While I usually pluck birds and roast them whole there are times when I either have one a bit shot up or too many birds to process that way in which case I breast them and take the hindquarters (along with the heart, liver and gizzard for Lira.) We use the breasts in place of chicken breasts in recipes and usually slow cook the the hindquarters in a creole, cacciatore or some other similar dish. This last week I have had a bad cold and was in the mood for a Thai Tom Kha Gai soup so decided to try and make one from pheasant. I merged together a few recipes I found on the web and came up with something delicious and cleared out my sinuses. The recipe is totally Paleo, Gluten-Free and Dairy-Free.
Tag Archives: Recipe
Pheasant Creole
While I’m busy prepping for the upcoming hunting season I’m also busy trying to clear out the freezers in hopes of re-filling them soon. I had a few pheasants left from last winter and decided to try something new with them after doing some variation on smoked pheasant for the last several. We had some Shrimp Creole a few weeks ago and are inundated with tomatoes from the garden at the moment so that inspired me to make Pheasant Creole last night and it was awesome plus I did it in the slow cooker so it didn’t heat the house up too much on a hot day.
Smoke roasted venison
This weekend we had a dinner party and I decided to make use of the last big leg roast from my buck but had no idea how I was going to cook it. I ended up combining about 3 recipes to get the final result which was awesome so I thought I’d better document it for future use.
I started where I always start, Hank Shaw‘s Buck, Buck, Moose which has been my goto cookbook since last October, everything we’ve made from there has been fantastic. Following his Roast Leg of Venison recipe he has a side-bar on Smoke-Roasting a Leg of Venison which is what I wanted to do. Hank gives 3 options to deal with this in a smoker: