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38 members (Curdoggin, Irishguy, beano1, kyles, outdoorguy88, jacannon, MoeBuck, StateLine, MikeP, 000buck, Fbw93, cartervj, Narrow Gap, Skullworks, wareagle22, Obsession, PikeRoadHunter, AUjerbear, Josh3, MCW, BPI, Young20, 3Gs, 7mmSTW, mopar, Bama-66, fur_n_feathers, mjs14, janiemae, Fishminer91, gobblebox, gregnbc, 6 invisible),
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Key:
Admin,
Global Mod,
Mod
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Joined: Dec 2000
Posts: 435 Likes: 1
4 point
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4 point
Joined: Dec 2000
Posts: 435 Likes: 1 |
Just had the good fortune to be given some pheasants. Y'all give me your best suggestions.
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Joined: Jun 2016
Posts: 5,510
12 point
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12 point
Joined: Jun 2016
Posts: 5,510 |
Just batter and fry those delicious little nuggets of gold up.
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Joined: Oct 2007
Posts: 2,968
10 point
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10 point
Joined: Oct 2007
Posts: 2,968 |
We did some enchiladas with them during deer season. Turned out pretty good. I like em' better fried.
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Joined: Aug 2003
Posts: 44,377 Likes: 28
Freak of Nature
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Freak of Nature
Joined: Aug 2003
Posts: 44,377 Likes: 28 |
Bonless breast halfs: Soak them in fresh lemon juice for a few minutes. Sprinkle with lemon pepper and kosher salt. Hot grill about 1 - 1 1/2 per side. For a sauce on finished breast mix half parts lemon juice and honey that has been warmed to light simmer on the stove. DO NOT FRY
LUCK:::; When presistence, dedication, perspiration and preparation meet up with opportunity!!!
- - - - - - - -A government big enough to give you everything you want, is big enough to take everything you have. Thomas Jeferson - - - - - - - -
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Joined: Dec 2014
Posts: 2,176
8 point
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8 point
Joined: Dec 2014
Posts: 2,176 |
I take the whole bird and marinate in Italian dressing. Stuff inside of pheasant with quality boudain tie or wire the bird shut where boudain can't come out and put on the grill. Oh you do have to season it will some Tony's and the a1 garlic and herbs seasoning. It is delicious.
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