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Pudgy gopher

Pressure cooking Pheasants

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Pudgy gopher

I am not a fan of dried out pheasants. Most recipies i have found that address this issue are ones which the bird  is plucked and the skin is left on.  I am thinking about trying them in an elctric pressure cooker.

 

Does anyone have any recipies they have used/tried in their pressure cooker?

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SEPAlander

Moroccan Sticky Chicken

 

i did this reciped with pheasant earlier this season.  The Instant Pot is basically a pressure cooker, so I think it would translate.  Whole family enjoyed this, even though my sauce didn’t get that sticky.

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Jakeismydog2

Pressure cooking is how I cook nearly all my pheasant. Then I can then. 

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Pudgy gopher

Jakeismydog2  do you have a recipe you use?

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Jakeismydog2

I use this Brine:

http://www.foodandwine.com/recipes/lemon-brined-fried-chicken

 

The Brine is the most important part. 

 

We just follow the instructions with our American canner (great product) to cook the pheasant. Then we cool the meat. Debone it and pack the Mason jars. Then follow the instructions to can it. 

 

Then we use the canned pheasant for pot pie (our favorite), enchilada's, soup etc. 

 

I really like the way the legs taste out of the pressure cooker. But the amount of Bones makes demoing them so much work. 

 

After we debone all of it we make pheasant stock from the Bones. Without my wife's love of pheasant stock, I probably would not get to hunt half as much as I do. 

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Okhotnik

I brine all my game birds

 

Makes a big difference

On 12/24/2017 at 6:33 PM, Jakeismydog2 said:

I use this Brine:

http://www.foodandwine.com/recipes/lemon-brined-fried-chicken

 

The Brine is the most important part. 

 

We just follow the instructions with our American canner (great product) to cook the pheasant. Then we cool the meat. Debone it and pack the Mason jars. Then follow the instructions to can it. 

 

Then we use the canned pheasant for pot pie (our favorite), enchilada's, soup etc. 

 

I really like the way the legs taste out of the pressure cooker. But the amount of Bones makes demoing them so much work. 

 

After we debone all of it we make pheasant stock from the Bones. Without my wife's love of pheasant stock, I probably would not get to hunt half as much as I do. 

 

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