The beer in this recipe makes your wild pheasant moist and flavorful. You’ll use one can for the recipe—what you do with the rest in the pack is up to you.
Preparation time: 5 minutes. Cook time: 1 hour.
1 whole pheasant (skinned and defeathered)
1 stick of butter
Seasoning to taste
1 can of your favorite beer
Make sure the bird has been well-cleaned. Pat pheasant dry with a paper towel. Melt the butter and seasoning in a sauce pan. Thoroughly brush bird with melted butter. Pour out (or drink) half the beer. Heat your grill and place the bird over the beer can (you may need to buy a can holder) on the grill.
Cook for about an hour or until done throughout.
Add a little zest to your next cookout with this Asian-inspired wild pheasant recipe. Yum!
Preparation time: 15 minutes. Cook time: 7 minutes. Serves 4.
1 lb. boneless, skinless pheasant breast
6 Tbsp. fresh orange juice, divided
4 Tbsp. dry sherry, divided
½ c. chicken stock, divided
4 Tbsp. hoisin sauce
2 Tbsp. soy sauce
2 tsp. cornstarch
¼ tsp. salt
2 Tbsp. peanut oil, divided
¾ lb. snow peas, trimmed
½ lb. shiitake mushrooms, thinly sliced
4 green onions, thinly sliced
2 Tbsp. fresh ginger root, grated
4 c. cooked rice
Cut pheasant into ¾-inch pieces. Mix with 3 tablespoons orange juice and 2 tablespoons sherry and set aside.
Combine remaining orange juice and sherry with ¼ cup chicken stock, hoisin sauce, soy sauce, cornstarch, and salt in a small bowl. Set aside.
Heat 1 tablespoon peanut oil in a wok or 12-inch nonstick skillet over medium-high heat. When hot but not smoking, add snow peas, mushrooms, green onions, and ginger. Stir and toss everything together for 1 minute. Add two tablespoons chicken stock and continue cooking until liquid evaporates (about 1 minute). Add remaining two tablespoons chicken stock and cook again until it evaporates. Transfer mixture to a bowl and set aside.
Add the remaining 1 tablespoon of peanut oil to the pan and place over medium-high heat. Add pheasant mixture and stir-fry about 3 minutes, until pheasant is done. Stir cornstarch mixture well and add to pheasant along with reserved vegetables. Stir and cook about 1 minute, until sauce bubbles and thickens. Immediately transfer to serving bowl and serve with hot rice.