Game Recipes
Please use pheasants where other game was used
Cock Ala Crock
Ingredients
1 Pheasant de-boned
1 8oz package of frozen mixed vegetables
2 Cans Cream of Potato soup
+ Pepper to taste
Directions
Combine all ingredeients in a crock pot. Cook on high for 4 hours. Server over fresh-baked biscuit
Baked Pheasants in Gravy
Ingredients
.5 Cups of all purpose flour
.5 Cups of packed brown sugar
6 Pheasant or grouse breast halves
3 Tablespoons of butter
1 Can (10.75 oz) cream of celery soup
1 to 1 1/3 Cups of water
1 Cup chicken broth
1 Can (2.8 oz) French-fried onions
Mashed potatoes or hot cooked rice
Directions
In a large re-sealable plastic bag, combine flour and brown sugar; add pheasant pieces, one at a time, and shake to coat. In a large skillet over medium heat, brown pheasant on both sides in butter. Transfer to a greased 13 x 9 x 2 in baking dish.
Combine soup, water and broth until blended; pour over pheasant. Bake, uncovered at 350 degrees for 40 minutes. Sprinke with onions. Bake 5-10 minutes longer or until juices run clear. Serve with potatoes or rice.
Yields 6 servings.
Pheasant Nachos
Ingredients
.5 bag of Nacho Chips
2 Pheasant breasts
2 Limes
1 Bag of cheese
+ Salsa, lettuce, black olives, sour cream, ....
Directions
Prick holes in pheasant with fork. Marinade in lime juice for 6 hours. Grill pheasant. Cut pheasant in small pieces and scatter over nacho chips in a 9x12 baking dish. Top with cheese and cook uncovered in oven at 350 degrees for 15 minutes or until cheese is melted. Serve with salsa, shredded lettuce, black olives, sour cream and whatever else you like on your nachos.
Pheasant Pot Pie
Ingredients
2 Pheasants (2 to 2.5 lbs)
4 Cups of water
1 Med Onion (quatered)
1 Stalk of celery cut in pieces
2 tbsp of lemon juice
1 garlic clove minced
1 package of frozen peas
.25 tsp of pepper
.25 tsp of worcestershire sauce
.25 tsp of nutmeg
.50 cups of all purpose flour
.25 cups of fresh parsley minced
1.5 cups of sliced carrots
1.25 tsp of salt
Pastry for pie crust
Directions
In a large saucepan or Dutch oven, place the pheasants, onions garlic,celery, water. bring to a boil and reduce heat, cover and simmer 1 hour or until tender. Remove pheasants and set aside to cool, strain broth, discard everything except onions. Measure 3.5 cups of broth place in saucepan add lemon juice, salt, pepper worecestershire sauce and nutmeg, stir and bring to a boil, remove 1/2 cup of broth add flour and stir, bring broth back to boil and add flour mixture, stir and until smooth, about 1.5 minutes, add veggies and shredded pheasant meat, mix well, and pour mixture into a 2.5 qt baking dish. Roll pie crust to fit top of dish press edges to dish and seal, cut small steam holes in top of crust. Bake at 425 for 35 to 40 minutes or until golden on top.
WHITE CHILI
Ingredients
3 cans white navy beans with liquid (or great northern beans in jar)
3 cups water
3 chicken bouillon cubes
1 can (4 oz) chopped green chilies
1-1/2 1bs boneless skinless chicken breast
2 cups chopped' onions
2 tbl minced garlic
2 tbl olive oil
2 tsp. cumin
2 tsp oregano
1/4 tsp cayenne pepper
Directions
Cut chicken into bite size pieces. Boil chicken in water and add bouillion. Saute onions and garlic in oil, then add chilies and herbs. Add all to chicken pot. Simmer till thickness you like. We serve with dollop of sour cream and crumbled tortilla chips.
Chicken & Rice Casserole
Ingredients
2 Cups of cooked, cubed chicken
1 12oz jar Heinz Homestyle Classic Chicken Gravy
2 Cups of cooked rice
1 Cup of shredded cheddar cheese, divided
2 cups of frozen chopped broccoli, thawed
.25 tsp of garlic powder
+ Salt and pepper to taste
Directions
PreHeat oven to 350 degrees. Combine chicken, gravy, rice .5 cups cheddar cheese, broccoli and garlic powder in a medium bowl. Season with salt and pepper to taste and mix well. Spread evenly in 8x8 baking dish. Top with remaining .5 cups of cheddar cheese. Bake 25-30 minutes until thoroughly cooked.
Serves 4-6
Shake-n-Bake Pheasant
Ingredients
1 Pheasant (2 breast, 2 thighs)
2 Cans cream of mushroom soup
1 Package Shake-N-Bake (chicken)
.25 cups of Vegetable Oil
Directions
Rinse pheasant pieces, pat dry, coat with Shake-N-Bake. In skillet, lightly brown pheasant in vegetable oil. Pour cream of mushroom soup into large crock pot and add pheasant. Cook on high for 4 hours.