Guest posting and visiting from just 50 miles to the east of me is fellow prairie mama, Val of Wag n’ Tales. This is the last post in the Cooking with Wild Game series we have done for Hunk of Meat Mondays and I’ll be sure to share a recap post of the venison, elk, duck and pheasant recipes shared by guest bloggers. Pheasants are common in our part of the North Dakota prairie. People travel from afar to hunt them but I mostly just hit them with my vehicle. Therefore, I am happy for people to hunt them. I hadn’t cooked pheasant until four years when we moved here and my husband came home with freshly cleaned pheasant. I was clueless but learned from fellow prairie cooks like Val. Please give a warm welcome for North Dakota prairie mama and my dear friend, Val, who shows all how to cook make pheasant into a masterpiece family meal…
Cooking with pheasant isn’t the easiest task to accomplish. First of all, the bird really isn’t all that big, and it’s mostly bones. Second of all, the way that most people end up with pheasant is by hunting and shooting the bird…which now adds BB’s as a fun part of the equation.
What do I mean by that? Well, if your bird was shot, then you need to examine your meat, to make sure that one of these little beauties doesn’t undo a few years worth of dental work:
- Pheasant meat
- 2 cups flour
- Salt/pepper to taste
- 2 T. olive oil
- 5 or 6 large potatoes, diced
- 1/2 medium onion, chopped
- 1 cup cream
First, take your pheasant and cut it into smaller pieces, much like you would cut up a chicken. Place the olive oil in a frying pan (skillet) and heat to medium. Then mix the flour and salt/pepper together in a separate bowl. Place your pheasant pieces in the flour mixture, covering the meat with flour. Place the pheasant in the pan and brown until the meat is done (juices run clear).
Next, place potatoes and onion on top of the pheasant.
Thank you Val!
What’s cooking up at your house this week? I’m linking Val’s Creamed Pheasant Recipe up with Beyer Beware for Hunk of Meat Monday.