We are looking for recipes to pass along to the people that use our website. If you have a recipe that works well for pheasants and chukars please send it to us. We will try to post most of them on this page sometime in the future. Thanks for your help.
I use this simple recipe for the guys at the Fire Station. They'll eat anything, but it is pretty good, and there is never anything left.
8 pheasant breast fillets (4 pheasants) 2 cans cream of mushroom soup 2 cans cream of chicken soup 2 cans cream of celery soup half teaspoon of garlic powder half teaspoon of celery salt half teaspoon of seasoned salt one teaspoon of minced onions
Mix all the soups and seasoning in a mixing bowl and pour it over the pheasant fillets in a crock pot. Cook on the low setting for approximately 6 hours. Cooking time may vary with different crock pots. When its done, I like to pull the meat apart and spoon some gravy over the meat to make it a little more moist. I also use the gravy for over my potatoes. You can use whatever spices you would like, just happen to have these in our spice rack.
Chief Tom Martello's Dago Pheasant (his name, not mine) Chicago Heights, Illinois
Grandma Nona made this the day after the hunt. She used mushrooms in place of the peppers to make the best pheasant cacciatore in da'Heights.
6 pheasant breast halves 3 Tbsp. extra virgin olive oil 2 tsp. minced garlic 1 Tbsp. onion powder 1 Tbsp. ground rosemary or rosemary leaves
Cover the bottom of a pan with the olive oil. When hot, add the minced garlic and saut'e for 2 minutes. Add pheasant breasts, lightly browning both sides, but not cooking through. Place the browned breasts in a 9x13 Pyrex baking pan sprayed with a non-stick cooking spray. Sprinkle breast with onion powder and rosemary. Set aside and make the sauce.
1-15 oz. can diced tomatoes, with juice 1 red pepper, cut into thin strips 1/2 c. white wine or apple juice 1/2 tsp. black pepper 1/2 tsp. salt 2 tsp. onion powder 1 tsp. ground rosemary or rosemary leaves 2 tsp. dried basil
In same saut'e pan, add diced tomatoes and red and green pepper strips. Add the white wine or apple juice and remaining seasonings. Stir well and turn the heat up to reduce the sauce. Pour the reduced sauce over the pheasant breasts in the baking pan, cover with foil, and bake at 350 degrees for one hour. Serve with rice or polenta a.k.a. "Italian grits." Don't forget the Italian bread to soak up the sugo.