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Roast Pheasant
Roast Pheasant
Pheasants are very rich in flavor while being fairly lean. They have more protein, less fat and cholesterol than chicken, turkey, duck and beef; with fewer calories than duck and beef. Whether wild or farm raised, they typically weigh between 2-2 1/2lbs; one being enough for 2 people. Cooking whole pheasant at a lower temperature will allow them to stay moist, since they have a tendency to dry out from being so lean.
Servings: 2
Ingredients
- 1 whole pheasant 2-2.5lbs
- 1 tbsp olive oil
- 2 tsp dried rosemary
- 2 tsp dried thyme
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt
- 3 medium carrots sliced
- 3 medium potatoes cubed
- 6 garlic cloves minced
- 1/2 cup chicken stock
Instructions
- Rub the pheasant with olive oil, herbs and the spices on top and underneath the skin. Place in a baking dish.
- Add in the carrots, potatoes, garlic, and chicken stock.
- Bake in a preheated 300° oven for 90 minutes until the skin is crispy and the vegetables are cooked through.
Creamy Turkey Wild Rice Soup
Creamy Turkey Wild Rice Soup
Creamy wild rice soup is the ultimate comfort food on a cold day. Typically this soup is made with chicken, but using leftover turkey is just as good. You can use either breast or thigh meat, or a combination of both; as well as chicken or turkey stock.
Ingredients
- 4 tbsp butter
- 1/2 medium white onion finely chopped
- 3 ribs celery finely chopped
- 2 large carrots cut into small cubes
- 6 garlic cloves minced
- 1/2 cup pimentos finely chopped
- 3 cups cooked turkey breast or thigh diced
- 2 tsp dried thyme
- 2 tsp dried marjoram
- 2 tsp salt
- 2 tsp black pepper
- 1/4 cup flour
- 2 cups cooked wild rice
- 2 quarts turkey or chicken stock
- 1 cup heavy cream
Instructions
- Melt the butter in a stock pot over medium heat. Sauté the onions, celery, carrots, garlic, and pimentos for 8 minutes.
- Add in the turkey. Season with thyme, marjoram, salt, and pepper. Cook for 4 minutes.
- Add in the flour. Cook for 2 minutes; consistently stirring.
- Pour in the stock. Stir. Add in the wild rice and cook for 10 minutes.
- Pour in the cream. Simmer on low for 5 minutes until the soup has thickened.
Baked Whole Rainbow Trout
Baked Whole Rainbow Trout
I love cooking whole fish; especially rainbow trout. They’re fairly inexpensive and require little prep work to yield a fulfilling meal. When you buy rainbow trout, they will come with or without the backbone. If they come with the backbone, I recommend butterflying the fillets on each side of the fish. By doing this, the fillets will get properly seasoned. If the trout comes without a backbone, you can straight up season and stuff the fish directly inside the cavity. Most rainbow trout weigh between 1 – 1 1/4lb. They will take approximately 20-25 minutes in a preheated 400° oven. You can also broil or grill these fish; taking about half the time as baking.
Servings: 2
Ingredients
- 2 whole rainbow trout cleaned; 1-1 1/4lb each
- 2 tbsp olive oil
- 2 tsp dried oregano
- salt
- cracked black pepper
- lemon slices
Instructions
- Rinse the trout under cold water.If your trout still has the backbone, butterfly open each side of the fish, slicing across the back down to the tail. If the trout doesn’t have a backbone, skip this step.
- Rub the inside and outside with olive oil. Season the inside and outside with salt and pepper. Season the inside with oregano. Put 2 slices of lemon on the inside of each of the butterflied fillets. If the fish hasn’t a backbone, put the lemon slices inside of the cavity.
- Preheat the oven to 400°. Place the trout on a baking sheet lined in parchment paper.
- Bake the fish for 20-25 minutes.
Serve either whole or remove the fillets from the backbone and cut off the head.
