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    Aloha Pheasants with Rice and Mushroom Casserole

    Submitted by: Jim H.

    Aloha Pheasants with Rice and Mushroom Casserole

    Ingredients:

    • Pheasant (Aloha marinade will cover 5-7 birds)
    • 1 LARGE can pineapple juice
    • 1 bottle soy sauce
    • ½ cup sugar
    • ¼ cup dry sherry
    • Easy Rice with Mushroom Casserole:
    • 1 stick of butter
    • 1 regular can onion soup
    • 1 regular can of beef consume
    • 1 small jar of mushrooms drained
    • 1-½ cups of wild rice (I use Texmati)

    Directions:

    • Mix ingredients in a large bowl and marinate pheasant breasts for 8 (min.) to 24 hours (max.) and then grill.
    • They don’t need to cook as long as untreated breasts would because the acid in the pineapple juice gives them a good head start.
    • Once they turn a nice orange color and are firm they’re ready don’t overcook.
    • You can also grill some pineapple rings for effect.
    • The marinade will cover 5 to 7 birds.
    • In a pinch you can substitute orange juice for the pineapple and lose the sugar and sherry, if you have to go this route only marinate for a couple of hours.
    • I usually serve them with rice and mushroom casserole.
    • Easy Rice with Mushroom Casserole:
    • Put a stick of butter in a 9 x 13 x 2 baking dish/pan and put in the oven and set the temp to 350.
    • Once the butter melts but before it burns pull the pan out and pour in the two cans of soup, then the mushrooms and rice.
    • Stir well and put back in the oven for one hour.
    • At about the 50 minute mark you might want to stir it up once more.
    • Add a salad-in-a-bag or brussel sprouts if you’re feeling frisky and you’ve got a meal even folks that swear they won’t eat game will chow down on.
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    Aloha Pheasants & Casserole

    Submitted by: Jim H.

    Aloha Pheasants & Casserole

    Ingredients:

    • Pheasant (Aloha marinade will cover 5-7 birds)
    • 1 LARGE can pineapple juice
    • 1 bottle soy sauce
    • 1/2 cup sugar
    • 1/4 cup dry sherry
    • Easy Rice with Mushroom Casserole:
    • 1 stick of butter
    • 1 regular can onion soup
    • 1 regular can of beef consume
    • 1 small jar of mushrooms drained
    • 1-1/2 cups of wild rice (I use Texmati)

    Directions:

    • Mix ingredients in a large bowl and marinate pheasant breasts for 8 (min.) to 24 hours (max.) and then grill.
    • They don’t need to cook as long as untreated breasts would because the acid in the pineapple juice gives them a good head start.
    • Once they turn a nice orange color and are firm they’re ready don’t overcook.
    • You can also grill some pineapple rings for effect.
    • The marinade will cover 5 to 7 birds.
    • In a pinch you can substitute orange juice for the pineapple and lose the sugar and sherry, if you have to go this route only marinate for a couple of hours.
    • I usually serve them with rice and mushroom casserole.
    • Easy Rice with Mushroom Casserole:
    • Put a stick of butter in a 9 x 13 x 2 baking dish/pan and put in the oven and set the temp to 350.
    • Once the butter melts but before it burns pull the pan out and pour in the two cans of soup, then the mushrooms and rice.
    • Stir well and put back in the oven for one hour.
    • At about the 50 minute mark you might want to stir it up once more.
    • Add a salad-in-a-bag or brussel sprouts if you’re feeling frisky and you’ve got a meal even folks that swear they won’t eat game will chow down on.
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