(no seeds to hot) 2 inches fresh root ginger 1 lemon
juice of juice and grated peel of 1 orange 2 garlic cloves :
(2 to 3) 1 can blueberries 1 tablespoon arrowroot 3 tablespoons olive oil Soak the mushrooms in water (not too much) for a couple of hours . In the bottom of a casserole dish put the olive oil and the pheasant joints and brown quickly. Finely slice the lemon grass and finely chop the ginger, chili and garlic and add to the pheasant with orange peel, lemon & orange juice and blueberries. Strain in the water from the mushrooms and push the mushrooms down between the pheasant joints. Season with salt and cover the casserole. Cook in the middle of the oven at 325 F for 2 Hours. When cooked pour the juices from the casserole (keep the pheasant warm in a low oven) into a saucepan. Mix the arrowroot with a little water until smooth and add to the saucepan stirring all the time until the sauce has thickened. Pour sauce over pheasant joints and top with chopped coriander leaves. Serve with anything you like, rice, mashed potato and green veggies. (tasty) by Christopher E. Eaves <cea260@airmail.net>
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Check out products in this recipe:
Cabela’s Pellet Grill -
Cabela’s Open Season Spice Blends -
The Sportsmans Board -
Cabela’s Pellet-Grill Cover -
Cabelas BBQ Wood Pellets -
For more Cook with Cabela's recipes, check out:
Smoked Pheasant Recipe - INGREDIENTS
1 - 2 whole pheasants 1 quart cold water 3 tbs salt 2 tsp onion powder 2 tsp garlic powder 1 tsp white pepper DIRECTIONS
1. In a large bowl or brining buckets, mix water and seasoning together, whisking thoroughly to ensure all the ingredients are well dissolved. Put the skinned, gutted pheasants in the bowl and, if necessary, add water to cover. Refrigerate overnight.
2. The next day, remove the pheasants from the brine and pat dry with paper towels. Place on a wire rack to air dry. Preheat your smoker or pellet grill to 180°. Place the pheasants in the grill or smoker with at least an inch of space between the birds. Smoke until a thermometer stuck into the thickest part of the thigh reads 150°. This may take anywhere from 3-6 hours, depending on outside conditions and the efficiency of the smoker.
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From Field to Table: Roasted Pheasant with Lukas Leaf