Pheasant recipe for cooking in the oven with potatoes. How to cook pheasant at home: recipes, features and recommendations. The best pheasant dishes

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 in this way once, you simply will not want to deny yourself such pleasure in the future, regardless of the hours taken away from your personal life.

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.

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.

Ingredients:

Pheasant carcass – 1 pc.;

Pork bacon – 300 g;

Salt – ½ tsp;

Kari – ½ tsp;

White table wine – 150-200 ml.

How to cook pheasant in the oven

When starting to cook, the feathered bird should be washed under running water and blotted with a paper towel.

We mix salt with curry seasoning and thoroughly rub the carcass with this mixture on all sides.

We leave the pheasant meat in spices to stand at room temperature for 20 minutes. During this time, it will be salted and saturated with the aromas of spices.

Then, transfer the carcass into a deep stainless steel bowl and fill it with table wine.

It is marinating in wine that will make pheasant meat more juicy, tender and soft. Gives the finished dish a unique fruity aroma.

Pheasant should be marinated for 24-36 hours in a cool place. During this time, the carcass needs to be turned over two or three times so that the meat is evenly saturated with the marinade.

Another one of my little secrets for cooking wild poultry is that I bake the bird carcass, covering it with pieces of pork lard. Thus, the meat turns out more juicy and has a brighter and richer taste.

And so, while the pheasant is marinating, we will have time to cut the pork lard (not salted) into thin long strips. It is easier to cut lard if it has been frozen beforehand.

When our pheasant has already been sufficiently marinated, the bird carcass needs to be removed from the marinade and excess liquid removed with a paper towel (under no circumstances should the carcass be washed!).

Then, using a toothpick, attach the lard to the pheasant carcass. Try to keep it completely covered with lard.

The pheasant should be baked over medium heat for about 40 minutes. Then we cut the sleeve and let the meat brown for another 15-20 minutes.

The readiness of the dish can be easily checked: if you pierce the pheasant carcass with a toothpick, then no liquid should come out of it.

Well, at the last stage, we remove the sleeve with the pheasant from the oven and free the meat from the remaining lard and toothpicks.

Before serving, transfer the pheasant to a large platter and garnish the bird, for example, like the one in the photo, with parsley leaves and canned tomatoes.

Pheasants are an object of hunting, so their population is sought to be preserved and increased in hunting areas. But sometimes pheasants are bred at home, the reason for this is their tasty, nutritious and dietary meat. For obvious reasons, home-raised pheasants have much tastier and softer meat than game meat.

The meat of pheasants living in the wild is quite tough and dry, and it also has a specific gamey taste that consumers do not like. These shortcomings can be eliminated during the cooking process with the help of fats, spices and marinades. The fat of other animals is used to soften meat, and marinades and spices are used to eliminate unpleasant odors and tastes.

Culinary experts advise using balsamic vinegar when preparing pheasant meat - it not only eliminates unwanted odors, but also imbues it with a new, wonderful taste. When prepared correctly, the hunter's passion and work will be fully rewarded with a tasty and nutritious dish.

Pheasant in a slow cooker

Otherwise, cooking pheasant is not much different from cooking poultry. Let's look at recipes for cooking pheasant meat in a slow cooker. This miraculous technique is becoming more and more popular, and you can use it “to its full potential,” including for cooking firebird meat. Indeed, according to scientists, it was the pheasant, thanks to its bright plumage, that served as the prototype of the fairy-tale bird.

Recipe 1.

Pheasant in soy sauce, to prepare it we will need:

• 1 pheasant carcass
• 2 tablespoons soy sauce
• 2 tablespoons balsamic vinegar
• 3 cloves garlic
• 5-10 black peppercorns
• 1-2 bay leaves

The carcass must be butchered, cut into small pieces and first cooked in a slow cooker for 1 hour with pepper and bay leaf. The broth will turn out amazingly tasty; you can cook your first dish with it.

Well, meat boiled in water will be soft, but still tasteless, or with a gamey taste. Drain the broth, fry the pieces of meat in the “baking” mode for 30 minutes, stirring from time to time.

While the meat is roasting, prepare a sauce of balsamic vinegar, soy sauce, and garlic squeezed through a garlic press. After 30 minutes, add the sauce to the meat, stir and change the mode. Extinguishing should take place within 10 minutes. When the multicooker turns off, the dish is ready; you can serve the meat with your favorite side dish and salads. Soy sauce is slightly salty, but salt can be added to taste at the final stage of cooking.

Recipe 2.

Pheasant in a slow cooker, in sour cream. Take the following products:

• 1 pheasant carcass
• 1 onion
• Small bunch of dill
• 3 tablespoons sour cream 20% fat
• 2 tablespoons sunflower oil
• 5-10 black peppercorns
• 5 pieces allspice
• 2 bay leaves
• 200-250 ml water

Meat and onions need to be cut into small pieces. Pour oil into the multicooker container, put the meat, set the “fry” mode and fry the meat until golden brown. Then add the onion and fry everything together for 2-3 minutes.

After this, pour water into the multicooker bowl, add bay leaf and pepper, and set to “Stew” mode for 1 hour 20 minutes, with the lid closed. After this time, you need to add sour cream, chopped dill and simmer for another 15 minutes.

Recipe 3.

Pheasant in a slow cooker with mushrooms. Take:

• 1-2 pheasant carcasses
• 1 onion
• 100-200 grams of dried white mushrooms
• 250 ml chicken broth
• 250 ml dry white wine with a strength of 12%
• 100 grams of flour
• 2 tablespoons olive oil
• 3 cloves garlic
• Ground black pepper
• 5-10 black peppercorns

Trim the meat, cut into small pieces, roll in a mixture of flour, ground pepper and salt, fry in a multicooker in the “Fry” mode until golden brown.

You need to fry the onion separately - in a frying pan for 3-4 minutes, then put chopped garlic and chopped mushrooms in the frying pan with the onions. Onions, garlic and mushrooms should be simmered over low heat.

Separately, mix white wine with chicken broth and boil it for 5 minutes.

Add broth, onions, garlic and mushrooms to the multicooker container with fried meat, set the “Stew” mode for 2 hours. The finished dish is served with salads or any side dish.

Pheasant first courses

Most often, pheasant meat is used to prepare main courses, but there are many wonderful recipes for soups or borscht using this delicious product. Soups and borscht with pheasant meat have a wonderful taste. But, of course, only if cooked correctly with spices and fats.

Recipe 1

Meatball soup. Here you will need the following products:

• 2 pheasant carcasses
• 30-40 grams of unsalted lard
• 1-2 onions
• 1 egg
• 1 carrot
• 4-5 potatoes
• 30 grams butter
• 30 grams of oil for frying croutons
• 2 tablespoons cognac
• 2 buns
• 2 liters of water
• Spices: nutmeg, black pepper, allspice, ground black pepper, parsley.

The meat must be separated from the bones and minced with lard and onions. Add salt, ground pepper, nutmeg, cognac, egg to the resulting minced meat - mix everything thoroughly and form small meatballs.

Then put the pan on the fire, pour water into it, when it boils, add the peeled and chopped potatoes. Carrots need to be cut into small pieces or grated on a coarse grater and added to the potatoes.

When the water with vegetables boils, add the prepared meatballs to the pan and cook until the potatoes are soft. 2-3 minutes before the end of cooking, add chopped herbs, pepper and salt to taste to the broth. Cut the buns into small pieces and fry in oil in a hot frying pan.

Recipe 2.

Pheasant borscht. We will need the following ingredients:

• Pheasant meat. In this recipe, you can use not the whole carcass, but part of it - it all depends on the size of the pheasant.
• 3 liters of water
• 5-6 potatoes
• 1 carrot
• 1 onion
• 1 beetroot vinaigrette
• 200-300 grams of cabbage
• 1-2 tablespoons of tomato paste, or 1 glass of tomato juice
• 5-6 tablespoons vegetable oil
• Salt, sugar, bay leaf, black peppercorns.

Cut the pheasant meat and marinate in balsamic vinegar for 20-30 minutes. Then drain the vinegar, put the meat in a pan, and fill it with water. After the water boils, remove the scale, add bay leaf, pepper, reduce the heat, and cook for an hour and a half.

After 1.5 hours, remove the meat from the pan and separate it from the bones. Cooked meat usually separates easily from the bones. If this does not happen, it means the pheasant was old and the meat needs to be boiled some more. When it is ready, you will need to separate it from the bones, cut it and put it back into the pan.

While the meat is cooking, let's fry it - grate the beets and carrots on a fine grater, and cut the onion into small pieces. Pour oil into a hot frying pan, add chopped vegetables and lightly fry, stirring constantly. To prevent the vegetables from burning, you can add a little water or broth from the pan where the meat is cooked to the frying pan. It will be better if the vegetables are stewed rather than fried. Depending on the season, you can add chopped sweet peppers to the roast.

After 10 minutes, add tomato paste diluted in water or broth, or tomato juice, and 0.5 teaspoon of sugar into the pan. All together you need to simmer for another 5-7 minutes.

Cut potatoes and cabbage separately.

When the meat is ready, add potatoes and cabbage to the pan, bring to a boil, and cook the vegetables until tender. On average this takes 15 minutes. When the potatoes and cabbage are cooked, add the frying agent to the pan, bring to a boil, boil everything together for 3-4 minutes and remove from heat. Depending on the season, finely chopped parsley and dill can be added to the borscht at the same time as frying.

Recipe 3.

Pheasant soup with champignons. Ingredients:

• Pheasant meat on the bones – 400-500 grams
• 30 grams balsamic vinegar
• 2-2.5 liters of water
• 300 grams of champignons
• 30 grams of vegetable oil
• 1 cup canned green peas
• 1 onion
• 1 carrot
• ¾ part celery root
• 1-2 bay leaves
• 5-10 black peppercorns
• Parsley, dill, salt.

We cut the pheasant meat into small pieces, soak it in balsamic vinegar for half an hour, then rinse it, put it in a saucepan, fill it with water and put it on the fire. When the meat boils, collect the foam, add bay leaf and pepper, reduce the heat and cook until tender. The finished meat should separate well from the bones. Cut the onion, carrots, and celery into small pieces and put them in the pan half an hour before the meat is ready.

We clean the champignons, cut them, and lightly fry them in vegetable oil.

When the meat is cooked, remove it from the pan, separate it from the bones, cut it into small pieces and return it to the pan. Add peas, champignons and chopped greens there. Add salt to taste, bring everything to a boil and remove from heat. The soup can be served with sour cream, heavy cream or mayonnaise.

Pheasant in the oven

Recipe 1.

Pheasant in the oven with grapes. Take these products:

• 1 pheasant carcass
• 2 green apples
• 200 grams of grapes
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 150 ml red semi-dry wine (100 ml for baking, 50 ml for stewing grapes and apples)
• Salt and black pepper to taste
• 1 tbsp. a spoonful of brown sugar or 2 teaspoons of powdered sugar.

Let's get to work - the pheasant carcass needs to be washed and dried with a napkin. Melt the butter, add salt and ground pepper, and grease the inside of the carcass with this mixture. Rub the outside of the pheasant with salt and ground black pepper.

Fry the carcass in a frying pan on both sides until golden brown, place it in a baking dish or deep frying pan, pour in 100 ml of red wine and place in an oven preheated to 200 degrees.

From time to time, the pheasant will need to be poured with the resulting broth and turned over so that it cooks on both sides.

At the same time, while the meat is baking, cut the apple, put it in a small container, add grapes and 50 ml of wine, sugar or powder, simmer everything together a little and pour this mixture over the meat.

Half an hour before the end of the cooking process, remove the dish with pheasant from the oven and seal it with foil. If the liquid has evaporated during this time, you can add a little water or broth to the container, so the meat will be more tender, soft and juicy.

Recipe 2.

Pheasant in the oven under foil. Ingredients:

• 1 pheasant carcass
• 700 grams of potatoes
• 100 grams of butter
• 30 grams of vegetable oil
• 1 onion
• 1 carrot
• 2 bay leaves
• 5-10 black peppercorns
• Salt.

We wash the meat, cut it into small pieces, and fry it in a frying pan until golden brown. At the end of frying, add half the chopped onion and chopped carrots. Then place it in a baking container or deep frying pan along with oil.

Place peeled and cut into large pieces potatoes on top, add salt and add the remaining raw onions. Instead of melting the butter, cut it into pieces and spread it evenly over the surface of the potatoes. Add pepper, bay leaf, and salt to taste.

Wrap the top of the baking container or frying pan tightly with foil and place in the oven for 30-40 minutes. For the last 10 minutes, you can remove the foil, mix the contents of the dish and heat it in the oven so that the excess liquid evaporates and the potatoes lightly brown. As a rule, no water is needed in this recipe; the moisture evaporates from the potatoes and, thanks to the foil, does not leave the container. However, if the foil does not fit tightly, or is slightly damaged, the liquid will evaporate - in this case, you need to add a little water or broth.

Recipe 3.

Pheasant meat in its own juice, in foil and in the oven. For this recipe, the pheasant carcass needs to be cut into several large pieces. It is better to separate the least fleshy back part - you can use it to make soup or borscht. We will only need the legs and brisket, divided into two parts.

We will also need the following products:

• 3-4 tablespoons soy sauce
• 3-4 tablespoons mayonnaise
• 1 onion
• Salt, black peppercorns, bay leaf, ginger, nutmeg, pinch of sugar.

We prepare a mixture from soy sauce, mayonnaise, salt, sugar and spices and rub the pieces of meat with it. Place them on 30-40 cm long food foil, sprinkle with chopped onions, and wrap the foil to form an airtight container. It must be shaped in such a way that neither liquid nor steam escapes from it. Carefully, so as not to damage the foil, place it in a preheated oven on a baking sheet or large frying pan without a lid.

Bake for an hour to an hour and a half. If the foil is wrapped tightly enough and does not allow moisture and steam to pass through, the temperature in it will be much higher than in a regular pan, and the meat will turn out juicy, tender and tasty. And spices will eliminate the unpleasant smell of game.

We hope you liked our recipes and will prepare delicious pheasant dishes for yourself and your guests.

How to cook pheasant in the oven? The recipe can be simple or complex at home. Pheasant is once again becoming a popular treat. This bird belongs to the Galliformes. It has long been a trophy for hunting enthusiasts, but now they have begun to breed it at home. Pheasant meat is dietary and very tasty. They are mainly bred in the southern regions. By weight, a pheasant weighs about two kilograms and has meat of excellent taste and quality, very juicy. Nowadays there are a huge number of recipes and various ways of preparing this bird.

Pheasant meat is always present in Asian, Georgian, and European cuisine; it is often served with herbs, fruits, mushrooms, and vegetables. The meat of this bird is dark in color and contains little fat, but is still juicy. Different parts of pheasant are cooked differently. The legs are usually used for roasting, and the breast is breaded or stewed. In this article you will find recipes for cooking pheasant in the oven.

Country-style with vegetables

You will need:

• 1.5 kilograms of pheasant;
• 50 g butter;
• 4 potatoes;
• 1 carrot;
• 1 onion;
• 5 cherry tomatoes;
• 7 large champignons;
• grapefruit and lemon zest - 2 teaspoons;
• half a teaspoon of sweet paprika.

First you need to put all the spices in a mortar and grind. Then melt the butter in a frying pan and add the grated grapefruit and lemon zest. Add the spices, crushed earlier, there. The bird must be washed well and divided into four equal parts. Then place the meat in a bowl and add salt and pepper to taste. When the marinade is ready, pour it over the pheasant and knead it well with your hands.

Cut the potatoes, carrots and onions into medium slices, put everything in a baking tray, pre-greased with sunflower oil. Place the champignons on top of the vegetables. Season all this with salt and pepper, put the marinated meat on top. Place tomatoes on top.

Cover the baking sheet with foil and place in the oven. Bake for an hour at 200°C. When time has passed, remove the foil and leave for another half hour until golden brown. Periodically baste the meat with the juice released during cooking. Place the finished bird in a beautiful dish and decorate with herbs.

Pheasant with grapes

The ingredients will be:

• grapes - 200 g;
• sunflower oil - 1 tablespoon;
• butter - 1 tablespoon;
• red semi-dry wine - 150 ml;
• powdered sugar - 2 teaspoons.

We wash the pheasant carcass well and dry it with paper napkins or a towel. Melt the butter, add salt and pepper. Then we coat the inside of the pheasant with this oil, and just rub the outside with salt and pepper.

Fry the meat in a frying pan until golden brown. Then transfer to a baking sheet pre-greased with butter. Pour wine over the meat and bake in the oven at 200°C. Don’t forget to baste the meat with the juice that is released and turn it periodically so that the bird is well cooked on all sides.

While the pheasant is baking, cut the apples and put them in a bowl. Add grapes and wine there - about 50 ml. Sprinkle powdered sugar on top and simmer this mixture in a frying pan, and then pour it over the bird. Half an hour before cooking, cover the pheasant with foil. If the juice has already evaporated, add water. This will make the meat tender and soft.

Original recipe for pheasant in the oven

Ingredients:

• pheasant - one piece.

For filling:

• minced pork - 100 g;
• minced veal - 100 g;
• pork lard - 200 g;
• champignons - 100 g;
• chicken liver - two pieces;
• butter - 50 g;
• cognac - 50 g;
• Madeira - 50 g;
• salt and ground black pepper - 10 g;
• thyme;
• Bay leaf.

For garnish:

• ham - 100 g;
• goose liver - 200 g;
• pork lard - 100 g;
• crushed pistachio nuts - 50 g;
• truffles - 80 g;
• cognac - 50 g;
• Madeira - 50 g;
• dry white wine - 50 g;
• shallots - two pieces;
• chicken broth - a quarter liter;
• salt and ground pepper - 10 g.

How to cook?

This recipe for pheasant in the oven is, of course, not easy, but the dish turns out very tasty.

First prepare the side dish. Finely chop the ham, lard, goose liver, truffles, add nuts, mix everything with salt and pepper. We remove the entrails of the pheasant, but leave the liver and bones, setting them aside. Finely chop the pulp and combine with the side dish, fry the bones with a piece of butter, add two finely chopped shallots, pour over Madeira, cognac, wine, broth and evaporate to 100 g.

Cooking minced meat. Chop the champignons, mix with minced veal and pork, add pre-chopped lard, butter, chopped chicken and pheasant liver. Pour with Madeira, cognac, salt and pepper. Mix thoroughly with the side dish.

Place the mixture in a mold, add bay leaf and thyme and cover with another mold. Place in the oven at 150° for an hour and a half in a water bath. Then remove from the oven, remove the top pan, cool and cool in the refrigerator for a day before serving.

With vegetables and sausage

Ingredients:

• two pheasants;
• carrots - two pieces;
• onions - three heads;
• butter - 100 g;
• granulated sugar - two tablespoons;
• pork lard (brisket) - 300 g;
• smoked pork sausage - 300 g;
• endive (chicory salad) - 2 kg;
• chicken broth - 0.5 liters;
• juniper - six pieces;
• grated nutmeg;
• salt and black pepper to taste.

You can cook pheasant in the oven in a sleeve according to the recipe given below, or you can cook it open. Season the pheasant carcasses with salt and pepper, place on a baking sheet, add 50 g of butter, and place in the oven for 20 minutes at 240°. Don't forget to baste frequently with the sauce that forms during cooking.

While the pheasants are baking, cut the carrots and onions into thin slices. Cut the lard into cubes, put it in a saucepan, add 30 g of butter and fry slowly until golden brown, then pour in chicken broth.

We remove the first leaves of the endive and cut the rest into several pieces. Cut out the middle and place in a large saucepan with the remaining butter and granulated sugar. Place the pheasants on top, add a pinch of nutmeg, juniper, vegetables that were cooked in another pan, salt and pepper, cover with a lid and leave to cook over low heat for about 25 minutes. 5 minutes before readiness, add pork sausage.

We place endive with lard on two dishes, in the center of each there are pheasants, cut into pieces, and around the sausage, cut into circles. Pass the sauce through a sieve and add to the dish separately.

Hunting pheasant

To prepare this dish you will need the following ingredients:

• pheasant - 1 kg (one piece);
• 200 g mushrooms;
• one onion;
• 100 ml dry white wine;
• hunting seasoning;
• vegetable oil - 50 ml;
• salt to taste.

Another option for cooking pheasant in the oven. The recipes with photos presented above will help you understand how appetizing this dish looks.

We prepare the bird, cut it into portions, about six parts. Pour oil into a cauldron or thick frying pan and fry the pheasant until golden brown.

Coarsely chop the mushrooms and onions. It is better to take the seasoning with juniper - it gives a unique flavor. Transfer the fried pieces into a ceramic or clay form, salt and add seasoning. In the same frying pan where the pheasant was fried, fry the onions and mushrooms.

Then we place them on the pheasant, pour in half a glass of dry white wine, cover with a lid and place in the oven for an hour at 220 °C.

Pheasant meat prepared in this way is juicy, tender and has no gamey smell.