Pheasant Smothered In Cream With Forest Mushrooms

• 2 young pheasants, disjointed
• 1/2 cup flour
• 1/4 cup butter
• 2 shallots, diced
• 6 large forest mushrooms, softened in water and sliced
• 1/2 teaspoon thyme
• 1/2 teaspoon marjoram
• 1 teaspoon chopped fresh parsley
• 1/4 cup Madeira wine
• 1 teaspoon dry mustard, mixed with 2 teaspoons water
• 1-1/2 cups heavy cream
• Salt to taste

Dredge the pheasant pieces in flour. In a heavy skillet, melt the butter. Fry the pheasant pieces until golden brown on all sides. Remove from the pan and set aside.

Add the shallots, mushrooms, thyme, marjoram and parsley to the skillet. Cook until shallots are tender.

Return the pheasant to the skillet. Add Madeira wine and mustard. Stir and cook until reduced by half, about 10 minutes. Pour heavy cream over the pheasant and add salt to taste. Simmer for 5 minutes, uncovered, until reduced by a third. Serves 6.

Serve over wild rice.

Source: Wild Game Cookbook

Pheasant Stew

• 1 pheasant cut in pieces
• Flour
• Salt and pepper
• 2-1/2 Tbsp. butter
• 7 cups boiling water
• 1 tsp. thyme
• 1 cup corn
• 3 potatoes, cubed
• 1/4 tsp. cayenne
• 3 medium onions, sliced
• 2 cups canned tomatoes with juice

Roll the pheasant pieces in flour, salt and pepper. Brown in butter. Add the pheasant and all other ingredients (except tomatoes), to the boiling water. Cover and simmer for 1-1/2 to 2 hours. Add the tomatoes and continue to simmer for another hour. Serves 4.

Pleasant Pheasant

• 2 to 4 pheasants
• Flour
• Salt
• Pepper
• Accent
• Oil or fat
• 2 to 2-1/2 cups red wine
• 1 apple, in wedges (or 6 -oz. can apple juice)
• Lemons, sliced
• Brown sugar

Soak birds in salted water for at least an hour. Cut up into serving pieces. Bone breasts. Slit all shot areas to remove bone fragments, shot, blood and excess fat. In brown paper bag, mix enough flour to coat all pheasant pieces with salt, pepper and Accent to taste. Shake pieces in bag. Let stand 10 minutes before browning. Heat 1/2-inch oil in heavy skillet. Brown each piece well. Place in roaster with 1-1/2 to 2 cups of the red wine and apple. Add more salt, pepper and Accent. Cover with lemon slices and brown sugar. Roast, covered, at 325 degrees F. for 2 hours. Check for tenderness and cook longer if necessary. Add 1/2 cup red wine 1/2 hour before serving.

Source: Seasonal Samplings

Baked Pheasant

• 2 large carrots
• 5 stalks celery, diced
• 1 medium onion, chopped
• Butter
• 1 large pheasant
• Salt and pepper

Saute vegetables in butter until tender. Place vegetables in the bottom of a casserole or baking pan. Debone the pheasant breast. Season breast wtih salt and peper, then brown in hot oil. Place pheasant over vegetables. Cover; bake at 300 degree F. for 1-1/2 hours. Serve pheasant and vegetables with cream or sauce, if desired.

Source: Seasonal Samplings

Pheasant With Creamy Yogurt Sauce

• 1 cup fine, dry bread or cracker crumbs
• 1/4 cup grated Parmesan cheese
• 1 to 2 tablespoons dried minced onion
• 1/2 teaspoon garlic powder
• 1 teaspoon seasoned salt
• 1/4 teaspoon dried leaf oregano, crumbled
• 1/4 teaspoon dried leaf thyme, crumbled
• Dash pepper
• 4 whole pheasant or chicken breasts, skinned, boned and halved lengthwise
• 1 cup mayonnaise or plain yogurt
• 1/4 cup margarine or butter, melted
• 2 teaspoons sesame seeds

Creamy Yogurt Sauce:

• 1 can (10-3/4 -oz.) cream of chicken soup, undiluted
• 1 carton (8 oz.) plain yogurt
• 1/2 cup chicken broth
• 1 teaspoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• Dash garlic powder
• Dash seasoned salt

In shallow dish, combine bread/cracker crumbs, cheese, onion, garlic powder, seasoned salt, oregano, thyme and pepper. Rinse pheasant/chicken and pat dry; coat with mayonnaise/yogurt and roll in crumb mixture. Place pheasant in lightly greased 13-in.x9-in.x2-in. baking dish. Drizzle margarine/butter on top. Sprinkle with sesame seeds. Bake, uncovered, at 375 degrees F. for 40-45 minutes until tender. Make sauce by combining all ingredients in medium saucepan and cooking over a low heat until heated through, stirring occasionally. Yield: 8 servings with 2-1/2 cups sauce.

Source: The Best Of Country Cooking

Pheasant Baked In Foil

• 1 pheasant, cleaned and aged
• 3 tablespoons butter or margarine, melted
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 unpeeled orange

Dry pheasant and brush with melted butter or margarine. Sprinkle inside and out with salt and pepper. Stuff orange half in cavity. Place pheasant on large sheet of aluminum cooking foil, bring edges together, and seal tightly. 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: Easy Game Cookery

Golden Roast Pheasant

• 1 orange
• 1 pheasant (about 2 1/2 lbs.), ready to cook
• Salt and freshly ground black pepper, to taste
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon paprika
• 3 cloves garlic, peeled
• 3 sprigs fresh parsley
• 4 tablespoons (1/2 stick)unsalted butter, room temperature
• 3 slices bacon
• 1 cup dry white wine
• 1/2 cup golden raisins

1. Preheat oven to 350 degrees F.

2. Cut the orange in half. Squeeze the juice from 1 orange half into cavity of the pheasant and over the skin. Rub the bird inside and out with salt, pepper, sage, and paprika. Cut the remaining orange half in half and place, along with the garlic and parsley, in the cavity of the bird.

3. Spread the butter over the breast and place the bird breast side up, in a shallow roasting pan. Lay the bacon crosswise over the breast.

4. Cover the pheasant with aluminum foil and bake for 45 minutes.

5. Meanwhile, heat the wine to boiling in a small saucepan over high heat. Add the raisins, remove from heat, let stand for 45 minutes.

6. Remove the foil and pour the wine and raisins over the pheasant. Bake, uncovered, basting frequently, until the juices run clear when a thigh is pierced with a sharp skewer, about 45 minutes.

7. Remove the pheasant with the bacon to a small serving platter. Spoon some of the raisin sauce over the top and pour the reamaining into a sauceboat. Serve immediately.

2 portions

Source: The Silver Palate Goodtimes Cookbook

Pheasant with Sauerkraut and Apples

• 1 1/2 lbs. pheasant
• 1 1/2 tsp. salt
• 2 Tbsp. butter
• 1 Tbsp. flour
• 3 1/2 cups sauerkraut
• 2 Tbsp. brown sugar
• 2 apples, cut in wedges (core removed)
• 1/4 cup water
• 4 tsp. white wine
• 1/4 tsp. caraway seed

Clean the pheasant, rinse well, and drain thoroughly. Cut into serving pieces. Sprinkle with salt. Brown slowly on all sides in the butter over medium heat, about 15 minutes. Remove pheasant from the skillet and blend the flour into the drippings remaining in the pan. Add sauerkraut and brown sugar; return pheasant to the skillet. Cut the apples into wedges, remove the core, and arrange around the edge. Add water. Cover and bake in 350 degree F. oven for about 1 hour, or until the pheasant is almost tender. Sprinkle with the wine and caraway seed. Cover and return to the oven for 15 minutes. Serves 3.

Source: Meals Online (http: www.meals.com)

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