Recipes for pheasant


Pheasant Gravy over Cloud Biscuits

This recipe is to be used for one pheasant and feeds four. You can also use two pheasants if you wish. You have a choice. You can make the biscuits first and keep them (unbaked) in the refrigerator, then make the gravy, or else you can make the gravy first and let it simmer on the stove while you make the biscuits.


Shoot and clean pheasant(s). It's better to use the cleaning method where you keep the breast bone, rather than just filleting the breast, as boiling adds the flavor to the broth.

Make the Gravy

1 or 2 pheasants
pinch salt
4 oz mushrooms (undrained)
2 oz sliced pimientos (drained)

Boil the pheasant (low boil) in a covered medium saucepan. The water should just cover the bird - add a pinch of salt. This takes maybe an hour. Once or twice you may wish to skim off any foam that forms.

Take the boiled pheasant out of the saucepan and put on a cutting board. SAVE THE BROTH. Let the pheasant pieces cool for a bit and then take the meat off the bone. Cut the meat into bite size pieces. Take care to search out and remove any BB's or feathers.

Butter and flour are to be combined in a 1:1 ratio. Melt three tablespoons of butter in a medium saucepan using low medium heat. Add three tablespoons of flour one at a time. Don't just dump the flour in, sprinkle it in and use a whisk to work it into the hot butter - stir constantly to prevent lumps. This mixture has to boil to get rid of the flour taste. Strain the broth to get three full cups - add to in saucepan. If you do not have enough broth use water to make the three cups. Increase heat and bring to a boil, stirring constantly. Add one 4 oz. can of undrained mushroom pieces and stems, and pheasant meat. Drain and add contents of 2 oz. sliced pimientos. Gravy should not be too thick - thin with water. If too thin, make a roux of butter and flour (equal teaspoon for teaspoon), roll into balls and add one at a time. Stir until right thickness. Let this simmer on the stove.

Make the Biscuits

2 cups sifted all-purpose flour
1 teaspoon sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup margarine
1 beaten egg
2/3 cup milk (may substitute half and half or cream)
Preheat oven to 450 degrees.

Stir together dry ingredients; cut in margarine until mixture resembles coarse crumbs: don't over knead! Combine egg and milk (or half and half) and add to flour mixture all at once. Stir until dough follows fork around the bowl.

Turn out on lightly floured surface; knead gently with heel of hand about 20 strokes, rolling dough to 3/4 inch thickness. Dip 2-inch biscuit cutter (or water glass) in flour; cut straight down through dough, no twisting. Place on un greased baking sheet, 3/4 inch apart for crusty biscuits, closer together for soft sides. Butter the tops of the biscuits if desired. If desired, chill 1 to three hours. Bake in a very hot oven (425 degrees) 10 to 14 minutes or until golden brown. Makes about 2 dozen.

** For drop biscuits, increase milk or half and half to 3/4 cup; omit kneading. Drop dough from tablespoon onto baking sheet. Proceed as above.

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