Leave your Pheasants Whole!
So I have been telling my husband for years to bring me the whole bird. I want to use as much of the animal as possible! Most people just breast out the pheasant and there is so much goodness left behind. I will write more on all the uses later but this recipe has him believing that even these little legs can be amazing!! I must say the wonderful invention of the insta-pot is key for this meal!
Pepper Jelly Pheasant Legs
1 tablespoon of olive oil
1 jalapeno, minced
1/2 a white onion, minced
1 cup of stock
8 pheasant legs
salt and pepper
5 oz of pepper jelly
2 tablespoons of cornstarch
Place the insta-pot on saute and add the olive oil, jalapeno and onion and cook until a little brown and soft. Add the stock and then add the pheasant legs with the salt, pepper and jelly. Place the lid on the insta-pot, make sure the vent is closed and then put on the pressure cook mode for 20 min. Let sit for 10 min and then release the steam. once it is safe to remove the lid take out the pheasant and set aside. Pour out half of the liquid into a bowl and whisk in the cornstarch. Put the insta-pot back on saute and then whisk in the removed liquid back in and let thicken. Once thicken pour enough over the pheasant to coat and then serve!
