Pheasant Rice Bake
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Pheasant, cut up
1 Package Onion Soup Mix
1 Cup Uncooked Rice
1 Can Cream of Mushroom Soup
1 Can of Milk
1 Can French Fried Onion Rings

Simmer pheasant in water with a small amount of vinegar or lemon juice in it, to help tenderize the bird.; Sprinkle dry soup mix into buttered casserole dish; Sprinkle rice over soup mix; Add cooked pheasant pieces Pour Soup and milk mixture over pheasant.

Cover and bake 350 degree oven 1 hr and 15 minutes. Uncover a sprinkle with onion rings. Cook 15 minutes longer.

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Roast pheasant. When done peel off meat, put in can of mushroom soup, cook in pot for a while in oven until done

Mexican Pheasant
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2 Cups Cooked Pheasant, Cut in 1 inch bites
1 can Cream of Mushroom Soup
1 can Cream of Chicken of Chicken Soup
1/2 Jar Medium Salsa
1 Cup Sour Cream
2 Cup Monterey Jack/Cheddar Cheese
1/2 Cup Onion Chopped
1 Package Corn Tortillas cut in strips

Combine pheasant, soups, onion, salsa, sour cream and 3/4 cheese.
Layer mixture with tortilla strips. Top with remaining cheese. Bake for 30 minutes at 350 F

Pheasant in Sour Cream
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1 Pheasant - Cut up
Flour
Butter
8 oz Carton Sour Cream
2 Cups Water
2 tsp. Worcestershire Sauce
Few drops Tabasco Sauce
2 Bay Leaves
Dash Sweet Basil
Dash Rosemary
Salt and Pepper

Dust pieces of pheasant with flour and brown in butter. Mix sour cream and water. Add remaining ingredients to sour cream mixture. Pour sour cream mixture in a covered roaster and add pheasant. Bake at 325 F for several hours or until tender.

Pheasant Pate
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1 lb pheasant
Butter
3 Tbsp. Mayonnaise
2 Tbsp. Lemon Juice
2 Tbsp. Butter - softened
1 Tbsp. Onion - finely chopped
10 or more drops of Hot Pepper Sauce
1/2 Tsp. Salt
1/2 Tsp. Dry Mustard
Dash Pepper

Cook pheasant, covered, in a small amount of butter, stirring occasionally until well done. Put pheasant through a meat grinder. Blend with remaining ingredients. Place mixture in a 2 cup mold. Chill for several hours. Carefully remove from mold. Garnish with chopped hard boiled egg, snipped chives or parsley. Serve with crackers.

Grilled Quail With Bacon 2 quail breasts or 1 chicken breast half 3 strips bacon, diced 1/4 cup white onion, diced 1 garlic clove, minced 1 tsp. sherry vinegar 1-1/2 tsp. honey 8 haricot verts (long, French green beans) 1/2 tsp. cilantro, chopped Salt and pepper to taste Marinate breasts in olive oil, garlic and cilantro for at least 2 hours. Grill on both sides until done.Meanwhile, heat bacon in a sauté pan over medium heat and reder out the fat. Discard all but 1 teaspoon of the bacon fat. Add onions and sauté with the bacon until onions are translucent. Add garlic and saute for 1 more minute. Add sherry vinegar and reduce until it’s almost dry. Add honey and simmer until it thickens slightly. Add haricot verts, cilantro, salt and pepper and simmer for another minute. Serve with grilled quail or chicken breasts.

Pheasant Rice Bake 1 Pheasant, cut up 1 Package Onion Soup Mix 1 Cup Uncooked Rice 1 Can Cream of Mushroom Soup 1 Can of Milk 1 Can French Fried Onion Rings Simmer pheasant in water with a small amount of vinegar or lemon juice in it, to help tenderize the bird. Sprinkle dry soup mix into buttered casserole dish. Sprinkle rice over soup mix. Add cooked pheasant pieces Pour Soup and milk mixture over pheasant. Cover and bake 350 degree oven 1 hr and 15 minutes. Uncover a sprinkle with onion rings. Cook 15 minutes longer.

Hunter's Quail 4 quail 4 cups cabbage - shredded 4 slices bacon - cooked crisp and crumbled 16 large cabbage leaves 2 Tbsp. butter 1 cup chicken broth 4 small apples - sliced 1/4 tsp. crushed thyme 1/4 tsp. crushed tarragon 1/4 tsp. caraway seeds 1 tsp. salt,1/4 tsp. pepper Salt and pepper the quail. Combine shredded cabbage and bacon and stuff 1/4 of the mixture in the cavity of each bird. Wrap each quail with 4 whole cabbage leaves and tie with string. Put in Dutch oven on top of the stove.In a saucepan, place the rest of the ingredients and simmer for 5 minutes. Pour the sauce over the birds and bring the liquid to a boil. Lower heat, cover and simmer 25-30 minutes until tender. Remove string and cabbage leaves. Serve with sauce.

Pheasant in Spiced Sour Cream 1 Pheasant - Cut up Flour Butter 8 oz Carton Sour Cream 2 Cups Water 2 tsp. Worcestershire Sauce Few drops Tabasco Sauce 2 Bay Leaves Dash Sweet Basil Dash Rosemary Salt and Pepper Dust pieces of pheasant with flour and brown in butter. Mix sour cream and water. Add remaining ingredients to sour cream mixture. Pour sour cream mixture in a covered roaster and add pheasant. Bake at 325 F for several hours or until tender.

More Pheasant Recipes
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• Recipes for Duck, Grouse, Pheasant, Goose & Quail
  - A dated but useful site with game recipes

• Lentil Pheasant Soup
  - Recipe for a chicken broth-based soup containing pheasant, chicken or guinea hen and well rinsed dried lentils, at Just Game Recipes

• Pheasant City Lodge
  - Guided hunts with well-trained dogs. Site features amenities information on this 28-bed lodge, as well as recipes, rates and contact information

• Pheasant Jambalaya
  - A full recipe serving four.

• TCF Gamebirds
  - Sells flight-ready Bobwhite quail, Ringneck pheasant and chucker. Includes recipes and ordering information. Sumerduck, Virginia.

• Pheasant Hunting Page
  - Information about places to hunt, recipes for pheasant and hunter's bulletin board

• Big Spur Recipes
  - Features a big game, pheasant, upland and waterfowl, recipe index.
  

• Robbie's Game Recipes
  - Ways to prepare game such as venison, pheasant, duck, quail, bass, and trout.

  Game Birds Recipes
  
  Please Contribute Your Favorite Recipe

• Game Bird Stew
  A full recipe for serving six

• Lentil Pheasant Soup
  Full recipe with dry sherry

• Recipes for Duck, Grouse, Pheasant, Goose & Quail
  - A dated but useful site with game recipes.

• Pheasant and Wild Boar Gumbo
  Full recipe making eight servings

Wild Turkey Recipe
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9 to 13-lb Turkey*
1/2 cup butter, melted
Old-Fashioned Dressing,
1/2 cup butter


3 cups finely chopped celery
3/4 cup finely chopped parsley
1 cup finely chopped onion
1 tbls. salt


1 tbls. poultry seasoning
1 ts. paprika
1/2 ts. pepper


1 egg, slightly beaten


12 cups fine white-bread crumbs



Preheat oven to 325°F. Remove giblets from turkey and set aside to use as gravy. Wash and dry turkey inside out. Make old-fashioned dressing by melting 1/2 cup butter in skillet over low heat. Add celery and onion and sauté until golden, about 5 minutes. Toss lightly with rest of dressing ingredients in large bowl just until well mixed. Spoon dressing into neck cavity.

Bring skin of neck over back: fasten with poultry pin. Spoon dressing into body cavity. Do not pack. Bake any leftover dressing in covered casserole. Insert about 5 poultry pins at regular intervals to draw body opening together. With long piece of twine, lace cavity closed, boot lace fashion; tie with knot. Bend wing tips under body or fasten wings to body with poultry pins. With twine, tie ends of legs together. Brush turkey all over with some of melted butter. Insert thermometer in inside of thigh at thickest part. Turn, breast side down on rack in shallow roasting pan.

Roast uncovered for 2 hours. Turn breast side up. Saturate cheesecloth square with rest of melted butter and place over turkey breast. (Or brush turkey with rest of butter; cover breast loosely with square of foil.)

Roast 2 to 2-1/2 hours longer. As cheesecloth dries out you can moisten with pan drippings. (Or brush turkey with drippings.) Turkey is done when meat thermometer registers 185 to 190°F; leg joint should move freely when twisted, and fleshy part of drumstick should feel soft.

Place turkey on heated platter; remove cheesecloth or foil, twine, and poultry pins. Let stand 20 to 30 minutes. Meanwhile you can make Giblet Gravy. Makes about 15 or 16 servings and about 12 cups dressing.

*If frozen, let thaw, still in wrapper, in refrigerator 2 to 3 days.

• Safe Handling of Wild Game Birds
  - Food safety for wild poultry. Instructions and recipes for roasting, grilling and smoking game birds.

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