Pheasant Recipes

Apricot Pheasant with Brandy

One pheasant cleaned and washed
1 onion cut up
6 baby carrots
3 stalks of celery chopped
1 apple chopped
Salt and pepper

Wash bird. Stuff bird with apple, carrots, celery, and onion. You may cook the birds slowly at 350 degrees F or quickly at 450 degrees F. Be sure to baste often with a mixture of butter and wine or butter and broth. The time required will depend on the size of the bird and the desired amount of doneness. Ducks will require 20-30 minutes at 450 degrees F. and 1 to 1 1/2 hours at 350 degrees

While Pheasant is cooking make a sauce of one jar of apricot preserves with added canned or dried appricots and1 tbsp. brandy

Pheasant Alfredo
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Cut up pheasant into chunks. Dip in flour and all your favorite spices. Fry in a bit of oil. Then toss in a crock pot. Pour several jars of Ragu alfredo sauce over the pheasant chunks. Let cook for 5 hours.

Then make your favorite noodles and pour over the sauce.

Serve hot with garlic bread!

Pheasant Wild Rice Soup
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1 bag wild rice 12 oz ( cook as directed on bag)

add the folowing and let simmer for 1 hour:

Fry pheasant with flour (cut into small pieces when brown)
1 onion browned (diced)
3- 15 0z cans chicken broth
1 large can cream of chicken soup
all your favorite spices (garlic, basil, parsley, season salt, pepper)
12 oz. milk
3 tablespoon cornstarch to thicken (mix with 1/4 cup water)

PHEASANT STEAK

1 or 2 pheasants
1 or 2 tubes saltine crackers (crushed fine)
3-4 eggs, beaten
Crisco to brown

Cut up pheasants, debone, pound to tenderize. Dip in beaten eggs, then roll in crushed cracker crumbs. Have heated Crisco in fry pan. Brown meat and lower heat, continue cooking at a low heat until tender. Can put in oven to finish after it is browned. May need to add small amount of water to keep from getting to dry. Put in a 200-250 degree oven for at least one hour. Serve over wild rice
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Pheasant Casserole

12 oz. mild pork sausage
8 oz. water chestnuts, chopped
1 lg. onion, finely chopped
1 (6-0z box Uncle Ben's wild rice mix)
1/4 c. flour
1/4 c. butter
1/2 c. milk
1 3/4 c. chicken broth
Juice of 1/2 lemon
1 tsp. salt
1/8 tsp. pepper
2 c. cubed pheasant
1/2 c/ slivered almonds, toasted
Sauté sausage and drain off grease. Sauté onion in sausage grease. Add water chestnuts and pheasant. Squeeze lemon juice over mixture and simmer. Cook rice according to package. Make a white sauce with flour, butter, milk, chicken broth, salt and pepper. Lightly toss together the pheasant mixture and white sauce. Bake at 350 degrees for approximately 1 hour. Sprinkle with almonds and serve.