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Pheasant Recipes

Pheasant Roll ups

  • 1 tlb cornstarch
  • ¼ cup cold water
  • 2 tlb soy sauce
  • 2 tsp ginger paste
  • 6 boneless pheasant breasts cut into thin strips
  • 2 tlb Hunters Choice Marinade (original)
  • ¼ cup hoisin sauce
  • 3 cups colesaw mix with carrots
  • 8 flour tortillas, warmed

In small bowl, combine cornstarch, water, soy sauce and ginger, blended set aside

In large skillet sauté pheasant in Hunters Choice Marinade until meat is no longer pink. Stir cornstarch mixture and add to skillet.

Bring to a boil, cook and stir for 1-2 minutes or until thickened.

Stir in hoisin sauce. Add coleslaw mix, stir to coat Spoon in approx 1/3 cup of mixture into center of each tortilla, roll up tightly And serve.

 
Grilling Duck and Pheasant

 

Pheasant Breast

Place breast on cutting surface and slice horizontally to form two thin slices.

Marinate in Hunters Choice Marinade and cook on hot grill.

Grilling Duck and Pheasant

 

Creamy Pheasant Chili

  • 1 lb. boneless skinless pheasant breast cut in 1/2" cubes
  • 1 medium onion
  • 1 Tbl vegetable oil
  • 1-1/2 tsp. garlic powder
  • 2 cans (15 ounce size) great northern beans rinsed and drained
  • 1 can (4 ounce) chopped green chilies
  • 1 can (14 ounce) chicken broth
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp pepper
  • 1/2 tsp cayenne pepper
  • 1-cup sour cream
  • 1/2 cup whipping cream
Pheasant Chili


Marinate pheasant breasts in Hunters Choice Spicy Marinade for 1-2 hours
In a heavy large saucepan sauté pheasant until no longer pink, remove from pan and drain pan, add vegetable oil and sauté onion, chilies & garlic powder over low heat till onions are soft, add in pheasant cubes, beans, broth, and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat, stir in sour cream and whipping cream. Serve Yield: 7