Archive for the ‘Pheasant’ Category
Posted on February 21st, 2008 by by Wild Game
2 whole pheasants
Salt and Pepper to Taste
6 slices of bacon
1 tbs butter
1 medium onion, diced
1 carrot, diced
1 rib celery (diced)
1/4 cup port wine
1/4 cup chicken broth
1/4 cup heavy whipping cream
7 endives
1 med tart apple, peeled
1 tbs powdered sugar
1 tbl lemon juice
2 tbs parsley
Preheat the oven to 350F
Season the cavities of Pheasant with salt and pepper.
Wrap 3 […]
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Tags: Pheasant
Posted on February 17th, 2008 by by Wild Game
This recipe is reminiscent of the classic comfort food “Chicken and Dumplings” that you had a child but its been given a more grown up flare buy using the pheasant.
Pheasant and Dumplings
3 lbs pheasant cut into serving size pieces
1/2 cup chicken broth (Pheasant Broth if you have it)
1/2 cup red wine
2 tsp. salt
1 tsp. pepper
1/2 […]
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Tags: Crock Pot, Pheasant
Posted on February 3rd, 2008 by by admin
4 Pheasants cleaned and prepared
Marinade
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2 cup Zinfandel
3 large Shallots sliced very thinly
5 Garlic cloves sliced thinly
1/2 bunch Fresh thyme
3 Bay leaves
1 tbsp Juniper berries
Kalamata Olive Sauce
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The Bones from the pheasants
4 tbsp of good Olive oil
1 large unpeeled onions quartered
1 Head of garlic
Two bottles Zinfandel wine
3 qt Strong chicken stock
6 oz pitted Kalamata Olives
3 plum […]
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Tags: Kalamata Oilves, Pheasant, Sauce
Posted on February 1st, 2008 by by admin
2 Pheasants
1/4 cup seasoned flour (flour with salt, pepper and other spieces as desired)
4 tablespoon olive oil
4 tablespoon butter
1 garlic clove, choppen fine
1 large onion, diced
1 cup sweet white wine
1/2 cup chopped mushrooms
1/2 cup black olives
1 can chicken broth
Clean Pheasants and cut meat from bones into bite-size pieces.
In a large zip lock type bag mix pheasant […]
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Tags: Crock Pot, Pheasant, Slow Cook, Wine
Posted on January 28th, 2008 by by admin
1 pheasant, cleaned and cut into serving pieces
3/4 c. flour
1 tsp. salt
1 tsp. pepper
1/2 tsp. cayenne papper
1/2 c. cooking oil
1/2 cup white wine
1 cup cream
Place pheasant with flour, salt, pepper and cayenne in a large zip lock bag and shake to coat evenly
Heat oil in a heavy skillet and brown pheasant pices on all sides.
Arrange […]
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Tags: Pheasant
Posted on January 28th, 2008 by by admin
1/4 lb. salt pork cut in pieces
1 pheasant quatered
1 tsp. pepper
2 large onions
2 cup hot water
1 medium head white cabbage cut in wedges
1 tsp. Savory
1 tsp. Caraway
2 Carrots cut into small cubes
2 Knockwurst cut in chunks
3 Cups water
Cut bird into quarters and brown with salt pork in deep casserole dish
Add 2 cups hot water and […]
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Tags: Braised, Cabbage, Pheasant