Creamed Pheasant on the Traeger

DIFFICULTY: SIMPLE | COOK TIME: 3 HOURS | SERVES: 4-6

DIFFICULTY: SIMPLE | COOK TIME: 3 HOURS | SERVES: 4-6

This season of life has been crazy and uncertain, and we’ve found ourselves in a place where we are sitting home twiddling our thumbs unsure of what to do next. So, we’ve been spending a little extra time in the kitchen. While creamed pheasant has a fancy ring to it this dish is relatively simple but still so flavorful!

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INGREDIENTS: 

2 pheasants  

2 cups of seasoned flour 

1 cup vegetable oil  

2 cups of chicken stock

3 pints heavy whipping cream 

1 tsp salt 

6 ouches of cream sherry  

6 ounces of white wine  

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PREPARATION: 

  1. Roll both of the pheasants in the seasoned flour and brown them in hot oil in a frying pan on the stove. 

  2. Place the browned pheasants in a casserole dish. Cover with chicken stock. Then, cover and cook in the Traeger or oven at 350 degrees for 1.5 hours.

  3. Remove the dish from heat and add the cream, salt, sherry and white wine then continue baking for another 1.5 hours. (or until pheasants are tender) 

  4. Season to taste with salt and pepper. 

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TIP: The secret to cooking moist, tender pheasant is to cook it covered in chicken stock over moderate heat for a long period of time. Rabbit or chicken can also be prepared this way!

Let us know if you’ve tried it! Tag us and share with the hashtag #ownyourwilderness on social media!