Pheasant Valley Sunday

24 Aug

As I stood in front of the open freezer trying to decide what to prepare for my family’s meals for the week, first of all, I really enjoyed the wash of cold air.  It’s been over 100 degrees every day for what seems like months here in South Texas.  Secondly, I discovered several items that weren’t immediately identifiable in the freezer door.  Should I thaw them out and throw them into a mystery stew?  Not without a little bit of guilt!  I guess every deerslayer’s wife has encountered this dilemma at some time or other. No one likes to  waste food.  Especially when it was stalked and harvested by a loved one. Ladies, this is no time to be creative!  When you grab a plastic bag from the freezer and can’t see beyond the ice crystals and dried bits of unidentifiable flesh, just say “no” and toss it out.  Your family will thank you.

I did find some pheasant!  Circumstances dictate that our pheasant comes to us skinned.  It’s faster and easier to process that way and I’ve come up with a couple of recipes that work with the naked little boogers.

To prepare peeled pheasant, I always boil the meat so that I end up with some nice pheasant stock.  I rinse the meat and quarter it or throw the whole damned thing in a large pot.  Then I cover it with water, toss in some chopped carrots, celery, onion, and a bay leaf and boil the hell out of whole mess until the meat begins to fall from the bone.  I remove the meat from the stock and set it aside to cool. The meat should be boned and shredded as soon as it’s cool enough to handle.  The shredding allows the bone shards and shot to be removed.  (See my entry on game birds.)   The stock can either be strained at this point and stored in the fridge, frozen for future use, or made into a yummy soup.


a batch of freshly prepared pheasant stock (This will impress friends and family)

a couple of carrots, chopped (if not using the ones from the stock prep)

a couple stalks of celery, chopped (if not using the ones from stock prep)

a couple handfuls of carefully boned, shredded pheasant (Check for shot b-b’s)

a bay leaf

kosher salt and freshly ground black pepper to taste

egg noodles

Bring stock to a boil.  Throw in carrots, celery, and bay leaf.   Boil until veggies are cooked, around 15 minutes.  Add bay leaf, meat, noodles, salt and pepper.  Continue to boil for the amount of time listed on noodle bag.  Remove bay leaf.  Serve with crusty bread or grilled cheese sandwiches!  Yum!


Posted by on August 24, 2012 in Game Birds, Recipes


Tags: , , , ,

2 responses to “Pheasant Valley Sunday

  1. Veronica

    April 30, 2013 at 9:45 pm

    Hey ! this is some thing I often cook. I do the same with chicken and we eat it with egg noodles or macaroni. I add some garlic and several slices of ginger while boiling the stock (minus the bay leaf) & chopped coriander at the end. Easy meal to prepare on a lazy day 😉

  2. thedeerslayerswife

    May 1, 2013 at 3:45 am

    The ginger, garlic and coriander (Cilantro?) give it a whole different spin. I’ve gotta try that! Thanks.


Leave a Reply to Veronica Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

One Man's Meat

Multi-award winning food blog, written in Dublin, Ireland.

Anxious Hunter

"Faith is the bird that feels the light when the dawn is still dark."

qui est in libris

a very particular book blog

My Favourite Pastime

Simple Everyday Recipes

Carnivore Confidential

Tips, information and insights about MEAT, FISH and POULTRY. Got questions? I have the answers.

My Foray Into Food Storage

A regular gal learning about Food Storage, Home Cooking, Canning, Gardening, and more!

Grilling Fanatic

Grilling Makes Me Happy


A blog by avid beginners.

Doing Manly Things (Mostly)

Hobbies, How To, and Humor


for the love of family, friends, food & travel.

Patrons of the Pit

Two Men, Two Pits and a Blog

Girly Camping®

It's Not Just For Boys...

The Books of Lost Knowledge

an ongoing work of fantasy

Texana's Kitchen

Yummy food. Pithy commentary. Pretty pictures.

Always 1895

~And it is always eighteen ninety-five~

%d bloggers like this: