Game is a force of nature!

In our time, it is difficult to find products that have not experienced all the crushing power of progress! Man has a hand in everything that is sold in stores, without this it would be difficult to imagine our existence, but this is not always useful for the person himself. Now there is only a small, pure part of food that has grown and grown in the wild, in forests, meadows, in lakes and seas, on natural nutrition, without vaccinations, hormones and fertilizers, with minimal human intervention! In Russia, as in many other countries, the pheasant was and is the object of hunting and food. Pheasant meat is tasty and healthy!

For a 5-6 liter pot:

• 800 g pheasant


• 300 g potatoes


• 200 g onion


• 200 g carrots


• 100 g butter


• 50 g dried white mushrooms (optional)


• ground black pepper


• salt

Very simple soup, easy and quick to cook, if you add dried mushrooms, it's even tastier!))

1. Soak dried mushrooms in cold water, they need quite a bit, only for smell.

2. Chop the pheasant into portions, cover with cold water and cook over medium heat until fully cooked, about 1-1.5 hours. Just throw the liver, heart and stomach of the pheasant into the pan.
3. During this time, make a roast, chop onions, carrots and fry in butter or vegetable oil.

4. When the meat is cooked and soft, add chopped mushrooms with water in which they were soaked and diced potatoes to the broth. Salt, pepper, cook until the potatoes are ready.
5. Just before the end, for 5 minutes, add frying, then remove from heat and let it brew for half an hour.
Very tasty!

Meat is very convenient to cook in a slow cooker. The recipe for game in soy sauce is quite simple, and the list of ingredients is minimal.

Cooking:

1. Cut the carcass and cut into small pieces.
2. Boil in water for 1 hour with laurel and pepper. The broth can be used for cooking first courses.
3. Fry the pieces of meat, turning on the baking mode for ½ hour.
4. Chop garlic and mix with soy sauce and vinegar. Pour into meat and stir.
5. Simmer another 10 min.

At the end of the dish, you need to taste for salt and add it if necessary.

How to cook pheasant recipe with apples

Such a dish is not ashamed to be served even on the Christmas table.

Ingredients:

• pheasant carcass;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• apples - 3-4 pcs.;
• red pepper - 3 pcs.;
• broccoli - 200 g;
• hard cheese - 100 g;
• greens - a bunch;
• garlic - 2 cloves;
• salt, pepper, spices.

Cooking:

1. Fry the carcass in a pan until golden brown.
2. Finely chop the onion and carrot and add to the meat.
3. Pour in 100 ml of water, salt and pepper. Simmer over low heat for 1 hour with the lid closed.
4. Finely chop the herbs and garlic and add at the end of cooking.
5. Cut the apples in half, remove the core and put on a baking sheet. Cut peppers and broccoli into slices, put on apples. Add shredded cheese at the end of baking.

Put the pheasant and baked vegetables with apples on a dish. Garnish with greenery if desired.

How to cook pheasant soup recipe

The soup is flavorful and hearty.

Ingredients:

• pheasant - 2 pcs.;
• water - 2 l;
• potatoes - 5 pcs.;
• butter - 35 g;
• unsalted lard - 35 g;
• onions - 2 pcs.;
• carrots - 1 pc.;
• egg - 1 pc.;
• bun or loaf - 100 g;
• spices and salt.

Cooking:

1. Separate the meat from the bones and pass through a meat grinder along with chopped lard and onions.
2. Add spices to the mass: nutmeg, pepper, salt, beat in an egg. Mix well. Form small meatballs.
3. Cut potatoes into cubes. Coarsely grate the carrots.
4. Place vegetables in a pot of boiling water. A little later, add the meatballs and cook until the potatoes are tender.
5. For 3-4 minutes before the end of cooking, add spices, herbs and salt.
6. Cut the buns or loaf into small pieces and fry.

Serve soup with breadcrumbs.

Pheasant dishes are festive and unusual.

Many game lovers claim that pheasant first courses
truly unforgettable. It always turns out a strong unforgettable fat.
Consider some recipes for first courses from this bird.

Soup with meatballs from
pheasant

For such a soup you will need: water (2 l); one carcass of a pheasant;
one egg; bacon (30 g); one medium carrot; celery (1/4 root). Also
a pinch of nutmeg, a pinch of nutmeg, black peppercorns,
allspice (whole), ground black pepper (at the tip of a knife), parsley, salt, butter (30 g), oil for
croutons (30 g), cognac (2 tablespoons), a couple of buns.

Pre-plucked and washed with water, pheasant is cooked with
spices and vegetables in salted water.

As soon as the vegetables become soft, we take them out and continue cooking the pheasant until tender. After
then we take out the game from the broth, separate the breast from the bones and put it on a separate
dishes, and the rest of the meat is passed through a meat grinder. Add oil, egg,
nutmeg and nuts, ginger, ground pepper, cognac, chopped greens
parsley, mix well, add salt to taste and season with chopped
roll to make a slightly steep mass. Then with a teaspoon
we separate small meatballs from the resulting mass, cook them in the finished broth
3-5 minutes. When the meatballs are ready, serve this soup on the table. in soup with
meatballs, if desired, you can add boiled vegetables, diced,
also chopped meat from the breast of this bird. This soup is served with croutons,
fried in oil.

Soup with champignons from
pheasant

We should prepare for making soup: one pheasant; water (1.5 l); fat (40 g); champignons
(60 g); celery (20 g); onions, leeks, carrots (40 g each); a couple of junipers
berries. Also bay leaf, black peppercorns, thyme, parsley and salt.

Gutted pheasant, wash well with water, then cut
into pieces of medium size and fry in fat. Pour chopped pheasant meat
hot water and slowly cook over low heat.

While the meat is cooking, clean the vegetables, then put them in
the soup being prepared, add a little salt, lightly pepper, we send juniper
berries, a pinch of thyme, one bay leaf. Soup should be cooked until
pheasant meat will be cooked.

Next, strain the soup so that only one broth remains, and place
champignons in it (you can add other mushrooms, but champignons are better
for this meal). When the mushrooms are cooked, then put the meat there again with
vegetables and cook everything together for another 3-4 minutes. As soon as we remove from the fire, immediately
add chopped parsley.

Pheasant champignon soup served with scrambled eggs. For an omelette
you will need: an egg; 100 ml pheasant broth; grains (20 g); herbs and salt.

Beat the egg with a whisk (you can use a spoon), add the broth, grains,
salt and finely chopped parsley. This is all well mixed. Pour the resulting mixture into a wide
a saucepan, previously greased, also sprinkled with grains.

We insert a small wide saucepan into a container with boiling water.
water, its level should reach half the saucepan. This pot
close the lid, cook for 10-15 minutes. Then we take out the finished omelet from the pan,
cut into pieces and add to the soup.

Pheasant soup with
homemade noodles

Pheasant noodle soup is really delicious. Us
you will need: one pheasant; water (3 l); onions and carrots (1 each);
parsley root and celery (1/4 head); butter (20 g); salt and pepper
(taste); greens. For cooking
noodles - flour (300 g); one egg; pinch
salt.

The pheasant must be prepared in a special way. Gut the carcass of a bird
and stand, without plucking feathers, in a cool place for about 3 days, so that the meat
ripe. After plucking, prepare for
cooking.

We cut the bird in half, fill it with water, bring to a boil,
boil for 5 minutes. Then we drain the water, wash the meat and put it back in
saucepan, fill with hot water. Add half the celery, half
carrots, parsley root, and cook on
low heat for about 2 hours until the pheasant meat is soft. Salt to taste for minutes
15 before the end of cooking.

Separately, pour out the flour with a slide, make a recess, into the recess
pour the egg, add salt and knead the dough for noodles. Next, wrap
dough in a special cling film and let stand for 30 minutes.

After we roll out the dough into a fairly thin layer and give it
dry up. Layer mode in strips somewhere 4-5 cm wide, lay the strips
on top of each other and cut the noodles about 4 mm wide. Lay out the noodles thin
layer on parchment, lightly sprinkled with flour, and allow to dry.

Then the finished pheasant
remove from the pan, remove the celery, carrots and parsley root from the broth. Separate
meat from the bones, lay the breast for cooking, any other dish,
and cut the rest of the meat into small pieces.

Pour water into the pan, boil, add salt, pour
noodles and cook for about 3 minutes, stirring constantly. Then we strain the noodles and spread
into the broth.

Finely chop carrots, onion, celery into strips. We allow these
vegetables in butter for 5-6 minutes.

Then add chopped pheasant meat and poached
vegetables. Boil for another 10 minutes over low heat. Pepper the soup to taste.
Serve on the table, preferably seasoned with herbs.

Pheasant broth

To prepare pheasant broth, you need 2–2.5
liters of water: 2 stalks of celery, 1 onion, 1 carrot and 1 bunch of parsley.

Game broth is mainly prepared in cases where the meat
pheasant is processed for a second course or salad (for example, it can be meatballs
or pheasant cutlets). During the cooking process, there are always strips and bones that
finely chop and place in a bowl for soup. To all this you need to add onions, carrots, fried
without oil, and parsley. A little later, it is good to add a few slices of celery root or 1-2 stalks of this plant.
Next, you need to fill everything with water and put to boil. After boiling the broth
you should remove the foam, and continue to cook on low heat for about an hour. Not
forget to salt the broth before the end of cooking, and when it is cooked, strain it.

In the article you will learn how to cook pheasant. This bird is becoming more widespread, ranging from breeding in hunting grounds to parks. The meat of this bird deserves attention for several reasons.

Recipe for pheasant fried in sour cream with champignons

Necessary products in order to cook pheasant:

• pheasant carcass - 1 pc.
• mushrooms (champignons or fresh porcini) - 30 g
• butter - 10 g
• sour cream sauce - 60 g
• greens (to taste)

How to cook pheasant fried in sour cream with champignons?

1. First, the pheasant, to cook, you need to fry in oil, in the oven. Then cut the meat into portions and put in a saucepan.
2. There also add mushrooms (small heads) and juice (15g), in which the pheasant was fried.
3. Pour the pheasant with sour cream sauce and close the lid. Simmer until tender over low heat.
4. Serve the pheasant to the table on a plate with champignons, pour over the sauce and sprinkle with herbs.

fried pheasant recipe

Ingredients needed to cook pheasant:

• pheasant fillet - 1 pc.
• lard - 15g
• melted lard - 5 g
• butter - 15 g
• poultry liver - 25 g
• round lavash - 1 pc.
• greens (to taste)

How to cook fried pheasant on bacon?

1. Take a pheasant fillet and wrap it in pieces of lard, fasten with thread and bake in the oven, periodically pouring the dripping juice with fat.
2. In order for the pheasant carcass to brown a little, 5-10 minutes before it is ready, unfold the fillet and remove the lard.
3. Then take the liver of a pheasant, fry it in oil and rub it.
4. Lightly fry pita bread.
5. Before serving, spread the pita bread with liver, and put the cooked pheasant fillet on it. Put the pieces of bacon with which the pheasant was cooked on top, sprinkle with juice and butter and decorate with herbs.

pheasant noodle soup recipe

In conclusion, we offer a recipe for pheasant noodle soup.

Ingredients needed to make Pheasant Soup:

• Pheasant - (from 1 to several pieces, depending on the number of servings)
• Onion - 2 heads
• Garlic - 2 cloves
• Greens, bay leaf (to taste)
• Black pepper (to taste)
• Carrots (small) - 2 pcs.
• Flour - 2 cups
• Chicken egg - 3 pcs.

How to cook pheasant noodle soup?

1. Cut the pheasant into pieces, put in a saucepan and cover with water. The fire must be strong.
2. After boiling the pheasant, collect the foam and continue to cook over medium heat, about 2-2.5 hours. 30 minutes before the pheasant is ready, add chopped carrots and onions with garlic to the pheasant broth.
3. While the pheasant is being boiled, noodles are made. To do this: mix the eggs well with 1 teaspoon of salt and add the mixture to the flour.
4. Knead the dough. It must be elastic. Divide the dough into 3 equal parts, roll out thin cakes. Let the tortillas dry, and then roll them into rolls and cut the noodles.
5. Throw noodles, herbs and spices into the soup 10 minutes before the end of the pheasant cooking.

The benefits of pheasant meat

• Pheasant meat is distinguished not only by its usefulness, a small amount of cholesterol, nutritional value, but also by its excellent taste. This is an environmentally friendly product, which is of great importance in the modern conditions of industrial growth.
• Pheasant hunting is not only exciting for the hunter, but also allows him to present a wonderful dietary product - pheasant meat - to the table.
• The deterioration in the quality of poultry meat and the popularity of a healthy lifestyle are driving up the demand for pheasant meat.
• The abundance of pheasant dishes, excellent taste, and speed of preparation allow this product not only to compete with traditional types of meat, but also, possibly, to successfully replace them.

Cook tasty and easy!

Fresh pheasant must be prepared in a special way. Gut the pheasant carcass and, without plucking the feathers, keep in a cool place for 3 days to ripen the meat. Then pluck and prepare for cooking. My pheasant was already plucked, frozen, so in the process of defrosting the meat acquired the necessary consistency.

Cut the pheasant in half, add water, bring to a boil, boil for 5 minutes, drain the water, rinse the meat, put it back in the pan, pour hot water, add the parsley root, half the celery, half the carrot and cook over low heat for about 2 hours until the pheasant is soft . Salt to taste 15 minutes before the end.


Pour the flour in a pile, make a well, pour in the egg, add salt and knead the dough for the noodles. Wrap the dough in cling film and let rest for 30 minutes.


Then roll out the dough into a thin layer and let it dry. Cut the layer into strips 4-5 cm wide, stack on top of each other and cut the noodles 4-5 mm wide. Spread the noodles in a thin layer on a lightly floured parchment paper and let dry.


Remove the finished pheasant from the pan, remove carrots, celery and parsley root from the broth. Separate the meat from the bones, set aside the breast for cooking another dish, cut the rest of the meat into small pieces.
Pour water into a small saucepan, boil, salt, add noodles and boil for 2-3 minutes, stirring constantly. Then strain the noodles and put into the broth.
Finely chop the onion, carrots and celery into strips. Simmer onions, carrots and celery in butter for 5-6 minutes.
Add pheasant meat, steamed vegetables to the broth with noodles. Boil over low heat for 10 min. Pepper to taste.


Serve sprinkled with herbs. Enjoy your meal!