Pheasant recipes please

[DJC3]

We’ve been given a brace of pheasant, my husband had done the grotty bit by plucking and jointing them, now I need a nice recipe to cook them. A tried and tested one.
I’d prefer to do them in my Instant pot or slow cooker rather than stovetop or oven. (Low carb/ Keto too) Thank you in anticipation.

 

[MrsA2]

my absolute favourite. Am sure you could adapt it to slow cooker
Pheasant in cream and brandy
2 pheasants plucked, drawn and trussed
25g butter
1 tablespoon oil
2 tablespoons brandy
2 onions finely chopped
2 carrots finely chopped
1 Bay leaf
1 sprig fresh thyme
Salt and pepper
300ml double cream
Melt butter and oil in flameproof casserole dish and brown pheasants
Warm the brandy and pour it over pheasants
Set alight.(flambe)
When flames died down, add all ingredients except cream. (Put into slow cooker here perhaps)
Cook over low heat for an hour (or low oven) until,pheasants tender.
Remove Bay leaf.
Stir in cream and bring briefly to boil. Serve

Good to freeze. Can make lower carb by halving onion and carrot , I assume.
I've used this for 40 years now, but only cooked it 6 times! Hope you enjoy

 

[DJC3]

my absolute favourite. Am sure you could adapt it to slow cooker
Pheasant in cream and brandy
2 pheasants plucked, drawn and trussed
25g butter
1 tablespoon oil
2 tablespoons brandy
2 onions finely chopped
2 carrots finely chopped
1 Bay leaf
1 sprig fresh thyme
Salt and pepper
300ml double cream
Melt butter and oil in flameproof casserole dish and brown pheasants
Warm the brandy and pour it over pheasants
Set alight.(flambe)
When flames died down, add all ingredients except cream. (Put into slow cooker here perhaps)
Cook over low heat for an hour (or low oven) until,pheasants tender.
Remove Bay leaf.
Stir in cream and bring briefly to boil. Serve

Good to freeze. Can make lower carb by halving onion and carrot , I assume.
I've used this for 40 years now, but only cooked it 6 times! Hope you enjoy

This looks perfect thank you. I love a brandy cream sauce.

 

[DJC3]

my absolute favourite. Am sure you could adapt it to slow cooker
Pheasant in cream and brandy
2 pheasants plucked, drawn and trussed
25g butter
1 tablespoon oil
2 tablespoons brandy
2 onions finely chopped
2 carrots finely chopped
1 Bay leaf
1 sprig fresh thyme
Salt and pepper
300ml double cream
Melt butter and oil in flameproof casserole dish and brown pheasants
Warm the brandy and pour it over pheasants
Set alight.(flambe)
When flames died down, add all ingredients except cream. (Put into slow cooker here perhaps)
Cook over low heat for an hour (or low oven) until,pheasants tender.
Remove Bay leaf.
Stir in cream and bring briefly to boil. Serve

Good to freeze. Can make lower carb by halving onion and carrot , I assume.
I've used this for 40 years now, but only cooked it 6 times! Hope you enjoy

Can I just check - is there meant to be some stock as well perhaps? At the point the recipe says ‘add all ingredients except cream’ - there are only herbs and veg to add. No liquid, Surely it would dry out?

 

[Antje77]

Only following this thread because there are so many pheasants around here there's bound to be an accident some day, and I want to be prepared!

 

[MrsA2]

Can I just check - is there meant to be some stock as well perhaps? At the point the recipe says ‘add all ingredients except cream’ - there are only herbs and veg to add. No liquid, Surely it would dry out?

Nope. Double checked the original. Just put a lid on and low heat. Will be fine in slow cooker. I often do a whole chicken in slow cooker with nothing else

 

[Hotpepper20000]

Can I just check - is there meant to be some stock as well perhaps? At the point the recipe says ‘add all ingredients except cream’ - there are only herbs and veg to add. No liquid, Surely it would dry out?

I put everything from whole chickens, pork roasts, and briskets in a slow cooker with nothing but a few seasonings and on the low setting. I’ve never had one dry out.

 

[DJC3]

@MrsA2 and @Hotpepper20000 my pheasant has been skinned too, Do you think it’ll still be ok without the fatty insulation of the skin in the slow cooker?

 

[Hotpepper20000]

@MrsA2 and @Hotpepper20000 my pheasant has been skinned too, Do you think it’ll still be ok without the fatty insulation of the skin in the slow cooker?

You can always spread a knob of butter or bacon fat over the birds to help

 

[DCUKMod]

@MrsA2 and @Hotpepper20000 my pheasant has been skinned too, Do you think it’ll still be ok without the fatty insulation of the skin in the slow cooker?

Personally, I'd do it IP, adding the 250ml stock, but leaving the cream until everything is finished and the birds resting. At that point, reduce the remaining stock to whatever remaining quantity you want, then add the cream last minute, to prevent splitting.

You'd get a little fluid given up by the carrot and onion, but not enough and not quickly enough to make the steam the IP needs, but simple enough to reduce or discard any excess fluid.

One thing about the IP is it's had to create dry meat, unless very, very overdone.

Reading @hotpepper's remark, there's always bacon, dripping/lard or prosciutto. There's also no garlic in that receipe so a heathen like me, might just lob a clove inside each bird.

Sounds lovely

 

[Resurgam]

I was just thinking that I'd add a little red wine to the recipe.

 

[MrsA2]

@MrsA2 and @Hotpepper20000 my pheasant has been skinned too, Do you think it’ll still be ok without the fatty insulation of the skin in the slow cooker?

Yep, just add extra butter/oil