard on top, and secure with toothpicks.

You need to cook until a golden brown crust appears. Some people like it toasty, while others want only a slight blush. The bird is served to the table whole, and before that you need to rip open the belly and take out the onion and the remaining fat.

Now you know how to cook pheasant at home. The recipes we offer are quite simple; even a novice cook can handle the preparation. Experiment with side dishes, because the taste will play differently with each one.

2 pheasants 800 g each, 2-3 carrots, 100 g leeks, juice from 1 lemon, 8 thin slices of lard, 1/2 cup meat broth, 1/2 cup sour cream, 1/2 cup dry white wine, 5 Art. spoons of lingonberry jam, 1/2 teaspoon of ground white pepper, salt to taste.

Cooking method:

Wash the carrots and onions, peel and cut into strips. Wash the processed pheasant carcasses (set aside the liver for the sauce), dry with napkins, rub the inside with salt and ground pepper, sprinkle with lemon juice and lay the bird so that the limbs fit snugly to the carcass.

Cover each carcass with slices of lard, tie them with threads, place them on a baking sheet, and cook for 40-50 minutes. 10 minutes after the start of cooking, add hot broth and vegetables and continue to fry, turning the pheasants and basting with the draining juice every 10 minutes. If necessary, add hot water little by little.

Meanwhile, rinse the pheasant liver, cook until soft, remove and puree. 10 minutes before the end of cooking, turn the pheasants onto their backs, remove the slices of lard, brush the surface with sour cream, leaving 1 tbsp. spoon for the sauce and put it back in the oven. Place the finished bird on a heated dish and leave it in the switched off oven, opening it slightly.

Prepare the sauce: mix the juice remaining after frying the pheasants with a small amount of hot water and white wine, add the mashed pheasant liver and sour cream, mix thoroughly, bring to a boil and serve separately. Pour lingonberry jam over the finished bird and serve.

Pheasant fried with mushrooms and onions

To prepare you will need:

1 pheasant, 1 tbsp. spoon of lard, 2 tbsp. spoons of butter, 100 g of small champignons or porcini mushrooms, 5-7 small onions or onion seedlings, 2 tbsp. spoons of red table wine, 2 tbsp. spoons of strong broth.

Cooking method:

Peel the onions and mushrooms, wash them, cut off the stems of the mushrooms and cut them into slices, and leave the caps whole. Fry everything together in butter. Wash the prepared pheasant, dry it with a napkin and fry with hot lard on all sides until golden brown. Then add mushrooms and onions, close the lid and cook the meat over low heat until cooked.

After this, pour in the wine, broth and boil for 3-5 minutes. Cut the finished pheasant into 4-6 parts, place each portion in a deep fireproof dish or plate, place mushrooms and onions around, pour over the sauce in which the game was cooked, cover with a lid, bring to a boil and serve with fried potatoes.

Roasted pheasant with apples

To prepare you will need:

1 pheasant, 1 tbsp. spoon of lard, 1 tbsp. a spoonful of butter, 2-3 apples, 200 g blackcurrant sauce.

Cooking method:

Dry the prepared pheasant carcass with napkins or a towel, place in a saucepan with heated lard and fry in the oven until cooked. Then cut the bird into pieces, put it back into the saucepan, after draining the fat from it, pour in blackcurrant sauce, cover with a lid and simmer over low heat for 5-10 minutes.

While stewing the pheasant, wash the apples, peel and core them, cut into slices, dip in the fat in which the bird was fried, and fry for several minutes. Place the finished pheasant on a dish, surround it with apples, pour over the sauce obtained from stewing the game and melted butter and serve immediately.

Pheasant roasted on a spit

To prepare you will need:

1 pheasant, 100-150 g lard, 100 g butter, 1-2 tbsp. spoons of ground crackers, salt to taste.

Cooking method:

Put the gutted but not plucked pheasant in the refrigerator for a week, then pluck it, cut off the wings and head, rinse and dry. Salt the carcass, stuff it with half the fat, cut the rest into thin slices, cover the outside of the whole bird, tie it with oiled paper and place it on a spit. Fry first over high heat, and when the paper is browned, turn the heat down and baste with oil as often as possible. 5 minutes before being ready, remove the paper and sprinkle the carcass with breadcrumbs.

Cut the finished game into large pieces and serve with vegetable salad, stewed potatoes or pickled beets. Serve lingonberry or cranberry jam with apples separately.

You can also cook wood grouse, but before frying it you need to soak it for 10-15 hours in the Domashny or Antika marinade.

Pheasant stuffed with porridge and mushrooms

To prepare you will need:

1 pheasant, 2 tbsp. spoons of melted butter, 1 teaspoon of tarragon, 1 bunch of green onions, ground red pepper and salt to taste.

For minced meat: 6-7 tbsp. spoons of buckwheat porridge, 6-7 champignons, 1 onion, 2-3 tbsp. spoons of melted butter.

Cooking method:

Prepare the minced meat: chop the peeled onion. Wash the mushrooms, peel them, chop them finely, pour them into a frying pan with 2 tbsp. spoons of heated butter, add onion and fry until tender. Remove from heat, add buckwheat porridge and stir to form rich minced meat. If it is dry, you need to add the rest of the melted butter and mix again.

Wash the processed pheasant, dry it, rub it inside and out with a mixture of salt, ground pepper and tarragon and brush with melted butter. Fill the carcass with minced meat, sew it up, tuck in the legs and wings, place it on a spit and, constantly turning, fry over hot coals, brushing the bird with melted butter if necessary. Remove the finished pheasant from the spit, place on a heated dish, garnish with green onions and serve.

Pheasant chops

To prepare you will need:

1 pheasant, 5 tbsp. spoons of melted butter, 5 apples, 1/4 cup each of black and red currants, 1 bunch of lettuce, ground black pepper and salt to taste.

Cooking method:

Rinse the prepared pheasant carcass under cold water, cut into portions, beat, dry, rub each piece with salt and ground pepper and brush with melted butter.

Wash the apples, cut into thick slices and peel from the core with a sharp knife or a special notch. Dip each circle in melted butter, place along with the meat on a heated and oiled grill and fry on both sides until cooked over a fire or in the oven, periodically turning over and brushing with oil.

Place the finished bird on a dish lined with lettuce leaves, surround it with apple slices, sprinkle with peeled currants and serve immediately.

Pheasant schnitzel

To prepare you will need:

800 g pheasant meat, 4 tbsp. spoons of ground crackers, 2 eggs, 2 tbsp. tablespoons butter or margarine, 2 oranges, 1 bunch of parsley, ground black pepper and salt to taste

Cooking method:

Pass the pheasant meat through a meat grinder, add salt and ground pepper, mix and pass through the meat grinder again. Form small oblong schnitzels from this minced meat, dip them in beaten eggs, roll in breadcrumbs and fry on both sides in hot oil.

Peel the oranges and remove white fibers and cut into slices, removing the seeds. Place the finished schnitzels on a dish, put 1-2 orange slices on each, garnish with parsley sprigs, garnish with fried potatoes and serve.

Pheasant skewers

To prepare you will need:

Young pheasant carcass
Onion
Red and yellow bell peppers
1 orange
100 g bacon
2 tbsp. vegetable oil
Half a glass of cognac or rum
Spices to taste
Greenery
Marinade sauce

Cooking method:

To prepare pheasant kebabs, only young poultry, previously soaked in sauce, is suitable. Cut the meat of the breast and legs into large cubes, thread them onto skewers alternately with onions, sweet peppers and bacon and fry in hot vegetable oil. Pour cognac over the fried pheasant meat and set it on fire. Serve on skewers. Garnish the dish with orange slices, herbs, red and yellow peppers and tomatoes.

Pheasant in sauce with champignons

To prepare you will need:

1 medium or large pheasant carcass
200 g fresh or frozen champignons (canned)
50–70 g fresh bacon
2 onions
1 tbsp. flour
50 g sunflower oil
Spices: salt, pepper, cumin to taste
Greenery

Cooking method:

Cut the bacon into strips and place it on the bottom of the frying pan, fry it to get fat and remove it. Coat the pheasant carcass with salt and pepper, stuff it with strips of bacon and onion rings and place in a roasting pan. The pheasant should be stewed in a roasting pan until cooked; at the end of cooking, you can add chopped onions or other vegetables/spices to taste.

Separately, prepare the champignons: place them in heated vegetable oil and sauté until tender; at the end of cooking, add salt and cumin. Fry the flour in a dry frying pan until golden brown and add the broth left over from cooking the pheasant, mix everything, add water if necessary and simmer for 10 minutes.

Mix the mushrooms with the resulting sauce. Place the pheasant meat, cut into portions, on a dish decorated with herbs and cherry tomatoes, pour the sauce with champignons on top and decorate with herbs.

Pheasant with red wine

To prepare you will need:

Pheasant carcass
50 g bacon
5 tbsp. l. butter
1 tbsp. chicken broth
1 tbsp. dry red wine
2 celery roots
1 tbsp. cream
Spices to taste
Greenery

Cooking method:

To prepare pheasant with red wine, take a pheasant carcass, rub it with salt and spices and fry over medium heat until golden brown. Then place the pheasant in a roasting pan, add chicken broth, red wine and small diced bacon. Lard will help make tough pheasant meat softer and juicier, and wine will give it a charming aroma and taste. For variety, you can add: orange slices, cinnamon, ginger and other spices. Experiment and choose what you like best. Remember that too much spice can kill the flavor of the game and ruin the dish.

Let the pheasant simmer over low heat until done, at which time you can make the celery sauce. Cut the celery into thin slices and place in boiling water for a few minutes, dry with a towel and simmer in fat until tender. When the celery is ready, pour the cream over it and bring the mixture to a boil.

Remove the pheasant and place it on a large platter. If desired, you can cut the game into portions and serve on separate plates. Mix the celery sauce with the juices left over from cooking the pheasant and pour it over the pheasant. Garnish with herbs, pieces of vegetables or fruits. This dish is best served with vegetables or new potatoes.

Bon appetit!

Pheasant with truffles

To prepare you will need:

Young pheasant carcass
12 truffles
Several duck livers (3–5)
About 6 tbsp. sherry and the same amount of olive oil
Salt, pepper and seasonings to taste

Cooking method:

There are a few little tricks to making a tender and juicy pheasant dish. As you know, pheasant meat is tougher than poultry and therefore requires more careful pre-treatment before cooking. To make pheasant meat more juicy, it should first be soaked in sauce or the carcass of a killed pheasant should be hung for some time in a well-ventilated, cool room.

To prepare this pheasant dish, the bird should be plucked and tarred, the neck should be cut off, but the skin should be left long enough to be tied into a knot. Rub the carcass with salt and pepper inside and out and marinate in sherry for 12 hours.

Cut the heart, liver and kidneys of the pheasant into pieces and simmer in half the oil, then grind in a blender, or using a food processor, or a meat grinder.

To prepare this dish, you can use either fresh or canned truffles. If you decide to use fresh truffles, boil them in half sherry and cool; canned ones do not need pre-treatment

Chop half of the cooled truffles, mix with giblets and stuff the pheasant carcass with this mixture. Then sew up the carcass, tie the legs, wings and tie the neck (this will better prepare the bird).

Cook in an oven preheated to 180 degrees until the carcass is browned (about half an hour), periodically basting with juice and the remaining marinade. It is recommended to serve this pheasant dish with truffles, new potatoes and herbs.

Pheasants are a subject of hunting; there are certain restrictions on their shooting, which is why they strive to increase this population in hunting farms. You can enjoy wild pheasant meat only for a short period - from November to February, during which time the birds do not raise chicks. Pheasant meat is an exquisite delicacy that is recognized by gourmets all over the world. You won’t find it in stores; it is nutritious, tasty and dietary. Pheasants are not cooked often, so hunters and breeders have many questions about how to cook it tasty.

Types and varieties

Pheasant is a relative of the common domestic chicken. In order to make sure that what is being offered is truly a delicacy, you must pay attention to the meat. Unlike chicken meat, it has a fairly dark color throughout the carcass.

Game from small farmsteads and hunting farms arrives to consumers plumed and ungutted. If the birds are raised on large farms, then the meat is supplied chilled or frozen all year round. The carcasses are fully processed, cleaned of plumage and entrails and are completely ready for cooking. Pheasants from farms almost always belong to category 1 in terms of fatness, but the quality of game may vary and therefore carcasses are sorted into categories 1 and 2.

Useful properties of pheasant meat

Pheasant meat is very healthy, it contains little fat and is a dietary product. It contains many B vitamins: B5, B6 and B12, as well as iron, zinc, copper and many mineral elements necessary for the health of the nervous system, digestive organs, vision, skin condition, etc.

Pheasant meat contains an ideal balance of fats and proteins, and there is virtually no cholesterol. It is recommended to be consumed in case of anemia, high neuropsychic stress, during pregnancy and in old age. It is quite suitable even for baby food. 100 grams of this delicious meat contains only about 254 kcal, and the energy value of the product is: 20% fat, 18% protein and 0.5% carbohydrates.

This product is absolutely safe for human health. When using it, you should focus only on individual tolerance.

Taste qualities of pheasant meat

Despite the low calorie content of the meat and its dark color, after cooking it does not become stringy or tough. To properly cook pheasant, the carcass does not need to be marinated first. The most valuable part of the carcass in terms of dietary and nutritional properties is considered to be the pheasant breast. After any heat treatment, meat always remains juicy and fragrant, with excellent taste and aroma.

This game can be prepared in many ways, but there are some subtleties to consider. So, if the bird is stewed after being cut up, you should pay attention to the possibility of bone fragments getting into the finished dish. Since the tubular bones of pheasant are much more fragile and thinner than chicken bones, they often crumble when stewed.

How to prepare a pheasant carcass?

To make it easier to pluck feathers, the pheasant carcass should be scalded with boiling water. It must be placed in a deep container for a few minutes, and then taken out on the table. Initially, the feathers are plucked on the wings and butt, then you need to cut off the head and begin removing the giblets. This procedure should be carried out very carefully so as not to damage the insides. Giblets should not be thrown away; you can prepare a variety of delicious pheasant dishes by adding them .

Many inexperienced cooks are quite skeptical about the process of preparing dishes from pheasant and any other game, since depending on what time the bird was caught, it may have a slight specific odor.

This small disadvantage can be easily eliminated by soaking the meat in cold water for 12-15 hours. The liquid from the container should be periodically drained and replaced with fresh one. The result of the correct soaking procedure will be a significantly lighter carcass.

Pre-treatment of the pheasant carcass is completed by keeping the game in a cold place (possibly in the refrigerator) for 3-4 hours. After which the carcass is thoroughly washed and the meat is ready for further cooking at home.

Pheasant in cooking

Dishes made from pheasant meat are a must at special events in many countries. This meat is prepared differently in each country: with the addition of mushrooms, eggs, vegetables, fruits, chestnuts, etc. Culinary experts recommend using balsamic vinegar when preparing dishes. It will be able to eliminate unwanted odors and saturate the meat with a new, wonderful taste.

Pheasant meat is juicy, lean and is as easy to prepare as chicken or turkey. To understand how to cook pheasant deliciously, you need to familiarize yourself with some secrets:

• bake a pheasant whole carcass in the oven. To do this, you need to keep the wild pheasant carcass in the marinade for 3-4 hours;
• You can make a delicious pate from the wings and legs;
• you can also bake or fry the legs in breading;
• when frying in the oven, wrap a large pheasant in foil, and 15 minutes before it is ready, unfold it so that the crust browns;
• Pheasant eggs are a very healthy and tasty food. They are cooked in the same way as chicken.

The meat of these birds is a valuable dietary product, and pheasant dishes are valued by chefs all over the world. There are many recipes that are not difficult to prepare even for an inexperienced housewife.

The recipe for this dish is simple enough that you will need to prepare it: one pheasant, 150 g of mushrooms, 200 g of onion, 1 tbsp. a spoonful of melted lard (pork) and 50 ml of wine (Madeira).

Preparation:

Cut the pheasant into portions and fry in a frying pan. After browning the crust on all sides, you need to add small onions and mushroom caps, previously fried in oil. Cover the dish with a lid, bring to readiness, then add wine and one glass of strong broth. Boil the resulting sauce. This dish can be prepared without wine if desired.

When serving, place the game in a deep dish and surround it with fried mushrooms, onions and pour over the stewing juice. Serve boiled potatoes as a side dish for fried pheasant.

Pheasant baked in a slow cooker

This type of home appliance is very popular in preparing game dishes, and recipes for cooking pheasant are not much different from preparing other types of birds.

Required ingredients: pheasant carcass, 1 large onion, ½ glass of water, 100 g lemon juice, 1 tbsp. a spoonful of dried crushed marjoram, butter, dill, salt.

Cooking process:

Wash the meat and cut into portions. Finely chop the onion, add water, lemon juice, salt, marjoram. Mix everything well with a blender. Marinate the pheasant meat with the resulting mixture for 3-4 hours.

Grease the bottom of the multicooker cup with butter, add the marinated pheasant meat and cook for 50 minutes in the “Bake” mode. When serving, you can garnish with dill.

Pheasant baked in sour cream with champignons

Cooking pheasant in the oven is very convenient, and the dishes turn out juicy and flavorful. For 5 servings of this dish you will need: pheasant carcass, 50 g of l. butter, 200 g champignons, 300 g sauce, herbs, salt to taste.

Cooking process:

Bake the carcass with butter in the oven. At the end of frying, cut into portions and place in a saucepan. Add sliced ​​champignons, the juice obtained when frying the carcass, pour in sour cream sauce and bring to readiness.

When serving, garnish each portion of pheasant with champignons and fried potatoes, pour over the sauce, and sprinkle with parsley.

Pheasant pilaf

To prepare a delicious pheasant pilaf you will need the following ingredients: a third of a pheasant carcass, 1 cup rice, 1 onion, 1 tbsp. l. tomato paste, 1 tbsp. spoon sl. butter, 1 tbsp. l. flour, spices (cumin, barberry, turmeric), salt to taste.

How to cook:

Fry the meat in a frying pan with a little oil. Juice should come out of it; it should be poured into a separate container. Fry chopped onion in vegetable oil.

Place the fried meat in a container for preparing pilaf, add spices, fried onions, and pour out the juice released during frying of the carcass, mixed with tomato paste.

The meat should be simmered under a closed lid for about one hour (almost until cooked), then pour in the washed rice, previously soaked in water. Pour 2 cups of cold water over the entire contents. It is recommended to try the yushka; if it doesn’t have enough salt or spices, you can add them.

Cook pheasant pilaf under a closed lid over low heat until the rice is half cooked. Then turn off the heat, wrap the cauldron in something warm and leave to brew for one hour.

Scottish pheasant

The dish prepared according to this recipe has a very spicy taste, and the ingredients are quite simple.

To prepare you will need: pheasant carcass (large), 1 kg of golden apples (you can also use other winter sweet varieties), 30 g of cream (12-15%), 50 g of cognac or liqueur, 120 g of liqueur. oils, salt, pepper.

Preparation:

Wipe the pheasant carcass dry. Melt half the butter and brown the bird on all sides. Place on a plate. Melt the rest of the butter, add the apples and fry them. Place half the apples in a heatproof bowl, place the pheasant breast side down and place the other half of the apples around it.

Pour half a portion of cream over the carcass, add cognac and cook in the oven, covered, at 180°C for about 90 minutes. After 50 minutes, turn the pheasant over and add the remaining cream.

With proper preparation, the hunter’s work and passion will be fully rewarded with a nutritious and tasty dish, and your family and loved ones will appreciate the delicious pheasant meat dishes prepared in the best traditions of the royal table.

I think there is not a person in the whole world who does not like to eat delicious food. Yes, although there are many vegetarians on the planet, there are also quite a few meat-eaters. The latter will be happy to taste the tender, juicy, crispy-crusted bird baked in the oven. Unfortunately, there are many people for whom this food is not allowed for health reasons. Today we have selected such recipes that almost everyone can eat them, without restrictions. The basis of our dishes will be pheasant.

Yes, this bird most often appears on the tables of families with hunters. But, recently, pheasants have begun to be bred at home; farmers are lovers of exotic animals.

The reason for the wide demand is that meat is unusually tasty, healthy, very nutritious, and, despite this, dietary.

I would like to add that pheasants raised in captivity have significantly higher taste characteristics than their wild relatives.

For example, individuals living in their natural environment have tough and dry meat with a characteristic specific taste. Not everyone will like this product. But, this drawback can be eliminated during cooking if you correctly use a variety of spices and marinating. If you carefully approach this issue, you can get a surprisingly tasty dish. By the way, the final product is also influenced by the method of cooking. Pheasant meat can be stewed, baked in the oven, boiled, steamed, in a slow cooker, fried, kebabs and much more. The main thing when cooking with this product is to initially marinate it well.

There are various recipes for how to cook pheasant, but they all have one point. This is the use of balsamic vinegar when marinating meat. Thanks to this product, you can not only eliminate the specific smell of pheasant, but also add a new pleasant aroma to the dish. If you do everything well and take the cooking process seriously, you can end up with amazing meat with a pleasant taste.

The housewife doesn’t always end up with a finished, processed poultry carcass in her kitchen; sometimes you need to do everything yourself. But as? We will tell you this further.

How to disassemble a pheasant carcass?

In front of you is a dead animal, all covered in feathers. What to do next? Initially, it needs to be scalded with boiling water to make it easier to pluck the feathers. To do this, place the carcass in a deep container for one minute, then remove it to the table. First of all, pluck the feathers on the wings and butt. Next, cut off the head, and you can start removing the giblets. This procedure must be carried out very carefully so as not to damage the insides. Then cut off the butt.

Now you need to thoroughly rinse the carcass. And that’s it, the meat is ready for further cooking.

And by the way, don’t throw away the offal, you can cook a variety of delicious dishes from them too. But, more on that later.

Marinating is the key to a delicious dish

There are different recipes that allow you to deliciously marinate pheasant. We will tell you the most common methods:

• Marinating with balsamic vinegar. You need to take half a glass of olive oil, add two tablespoons of sugar, one chopped rosemary, and one and a half teaspoons of salt. Then stir carefully. Pass two cloves of garlic through a press and add to the main mixture, and pour in half of one glass of balsamic vinegar. Mix everything well and thoroughly rub the carcass with the resulting marinade. Afterwards, put the bird in a cold place for ten hours, and then you can cook it as you wish.
• Spice mixture. For this method, a variety of herbs, spices, and salt are used. You can also add French mustard and lemon juice. If the latter is not available, then it can be replaced with pomegranate. Rub the meat thoroughly with this mixture and leave to marinate for a day.
• You can also prepare marinade liquid. For example, take two glasses of broth, one tablespoon of salt, spices to taste, half a glass of balsamic vinegar. Mix everything well until the salt dissolves. Then draw this liquid into a syringe and carefully inject it into the areas where there is the most meat. Then place the carcass in the remaining mixture and distribute the marinade over the entire surface. And leave for twelve hours.

In general, you can come up with a marinade yourself, by trial and error. Don't be afraid to experiment and everything will be delicious.

First meal

I would like to say that there is a cliché that this bird is only suitable for preparing main courses. But, I assure you, this is not so. There are many options for preparing borscht and soups from this product. And here is a clear example.

Pheasant soup recipe.

To prepare this dish you will need:

• Pheasant meat;
• One carrot;
• Six potatoes;
• Egg;
• Breadcrumbs;
• 70 g butter;
• Corn oil;
• Half of one glass of milk;
• Flour;
• Salt, spices to taste.

Boil the pheasant, strain the broth. Finely chop the meat.

Boil potatoes in highly salted water, with skins on. Then peel it and mash it with a fork. Add egg, butter and warm milk to it, mix everything well, add flour and salt. Make balls from the resulting dough, roll them in breadcrumbs, and fry in corn oil until golden brown.

Meanwhile, add finely chopped carrots and meat to the broth and boil. Then put the fried balls in it and sprinkle everything with herbs. Bon appetit.

Pheasant colder.

Required ingredients:

• Pheasant meat;
• 1.5 cups kefir;
• ½ cup sour cream;
• Five pieces of radishes;
• Two fresh cucumbers;
• Two hard-boiled eggs;
• Greens, salt to taste.

Boil the meat in salted water with bay leaf. Then remove the pulp from the water. When it cools, chop finely.

Mix kefir with sour cream, add chopped herbs, finely chopped cucumbers and radishes. Next, crumble the egg and also add it to the refrigerator. And at the end, put meat in our dish. Mix everything well, add salt if necessary. Place in the refrigerator for one hour.

Serve chilled.

Soup with dumplings.

Ingredients:

• Pheasant meat;
• 5 potatoes;
• One carrot;
• One onion;
• 50 g bacon;
• Two bay leaves;
• 5 black peppercorns;
• Salt to taste;
• 50 g flour;
• 25 g butter;
• 1 egg;
• 150 ml milk.

Prepare pheasant broth. Remove the boiled meat, cool and cut. Strain the broth.

Peel the potatoes and cut into strips. Then put into boiling broth. Cook for 15 minutes.

Peel the onions and carrots. Cut everything into half rings. And fry in melted lard.

Make dumplings: Mix flour with egg, milk, butter and salt.

I would like to add that, in principle, you can improvise with pheasant meat and prepare a variety of dishes. The only thing to make this bird tastier is to pre-marinate it for several hours.

Recipes for pheasant meat in a slow cooker

This type of equipment is becoming the most popular kitchen assistant. And we can’t help but say that there are recipes for preparing unusual pheasant meat in a slow cooker. In general, the meaning of cooking is not much different from other types of birds.

Recipe No. 1.

Baked pheasant in a slow cooker

Required Products:

• Half a glass of lemon juice;
• ½ glass of water;
• One large onion;
• One tablespoon of dried crushed marjoram;
• Two tbsp. dill greens;
• Salt and black pepper to taste;
• Butter;
• Pheasant carcass.

We wash the meat and cut it into portions.

Peel, wash and chop the onion. Mix all the spices, add lemon juice and water. Then add the onion to this mixture. Mix everything using a blender. Marinate the meat with the resulting mixture. Leave for five hours.

Grease the bottom of the bowl in the multicooker with butter. Place pheasant on top. And cook in the “Bake” mode for 50 minutes. When serving, you can sprinkle with herbs.

Recipe No. 2.

Pheasant breast with ginger in a slow cooker

We will need:

• Two pheasant breasts;
• Two pieces of green onions;
• One tablespoon of grated ginger;
• One teaspoon of soy sauce;
• Five cloves of garlic;
• Four teaspoons of olive oil;
• Three sprigs of cilantro.

Cut the meat into thin layers. Chop the garlic, cilantro, and onion.

Mix onion, ginger, garlic with olive and soy sauce. Rub the marinade over the pulp. Leave for two hours. Then place the pheasant breasts in a bowl and fry for five minutes with the lid closed in the “Crust” mode. Then turn the meat over and continue cooking. After five minutes, pour one multi-glass of water into the bowl and simmer in the “Broth” mode for about thirty minutes.

When serving, you can add tomato sauce.

There are also a huge number of recipes for cooking pheasant in a slow cooker. Many options can be found on the Internet. For example, on our website by watching a video. Or dream up a little on your own.

Cooking pheasant in the oven

It is impossible to miss this method of cooking meat. Recipes prepared using this method can become not only a second course, but also a decoration for any holiday table.

Pheasant meat casserole.

Required Products:

• 300 g pulp;
• Ten potatoes;
• 150 g mushrooms;
• One large onion;
• 3 tbsp. l. butter;
• 50 g hard cheese;
• One tablespoon of breadcrumbs;
• Egg;
• Salt and pepper to taste.

Boil the meat with the addition of salt and bay leaf. Pass it through a meat grinder. Add sautéed onions, fried mushrooms, salt, and spices to it. Mix everything thoroughly.

Boil the potatoes, beat them into puree, put half of it in a mold greased with butter and sprinkled with breadcrumbs. Spread in an even layer. Then add minced meat. Then mashed potatoes again. Brush the top with beaten egg. Bake in the oven over high heat for 10 minutes. Remove the dish, sprinkle with grated cheese, and bake for another 5 minutes.

Again, we offer you just a few options for cooking pheasant in the oven. But, there are still a very large number of different recipes for dishes from this bird. You can make goulash, cutlets, meatballs and much more.

Baked pheasant in the oven.

Required ingredients:

• Pheasant carcass;
• Spices for marinade;
• Sleeve.

Take the pheasant carcass and wash it thoroughly. We marinate using the first method (see marinade recipe above). After ten hours, we put the carcass in the sleeve. Preheat the oven. And bake the pheasant in the sleeve for 1.5 - 2 hours. When serving, you can sprinkle with herbs.

Today we looked at many different options for cooking pheasant, as you can see, there is nothing complicated about it. Now there are a large number of recipes. You can cook meat in the oven, in a slow cooker, as well as in a frying pan and grill. It all depends on your desires and imagination.

Additionally, you can watch a video that contains even more recipes for cooking pheasant.