Time 1h30m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Skin, wash, and quarter your pheasant or grouse. Preheat the oven to 350°F. Mix the flour and salt in a brown paper bag. Shake the meat pieces in the bag 2 at a time until coated. Melt 2 tablespoons butter in a skillet. Sauté the celery and onion until tender. Place them in a shallow baking pan. Melt the remaining 2 tablespoons butter in the skillet. Add the floured meat pieces and brown. Remove the browned meat to the baking pan. Add the boiling water and cover with wax paper. Bake for 1 hour or until the meat is tender. Serve at once.
Time 2h45m Yield 4 servings Number Of Ingredients 20 Steps:
Debone pheasant and reserve bones. Chop bones. To a sauce pan add bacon and cook until brown. Add carrots, onion, celery, garlic and cook mixture. Add flour. Stir until brown. Add bones and enough chicken stock to cover mixture. Cover, cook for 1 1/2 hours. Strain and reserve.; In a pot, add bacon and oil and cook until brown. Add all vegetables and brown. Add cilantro, meat and stock and simmer until vegetables are cooked. Season with spices.
Time 6h15m Yield 8 Number Of Ingredients 10 Steps:
Place pheasant pieces in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except paprika; pour over pheasant. Sprinkle generously with paprika. Cover and cook on low heat setting 6 to 7 hours or until pheasant is tender.
Time 1h50m Yield 6 Number Of Ingredients 5 Steps:
Preheat an oven to 325 degrees F (165 degrees C). Season the pheasant breasts on all sides with salt and pepper. Sprinkle the flour onto a plate, and press the pheasant breast into the flour until completely coated. Shake off excess flour and set aside. Melt the butter in an ovenproof Dutch oven or deep skillet over medium heat. Cook the pheasant breasts in the hot butter until golden brown on both sides, about 5 minutes per side. Pour in the half-and-half cream and bring to a simmer; cover the Dutch oven. Bake in the preheated oven until the pheasant breasts are tender and no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
