or as I like to call it “Pheasant Under Pressure.” Sorry…
In my opinion, the best way to cook pheasant is in a pressure cooker. Pheasant has wonderful flavor, but can be tough so it is a natural for the pressure cooker which preserves the flavor and juices, but makes it tender.
Here’s a simple easy way to do it:
Ingredient List:
Bread crumbs
Salt
Pepper
Hungarian Paprika
Pheasant
Eggs
Vegetable oil
1/2 cup chicken broth
2 T butter
Beat eggs with a little water
Mix enough bread crumbs to coat the pheasant in another bowl with salt, pepper and Hungarian Paprika to taste
Coat the bottom of your presssure cooker with vegetable oil and heat it up – a few tablespoons on the browning setting
Dip the pheasant in the egg and then in the breadcrumbs
Brown the pheasant in the oil, adding more oil if necessary
add the chicken broth, cover and bring up to high pressure for 25 minutes. Let the pressure fall naturally
Remove the pheasant from the pressure cooker and beat in the butter to make a smooth rich sauce
Serve with something that will soak up some of the sauce, rice or mashed potatoes
I usually pair pheasant with Pinot Noir
xxoo,
RMW
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It looks really delicious ! And I love the picture on your previous post !! 😀
Long ago gave away my pressure cooker. Space was a real problem when I made my move to Florida. I used to hunt pheasant (I’d not admit that to many people) and so ate if often as a child and into motherhood. My mother lightly floured it and fried it as I recall. I don’t remember it being tough, but never liked it as well as wild duck. Probably because I am not a white meat lover.
Now, where the heck did you get a pheasant? I last cooked one in a crock pot about 30 years ago after picking the buckshot out of it (my husband’s first and last foray for pheasants). So much work for such a little bird!
Barb,
I have a bunch in my freezer right now! A friend of mine hunts them and gives them to me in exchange for cooking them for him….
I love pheasant, it’s probably my favorite game bird…
xxoo,
RMW
I buy them at Wegmans. They always have the D’Artagnan brand.
I love my pressure cooker so thank you so much RMW for the pressure cooker friendly recipe!! 😀
I have never used a pressure cooker or cooked pheasant. This looks like a wonderful meal.
Growing up on a farm in the middle of Kansas, I had plenty of pheasant on the table. Never quite loved it. As you said a little tough. I got a pressure cooker for Christmas and haven’t used it yet. Now, if I can just find a pheasant. 🙂
My father always cooked rabbit and pheasant in the pressure cooker. He would brown it up, place the meat in about 1″ of water and put whole peeled potatoes on top of the meat and pour BBQ Sauce over both potatoes and the game meat. Then pressure cook it for about 35 minutes. 🙂
Laura,
I will try that! It sounds wonderful…
We fixed Pheasant and Chukar in pressure cooker. My sister and I actually put 3 fowl in and cooked 30 minutes instead of 25…. Ooo my loved by all!! Some of us,around 10 give or take a few, had never had in pressure cooker! Let us just say Yum and so rich in flavor and not dry at all! Actually was very moist! Even the young kids liked! Great recipe!
Thank You!
Marci
Marci,
Thanks for taking the time to let me know that you liked the recipe. It made my day!
xxoo,
RMW
Thanks for the pressure cooker recipe. I always slow cooked the pheasant for 4 hours in cream of mushroom soup and water right after cleaning, then dipped in flour and browned making a sauce from the COM soup adding the spices you like of course.
Is the pheasant held together enough to fry afterwards or does it fall apart and has too much moisture?
Thanks,
JohnnyD
Hi JohnnyD,
I usually brown it first and then cook it in the pressure cooker. It’s fall apart tender and if you want a sauce, you can make one from the drippings in the pressure cooker. If you really wanted to fry it after you cooked it in the pressure cooker, I don’t think it would stay together.
Thanks for coming by!
RMW
Followed receipe exactly. Came out just as you said. Delicious!! Certainly will make again.
Hi Dave,
I am so happy you liked it!
Made my day hearing from you.
RMW
Did you keep the pheasant whole, or broken down into pieces? Or, did you debone it? Thanks!
Hi Rebekah:
I cut it into pieces.
Let me know if you try the recipe!
xxoo,
RMW
Thanks Rebekha. I was just about to do it whole. Here in Scotland. My garden is full of pheasant. If I put the pot out. With the lid off. They would jump into it. My neighbor shot me this one. I will give it a try. Will be a change from supermarket chicken. I make tastier sawdust than that.
I just cooked this. It was the best pheasant I ever had. I like hunting them, but never cared much for the meat because it was tough. This was fantastic! Thank you very much
Hi Marty,
Thanks for taking the time to let me know. You made my day!
RMW
Is there a difference between old school pressure cooker cook time and an insta-pot cooking time?