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
