Pheasant is at its best in heavier dishes. It won't break down after being simmered awhile like chicken, and it has enough flavor to hold its own. I use it a lot in Indian dishes - curries are perfect for pheasant. That being said, I prefer to only use the breasts.
Announcement
Collapse
No announcement yet.
Pheasant recipes?
Collapse
X
-
Anyone who is an upland bird hunter owes it to themselves to purchase Hank Shaw's "Pheasant, Quail, Cottontail".
I can assure anyone they would have no shortage of amazing recipes to try, unless you are the lazy cook who thinks wild game is only edible if chicken fried.
I have three pheasants aging at this moment and one tonight will be used in this recipe.
Comment
Comment