Pheasant?

[Hoosier Daddy]

Looking for a way to cook my Pheasant to fall off the bone... I have my wife's "High-Falulten" insta-pot.

What say you to this?
 I am gonna try this unless some one has another suggestion.

https://therockymountainwoman.com/how-to-cook-pheasant-in-a-pressure-cooker/

I also have a variety of cast iron including a small dutch oven for "Low and Slow"

[Hoosier Daddy]

Dees Der Hey

[HOSPassassin]

We have a recipe for simmered chicken that works just as well for pheasant.

Put the whole bird or the pieces thereof in a stockpot. Fill with about 3 cups of water. Add a sliced carrot, two sliced up stalks of celery, a whole onion, peeled and studded with three whole cloves, and a tablespoon of salt. Stir until the salt and vegetables are distributed in the pot. Heat to boiling, cover, and dial the heat back to simmer. Let it cook for an hour - pheasants are usually smaller than chickens and we cook chickens for 1-1.5 hours. The meat will fall off the bone. You can pour out the liquid through a strainer, let it cool, skim off the fat, and use the resulting jelly as a base for soup. The vegetables are soft and edible but not everyone likes their texture. I personally eat the carrots and celery but not the onion.

We don't do giblets so I don't know how they would fit into this recipe.

[maraudinglizard]

Just a plain ol' everyday crock pot will work. I do the same for raccoon and squirrel. Put what ever seasoning you like in. No salt just the seasoning. I use Kraft Hickory Smoked BBQ sauce or Mrs. Dash salt free garlic and herb seasoning. The Mrs. Dash would do well with the pheasants.

[mikeyb]

I used to roast whole birds (mostly chicken) HOT. Worked well for me.

Now I parts-out the birds first. EVERYTHING but the white breast meat goes into a pot with some lightly salted cold water. Bring up to a low simmer and cook for 1-1.5 hours. All the meat falls off the bones and almost all the fat is rendered into the broth. I portion and save the broth/gelatin for making soup and rice/pasta dishes.

You can add any additional seasoning (ground pepper?) and any flavoring veggies (onions,carrots,celery,peppers,etc) you like to the liquid either before or after cooking the chicken. I've tried them all and it's always good.  IMO just plain salty water works fine and makes the cleanest broth/stock for other recipes.

The saved white meats gets flattened and fast-cooked pan-fried. IMO the long slow cooked white meat tends towards sawdust. The flash-cook makes it very tender and very juicy.

Not certain if any of this works with Pheasant. I do know duck dark meat is very good pot-style while the duck breast MUST be seared HOT until just cooked through.

[Hoosier Daddy]

Just a plain ol' everyday crock pot will work. I do the same for raccoon and squirrel. Put what ever seasoning you like in. No salt just the seasoning....

I have always cooked "low and slow" in a Crock-pot Kris.
I have yet to master this new "Insta Pot" thing...
 Maybe I should stay with what I know.

I used to roast whole birds (mostly chicken) HOT. Worked well for me.

You can add any additional seasoning (ground pepper?) and any flavoring veggies (onions,carrots,celery,peppers,etc) you like to the liquid either before or after cooking the chicken. I've tried them all and it's always good.  IMO just plain salty water works fine and makes the cleanest broth/stock for other recipes.

...The flash-cook makes it very tender and very juicy.

Reading this, I think I will quickly brown them first to hold in the juice before throwing them in the slow cooker along with Chicken broth, onions, carrots, celery I have on hand.

[Hoosier Daddy]

I took the easy way out and lightly browned the 4 breast this morning and threw them in the Crock-Pot on low at 09:00 with the ingredients as described above.
 A bit of salt / pepper / garlic power / and my favorite "Old Bay".

[Wbldon]

This is a little less fancy but you can make a few of these and freeze some of them for a tasty treat down the road.

Pheasant Pot Pie Recipe

1 Stick of Butter (1/4 pound)
1 cut-up Pheasant (about 1” cubes – boned)
1 cup Flour
1 cup Chicken broth
1 small package of frozen vegetables (corn, carrots, peas)
Seasoning – salt, pepper, Italian seasoning mix, or Oregano
2 frozen Pie Crusts

In a skillet, melt the butter. Add the pheasant cubes, and cook for several minutes on medium heat. Add seasoning to taste.
After pheasant is cooked, add the chicken broth; when it is all slowly boiling, stir/add the flour, and then the frozen veggies. A minute or two later, pour everything into a pie crust. Then add the second pie crust on top. Bake in an oven at 375* for 30-40 minutes, until the pie crust turns brown. Cool for 10 minutes, and then serve

[Hoosier Daddy]

Oh MAN Don... I love me a Pot Pie!
 If only I had a pie crust, today's would have been prefect.
Always next time.
Thanks!

[Back_Roads]

 Or this 

[Hoosier Daddy]

Mine turned out awesome in the crock-pot.
shredded and juicy.. taters, celery, and carrots were perfectly done.   

[avator]

Or this 

Think I'm going to try this with chicken breasts on the shop woodstove.

[screwwork]

My first wife liked my whole cock brined & smoked, it was always juicy and flavorful.