Good Pheasant Recipe

[Gunslingergirl]

I talked to my Dad and he just got back from the Dakotas where he was pheasant hunting. Apparently he got a nice bunch of birds, so that is most likely what we will have for Christmas dinner.

Usually we just stew them in a cock pot with some mushroom soup. It is good, but that's what we do every time. I'd really love to find a new recipe to make this Christmas. Anyone have any ideas?

GSG

[GoodOlBoy]

Ya can't expect to ask a question like that and not have a redneck answer SMOKED. Slow smoked in a good smoker with a water pan (to keep the bird from drying out) on the rack under the bird. I suggest a liberal application of lowry's seasoning. (The only think liberal you'll ever hear me suggest btw) Ya might even wanna soak the bird overnight in a decent beer (something good and hoppy like a lonestar or pearl) as a marinade, then season it up and throw it on the smoker for a few hours. . . .

By the way you will never have a true redneck say the word smoker and gas in the same sentence. If it don't use charcoal it ain't a smoker its a bunsen burner :(

A wood smoker (like one made from an ancient fridge) would work wonders but you would be smokin the bird for probably a week or so in one of those.

GoodOlBoy

[Duffy]

I deep fry mine, such as you would with a turkey. I just did a couple grouse the same way last weekend. Works great, tastes great!

[Gunslingergirl]

Hmmm...

Smoked pheasant breast, I don't think I've ever heard of that. Or deep fried for that matter.

I will have to consider this.

Thanks,

GSG

[M.T. Pockets]

I use the tried & true method with mushroom soup in the crockpot, and I've had it smoked & deep fried - all very good.

I also like baking them in an oven bag with a little poultry seasoning sprinkled on them and half a stick of butter in the cavity. Simple & clean. The McCormick chicken bag & seasoning combo. works great. Add some butter though.

Another method easier than any other is to cut the breast meat into bit sized pieces and stir fry them for just a few minutes in very hot butter (a cast iron pan works best). Stir them after a couple minutes and sprinkle Lawry's, garlic salt, lemmon pepper and Accent seasoning. Don't overcook. This is an absolutely fantastic appetizer for a social hour with your friends and your favorite beverage. You can take a frozen pheasant and be serving it within 20 minutes.

I save all the legs & thighs in a separate freezer bag and at the end of the year I take them all and slow cook them all day, bone the meat and make a great stew.

[GoodOlBoy]

another good way to have them is put them on a jewfish hook. Throw them in the bayou, knock the gator that bites em in the head, cut off his tail. Then batter and deep fry the tail. . . . .

GoodOlBoy

[Gunslingergirl]

Seriously? Deep fried gator tail.

What, exactly, does that taste like?

And please don't say chicken or I will be forced to do something drastic.

GSG

[BILLY D.]

Originally posted by Gunslingergirl
Seriously? Deep fried gator tail.

What, exactly, does that taste like?

And please don't say chicken or I will be forced to do something drastic.

GSG

GSG

I must say your posts are interesting and when they are not seeking an answer to a question they are comical and always evoke a laugh.

You should have been an interrigator, you have a true gift at asking questions and extracting answers.

Do you have any older sisters?

[Gunslingergirl]

Billy,

Thanks. In another life I was a print journalist and worked in television for a time. I've always been curious and like to know things, so I ask a lot of questions. I also have what some would term an "odd" sense of humor. I'm glad to see it seems to fit in here.

As for older sisters, sorry, I'm the oldest in my family.

GSG

[Gunslingergirl]

By the way, I told one of my co-workers of this post and she said she had eaten deep fried alligator.

I asked what it tasted like and she said "chicken".

Sometimes I wonder about people. :D

GSG

[GoodOlBoy]

Naw really it don't taste a whole lot like chicken. It has a much bettr flavor, although it is a more fiberous meat than chicken. Not nearly as slick.

It's good stuff really.

GoodOlBoy

[Gunslingergirl]

I guess I'll have to take your word for it.

Although I did find some Alligator Steak Recipes (http://www.exoticmeats.com/recipes/recipes.php?group_id=1)

Guess I can also buy alligator meat by mail order should I be inclined to do so. Maybe I've found the prefect Christmas gift. :D

GSG

[gspsonny03]

I lighly tenderize them and I mean lightly or they will fall apart. Then use Lowery seasoning, use your favorite type of breading mix, whichever you perfer. Fry it up like you would a chicken-fried steak. Don't over cook as it will get tough on you. Make white gravy to cover. Now that's good eating.

[BILLY D.]

Originally posted by gspsonny03
I lighly tenderize them and I mean lightly or they will fall apart. Then use Lowery seasoning, use your favorite tight of breading mix, whichever you perfer. Fry it up like you would a chicken-fried steak. Don't over cook as it will get tough on you. Make white gravy to cover. Now that's good eating.

Hey Sonny

Ya forgot the seasoned Wild Rice, Green Beans with sauteed Mushrooms and bacon bits or asparagus with a mixed green salad and bleu cheese dressing, topped off with a nice red wine.

Some beach, Im hungry. :eek:

[gspsonny03]

Billy,

Got to hand it to you. That don't sound half bad. Maybe we should start up a wild game restaurant. All we would have to do is find someone to do the cooking of the creations we come up with.:D I don't think my wife would do it.:D

[Nulle]

Marinade pheasant over night in Zesty Italian dressing with a hint of Soy.
Layer of dressing, can of Cream of Chicken, cover with another layer of dressing and bake at 350 until tender and done.

[skeet]

I'll do the pheasant shootin for the restaurant...ducks too. What else ya need killin for the grillin?? I'm a shooter....oh and an eater!!

[rubicon]

I love to cook-----but the restuarant will need somebody to fill in on all days suitable for hunting and fishing

[gspsonny03]

Oh sure Billy and I have to stay at the restaurant all day cooking and cleaning while Skeet and Rubicon get to go out and have all the fun. That's the story of our lives. :D

[skeet]

Hey that is a good idea. Y'all cook and we'll do the huntin. Just think of all the money y'all gonna be makin!! The ony thing we'll need is a little money for ammo...fuel money for travlin around...scoutin an all and we will need a little travel expenses and some of that there good cookin y'all gwan be doin...just ta keep body an soul together....ain't that right Rubicon??

[BILLY D.]

Originally posted by skeet
Hey that is a good idea. Y'all cook and we'll do the huntin. Just think of all the money y'all gonna be makin!! The ony thing we'll need is a little money for ammo...fuel money for travlin around...scoutin an all and we will need a little travel expenses and some of that there good cookin y'all gwan be doin...just ta keep body an soul together....ain't that right Rubicon??

Hey skeet

Thats sounds about like my kids. I finally got smart and as they turned 18 I busted their dinner plates and pitched the kids out. I didn't plan on being their mommy the rest of their lives.

[skeet]

Y'all wouldn't treat us like you did when you was so mean to your kids. I mean well heck...dad...we wouldn't want all the money..jest our fair share, ya know. Heck we would be supplyin all the main part of the grub ya unnerstand? Well at least the meat part. Ain't that the main part?? C'mon, paw....er ahhh I mean,....ah Billy! I allus wanted me a job like that.:D :cool: :confused: ssshhhh...c'mon Rubicon...Help me out here!!




An this is my 1600th post. What is I a commin to??

[BILLY D.]

Originally posted by skeet
Y'all wouldn't treat us like you did when you was so mean to your kids. I mean well heck...dad...we wouldn't want all the money..jest our fair share, ya know. Heck we would be supplyin all the main part of the grub ya unnerstand? Well at least the meat part. Ain't that the main part?? C'mon, paw....er ahhh I mean,....ah Billy! I allus wanted me a job like that.:D :cool: :confused: ssshhhh...c'mon Rubicon...Help me out here!!




An this is my 1600th post. What is I a commin to??

I'm not mean although at the time I was called a few unmentionable terms. I just had my rules and I told them if they didn't like my rules they could make their rules when they were living independantly. Another words don't get your a$$ caught on the door knob as you depart.

I was widowed and with five youngins' and doing my job in the Military with 10>16 hour days I didn't need any extra trouble.

I must have motivated them because 3 finished college and the other two got good jobs. None of them were in any trouble cause they knew they would suffer the wrath if they did. A lot of times I didn't get to give them all the time they needed but they understood. They might not have liked it, but they understood.

They have families of their own now and when we talk or chatter on cyberspace and they say thanks Dad for being the way you were. It gives us a bearing on how to treat our kids. Setting goals and always doing the right thing. I don't acknowledge what they say, I just get a feeling of satisfaction and a smile on my face.

I now have 5 wonderful Grandchildren and 3 Great Grandchildren that they gave me with love. Sides that I have all these great places to visit whenever I want. :D

And congrats on the 1600 post.

Best wishes

Bill

[rubicon]

Skeet, I think Billy is into that tough love stuff!. Heck, I have four kids and four grand kids.They come home as needed and are always welcome. the youngest moved back in after college, then moved back in after 6 years in a neuc. sub in the navy.and now at 35 baches with me-AND IT WORKS OUT GREAT. My oldest son moved back home after 8 years on a battleship in the navy and helped run the family businesses for a year then struck out on his own only to have his neck broken in a car accident so back home where i nursed him for another year. He is now married with two great kids. My daughter moved back home after college and lived at home until she got on her feet , then moved back in two years ago when she got a job here in Md and stayed with me for 6 months while we found her a condo in a good area on the bay shore. She is a dental hygenist and works at two different practices and is definitely not a slacker- just needed a little help from daddy. My kids and grandkids are my pride and joy and I hope to always be there for them. Anyway, guess we could work that HUNT CHAT GOURMET FINS AND SKINS EATAURANT during off season if there is such a thing. Maybe Val could fill in with some gator, LilRed with some of that great southern quisine, and Icequeen with bear steaks.

[Gunslingergirl]

Ok, the recipes sound good. Now I'm hungry and I had breakfast not to long ago.

I think starting up a wild game restaurant would be a good idea. I'd come in for a bite.

GSG

[wrenchman]

the last gater i had i thought it tasted like beef and i will say at the risk of makeing it sound bad but i would take a wild rabbit any day over chicken.
My mother would cook them when i brought them home and i still like eating them.
my grand father raised rabbits to eat and i didnt like to eat them they had no flaver and were greasey he would try to say they were chicken but i could tell every time we found that they had to be spiced well to taste good.
My grand mother did make dumplins frome the raised rabbits that was good.

[BILLY D.]

When I was a kid I was in convalesance from an illness and our family Doc suggested I find an out door hobby. It just happened it was around Easter and a family member gave me a bunny.

And that was a start to me raisnig rabbits. I had Little Dutch, Chinchillas, and New Zealand Whites. Won a lot of prizes from them at the county fair.

As far as eating them, I thought they tasted lousy. Maybe it was because they were pen raised. There is nothing better than a good Cottontail fried slowly and gravy made from the pan drippings.

My Grandmother used to make great Hasenpepper also. Wrenchman is correct about the seasoning of pen raised rabbits. Thats why the hasenpepper was so good.

[GoodOlBoy]

Yep pen raised bunnies have a very distinct very different flavor. I have never decided if it was due to lack of excercise or diet. I use to raise rabbits myself btw.

GoodOlBoy

[skeet]

You know,...it is an often quoted "fact" that you can actually starve to death while eating all the wabbits you can eat...And they really don't taste so good. I used to raise 'em too.

[Gunslingergirl]

I don't know, eating something I'd raised...

See, this is why I could never own a farm. I'd name all the animals (at least the cute ones) and I'd starve to death. I mean even piglets are somewhat cute when they're little. Not to mention fluffy little lambs and baby chicks.

I'd have to become a vegetarian. It's kind of hard to get attached to a potato.

So when and where is the Gourmet Wild Game restaurant opening?

GSG

[skeet]

Course ya have to name a critter. Otherwise you wold go crazy figuring out who gets what. Seriously.. we named everything. Cute little story. We had to get my daughter a horse. When I came home one day and there she is riding the eating steer across the field at a gallop. That darn steer was ok with a piece of bailing twine in its mouth for reins and no saddle. That steer was also a local celebrity. Had its picture in the paper. We used to pasture it in the front field next to the road.. Had a wash(pronounced warsh)tub for water. Well, when it got a bit hot and the bugs came out it would knock over the wash tub and wear it on it's horns. Kept the bugs off and it's head was shaded...till my daughter went for a ride anyway. The was one good eatin piece of meat...after the deed was done o'course!

[Gunslingergirl]

Oh that's priceless! How old was your daughter when she rode the steer?

GSG

[gspsonny03]

GSG;
Billy and I were going to start the restaurant up, but skeet and Rubicon want to do all the fun stuff while Billy and I do the work, so we decided to go on strike before it ever started. Until they decide to help with the work we're not going to start, so you have to talk them into helping with the work portion of this. :D

[BILLY D.]

Yeah, I hate slavin' over a hot stove all day. Wouldn't mind if I had a lady helper. But Sonny ain't too purdy and he ain't built rite either. :eek:

[skeet]

Whatchu mean you gwan on strike?? Are you sayin that doin the killin ain't work?? Well...I declare....an all them other southern expletives y'all!

GSG..My daughter was 12 or 13 when i saw her ridin the dinner critter. So, we went out and bought a REAL horse. An was he a good'un. I got bout as much enjoyment outta that nag as my daughter..and I don't ride 'em cowboy neither. Jest awatchin that horse was some kinda funny...most of the time!:D Sometimes not though :rolleyes:

[Gunslingergirl]

Ok guys, we must have a fair division of labor here. I think it should work like this.

You guys go out and shoot the game, find good recipes and cook them. Find and cook some good side dishes and dessert recipes as well. Set a nice table and serve everything with a lovely bottle of wine.

I'll do my part and come and have dinner every night.

Sounds fair to me. :D

GSG

[GoodOlBoy]

I Think ya need ta get back to the basics. The guy bashes the critter with a rock an brings it home. The girl cleans it cooks it serves it tans the hide and cleans up the mess. . . . .

*duck*

GoodOlBoy :D

[Gunslingergirl]

Oh GOB,

When you guys actually go out and bash a critter on the head with a rock and kill it, I'll be happy to cook it.

Just let me know when that happens, ok?

Also, just to be clear, I'm not talking a fieldmouse or a squirrel or something. Let's put some challenge into this. Go get me a sabertooth tiger or a mastadon and then we'll talk.

:D

GSG

[GoodOlBoy]

Tell ya what you provide the sabertooth tiger or the mastadon and I will bash it to death with a rock for ya. . . . :D

*mumble* teach her to use logic with me *mumble*

:D

GoodOlBoy

[skeet]

Them sabertooth tagers area lot of trouble killin...And when ya cook 'em they taste pretty good. That's why they are so hard to find nowdays. They tasted SO good them ol cave guys kilt most of 'em

[Gunslingergirl]

So, I guess we're back to my original plan.

You guys go out and harvest the game (no rock crushing required) and then cook it up and serve it nicely with a good bottle of wine. No need to stomp the grapes yourself, you can buy the wine at the store. I'm nothing if not benevolent. ;)

I, in turn, will do my part by enjoying a great meal and applauding the cooks at the end.

Really, I can't see how that plan could be any better. In the absence of any mastadons or saber tooth tigers, it will just have to do.

By the way, skeet, how do you know what a saber tooth tiger would taste like. Do you have a time machine you're not telling the rest of us about? :D

And, lest we forget, the cooking skills of the cavepeople weren't all that advanced. I'm guessing "throw it on the fire and char it" was the best they could do. Doesn't sound all that appetizing to me.


GSG

[GoodOlBoy]

Throw it on the fire and char it is about how blackened cajun anything goes :D

Besides some of the best meals I have ever cooked have been done on the fire.

GoodOlBoy

[Gunslingergirl]

I won't deny you can cook a great meal over a fire. I'm just saying that cavepeople probably didn't have spices and regulated temperatures and all that sort of thing.

As to the cajun food, I'm from Michigan. We don't eat all that much cajun food up here. :D

GSG

[GoodOlBoy]

Thats all I am sayin. . . .

[Gunslingergirl]

Is that Nemo? :eek:

We do eat fish up here, and even some sushi on occasion. Fresh caught fish from the Great Lakes is pretty darn good.

GSG

[rubicon]

GSP, Im not slackin- I volunteered to do the cooking when hunting and fishing season was out Skeet and I will bring home the bacon when season is in. AND GSG, I have no problem stomping the grapes, Im a WV hillbilly and everybody knows we dont wear shoes so I can just stomp away except for one problem, that is all living creatures including humans who come from WV have one leg longer than the other so we can walk around the mountain sides of course when we turn around and try to walk back it is quite a problem. I bet if we serve opossum stew, mushrat, and raccoon, we can get Larry Ours to help out (and he probably has a recipe). We can even have raccoon toothpicks beside the cash register for those who want them.

[Gunslingergirl]

Do I want to know what a raccoon toothpick is?

I think we can dispense with stomping the grapes. I'm guessing the wine that resulted wouldn't be all that good. There are plenty of lovely wineries here where I live, so we won't be lacking for something to drink.

The next question would be what wine do you serve with opossum or raccoon? Just a note, anyone who says Boone's Farm or Thunderbird is going to be in serious trouble. In my world, we do not dignify those beverages by calling them wine. :D

By the way, what do raccoon and opossum taste like? Can't say I've ever had either.

GSG

[GoodOlBoy]

Erm Mogen David's?

ya took away boones farm and thunderbird thats about all I got left darnit!

GoodOlBoy

[Gunslingergirl]

Mogen David?

Oh dear. :D

GOB, if you feel that strongly about it, we'll have Thunderbird and Boone's Farm on the beverage menu. I'm nothing if not flexible.

Still wondering what opossum and raccoon taste like though. Also, how do you go about cooking them? Is there such a thing as opossum steaks?

I clearly have a great deal to learn.

GSG

[gspsonny03]

Well now this is just getting worser and worser all da time. Not only do we have Skeet and Rubicon who want to do all the hunting, now we got GSG who wants to come by for some candle light dinner thingy. And on top of that Billy says I'm not purdy. I've got a notion to just stay home. Specially if there's no Boones Farm. :D

[Gunslingergirl]

Hey, I can put on a pretty nice candle light dinner thingy, when I'm of a mind to do so. :D

And never mind what Billy says. As long as you think you're purdy, you are. ;)

GSG

[rubicon]

1. Taste like--------chicken
2. Catawba Pink
3. Candle light THINGY (no way Im going there)

And all this started in a search for a good pheasant recipe.
LOL

[Gunslingergirl]

It has migrated somewhat from the original topic.

Really, you had to go with tastes like chicken? I'm starting to think I could ask what blacktop tastes like and someone would say "chicken". :D

What is Catawba Pink? Is that some sort of wine? Are we talking Boone's Farm here?

Rubicon, do you have a bias against candlelight dinners? Or is it just the word "thingy" you object to? In my defense, Gspsonny used it first. So don't be blaming it on the girl. :D

GSG

[skeet]

Possum sure don't taste like chikin...and neither does coon. Possum is kinda real greasy like and tastes a bit like pork. Coon...well he jus tastes lik coon er sumpin like groun hog..without the little bit o' musky flavor that dem ol groun hogs have..lessen ya git all dem musk glands off around da back. an as far as wine...what's the word??..Thunderbird... What's de price??...50 twice. BTW that ol Thunderbird wine..well it was made by Ernest and Julio Gallo...who sold no wine before it's time!! An ther is still a lot of wine in Europe that still gets stomped by womenfolk...and thingie is spelled ie on the end.....An Sonny..sombody don tol me you sho is purdy..so don'tcha lissin to Billy none. Wine?? wif dinner?? Who woulda thought? I thunk it was to be drinkin wile watchin football!!

[Gunslingergirl]

I've got to say, possum and coon don't sound like they'll be on my top ten list of things to eat.

I also don't think I've heard of many people who drink wine while watching football. No reason why you can't I suppose. Guess I always thought of football as a beer sport.

Also, I've seen thingy (thingie) spelled both ways. I don't think the objection was to the spelling, it was to the use of the word. I imagine hunting forums probably don't play host to the word thingie too often. Although, in my defense, I wasn't the first to use the word. That should count, right? :D

GSG

[skeet]

Well heck. I didn't realize them ol boyz drink beer while watchin football. I don't really watch that either.. I go huntin:cool: :D

[Nulle]

Candle light - wine = Good Grief !
Just plain old "Quail Shooters" Class of cheap beer + raw quail egg dropped in and down the hatch lol

[TreeDoc]

Here's an absolutely awesome recipe that I have been doing for quite some time. Don't FRY your birds or dump them in with Cream of Mushroom! :rolleyes: Have some class with such a noble bird, Gang!!


Cranberry Pheasant & Pears

1/2 c. butter
2 lg. garlic cloves
2 Tbsp. shallot, minced.
4 whole Pheasant breasts, skinned, boned & halved (sliced in half, horizontally which makes them thinner), then floured.
1 c. cranberries, coarsly chopped.
3 ripe Pears, peeled and sliced to about 1/4".
2/3 c. brandy
1 c. heavy cream.
1 c. Sour Cream.
1/4 c. parsley
Salt and fresh ground pepper, to taste.

Melt half the butter in a lg. heavy skillet. Add garlic & shallot - cook 1 minute.

Lightly season and then flour the halved Pheasant Breasts and cook in batches using the rest of the butter as needed, just until done, a few minutes each side. Remove to a platter & keep warm on a low setting in oven.

Add Cranberries to the remnants in the skillet, cook & stir 1 minute. Add Pear slices and cook until they are softened. Pour in brandy and get it to flame. Shake pan till brandy burns off. Add both creams to skillet, stir and heat but don't boil.

Pour sauce over breast halves and sprinkle with Parsley.

You'll love this one, it's fantastic! Works with Chicken, too.

[Gunslingergirl]

Just for the record, and to go back to the original topic of this thread, we did have pheasant for Christmas.

Dad wanted to be traditional, so we had it slow cooked in the crock pot.

It was very yummy.

The good news is he has more birds, so we can try some of the other recipes.:)

GSG

[McPat]

Here are two for you Gunslingergirl:

Momma's Favorite:

One or two pheasants quartered (or cut into parts)

1 bottle of red french dressing
1 jar of apricot jam
1 packet of dry onion soup mix (I like Mrs. Grass)

In a greased (or cooking sprayed) 9x12 dish, arrange pieces and sprinkle soup mix over them. Mix the jam and dressing in a bowl and pour over pieces. Bake in a 350 degree pre-heated oven for 1-1 1/2 hours depending on your oven. Baste during cooking a couple of times.

Grandma's Pheasant (Grandma was born and raised on South Dakota pheasants):

You need pheasant pieces from how ever many pheasants you want to cook. Bread the pieces however you do it. I dredge in flour mixed with salt & pepper; drop in an egg wash; then dredge in bread crumbs with herbs and spices in it. My choices are curry cracked black pepper, red pepper flakes, garlic powder, onion powder, parsley flakes, oregano, and basil. Experiment with that part and have fun with it. Anyways, pan fry the pieces just until the breading is golden brown on all sides. If you do it right, the breading will stay on the meat, but the meat will not be done. Fry on kind of high heat, but be careful not to burn the crust. Then bake the pieces for about an hour at 350 in a greased pan.

Either one of these recipes can be jazzed up or down at your preference.

Enjoy!
McPat

[McPat]

One more. This is for the birds old Munch Mouth gets his jaws on or the ones that get pummeled by two or three guns.


CREAMY WILD RICE AND PHEASANT SOUP


1 Pheasant
1 Large Onion, Chopped
1 Cup Celery, Chopped
1 Pound Fresh Mushrooms, Sliced
Margarine or Butter To Taste
1 Cup Flour
2 Cups Cooked Wild Rice
12 Chicken Bouillon Cubes
4 Cups Half and Half

Pressure cook or boil the pheasant until it is done (I put mine in the crock pot over night on low); chunk meat into small pieces. In a separate pan, saute onions, celery, and mushrooms in margarine or butter until tender. Sprinkle flour over vegetables until well coated (mixture will be pasty). To the freshly cooked wild rice, ad bouillon cubes. Add coated vegetables, pheasant bits, and half and half. Heat and stir to make sure the vegetables blend into the soup. DO NOT BOIL. Serves six.

MY VARIATIONS

I don’t use the bouillon cubes, but I salt and pepper to taste. I also use fresh garden herbs as available--thyme, sage, parsley and/or chives. These get thrown into the pot with the vegetables. I have also put broccoli and baby carrots in as additional vegetables, one cup each. Also I have added about a cup or two of the pheasant or chicken stock to the pot and topped the pot off with milk (you may also top off with more half and half). This will serve more than six depending on how big your pot is. (I always fill my biggest pot full.) By the way, you may substitute Rice-A-Roni or Uncle Ben’s wild rice mixes as the seasoning packets will help with the elimination of the bouillon cubes, plus they are easier to make than straight wild rice.

McPat

[Gunslingergirl]

MCPat,

All those recipes sound good. Particularly the pheasant soup. I'll have to try that.

Thanks,

GSG

[McPat]

Gunslingergirl,

They are all very good. The soup is a little involved, but your patience will be rewarded. I have two for you.

Italian Pheasant:

One pheasant quartered or in parts
One bottle of your favorite italian dressing

Cover peices with dressing in a greased baking dish and bake at 350 for an hour or so in a covered baking dish, basting a few times during baking.

Chineese Pheasant:

One pheasant in parts
1 Tbls salt
1/2 cup flour
1 stick butter or margarine
1/4 cup soy sauce
1/4 cup catsup
1/4 cup honey
1 Tbls garlic powder
(I would personally add some curry powder because I like it!)

Season meat with salt & dredge in flour. Saute meat in melted butter until golden brown. Mix soy, ketchup, honey, & garlic powder in a small bowl. Pour over meat, cover & cook in a pre heated oven @ 350 for an hour.

I've been known to make chicken salad with leftover pheasant meat for the kid's lunches. I just think you need to have fun with it in the kitchen.

McPat

P.S. For those of you that like pheasant in the crock pot with cream of chicken and/or mushroom soup, try sauteing a cup of chopped carrots, celery each and two cups of onions with a few cloves of carlic and ground black peper and throw that in the pot too. Also whatever spices or herbs you have on hand that you like. I encourage you to experiment with the things you have on hand. Then get back to me and let me know what you come up with;)