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New Pheasant recipe
Tue 16-Nov-10
10:15 pm
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Ray and Helle
Denmark/Sweden

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Hi all,

tried this one on my birds last weekend, the Wife and I are hooked!

 

Garlic Pheasant

6 Pheasant breast fillets 
1/2 cup melted butter 
1 clove garlic -- crushed 
3/4 cup dry bread crumbs 
1/2 cup Parmesan cheese -- grated 
1 1/2 teaspoons parsley -- minced 
1 teaspoon salt 
pepper -- to taste 
2 tablespoons melted butter 
juice of 1 lemon 
paprika -- to taste

Rinse pheasant breast and pat dry. Dip in mixture of 1/2 cup butter and garlic. Coat in mixture of bread crumbs, Parmesan cheese, parsley, salt and pepper. Roll tightly; secure with toothpicks. Arrange pheasant breasts in nonstick baking pan. Drizzle with 2 tablespoons butter and lemon juice. Sprinkle with paprika. Bake at 325° for 50 minutes or until pheasant breast is tender. 

Cut the cooking time down to 40 mins though, we found that is enough.

You talking to me?

Tue 16-Nov-10
10:34 pm
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danast
Argyll, Scotland

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wave  Thank you.  I am always looking for new pheasant recipes ( 7 brace last weekend for the freezer ) I shall certainly try this one.

Old teachers never die, they just lose their class

Wed 24-Nov-10
6:35 pm
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Danny
Scarborough, England
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Thanks, Rae. That "reads" very tasty. ok

We don't have pheasant fillets but I bet it would work very well indeed with anything like turkey parts or chicken etc. Or even modified for roasting a whole pheasant.

Never knowingly underfed

Wed 24-Nov-10
7:42 pm
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brightspark
Wilts

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Mmmm, perhaps with duck fillets, too.

There is a lot of duck in the fridges in France .... might try that next time I'm down there!.

Thanks Ray and Helle, ok

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Tue 15-Oct-13
6:00 pm
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smokerscottage
Cheltenham

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Ray and Helle said

Hi all,
tried this one on my birds last weekend, the Wife and I are hooked!
 
Garlic Pheasant
6 Pheasant breast fillets 
1/2 cup melted butter 
1 clove garlic -- crushed 
3/4 cup dry bread crumbs 
1/2 cup Parmesan cheese -- grated 
1 1/2 teaspoons parsley -- minced 
1 teaspoon salt 
pepper -- to taste 
2 tablespoons melted butter 
juice of 1 lemon 
paprika -- to taste
Rinse pheasant breast and pat dry. Dip in mixture of 1/2 cup butter and garlic. Coat in mixture of bread crumbs, Parmesan cheese, parsley, salt and pepper. Roll tightly; secure with toothpicks. Arrange pheasant breasts in nonstick baking pan. Drizzle with 2 tablespoons butter and lemon juice. Sprinkle with paprika. Bake at 325° for 50 minutes or until pheasant breast is tender. 
Cut the cooking time down to 40 mins though, we found that is enough.

Has anyone tried this in grams or ounces? Also any other recipes for pheasant would be gratefully received.

chef

Thanks

Enjoy the little things in life, for one day you'll look back and realise they were big things x

Tue 15-Oct-13
6:04 pm
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Xahha
Suffolk

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A cup in volume is 240mls, so if you have a measuring jug then you can measure the 3/4 of a cup or whatever it is, by using that. So 3/4 of a cup would be filling the measuring jug to the 180 ml mark. You can get weight conversions online if you look them up, but hopefully in the meantime you can use a simple method.

 Are we having fun yet? I am!

Tue 15-Oct-13
6:09 pm
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smokerscottage
Cheltenham

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Thankyou Liquineer, this was really useful.

Enjoy the little things in life, for one day you'll look back and realise they were big things x

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