5 boiled pheasant Recipes

pheasants or 4 grouse, salt, flour, butter, divided, chopped celery, chopped onion, water, boiling

three 2- to 2 1/2-lb pheasants* (preferably hens, which come with feet attached), whole juniper berries, salt, freshly ground black pepper, dried thyme, dried porcini mushrooms, water, olive oil, shallots, chopped fine, garlic cloves, minced, fresh shiitake mushrooms , stems discarded and caps quartered, white mushrooms, sliced, gin, dry white wine, pheasant stock, celery ribs, cut diagonally into 1/2-inch-thick slices, turnips (about 4 medium), peeled and cut diagonally into 1/2-inch-thick slices, pearl onions , blanched in boiling water 3 minutes and peeled, baby carrots (about 3 cups), cornstarch stirred together with 1/4 cup cold water, puff pastry sheets (from 1 171/4-oz package frozen ), thawed, unfolded, and chilled in 1 layer on a tray, an egg wash made by beating 1 large egg with 1 tbsp water

baked pheasants , meat carefully removed from bones, chicken broth, wild rice, rinsed and par-boiled, diced onion, diced carrots, diced celery, unsalted butter, divided, sliced mushrooms, heavy cream, flour, salt and pepper to taste, minced parsley (dry is fine) for garnish, sherry (optional)

onion, garlic, goose fat, brandy, red wine, beef broth, thyme, rosemary, ginger, nutmeg, breadcrumbs, bacon, boiled and chopped, roast pork, coarsely chopped, roast goose, coarsely chopped, roast pheasant, coarsely chopped, salt, fresh ground black pepper, pistachio nut, pork casing (pigs intestines)