Johnny West
Well-known member
I had a few pheasant left in the freezer from my 2011 hunt in South Dakota. I was doing a bit of freezer diving today and found them; they were professionally shrink wrapped and look just like the day they went in the sharp freeze. We'll see how they taste.
Pheasant Supreme
Boil one pheasant and pick the bones after cooling. I usually pick out a tough old bird for this but young is fine.
1 quart of stock
Salt and pepper
4-6 cups of dressing (it is up to you but make sure you keep it moist)
Put the dressing in a cake or lasagna pan.
In a pan, heat up 1/4 - 1/2 stick of butter and sauté celery, onion, and sage as you would do for your favorite dressing recipe. Pour over dressing.
Place boned pheasant over the dressing mixture.
Make a thin gravy out of your stock and pour the dressing and pheasant.
Bake, covered (aluminum foil) 45 minutes @ 350 degrees F.
I make extra gravy out of chicken stock to serve at the table.
You can use chicken or any other type of upland game bird. The last time we made this we used a pheasant and three quail and it was just wonderful.
Pheasant Supreme
Boil one pheasant and pick the bones after cooling. I usually pick out a tough old bird for this but young is fine.
1 quart of stock
Salt and pepper
4-6 cups of dressing (it is up to you but make sure you keep it moist)
Put the dressing in a cake or lasagna pan.
In a pan, heat up 1/4 - 1/2 stick of butter and sauté celery, onion, and sage as you would do for your favorite dressing recipe. Pour over dressing.
Place boned pheasant over the dressing mixture.
Make a thin gravy out of your stock and pour the dressing and pheasant.
Bake, covered (aluminum foil) 45 minutes @ 350 degrees F.
I make extra gravy out of chicken stock to serve at the table.
You can use chicken or any other type of upland game bird. The last time we made this we used a pheasant and three quail and it was just wonderful.