Good Pheasant Recipe

[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