Pheasant Pot Pie
In a large saucepan or Dutch oven, place pheasants, water, quartered onion, celery and garlic; bring to a boil. Reduce heat; cover and simmer for 1 hour or until tender. Remove pheasants; cool. Remove meat from bones and set aside. Strain broth, discarding vegetables. Measure 3-1/2 cups broth and place in a saucepan. Add lemon juice, salt, pepper, Worcestershire sauce and nutmeg. Remove 1/2 cup and stir in flour. Bring broth in saucepan to a boil. Add flour mixture; boil 1 minute or until thickened and bubbly. Add the whole onions, peas, carrots, pimientos, parsley and pheasant; mix well. Spoon into a 2-1/2 quart baking dish; roll pastry to fit dish; place over meat mixture and seal edges to dish. Cut small steam vents in crust. Bake at 425 degrees F. for 35-40 minutes or until bubbly and golden. Yield: 6 servings.
Source: Taste of Home
Pheasant Stir- Fry
In a small bowl, combine the soy sauce, cornstarch, ginger and bouillon. Add water; set aside. In a skillet or wok over medium-high heat, stir-fry pheasant in 1 tablespoon of oil until no longer pink, about 3 to 4 minutes. Remove and keep warm. Add remaining oil to pan. Stir-fry broccoli and carrots for 2 minutes. Add celery, onion and peas; stir-fry until the vegetables are crisp-tender, about 4-5 minutes. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve over rice. Yield: 4 servings.
Source: Taste Of Home
(Robert Wehmeyer, owner of Robert's Cafe Du Monde in Topeka Kansas, prepared this game dinner featured on the front cover of Best Recipes along with Pecan-Sage stuffing and green chili cornbread pancake.)
Robert's Roast Game
Preheat the oven to the highest degree(about 500 degrees F.). Place the birds on separate baking sheets with about 1 cup water in the bottom of the pan; season with salt and fresh herbs(rosemary, sage, tarragon and thyme); cover and bake.
Note: The pheasant was baked covered for 45 minutes and cooked uncovered an additional 15 minutes; the partridge was baked covered for 30 minutes and uncovered for 15 minutes; the quail was baked covered for 15 minutes and uncovered for 15 minutes.
Wehmeyer says the birds are relatively the same--very little dark meat--and there is no significant variation in preparing them. He suggests baking fowl just until the juices run out and the meat is a pinkish-white color.
Chef's Bercy Sauce
(After the fowl is baked, Wehmeyer coats it with a reduced Bercy and brown sauce. For best results, he suggests a 1:1 ratio.)
Combine ingredients in order given. Wehmeyer then adds 1 tablespoon butter or whipping cream to give at a satin finish. Pour the mixture over the game.
Pecan Sage Stuffing
Combine bread cubes with sage and pecans. Beat eggs with milk and add melted butter. Lightly toss liquid with bread mixture. Turn into lightly greased casserole. Bake covered at 400 degrees F. for 30 minutes and uncovered an additional 10 minutes to brown. Makes about 1 quart..
Green Chili Cornbread Pancake
Combine stuffing mix with bread and biscuit cubes. Add chilies, cumin, garlic and shallots. Blend eggs with milk, stock and melted butter. Turn into lightly buttered baking dish. Bake covered at 400 degrees F. for 30 minutes and uncovered an additional 10 minutes to brown. Makes about 1 quart.
Pheasant Baked In Foil
Dry pheasant and brush with melted butter or margarine. Sprinkle inside and out with salt and pepper. Stuff orange in cavity. Place pheasant on large sheet of aluminum foil. Bring edges together, and seal lightly. Place in roasting pan and bake at 450 degrees F. for 1 hour. Open foil, reduce heat to 350 degrees F. and bake 20 minutes more, until golden brown. Serves 4.
Source : Best Recipes
Easy Party Pheasant
Place pheasant pieces in a baking dish. Combine soup, cider, Worcestershire sauce, salt, minced onion, garlic and fresh mushrooms, and pour over pheasant. Sprinkle with paprika. Cover and bake at 300 degrees F. for 1 to 1 1/2 hours until tender. Makes 4 servings.
Source: Best Recipes