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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Creamed Pheasant & Biscuits Recipe

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This recipe for Creamed Pheasant & Biscuits is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
7 c. water
1 whole dressed pheasant (1 1/2 to 2 1/4 lbs.) skin removed
1 medium carrot, cut into 1-inch lengths
1 stalk celery, cut into 1-inch lengths
1 small onion, cut into 8 wedges
1 bay leaf
6 peppercorns
1/2 c. all-purpose flour
1 c. 2% milk
Salt and Pepper to taste
6 buttermilk biscuits
Directions:
Directions:
In 4-qt. saucepan, combine water, pheasant, carrot, celery, onion, bay leaf and peppercorns. Bring to a boil over high heat. Cover. Reduce heat to medium-low. Simmer for 45 minutes to 1 hour, or until pheasant is tender.

Remove pheasant from pot; set aside to cool slightly. Strain stock through fine-mesh sieve. Discard vegetables and bay leaf. Set 2 cups of stock aside. Reserve remaining stock for future use. Remove pheasant meat from bones; discard bones. Coarsely shred meat. Set aside.

Return reserved 2 cups stock to saucepan. Bring to a simmer over medium heat. Place flour in small mixing bowl. Blend milk into flour. Whisk milk mixture into stock in saucepan.Stir in pheasant. Cook for 3 to 4 minutes, or until mixture is thick and bubbly, stirring constantly. Add salt and pepper to taste. Serve creamed pheasant over split biscuits.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is a classic recipe and real comfort food on cold, blistery days!

 

 

 

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