2 Pheasants, quartered
1 1/2 tsp. salt
2 cans (10 3/4 oz. each) Cream of mushroom soup
1 Chopped onion
1 Cup apple cider
2 cloves garlic, finely chopped
2 1/2 T. worcesteshire sauce
8 oz. mushrooms, sliced
1. Heat oven to 350 degrees
2. Place pheasant quarters in ungreased deep baking dish
3. Mix soup, cider, worcestershire sauce, salt, onion, garlic and mushrooms
4. Pour over pheasant
5. Sprinkle generously with paprika
6. Cook, uncovered, spooning sauce over pheasant occasionally for 1 1/2 to 2 hours, or until done
7. After cooking pheasant for 1 hour, sprinkle generously again with paprika
1/2 green pepper, chopped
6 T. chopped onion, divided
1/4 Cup finely chopped celery
1 Cup sliced fresh mushrooms
2 T. Butter
1 Can (10.75 oz.) golden mushroom soup
1 Can (10.75 oz.) cream of mushroom soup
1 3/4 Cups water
1 1/2 Cup cooked pheasant breast, finely chopped
1T. chopped parsley
1/2 teaspoon pepper
1 can (7.5 oz.) refriderated biscuts
1. In a large skillet, saute green pepper, 4 tablespoons of the onions and mushrooms in butter for 2-3 minutes
2. Add soups and water and heat, stirring occasionally until bubbly
3. Reduce heat and simmer while preparing dumplings
4. Combine pheasant, celery, remaining 2 tablespoons of onions, parsley and pepper
5. Seperate dough into 10 biscuts
6. Press and roll out each into a 4-inch circle
7. Place aproximately 1/4 cup pheasant mixture on center of each biscut
8. Wrap dough around mixture, firmly pressing edges to seal tightly
9. Place dumplings, sealed edges down, in hot soup mixture
10. Spoon soup over the dumplings
11. Lightly cover and simmer over low heat for 20-25 minutes, or until dumplings are no longer doughy
12. Serve over some good rice and garnish with parsley
1 Pheasant breast
1/2 Cup lime juice
Deced green peppers
1. Breast one pheasant and
2. Place the two halfs in a glass dish with 1/4 cup of lime juice
3. Sprinkle with salt, pepper, and garlic powder
4. After 1 hour turn the breasts over and repeat
5. Grill or broil until done (5 minutes per side) Do not over cook.
6. Cut into pieces
7. Spread pheasant on a bed of tortilla chips and peppers, onions, olives, and cheese
8. Bake at 400 degrees until cheese has melted
9. Serve with sour cream, guacamole, and salsa (optional)
4 pheasant breast, halves
1 (16 ounce) can tomatoes, chopped
1 (10 ounce) can cream of chicken soup
1 (4 ounce) can chopped green chilies
1 cup chopped onions or onion salt
2 cups shredded cheddar cheese
1 teaspoon ground cumin
1/2 teaspoon garlic powder
12 corn tortillas
1. Cover pheasant with water and simmer for 30 minutes.
2. Cool, bone, and cut into strips, set aside.
3. Mix tomatoes, soup, chilies, cumin, and garlic powder.
4. Dip tortillas into broth left from boiling pheasant, place one on a plate,add 2 tb of mixture and 1 tb of cheese.
5. Roll up and place seam side down in baking pan.
6. After all are filled and rolled, pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese.
7. Bake at 350 until cheese is melted (about 20 minutes).
8 pheasant breasts boned
1 (10 1/2 ounce) can green chilies, chopped
8 ounces monterey jack cheese, cut into 8 strips
1/4 cup breadcrumbs
1/4 cup parmesan cheese
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon cumin
10 tablespoons butter, melted
1 (15 ounce) can tomato sauce
1/2 teaspoon cumin
1/3 cup onions, sliced hot pepper sauce
1. Flatten pheasant breasts then place 1 tb of green chilies and 1 strip of jack cheese on each, then roll to enclose the filling and secure the roll with a toothpick.
2. Combine the bread crumbs,parmesan cheese, chili powder, salt, pepper and 1/2 ts of cumin, mixing well.
3. Dip the breast rolls in butter and then coat with crumb mixture, place in a baking dish and chill for 4 hours or more.
4. Drizzle the remaining butter on the breast rolls and bake at 400 degrees F for 20 to 30 min. or until brown.
5. Combine the tomato sauce and the remaining ingredients in a saucepan and cook until heated through.
Spoon over rolls and serve.
The recipe is perfect! (I can say this cause I didn't make it up!)
1 lb boneless skinless pheasant breast cut into 1/2 inch cubes
1 medium onion, chopped
4 or 5 cloves garlic, chopped
1 Tbls olive oil
2 - 15 1/2 oz cans great northern beans, rinsed and drained
1 - 14 1/2 oz can chicken broth - Swanson's "Natural Goodness" is what I try to use
2 - 4 oz cans chopped green chilies - I use one can fire roasted and 1 can regular, if possible
1 tsp salt
1 tsp ground cumin
1 tsp ground oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup sour cream
1/2 cup heavy cream
1. In large saucepan, sauté pheasant, onion and garlic in oil until pheasant is no longer pink.
2. Add chicken broth and simmer covered for 1/2 hour.
3. Add beans, chilies, and seasonings.
4. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
5. Remove from heat, stir in sour cream and heavy cream.
6. Serve immediately.
1 ½ tblsp salt
2 tsp sweet paprika
1 ½ tsp white pepper
1 ½ tsp garlic powder
1 tsp onion powder
1 tsp ground red pepper
¾ tsp dry mustard
¾ tsp black pepper
½ tsp ground cumin
1 pheasant cut into spoon size pieces (at least 1 lbs meat)
1 ¼ cups all-purpose flour
2 cups chopped onions
2 cups green bell peppers
1 ½ cups chopped celery
1 can okra
15 cups chicken stock
1 tsp minced garlic
3 bay leaves
1 lbs andouille sausage
1 ½ cups cooked rice
2 tsp file’
In a small bowl, combine the seasoning mix ingredients Sprinkle 1 tblsp of mix on pheasant In a plastic bag, add 1 tblsp of the seasoning mix and 1 cup of flour Dredge the pheasant pieces in the flour Combine ½ cup each of the onions, bell peppers, and celery in a bowl and set aside Place 8 cups of the stock in a LARGE saucepan and bring to a simmer Meanwhile, heat ½ inch oil in a large skillet to 350 degrees. Fry the pheasant in the hot oil until lightly browned on all sides. Drain on paper towels Pour the hot oil from the skillet leaving ¼ cup of the oil and as much of the sediment as possible in the pan. Heat this oil until it begins to smoke. Add ¼ cup of flour gradually stir briskly until this mixture turns chocolate brown. This is your roux Remove from heat and immediately stir in the bowl of onions, bell peppers and celery that you had set aside Add this by the spoonful into the simmering stock. Stir between each addition to dissolve the roux Add 2 cups of stock and boil for 30 minutes While this is happening, brown the andouille sausage Add 5 cups of stock, the rice, sausage, 1 can of okra, pheasant, the remaining onions, bell peppers, and celery, the garlic, bay leaves, and the remaining seasoning mix Mix well and reduce the heat to very low Simmer until the pheasant is tender After a couple of hours of low simmering, you may want to add some file’ to thicken up the mixture