Glazed Pheasant Thighs - Iowa Wildlife Federation

Glazed Pheasant Thighs

Photography courtesy of Lowell Washburn, all rights reserved.

January Rooster

By the time late January rolls around, a lot of bird hunters will have enjoyed their fair share of pheasant breast recipes.  I agree that properly prepared pheasant breast is a real taste pleaser.  But every once in awhile it’s also fun to shift gears a bit.  Here’s a quick and easy way to break the mid-winter ‘pheasant breast monotony’.   Asian Glazed Pheasant Thighs with sauteed mushroom & brown rice.  Here’s all there is to enjoying the darker side of pheasant cuisine.  First, put some flame under a well oiled  skillet and bring temperature to ‘medium hot’.  Add pheasant thighs along with a generous amount of your favorite Asian sauce.  I think any stir fry sauce recipe [spicy or mild] will work well for this.  Turn thighs occasionally and be sure to keep sauce in motion to prevent sticking — skillet should be making plenty of noise during cooking.  Pheasant should turn out with a hard glaze on the outside but stay rare to medium rare next to the bone.  My total cooking time usually runs 7 to 8 minutes.  Remember, pheasants are not soft and mushy, store bought chickens: cooking meat to medium will significantly toughen thighs and compromise flavor.  Carbs & protein — this recipe is incredibly simple; incredibly tasty.

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