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 chicken. It has long been a trophy among hunters, but now they have begun to breed it at home. Pheasant meat is dietary and delicious. Mostly they are bred in the southern regions. By weight, the pheasant weighs about two kilograms and has excellent taste and quality meat, very juicy. Now there is a huge number of recipes and various ways of cooking this bird.
Pheasant meat is always present in Asian, Georgian, European cuisine, often it is served with herbs, fruits, mushrooms, vegetables. The meat of this bird is dark in color and contains little fat, but still it is juicy. Different parts of the pheasant are cooked differently. The legs usually go roast, and the breast is fried in breading or stewed. In this article you will find recipes for cooking pheasant in the oven.
With vegetables in a rustic way
You will need:
- 1.5 kilograms of pheasant;
- 50 g butter;
- 4 potatoes;
- 1 carrot;
- 1 onion;
- 5 cherry tomatoes;
- 7 large champignons;
- zest of grapefruit and lemon - 2 teaspoons;
- half a teaspoon of sweet paprika.
First you need to put all the spices in a mortar and crush. Then melt the butter in a pan and spread the grated zest of grapefruit and lemon. There we add spices, crushed earlier. Rinse the bird well and divide it into four equal parts. Then put the meat in a bowl and salt, pepper to taste. When the marinade is cooked, fill it with a pheasant and knead it well with your hands.
Cut potatoes, carrots and onions into medium slices, put everything in a baking sheet, pre-lubricated with sunflower oil. Champignons put on top on vegetables. All this is salt and pepper, put on top the meat that is pickled. Put tomatoes on top.
Cover the baking sheet with foil and send to the oven. Bake the hour at 200 ° C. When time passes, remove the foil and leave for another half hour until a golden crust is obtained. Periodically pour meat with the juice allocated during cooking. Put the finished bird in a beautiful dish and decorate with greens.
Pheasant with grapes
The ingredients would be:
- grapes - 200 g;
- sunflower oil - 1 tablespoon;
- butter - 1 tablespoon;
- semi-dry red wine - 150 ml;
- powdered sugar - 2 teaspoons.
We wash the pheasant carcass well, listen to it with paper napkins or a towel. Melt the butter, add salt and pepper. Then we coat the pheasant with this oil inside, and only rub the outer part with salt and pepper.
Fry the meat in a pan until golden brown. After shifting to a baking sheet, pre-greased with butter. Pour the meat on top with wine and bake in the oven at 200 ° C. Do not forget to water the meat with juice, which is allocated and periodically turn, so that the bird is well baked from all sides.
While the pheasant is baking, cut the apples and put in a bowl. We add grapes and wine there - about 50 ml. Sprinkle with powdered sugar on top and stew this mixture in a frying pan, and then water the bird with it. Half an hour before readiness, we cover the pheasant with foil. If the juice has already evaporated, then add water. Thanks to this, the meat will become soft and soft.
Original pheasant recipe in the oven
Ingredients:
For filling:
- minced pork - 100 g;
- minced veal - 100 g;
- pork fat - 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 fat - 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, of course, is not simple, but the dish turns out to be very tasty.
Cooking a side dish first. Ham, lard, goose liver, finely chop truffles, add nuts, mix everything with salt and pepper. We remove the entrails from the pheasant, but leave the liver and bones, putting them aside. Finely chop the pulp and combine with the side dish, fry the bones with a piece of butter, add two shallots, finely chopped, pour on madeira, cognac, wine, broth and evaporate to 100 g.
Cooking minced meat. Grind the champignons, mix with veal and pork minced meat, add the lard, chopped butter, butter, chopped chicken liver and pheasant. Pour madeira, cognac, salt, pepper. Mix thoroughly with a side dish.
Put the mixture into the mold, add bay leaf and thyme and cover with another shape. We put in the oven at a temperature of 150 ° for an hour and a half in a water bath. Then we take it out of the oven, remove the top form, cool it and refrigerate it for 24 hours before serving.
With vegetables and sausage
Ingredients:
- two pheasants;
- carrots - two pieces;
- onions - three heads;
- butter - 100 g;
- granulated sugar - two tablespoons;
- lard (brisket) - 300 g;
- smoked pork sausage - 300 g;
- endive (salad chicory) - 2 kg;
- chicken broth - 0.5 liters;
- juniper - six pieces;
- grated nutmeg;
- salt and black pepper to taste.
You can cook the pheasant in the oven in the sleeve according to the recipe below, or you can open it. Pepper carcasses, salt, put on a baking sheet, add 50 g butter, put in the oven for 20 minutes at a temperature of 240 °. Do not forget to often pour the sauce, which is formed during cooking.
While the pheasants are baked, cut the carrots and onions into thin slices. Cut the fat into cubes, put in a pan, add 30 g of butter and slowly fry until golden brown, then pour chicken broth.
We remove the first leaves from the endive, we cut the rest into several parts. Cut the middle, put in a large pan with the remaining butter and granulated sugar. We put pheasants on top, add a pinch of nutmeg, juniper, vegetables, which were cooked in another saucepan, salt, pepper, close the lid and leave to cook on low heat for about 25 minutes. 5 minutes before cooking, put the pork sausage.
We spread endive on two dishes with pork fat, in the center of each - pheasants, cut into pieces, and around the sausage, cut into circles. We pass the sauce through a sieve and go to the dish separately.
Hunting pheasant
To prepare this dish you will need the following components:
- pheasant - 1 kg (one piece);
- 200 g of mushrooms;
- one onion;
- 100 ml of dry white wine;
- hunting seasoning;
- vegetable oil - 50 ml;
- salt to taste.
Another option for cooking pheasant in the oven. The recipes with the photos presented above will help to understand how appetizing such a dish looks.
We prepare the bird, cut it into portions, into about six parts. Pour oil into a cauldron or a thick frying pan and fry the pheasant until a golden crust is obtained.
Large cut mushrooms and onions. Seasoning is better to take with juniper - it gives a unique flavor. We put the fried pieces in a ceramic or clay form, salt and add seasoning. In the same pan where the pheasant was fried, fry the onions and mushrooms.
Then we spread them on a pheasant, pour half a glass of dry white wine, cover and place in the oven for an hour at a temperature of 220 ° C.
Pheasant meat prepared in this way turns out to be juicy, tender and odorless.