I have pheasant breast and hindquarters what is your recipe?

one of my favorite is cut into tenders lightly breaded and fried served with cheese and home made salsa

Remeber its wild so don't over cook it

It takes a miracle not to dry it out. I haven't found a way to cook it that I absolutely love. I'll be watching for new ideas...

The folks we hunt on got an electric plucker a few years ago. Leaving the skin on, they fry up pretty good.

x2 but Frying does help.. just like a turkey

I peel the breasts and meat into finger size strips. I put em in milk for an hour or so then roll them in crushed saltine crackers and deep fry em. They turn out pretty good but they are dry.

JG

Breast it our like a duck. Cut into strips. Make a mixture of milk, egg, and hidden valley ranch dressing mix. Dip and then coat in flour, then repeat. Drop into hot grease and let it go.

Picked this up from buddy up in Ulysses, KS. It is dang good.

I have also taken the breast strips and marinated in worchester and then taken a piece of cheddar, a half of jalapeno, and wrapped with bacon and thrown on smoker. Inject some of the sauce into strips before cooking. This is also good if you dont overcook and dry it out.

cut breasts up into strips, poke with a fork and marinade for a whole day. wrap bacon around em an put on grill. doesnt dry out.

I have had it cut in tenders and marinated with fajita seasoning and then cooked in a wok with peppers and onions. It was goood.

I've done this with teal also.

Marinate whole in cheap fruity wine and crushed garlic(I used Fruitasia, orange stuff, may add canned chicken stock to cover the birds) overnight in the frig.

Stuff with orange slices, onion garlic(we like garlic) and celery.

Get charcoal going in grill and let it burn down to nice hot red coals. Dust the bird wird lemon pepper (still cold from the frig)and grill to medium rare (if coals are right it will take 30 minutes).

Pretty darn good with Texmate wild rice and white wine.

Phil

I have tried it cooked many different ways and the best so far is-- Boil the meat with a couple of jalapenos until it is falling apart. Take out of water and chop it into mush. Add some minced onion and celery with mayo or miracle whip and you will have phez salad serve with crackers or like a sammitch.
One of my buddies that I train dogs with takes all the birds with him and has his wife make up several huge bowls. He will bring it with him to training wih Ritz crackers. -- It never lasts very long

I cooked one last week that turned out pretty good. Breasted out birds, I throw the legs and thighs away or feed to my dog.
-Soak breast in milk
-Toast pecans or almonds in skillet then mince in food preocessor
-Add Panko bread crumbs to crushed pecans
-Coat breast with Panko/pecan crumbs
-I use a cast iron skillet and add just a little oil and sear both sides.
The panko crumbs don't soak up as much oil and the pecans add an extra flavor. I searved with mashed taters and fresh green beans.

**Panko/Pecan also makes a good redfish coating.