Jump to content
IGNORED

Small Game recipes by Ken


Bowhunter444
 Share

Recommended Posts

Duck Wellington

 

Ingredients:

 

2 tbsp butter, divided

1/3 cup chopped mushrooms

2 tbsp sliced green onions

1 tbsp cognac

4 oz liverwurst

1 tbsp snipped fresh parsley

2 boneless skinless whole duck breasts 8-12 oz each, split in half, pounded to 1/4"

1 sheet frozen puff pastry, defrosted

1 egg beaten with 1 tbsp water (egg wash)

 

Directions:

 

Heat oven to 375F. In a 10' non-stick skillet, melt 1 tbsp butter over medium heat. Add the mushrooms, onions and cognac. Cook for 2-3 minutes, or until onions are tender, stirring frequently. In a small bowl, combine the mushroom mixture, liverwurst, and parsley, set aside. in the same skillet heat the remaining butter over medium heat. Add the breast halves, cook for 8-10 minutes, or until meat is browned, turning occasionally. To make the wellingtons, roll out the puff pastry dough out on a floured surface to make a 14x14 inch square. cut the sheet into four 7" squares. Place 1 breast halve on each square. Spread the live worst mixture evenly over each breast. brush the edges of the dough with egg wash. Bring the edges together over the breast half. Pinch edges and ends together. Place on ungreased baking sheet. Bake for 20-25 minutes, or until golden brown.


White Bean & Pheasant Chili

 

 

Ingredients:

 

2 tbsp butter

1 cup slice green onions

3 tbsp all-purpose flour

2 cups chicken stock

3 1/2 cups cooked pheasant meat cut up into small cubes

1 15 oz can cannellini beans, drained and rinsed

1 11 oz can corn

3/4 cup half 7 half

1 4 oz can chopped chilies, undrained

1 3/4 tsp ground cumin

2 tbsp fresh lime juice

 

 

Directions:

 

In a 3 quart sauce pan, melt the butter over medium heat. Add the onions. cook for 2-3 minutes, or until onions are tender-crisp, stirring frequently. Stir in flour, 1 tbsp at a time, stirring well after each addition. Stir in stock. Add the remaining ingredients, except lime juice. Bring to a boil, stirring frequently. Reduce heat to low. Cover. Simmer for 10-15 minutes, or until chili slightly thickens, stir occasionally. Stir in the juice. serve with tortilla chips.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

Link to comment
Share on other sites

Beer-Braised Rabbit

 

Ingredients:

 

2 dressed rabbits, cut up

1 1/2 tsp salt, divided

1/2 tsp fresh ground pepper, divided

3 tbsp vegetable oil

3 medium red potatoes, cut into quarters

2 1/2 cups carrots, slice in 1/2" slices

1 medium onion, sliced

1 12oz can of beer, divided

1/4 cup chili sauce

1 tbsp packed brown sugar

1 clove garlic, minced

3 tbsp all-purpose flour

1/3 cup water

 

 

Directions:

 

Sprinkle rabbit evenly with 1/2 tsp salt and 1/4 tsp pepper. In a 6 quart dutch oven, heat oil over medium heat. add the rabbit, cook for 8-10 minutes, or until meat is browned, turning occasionally. Drain and discard oil from dutch oven. To the same oven add the potatoes,carrots and onions.

 

In a small mixing bowl combine 1 cup beer,chili sauce,brown sugar, and garlic. Pour over rabbit mixture. Bring to a boil over med-high heat. Reduce to low. Cover. Simmer for1-1 1/2 hours, or until meat is tender. User a slotted spoon, transfer the rabbit and vegetables to a warm platter.

 

Add the remaining beer to the broth. In a small bowl combine the flour and water. Stir into broth. Cook over med heat for 4-5 minutes, or until sauce thickens and bubbles, stirring frequently.to serve, Spoon sauce over rabbit pieces and vegetables.


Quail in pear nests

 

Ingredients:

 

4 large firm pear (10 oz each)

ground cinnamon

ground nutmeg

8 whole dressed quail, skin on

salt

pepper

3/4 cup golden raisins

3/4 cup brandy

3 tbsp honey mustard

1/2 cup dry white wine

2/3 cup whipping cream

 

Directions:

 

Cut each pear in half lengthwise. Remove cores. Partially scoop out insides of each pear half to make nest for each quail. Sprinkle inside of each pear half lightly with cinnamon and nutmeg, set aside.

 

Pat quail dry inside and out and sprinkle lightly with salt and pepper. Place 1 quail, breast side up into each pear half. Place into a large mixing bowl. Add the raisins. Drizzle brandy over quail and raisins. Cover with plastic wrap. Let stand at room temperature for 1 hour.

 

Heat oven to 425F. Drain and reserve brandy from pear nests. Spoon the raisins evenly into quail cavities. Secure legs with string. Arrange pear nests into 10" oven-proof skillet. Spread thin layer of honey mustard on each quail. Bake for 25-30 minutes, or until meat is tender and juices run clear. Transfer pear nests to warm platter. Set aside.

To the drippings in the skillet, add the reserve brandy and the wine. Cook over med-high heat. Stir in cream. Cook for 4-5 minutes , or until mixture is reduced by half., stirring constantly. Serve pear nests with wild rice and pour sauce over top.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

Link to comment
Share on other sites

Rabbit With Mustard Sauce

 

Ingredients:

 

1 tbsp butter

1 dressed rabbit, cut up

6 slices bacon, chopped

1 tbsp Dijon mustard

1 tbsp all-purpose flour

1 cup dry white wine

1 tbsp white wine vinegar

1/2 tsp dried rosemary, crushed

1/4 tsp salt

1/4 tsp pepper

1/2 cup sour cream

 

Directions:

Heat oven to 350F. In a 12" non-stick skillet, melt butter over medium heat. Add rabbit pieces. Cook for8-10 minutes, or until browned, turning occasionally. Transfer rabbit pieces to a 2-quart casserole dish, set aside.

 

In the same skillet, cook the bacon until crisp. Drain on paper towel. Add bacon to casserole. Drain and discard all but 1 tbsp bacon fat. Stir mustard and flour into bacon fat. Blend in wine and vinegar. Cook over medium heat for 3-5 minutes, or until mixture slightly thickens, stirring constantly.

Stir in rosemary,salt and pepper.

 

Pour sauce over rabbit. Cover. Bake for 1-1 1/2 hours, or until meat is tender. Transfer rabbit to warm platter. Stir sour cream into sauce in casserole. Bake for 10-15 minutes, or until hot. Spoon sauce over rabbit.


Dove a`l'Orange

 

Ingredients:

 

1/2 cup finely chopped red cooking apple

1/4 cup finely chopped onion

8 whole doves, skin removed

2 tbsp butter

 

Orange sauce:

 

1/4 cup butter

1/4 cup all-purpose flour

1 tbsp sugar

1/2 tsp instant chicken bouillon granules

1/8 tsp garlic powder

1/8 tsp fresh ground pepper

1/8 tsp onion powder

1 cup water

3/4 cup orange juice

1/4 cup brandy

 

Directions:

 

Heat oven to 300F. In a small mixing bowl, combine apples and onions. Spoon mixture evenly into cavities of doves.

 

In a 12' non-stick skillet, melt 2 tbsp butter over medium heat. Add doves. Cook for 3-5 minutes, or until doves are lightly browned, turning occasionally. Arrange doves breast side up in a 12X8" baking dish. Set aside.

 

In same skillet, melt 1/4 cup butter over medium heat. Stir in flour, sugar, bouillon, garlic powder, onion powder, and pepper. Blend in water, juice and brandy. Cook for 5-6 minutes, or until sauce is slightly thickened, stirring occasionally.

 

Pour sauce over doves in baking dish. Cover with foil. Bake for 1 1/2-2 hours, or until meat is tender

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

Link to comment
Share on other sites

Grouse and Wild Rice

 

Ingredients:

 

2 1/3 cups water

1 10 3/4 oz can condensed cream of mushroom soup

3/4 cup dry sherry

1 5 oz package long-grain white and wild rice mix

1 4oz can sliced mushrooms, undrained

1 tbsp butter, melted

2 whole dressed grouse, split in half, skin removed

 

Directions:

 

Heat oven to 325F. In a 13X9" baking dish, combine all ingredients, except grouse halves. Arrange grouse halves wing side up over rice mixture. Cover with foil. Bake for 1-1 1/2 hours, or until meat is tender and juices run clear, stirring rice mixture occasionally.

 

Remove foil. Bake for an additional 30-40 minutes, or until rice is tender and liquid is absorbed.


Prairie Pheasant Bake

 

Ingredients:

 

1/4 cup all-purpose flour

1/4 tsp celery salt

1/4 tsp pepper

3 boneless, skinless, whole pheasant breasts, cut into 1" strips

2 tbsp vegetable oil

1/4 cup butter

8 oz fresh mushrooms, thinly sliced

2 cups celery, thinly sliced

1 cup chopped green bell pepper

1 cup chopped onion

2 tbsp slivered almonds

 

Sauce ingredients:

 

2 tbsp butter

1/2 cup all-purpose flour

1 tbsp dried parsley flakes

1/2 tsp caraway seeds, slightly crushed

1/2 tsp salt

1/4 tsp dried dill weed

1 14.5 oz can chicken broth

1/2 cup water

1/2 cup sour cream

 

Directions:

 

Heat oven to 300F. In a large food storage bag, combine the 1/4 cup flour with the celery salt and pepper. Add pheasant strips, shake to coat.

In a 12" non-stick skillet, heat oil over med-high heat. Add pheasant strips. Cook for 8-10 minutes, or until meat is golden brown, turning frequently. Transfer pheasant strips to a 3-quart casserole dish.

 

In the same skillet, melt 1/4 cup butter, over medium heat. Add the mushrooms, celery,green peppers, and onions. Cook for 3-5 minutes, or until vegetables are tender-crisp., stirring occasionally. Stir in almonds. Spoon mixture over pheasant strips.

In the same skillet, melt 2 tbsp butter over medium heat. Stir in flour, parsley, caraway seeds, salt, and dill weed. Blend in broth and water. Bring to a boil over med-high heat. Cook for 2-4 minutes, or until sauce thickens and bubbles., stirring constantly.

 

Pour sauce over pheasant mixture. Cover and bake for 1 hour, or until hot and bubbly. Stir in sour cream. Serve over hot cooked rice.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

Link to comment
Share on other sites

Dove Breast Delights

 

Ingredients:

 

4 8" wooden skewers

1/2 cup packed brown sugar

1/4 cup butter

3 tbsp white wine vinegar

10 boneless, skinless, whole dove breasts, split in half

5 slices bacon, cut crosswise into quarters

1 can whole water chestnuts, rinsed and drained

 

Directions:

 

Soak skewers in water for 30 minutes. Preheat barbecue grill. Spray grates with non-stick cooking oil spray.

 

In a 1 quart saucepan combine the brown sugar, butter, and vinegar. Cook over medium heat for 2-3 minutes, or until butter is melted and sugar dissolved, stirring constantly. Set aside.

 

Wrap each breast half with bacon piece. Place 5 breast halves on each skewer alternating with water chestnuts. Cook on grill for 10-15 minutes, or until bacon is crisp and meat is no longer pink, turning occasionally. Place kabobs in a shallow dish and pour butter mixture over top. Serve.


Squirrel Supreme

 

Ingredients:

 

2 tbsp olive oil

2 dressed squirrels, cut into quarters

1 large onion, thinly sliced

1 cup water

1 tbsp dried sage

2 cloves garlic, minced

1 tsp dried basil

1 tsp dried parsley

1 cup dry red wine

 

Directions:

 

In a 10" non-stick skillet, heat olive oil over medium heat. Add squirrel, cook for 8-10 minutes, or until meat is browned, turning occasionally.

 

Add the remaining ingredients, except wine. Reduce heat to low. Cover. Simmer for 1-1 1/2 hours, or until meat is tender. Add the wine, cook uncovered for an additional 10 minutes over medium heat. Serve over rice or egg noodles.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

Link to comment
Share on other sites

Grilled Chukar with Chili-peanut Sauce

 

Ingredients:

 

Marinade:

 

1/2 cup sliced green onions

1/2 cup soy sauce

1 tsp dry mustard

1/2 tsp dried rosemary

 

Sauce:

 

3/4 cup whipping cream

1/4 cup creamy peanut butter

1 tbsp dry sherry

1/4 tsp red pepper flakes

 

4 whole chukar, split in half, skin on

 

Directions:

 

In a large plastic food-storage bag combine all the marinade ingredient. Add chukar to bag. Close bag tight and turn to coat. Refrigerate overnight.

 

Drain and reserve marinade from chukar halves. Prepare grill for barbecuing. Spray grate with non-stick cooking spray. Arrange chukar on grill, grill for 10-15 minutes, or until meat is tender and juices run clear, turning once during grilling and basting with reserve marinade. Remove chukar from grill, set aside.

 

In a 1 quart saucepan, combine the sauce ingredients. Cook over medium heat for 5-7 minutes, or until sauce thickens and bubbles., stirring occasionally. Spoon sauce onto serving plat. Arrange chuckar halves over sauce. Garnish with additional sliced green onions and chopped peanuts if desired.


Johnny Appleseed Pheasant

 

Ingredients:

 

1/2 tsp salt

1/2 tsp pepper

1 dressed pheasant, cut up, skin on

3 tbsp butter

1 cup apple cider

1 tsp cinnamon

2 small red cooking apples, cored and cut into 1/2" wedges

 

Directions:

 

Sprinkle salt and pepper over pheasant pieces. In a 10" skillet, melt butter over med-high heat. Add pheasant pieces. Cook for 10-12 minutes, or until meat is browned, turning occasionally. Drain and discard fat from skillet. In a small mixing bowl, combine apple cider and cinnamon. Pour mixture over pheasant, bring to a boil. Reduce heat to low. Cover. Simmer for 30 minutes. Add apple slices. Re-cover. Simmer for an additional 20-30 minutes, or until meat is tender and juices run clear.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

Link to comment
Share on other sites

Poached Pheasant Salad

 

Ingredients:

 

Poached pheasant:

 

1 dressed pheasant, cut up skin on

6 cups water

1 small onion cut into quarters

1/2 cup carrots, sliced

1/2 cup celery, sliced

1/4 tsp dried thyme

1 bay leaf

6 whole peppercorns

 

Salad:

 

4 cups chopped romaine lettuce

2 cups chopped curly endive

1 cup roasted red pepper strips

1 cup chopped tomatoes

1 small bulb fennel, sliced into 1/2" strips

1/4 cup sliced olives

 

Salad dressing:

 

1/3 cup olive oil

3 tbsp balsamic vinegar

1 tbsp snipped fresh basil

1 tsp Dijon mustard

1/2 tsp fresh ground pepper

1/4 tsp salt

 

Directions:

 

In a stock pot combine all the poached pheasant ingredients. Bring to a boil, over medium heat. Reduce heat to low. Simmer for 45 minutes, or until meat is tender. Remove pheasant from broth, remove skin and bones and chop into 3/4" pieces. Strain and reserve broth to use in other recipes asking for chicken broth.

 

In a large salad bowl combine all the salad ingredients and pheasant chunks. In a mason jar combine all the dressing ingredients and shake well. Pour dressing over salad. Toss to coat.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

Link to comment
Share on other sites

Squirrel In Onion Sauce

 

Ingredients:

 

2 tbsp butter

1/4 cup brandy

1 tbsp dried parsley

2 cups chopped onions

2 tomatoes, sliced thin

3 cloves garlic, minced

2 squirrel cut into pieces

2 cups water

salt & pepper to taste

 

Directions:

 

In a medium sauce pan, melt the butter over low heat. Add the brandy, parsley, onions, tomatoes, and garlic. Simmer, covered for 15 minutes, or until onions are tender. Add the squirrel and water, bring to a boil then reduce heat to low and simmer uncovered for 45 minutes or until squirrel is tender. Season with salt and pepper to taste and serve over wild rice.


Rabbit and Mustard Stew

 

Ingredients

 

2 tbsp butter

1 large onion sliced

1 rabbit,deboned, meat diced into 1" pieces

4 tbsp flour

3 cups chicken stock

2 cups carrots, peeled and diced

1 tbsp Colman's English mustard

12 stalks parsley, tied in a bundle

1 tsp thyme

1/4 tsp pepper

2 bay leaves

1/3 cup cream

 

Directions:

 

Heat butter in a dutch oven. Saute the onions until soft. Push the onions to one side of the pot and brown rabbit pieces. Stir in flour and mix thoroughly. Add the stock and stir well. Add remaining ingredients except cream and bring to a boil. Reduce heat to low and simmer for 15-25 minutes or until carrots and meat are tender. Remove the parsley stalks and bay leaves and stir in cream until well blended. Serve over rice.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

Link to comment
Share on other sites

Pheasant & Apple Casserole

 

Ingredients:

 

1 pheasant, dressed and cut into pieces

flour

4 tbsp butter

1/2 tsp salt

1/2 tsp thyme

1/8 tsp pepper

2 large granny smith apples, peeled, cored and cut into slices

1 cup apple cider

2 tsp red wine vinegar

 

Directions:

 

Melt butter in a skillet over med-high heat roll the pheasant pieces in flour and place in skillet, brown on all sides. Evenly distribute the pheasant pieces in a deep dish casserole dish. Sprinkle with salt, thyme and pepper. Add the apple slices and pour the cider and vinegar over all. Bake covered for 1 1/4 hours at 350F.


Squirrel Casserole

 

Ingredients:

 

2 squirrels, skinned and dressed

2 10 oz packages frozen broccoli and cheese

1 stick butter

1 cup chopped onions

1 cup chopped celery

1 can Campbell's condensed cream of mushroom soup

1 cup cooked rice

1/8 tsp garlic powder

salt and pepper to taste

 

Directions:

 

In a saucepan, cover squirrels with water and boil till meat is tender and falls off the bone. Cook the broccoli according to package. Melt butter over med heat in a skillet, add the onion and celery, saute until tender.Add the soup to the skillet and stir well. Pull the squirrel meat off the bones and add to skillet , add the cooked rice. pour broccoli/ squirrel mixture into a 13 x 9 baking dish. season with garlic powder, salt and pepper. Bake at 350F for one hour.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

Link to comment
Share on other sites

Curried Pheasant Stew

 

Ingredients:

 

1 tbsp vegetable oil

1 medium onion, chopped

1 lb pheasant meat, cubed

1 tbsp fresh ginger, peeled and minced

4 cloves garlic, minced

1 tbsp curry powder

1 tsp ground cumin

1 tsp salt

1/2 cup water

1 small head of cauliflower, trimmed and chopped

5 carrots, cut lengthwise and the in half

1/4 tsp cayenne pepper

1/2 cup golden raisins

1/2 cup fresh cilantro, chopped

1 can stewed tomatoes

cooked jasmine rice

 

Directions:

 

Heat oil in an non-stick pan over medium heat. Add the onions and cook for 3-5 minutes or until translucent., stirring occasionally. Increase the temp to med-high and add the pheasant meat. cook till pheasant is lightly browned on all sides. Add the remaining ingredients except the raisins, cilantro, tomatoes and Jasmine rice. Heat to boiling then reduce heat to low, cover,and let simmer for 20 minutes or until vegetables are tender. Add the raisins, cilantro and tomatoes and simmer for 8 more minutes. Serve over jasmine rice.


Chukar In Fried Rice

 

Ingredients:

 

2 chukar, split in two

2 cups chicken stock

salt & pepper to taste

2 tbsp butter

3 green onions, chopped

2 cloves garlic, minced

1/2 cup crushed vermicelli pasta

1 1/2 cups instant cook rice

3 tbsp chopped parsley

1/2 tsp celery salt

2 tbsp toasted slivered almonds

 

Directions:

 

Boil the chukar halves in the chicken stock for 15 minutes, salt and pepper to taste. With a slotted spoon, remove the birds and set aside. reserve the broth. remove the meat from the bones and return to the broth.

 

In a heavy saucepan, melt the butter over medium heat. Add the onions and garlic and saute for 3-4 minutes. Add the vermicelli pasta to the pan and cook till lightly browned, about 1-2 minutes. Add the reserved broth and bird meat to the pan. Add the rice, parsley and celery salt. Remove from heat, and cover for 5 minutes, or until rice is flaky. To serve place everything on a large serving dish and garnish with almonds.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

Link to comment
Share on other sites

Hasenpfeffer

 

Ingredients:

 

Marinade;

1 1/2 cups cider vinegar

1 1/2 cups water

2 onions, sliced

1 tbsp sugar

2 tsp salt

1/4 tsp peppercorns

1/2 tsp crumbled cinnamon stick

5 whole cloves

1 bay leaf

1/4 tsp chillies, crushed

 

 

2 rabbits, cut into serving pieces

1/4 cup plus 2 tbsp flour

salt & pepper to taste

3 tbsp butter

1/4 cup water

 

Directions:

 

Place all the marinade ingredients in a blender and blend. Place the rabbit pieces in a glass bowl and pour marinade to cover. cover with plastic wrap and refrigerate for 24 hours, turning the meat occasionally.

Remove the meat from the marinade, reserve marinade and pat dry with a paper towel. Place the 1/4 cup flour in a large plastic food storage bag and season with salt and pepper. Place the rabbit one piece at a time in the bag and shake to coat.

Heat the butter in a large heavy skillet over medium heat. Add the rabbit and brown on all sides. Strain then add the reserved marinade, cover and let simmer for 1 hour, or until rabbit is tender. Transfer rabbit to a warm platter. Mix the 2 tbsp flour with the 1/4 cup water, and add to the pan juices. Bring to a boil and stir until thickened. Serve the rabbit and gravy over cooked, buttered egg noodles.


Grouse Over Risotto

 

Roasting ingredients:

 

2 grouse plucked

olive oil

salt & pepper to taste

2 lemon slices

 

 

Risotto ingredients:

 

2 quarts chicken stock

3 tbsp butter

2 tsp olive oil

1 scallion, finely chopped

2 cups arborio rice

salt & pepper to taste

1/2 cup dry red wine

1/2 cup Parmesan cheese, grated

 

 

Directions:

 

Preheat oven to 350f. Rub the birds with a little olive oil and stuff a lemon slice in each.Shake salt and pepper on each bird inside and out. Place on a rack in a roasting pan and cook for 30-40 minutes, or until the juices run clear.

 

To cook the risotto start it when you place the birds in the oven. put the stock in a saucepan and get to a slow boil. In a large cast iron skillet, heat 2 tbsp of butter and the olive oil over medium heat, until foaming subsides. Saute the scallion. Pour in the rice, salt and pepper, turn the rice until each grain is covered in melted butter/oil.

Continue to mix until rice looks chalky, stirring constantly or the rice will burn. Pour in the wine and mix thoroughly. Immediately follow with about 1/2 cup of the hot stock. stir the rice to mix in the liquid and keep mixing till the rice almost absorbs all the liquid. Then add another 1/3 cup of stock and continue to stir till liquid is absorbed. Keep repeating stirring and adding stock for an additional 15 minutes then taste the rice before you add more stock, when the grains get chewy start adding in less stock this should take about 30 minutes total time but might take up to 40. By now the birds should be done remove from oven and let rest 10 minutes. Continue to add small amounts of stock and continue to stir till rice is done. Next pour in the Parmesan cheese and last tbs butter. Mix thoroughly. Cut the birds in half and serve over the risotto.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

Link to comment
Share on other sites

Roast Pheasant With Vanilla Brandy Sauce

 

Ingredients:

 

2 pheasant, skin on, cut in half

1 cup flour

1 cup vegetable oil

2 cups sliced mushrooms

1 cup diced shallots

1 cup chicken stock

1 chicken bouillon cube

1/2 gallon vanilla ice cream

1/4 cup brandy

 

Directions:

 

Dredge the pheasant halves in flour, shake off excess. Heat oil in a heavy skillet. Add the pheasant halves and brown on all sides. Remove pheasant from skillet and place in dutch oven. In the skillet used to brown pheasant, pour off all but one tablespoon of the fat. Add the mushrooms and shallots and saute till tender, add to the dutch oven. Add the chicken stock and bouillon cube to the dutch oven. Cover and bake at 350F for 1 1/2 hours, check occasionally to see if you need to add any liquid., if so add 1 cup water. Let the ice cream melt in a bowl at room temperature. Add the melted ice cream and brandy to the dutch oven and bake 1 hour longer, or until sauce is thick and pheasant is fork tender.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

Link to comment
Share on other sites

Sun-kissed Pheasant

 

Ingredients:

 

1 Dressed Pheasant cut up skin removed

2/3 cup all-purpose flour

3tbsp butter

3tbsp olive oil

Juice from 3 oranges or 1 ½ cups prepared orange juice

1 cup dry white wine (something that you would drink)1/2 cup golden raisins.

1tbsp snipped fresh oregano leaves

1tbsp snipped fresh parsley

1tbsp snipped fresh rosemary leaves

Directions:

 

In a large plastic food storage bag, combine pheasant pieces and flour.Shake to coat. In 12” non-stick skillet, heat butter and oil over med-high heat.Add pheasant pieces. Cook for 10-12 minutes, or until meat is well browned turning occasionally. Transfer pheasant to a warm plate. Drain and discard fat from skillet.

In same skillet, combine remaining ingredients. Bring to a boil reduce heat to low. Return pheasant pieces to skillet. Cover. Simmer for 40-50 minutes, or until meat is tender and juices run clear. Serve over rice.


TREE RAT STEW WITH DUMPLINGS:

 

Ingredients:

4 squirrels dressed and cut into quarters (can sub 2 rabbits)

5 cups chicken stock

2 cups celery cut into 1" pieces

4 cups cubed potatoes

2 cups cubed onions

2 cups sliced carrots 1/4" slices

1tsp dry thyme

2 cups frozen peas (thawed)

2 cups halved fresh mushrooms

1/2 cup all-purpose flour

1/2tsp fresh ground pepper

Dumplings (2 eggs beaten; 1/4 cup milk; 2 tbsp melted butter; 1/2 tsp salt; 1 cup all-purpose flour; 1tbsp farina or cream of wheat; 2 tsps baking powder)

 

Directions:

In dutch oven place stock, squirrels, And celery. Cover and cook over medium heat for 1 hour. Skim off fat. If desired remove meat from bones. Add potatoes, onions, carrots, and thyme. Cover and cook for 45 minutes.

In a bowl place peas, mushrooms, flour and black pepper. Toss to combine, leaving no flour lumps. Add to stew and gently mix. Cook for 20 minutes. Make dumplings by beating egg to a froth in a bowl adding milk, butter and salt. Combine flour cream of wheat and baking powder in another bowl mixing with a fork to combine. Add flour mixture to wet ingredients mix gently to combine. do not over mix. Drop dumplings into gently boiling stew using a heaping tablespoon at a time. Cover and cook for 10 minutes

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

Link to comment
Share on other sites

PHEASANT WITH PEACHES

 

 

Ingredients:

1 29oz can of peach halves

2tbsps lemon juice

3 tbsps cognac

1 pheasant quartered

2 carrots thinly sliced lengthwise

1 onion sliced thin

1/4 tsp salt

1/4 tsp pepper

1 tsp thyme leaves

pinch of powdered sage

pinch of allspice

2 tbsps sugar

1/4 cup red wine vinegar

2 cups chicken stock

2 tbsps cornstarch

 

Directions:

1. Drain peaches and discard liquid. Place peaches in a bowl with lemon juice and cognac, and let marinade for 30 minutes.

2. Preheat oven to 425F. Place the pheasant in a small roasting pan, with the carrots onion,and all the spices. Roast uncovered for 15 minutes. Turn the oven down to 300F and continue to roast for 30 minutes or until done. Turning the pheasant once.

3. While pheasant is cooking, bring the sugar and vinegar to a boil in an medium sauce pan, stirring constantly. Keep it boiling till sauce browns and becomes caramelized, watch sauce carefully so it don't burn. Remove from heat and slowly add 1/2 the chicken stock. return to heat and gently simmer to dissolve the caramelized mixture. Combine the cornstarch with the rest of the stock and add to pan. Continue to cook until thick, About 3-4 minutes. Then add the drained peaches and heat thoroughly.

4. When pheasant is done, remove to serving platter. Remove peaches from sauce with slotted spoon and place around pheasant. To the roasting pan add the sauce and blend with the pan juices. Pour some of the sauce over the pheasant. Serve the rest in a gravy boat. Serve with rice and asparagus.


SOUTHWEST PHEASANT

 

Ingredients:

2 tbsps oil

2 pheasants quartered

4 carrots diced

1 onion diced

5 cloves garlic minced

1 cup chicken stock

1/2 cup orange juice

1/2 cup tomatoes diced

1 tbsp rosemary

2 tbsps sherry

1/2 tsp salt

1/4 tsp pepper

1/2 small yellow squash sliced

1/2 small zucchini sliced

1 red pepper sliced

 

Directions:

1. In dutch oven, over medium heat brown pheasant quarters in 1 tbsp oil. remove pheasant. In remaining tbsp oil brown carrots, onion and garlic.

2. Return the pheasant to the pot, add the stock, orange juice, tomatoes, rosemary, sherry, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 40 minutes.

3. Add the squash, zucchini, and red pepper, simmer uncovered for 5-10 minutes, or until squash becomes tender. Serve over rice.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

Link to comment
Share on other sites

PHEASANT ITALIANO

 

Ingredients:

1/4 cup all-purpose flour

1/4 tsp salt

1/4 tsp pepper

2 pheasant quartered skin removed

1/4 cup olive oil

1 3/4 cups finely chopped green peppers

1 3/4 cups finely chopped onion

4 oz finely chopped fresh mushrooms

1 clove garlic minced

1 28oz can whole tomatoes drained and cut up

1/2 cup dry red wine

1/4 cup chopped fresh parsley

1 tsp sugar

1 tsp oregano

1 tsp basil

1/2 tsp rosemary

 

Directions:

1. In shallow dish combine flour, salt and pepper. Dredge pheasant pieces in flour mixture to coat. In a 12" skillet, heat oil over medium heat. Add half the pheasant, cook 10-13 minutes or until brown on all sides. Transfer to warm plate and repeat with remaining pheasant.

2. In same skillet, combine the peppers, onions, mushrooms and garlic. Cook over medium heat for 3-5 minutes, or until vegetables are tender, stirring occasionally. Stir in the remaining ingredients. Arrange the pheasant pieces over the vegetables Except the breasts. Bring to a boil. Reduce heat to low simmer for 30 minutes turning pheasant once. Add the breasts and simmer for another 20 minutes or until meat is tender and cooked through. Serve with pasta and sprinkle with grated Parmesan cheese


RACE DAY PHEASANT BREAST PIZZA

 

Ingredients:

4 boneless, skinless pheasant breasts

1 tsp garlic salt

1 tsp pepper

1 cup all-purpose flour

2 tbsps olive oil

2 large red onions sliced into 1/2 inch slices

4 zucchini sliced length-wise into 1/2 inch slices

4 large fresh mushrooms cut into 1/4 inch slices

2 cups pizza sauce

2 tomatoes cut into 1/4 inch slices

1 tsp oregano

2 tbsps fresh basil diced

1 1/2 cups shredded mozzarella cheese

 

Directions:

1. Flatten breasts with meat mallet to 1/4" thickness. Season with garlic salt and pepper and dredge in the flour. In a large skillet heat 1 tbsp olive oil over medium heat, Add red onions slices and cook till tender. remove to a plate. Next add zucchini and mushrooms and cook till almost tender.remove from pan. Add the rest of the olive oil and pheasant breasts. Cook until both sides are golden brown over medium heat. Remove breasts to an oiled baking sheet. On top of each breast, place 1 tbsp pizza sauce, 1 onion slice, 2 slices tomato, 2 zucchini strips,and mushroom slice. Top with 2 tbsps more pizza sauce, spices and mozzarella cheese. Bake at 375F for 20 minutes and serve.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
 Share

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...