Cedar Rock Recipes
Seared Pheasant Breast with Cranberry Mushroom
Prep Time: 10 minutes
Cooking Time: 30-35 minutes
4 Pheasant Breasts
1lb mushrooms cut into quarters
1 jar (10oz) Cranberry Chutney
salt & pepper
Over medium heat, in a saucepan, place butter and
Sauté until mushrooms are tender
Drain liquid and add 3/4 to 1 jar of cranberry
Mix well and cover to keep warm
Season pheasant on both sides
Heat sauce pan and add 2 Tsp of oil
Add pheasant in pan and sear on both sides until
Turn heat down and cook until interior heat is 165
A quick meal either on the stovetop
or grill. Excellent with Cranberry Chutney and a
delicious Wild Rice mix for a quick elegant meal,
without all the fuss!
Pheasant wrapped in Bacon with Green
4 Bacon wrapped pheasant breasts
- 2 Cups Red wine
- 1 chopped onion
- 3 cloves chopped garlic
- 1 tsp Tarragon
- 3 Tsp peppercorns (ground)
2 cups whipping
Put in a cooking dish and place under the broiler
till browned, turning once. Remove from broiler and
set the breasts on paper towels to degrease. Remove
excess grease from pan. Deglaze the pan with the
wine and pour that into a pot to make sauce. Add
onion, garlic, tarragon, and peppercorns. Bring to
slow boil. Reduce the mixture by half. Return the
breasts back to the cooking dish. After the mixture
is reduced add the cream. Stir well and pour that
over the breasts. Return the pheasant to the oven
and slow cook at 250F-300F for about an hour or 2.
Serve over a rice pilaf. Adjustments of more cream
and wine may be added to increase the amount of
sauce when preparing. Also, the green peppercorns
may be left whole or crushed. If you crush them it
tends to be a bit more peppery.
Smoked Pheasant on Cranberry Cinnamon
Bread with Smoked Gouda
Prep Time: 10
Cooking Time: 15
1 Smoked Pheasant, Skin and bones removed
1 loaf Cranberry Cinnamon bread
Smoked Gouda Cheese
Lettuce, Tomato, Onion
Bread 1/2 in slice
1 Smoked Pheasant, removed from skin and bones
1loaf Cranberry Cinnamon Bread; prepared according
Smoked Gouda Cheese, sliced
Lettuce, Tomato, Onion
Slice bread into 1/2 inch slices.
Place pulled or sliced pheasant on bread.
Cover with smoked Gouda, lettuce and tomato. You may
like to add Honey Dill Mustard to add a new
dimension to the flavor of the smoked pheasant.
Bacon Wrapped BBQ Quail
overnight 15-20 minutes
Cooking Time: 30-40 minutes
Complementary side dishes for this dish include:
baked beans with bacon, onion and green pepper,
fresh vegetables, and bread of your choice. This
dish can be used with any small wild game bird.
8 Birds of your choice
1/2 cup Italian salad dressing
1 tablespoon paprika
1 teaspoon ground sage
1/2 teaspoon garlic powder
Salt and pepper to taste
Marinate birds in Italian salad dressing overnight.
Pat dry bird then season with paprika, ground sage,
garlic powder, salt and pepper. Wrap each bird with
bacon slices. Place the birds on a medium-hot grill,
bacon seam side down. Cover and grill for 15
minutes. Turn and grill another 15 minutes. Test the
bird with a fork, if it is not tender cook an
additional 15 minutes.
Roasted Quail with Mushroom Cream Sauce
The mild cream sauce enhances the natural sweetness
of this delicate meat! Goes great over wild rice.
1 package Quail
1 package Wild Rice & Mushroom Mix
1/2lb mushrooms, sliced
3 tsp flour
2 tsp Butter
2-3cups Heavy Cream
Salt & Pepper
Preheat Oven to 450 degrees.
Rub quail with oil, then salt and pepper. Tie legs
together and place in a roasting pan with a 1/2 cup
water in the bottom. Place 1/2 slice bacon on each
quail. Roast for 10-12 minutes or until interior
temperature of breast is 150-155 degrees.
Sautee mushrooms in 2 tsp. of butter. When mushrooms
are cooked and tender, sprinkle with 1-2 tsp. flour.
When flour disappears, add cream and remove from
heat, stir until well blended. Add salt and pepper.
Return to heat and bring to a boil. Once boiling,
immediately remove from heat and stir. If too thick,
thin with milk.
Place wild rice on plate and quail on rice bed.
Cover with cream sauce. Serve with favorite steamed
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