| Pheasants & Rice Ingredients: One 10 ounce can of condensed cream of mushroom soup 2/3 cup of milk 3/4 cup of uncooked long grain rice One 4 ounce can of mushrooms (undrained) One 1.5 ounce envelope of dehydrated onion soup mix 2 pheasants, quartered into serving pieces Blend the mushroom soup with the milk. Now add in the rice, undrained can of mushrooms and onion soup mix. Mix throughly and pour into a 13" x 9" x 2" baking dish. Arrange the pheasant pieces on top. Brush with melted butter and sprinkle with paprika Preheat oven to 325. Bake uncovered for 1.5 hours. |
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| Woodcock Appetizers Ingredients: Woodcock breasts boned Flour, butter, salt, pepper, oregano Lettuce Buttered toast cut into 1" squares Cut woodcock breasts into 1" chunks. Dip into flour. Then brown in butter over a hot fire. Season with salt, pepper and oregano. When tender, about 5 minutes, skewer each piece of breast on a toothpick and add a small piece of lettuce and toast. |
| Bleu Grouse Ingredients: 2 grouse breasts per person Pepper, Thyme, Mozzarella cheese, Prosciutto (Italian ham) or any thinly sliced ham. Butter, 2 to 3 tablespoons of flour 1 cup of chicken broth. 1 cup of cream. Dry sherry or white wine. Flatten the boned breasts with the flat side of a cleaver. Season each breast with pepper and a pinch of thyme. Cut two slices of cheese and one slice of ham slightly smaller than 1/2 a breast. Place the ham between the cheese slices and put on one side of breast. Fold each breast in half and skewer closed. Brown each side in butter and then transfer to a baking dish. Bake the breasts at 350 for about 30 minutes. Meanwhile, prepare the sauce by blending the four into the butter in which the breasts were browned. Slowly blend in the chicken broth, stirring until smooth. Add 1 cup of cream, a splash of wine, stir and cook until thickened. Pour the sauce over the breasts. |
| ROAST GROUSE Stuff the bird with a bread stuffing of your choice. Sprinkle with Lawry's seasoning. Cut a bacon strip in two and place across breast. Wrap in foil and place in a baking dish. Bake at 350 for one hour. Then open foil to brown for 15 minutes. |
| PASTA RONI CHUCKAR One box of Pasta Roni - Shells and white cheddar One egg & Milk Italian bread crumbs Crack and egg into a mixing bowl and pour in a splash of milk. Beat to make an egg wash. Dip the chuckar parts into the wash and cover with bread crumbs. Fry the chuckar in olive oil. Now mix up the pasta roni exactly as it says on the box. This way it will be runny which is what you want. When the chuckar is done pour the excess liquid from the pasta roni over the chuckar pieces and serve. Now your pasta roni will be the right consistency too. This is unbelievably simple and tastes great! |
| Plugsplus your Sporting Goods Alternative. |
| Pheasant & Wine Sauce 4 pheasant breasts (2 birds) 8 slices of bacon 1/2 cup of flour 1 teaspoon of salt Dash of pepper Dash of garlic salt 1/2 cup of diced onion 1.5 cups of chicken broth 1/2 cup of red wine vinegar Mix up the flour, salt, pepper and garlic salt in a zip lock. Fry bacon and remove from pan. Coat breasts in flour mix and brown in bacon drippings. Set breasts aside. Saute onion in remaining bacon fat. Return pheasant to pan and add in the crumbled bacon, water, chicken broth and vinegar. Cover and simmer for 2 hours. Liquid will thicken into a sauce. Serve with a rice pilaf. |
| Pheasant with gravy 2 quartered pheasants Salt & Pepper Seasoned salt Flour 4 tablespoons of butter 1/2 cup of sherry 1 10.5 oz. Can of consommé 1 13 oz. Can of beef gravy 4 chopped green onions 1 4 oz. Can of mushrooms 1/4 cup chopped parsley 1.5 teaspoons of mono sodium glutamate Sprinkle pheasant with salt, pepper and seasoned salt. Brown in the butter in a heavy skillet. Add the sherry, consomme, gravy, onions and mushrooms. Cover skillet and cook for 45 minutes. Add parsley and MSG and heat another 10 minutes. |
| Pheasant Delight Ingredients: 4 pheasant breasts 1 cup of brandy 2 cups of chicken stock 1 chopped onion 1 clove crushed garlic Salt and pepper 2 pints of heavy cream 1 jar of horseradish 1/2 lb. of mushrooms Butter or olive oil Brown breasts in butter or oil. Place in a baking dish. Add brandy: light and let burn out. Add stock, onion, garlic, salt and pepper. Bake at 350 for one hour, basting every 10 minutes. Remove from oven. Cover with cream and horseradish and bake another 1.5 hours. Sauté mushrooms in butter and add to dish just before serving. |
| Birdie biscuit casserole Ingredients: 2.5 cups of any par boiled game bird meat 8 slices of fried crumbled bacon 1 ten oz. package of frozen mixed vegetables, cooked and drained. Get a good brand with broccoli tops not stalks! 1.5 cups of shredded cheddar cheese 1 can cream of chicken soup 3/4 cup milk 1.5 cups of biscuit mix 2/3 cup of milk 1 can of french fried onions Combine in a greased baking dish, bacon, meat, vegetables and 1 cup of cheese. Blend the soup and 3/4 cup of milk and pour over the top of casserole. Bake covered at 400 for 15 minutes. Meanwhile, combine the biscuit mix, 2/3 cup of milk and 1/2 of the can of onions. Drop on top of the casserole by the spoonful to from 6 biscuits. Bake uncovered for 15 to 20 minutes. Top with the remaining cheese and onions, bake another 2 to 3 minutes. |
| Roast pheasant Ingredients: 1 pheasant or 2 grouse 1/4 cup minced onion 1/2 cup of chopped celery with a couple of leaves tossed in. 1 can cream of chicken soup 2 cups of uncle Ben's wild rice 8 oz.s of herb stuffing Salt & pepper Salt and pepper the inside of the bird. Mix up the stuffing and stuff birds. Combine the onion, celery, soup and rice. Pour into baking dish. Add bird or birds to baking dish evenly spaced. Cook covered at 350 for one hour. |
| Turkey pasta Ingredients: 2 lb.s of turkey breast 5 or 6 onion slices 1/2 cup of broccoli 1 can of mushrooms 1 thinly sliced small zucchini 1 sliced carrot 1/4 teaspoon of garlic powder 2 pints of cream 1 lb. pasta of your choice 1/2 cup of parmesan cheese Olive oil 1 table spoon of chopped parsley Cut turkey breast into strips and brown with olive oil in large sauce pan. Add in all vegetables, stir and saute for 5 minutes. Pour in cream and garlic powder and bring to a boil. Add pasta, reduce heat to a simmer, stirring frequently to prevent sticking. When the pasta has finished cooking add in the parmesan cheese. Stir until thick and serve sprinkled with parsley. |
| ihop pheasant Ingredients: 1 peasant cut into serving pieces 1/4 cup pancake flour 1/4 cup butter 1 cup mushrooms 1/2 cup chopped onions 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon lemon juice 2 chicken bouillon cubes in 1/2 cup of hot water Put the pancake flour, salt and pepper in a zip lock and shake it up. Shake pheasant pieces in bag and brown in butter. Additional pancake mix from the bag can be sprinkled on top to thicken coating as meat browns. Remove meat from pan and saute the mushrooms and onions. Return the pheasant to the pan and add the lemon juice and chicken stock. Simmer for 45 minutes covered, then remove cover and simmer for 15 minutes. |