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Take 6 quail breast .chopp about 1 third of a onini put some chopped poataos in with it pour in about a half of can of chicken broath in with it let it cook and you will never eat a pheasant again when you try this. Please let me know what you out think of this recipe.
Dip each dove breast into Worcestershire sauce. Place chunk of pineapple between two fillets, wrap with bacon and secure with toothpick. Cook over charcoal until done (approximately 10 minutes). Serve as appetizer or main dish over wild rice.
Lightly brown the onions, mushrooms and butter in a deep skillet. Add the grouse, garlic salt, pepper and beer (do not exceed 1/4 cup). Cook over medium heat stirring occasionally until done. serve with rice and vegetable.
Preheat oven to 275 for 15 minutes. Spray 9x13 inch pan with nonstick cooking spray. Rinse pheasants and clean cavities well. Remove all excess fat. Cut pheasants in half and dip into a bowl of canned milk. roll halves in flour, place halves in pan and bake for 30 minutes. Pheasant meat is very lean so after 15 minutes check to see if meat is cooked through. Mix left over milk, flour, 2 cans of soup and one can mushrooms. Add 2% milk to thin mixture to gravy thickness (stirring well). Pour over birds and raise temperature to 375. Bake for 1 hour, or until bubbly and golden brown. Serve with gravy poured over rice.
Cook wild rice according to directions on box. Add mushrooms and almonds. Put rice in roasting pan, add quail and cover. Cook for 1 hour at 275 or until tender. Halfway through cooking time, stir in red wine. the recover.
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