1 pheasant, cleaned and plucked
1 teaspoon black pepper
1 teaspoon garlic salt
1 small onion, quartered
4 strips bacon
3 whole oranges, peeled
2 1/2 cups sugar
pinch of cinnamon
white rice, cooked
Put 3 oranges in a sauce pan with water. Bring to a boil and simmer for 1 hour.
Drain and save orange whater. Cut oranges in half and place them in a Dutch
oven or baking dish. In a saucepan, combine 2 1/2 cups sugar with 1 1/4 cups orange
water and pinch of cinnamon. Heat and stir this mixture until it becomes syrup.
Pour syrup over orange halves and bake 45 minutes at 350 degrees.
While oranges are simmerin, was pheasant well and rub salt and pepper on
outside. Put onion and bacon in body cavity and roast bird in a second baking dish,
covered, at 350 degrees, for about 45 minutes. Serve the orange and
pheasant with rice.
Baked Pheasant in Cream Sauce
2 pheasants
seasoned flour
3 tablespoons butter
1/2 lb. fresh mushrooms
1/3 cup sliced almonds
3 celery stalks, chopped
1/2 small onion, chopped
1 pint cream
1 tablespoon salt
1 teaspoon pepper
1 cup dry sherry
Quarter pheasants. Dip in seasoned flour and brown in butter
Set aside. Sauté mushrooms, almonds, onion, and celery in butter
Place game in Dutch oven and pour over sautéed mixture.
Cover and bake at 350ºF for 1 1/2 hours. Add cream, salt,
pepper and sherry. Cover and bake and additional 30 minutes or until
bird is tender. Makes 4 servings.
Pheasant
1 cup floor
1 cup pancake mix
salt & pepper
paprika
mrs. dash
Cut up pheasant into four or five
serving size pieces.
Shake pieces into flour mixture.
Pan fry in butter flavored Crisco
until golden brown on both sides
of the pheasant. Put into baking
dish and cover with sauce mixture:
1 can golden mushroom soup
1 can water
1 can wine
Diced onion
Diced green pepper
Cover and bake on 350ºF
for 2 hours.
Pheasant A La Creme
3 pheasants (bone out the breasts and wishbone)
1 1/2 cups flour
1 cup vegetable oil
Cavenders Greek Seasoning
1/2 diced onion
2 cans Campbell's Chicken Broth
1/2 can water
1 1/2 pints heavy whipping cream
1 teaspoon salt
1/2 teaspoon garlic powder
6 oz. cream sherry
6 oz. white cooking wine
1 cap liquid smoke
Flour the pheasant pieces, season to
taste with the Cavenders and brown the
pieces in the vegetable oil. (You will
need to large frying pans).
Place the pheasant pieces in a roaster,
add the chicken stock, water, and onions.
Cover and bake at 325º F for 1 1/2 hours.
Mix the remaining ingredients, pour over
the pheasant, cover and bake @ 350ºF
for 1 1/2 hours.
Remove the pheasant and serve the gravy over
potatoes, noodles or rice. (You might have
to add a small amount of cornstarch to thicken
the gravy).
Pheasant with Wild Rice Casserole
2 cups cooked wild rice
1 onion, finely chopped
1 cup fresh parsley, finely chopped
1 - 10 1/2 oz. can cream of mushroom soup
1/2 soup can milk
1 cup grated cheddar cheese
2 pheasants, cut in pieces
flour
shortening
paprika
Heat mushroom soup and milk. Add to wild rice,
onion, and parsley. Roll pheasant in flour.
Brown in shortening. Pour rice mixture into
greased casserole. Top with pheasant. Sprinkle
with paprika. Cover and bake at 350ºF for 1
hour.
Coca-Cola and Pheasant
6 pheasant breasts, boned out
1 can coca-cola
ketchup
Place pheasant breasts in electric frying pan.
Cover the pheasants with ketchup. Make sure there
is an equal amount of ketchup on each piece of
pheasant. Cover the breasts with coca-cola. Simmer
until coca-cola is gone.
Baked Pheasant
1 cup sour cream
3/4 cup dry sherry
1/2 can mushroom soup
1/2 pkg. dry onion soup
1/2 tsp. curry powder
1/2 tsp. ginger
1 can mushroom pieces
1 pheasant, cut in pieces
Bake at 350ºF for 2 hours covered with foil.
Brown under broiler when ready to serve.
Crazy Pheasant
1 pheasant, cut up
1 cup milk or 1 can evaporated milk
1 can celery soup
1 can mushroom soup
1 pkg. instant rice
1 pkg. onion soup mix
Mix celery soup, mushroom soup and milk together.
Pour a little of soup mixture (to coat bottom of
baking dish) into casserole, empty package of rice
into the dish. Arrange pieces of pheasant on top
or rice. Pour remaining soup and onion soup mix on
top. Cover with lid or foil, bake 1 1/2 hours at
350ºF.
For our turkey lovers:
Roasted Wild Turkey
1 wild turkey - 8 to 10# dressed
salt and pepper
melted fat
1/2 lb. sausage
1/2 cup chopped onions
1 cup chopped celery
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. crushed thyme
5 juniper berries, crushed
1/4 cup chopped parsley
1 cup cooked chestnuts, chopped
8 cups soft bread crumbs
Sprinkle turkey inside and out with salt and pepper.
Cook sausage in a skillet until well done. Add onions,
celery and bread crumbs; mix well. Spoon stuffing
lightly into neck and body cavity. Close opening with
skewers and string. Coat breast with soft margarine or
butter and cheese cloth soaked in melted butter. Pull
legs up and tie together. Turn wings under. Place
turkey breast up on a rack in rotating pan. Roast in
preheated 325¨F oven for 25 minutes per pound or
until tender. Baste frequently with melted butter or
margarine and drippings in pan.