Southern Sticky Pheasant
Do you ever struggle to find a way to cook those pheasant legs you get? Give this recipe a try and be glad you did!
Servings: 8
Ingredients
- 3 lbs bone in pheasant legs 11-12 legs
- 4 yellow onions julienned
- 2 T Tony Chachere’s or favorite Cajun Seasoning
- 1 T garlic powder
- Flour for dusting
- 2 C chicken stock plus more if needed*
- 1 stick salted butter
Instructions
- Mix Cajun seasoning and garlic powder together.
- Coat legs evenly. It might seem like a lot of seasoning, but not only will it give the legs flavor, it will also flavor your gravy.
- Lightly dust each side of the legs with flour. You can use a flour sifter or mesh strainer for this.
- In a large pot over medium-high heat, melt the butter.
- Once melted, add your pheasant legs. This will be a tight fit but make sure they are only in one layer. No stacking.
- Brown the legs on both sides. This will take approximately 6 minutes.
- Remove pheasant legs and set aside in a bowl/plate.
- Add the julienned onions to the pot. Mix in drippings left from pheasant.
- Sauté until browned, approximately 25 minutes.
- Once browned, add a dash of chicken stock to the pot. Use this to scrape up any crispy drippings. This will get your gravy tasting mighty fine.
- Add pheasant legs back in.
- Add remaining stock.
- Bring it to a boil, cover your pot, and reduce to a low simmer. Let cook for 1 hr and 30 min to 2 hours, flipping the legs every 20ish minutes.
- Serve over rice and enjoy!
Notes
*If your gravy is too thick add chicken stock too desired consistency. Also if you see your gravy drying out, lower the heat and add a little stock. If you are having the opposite issue and your gravy is too thin, add a little cornstarch with water to your gravy and it should thicken right up!