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Pheasant
Recipes and then Some!
Pheasant Rice
Bake
Yield: 6 Servings
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.
Mexican Pheasant
Yield:
8 Servings
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 Spiced Sour Cream
Yield: 4 Servings
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
1 lb pheasant
Butter
3 Tb Mayonnaise
2 Tb Lemon Juice
2 Tb Butter - softened
1 Tb Onion - finely chopped
10 or more drops of Durkey's Red 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.
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