Steve’s Party

by Steve Pratt

Ingredients & Cooking Instructions

Can be cooked in the oven or over a fire outdoors in a dutch oven.

  • Skin and disjoint the pheasants.

 

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  • Dredge the pieces in flower and brown in the dutch oven in butter/olive oil.
  • Remove the pieces and pour in a couple of large cans of sauerkraut.
  • Lay the pieces in the kraut bedding, and pour water in to the oven up to the level of the kraut.
  • Place the lid on the oven and in the oven at 350 degrees for an hour or onto a bed of coals and shovel coals onto the lid.
  • The sauerkraut keeps the flesh of the birds moist and very tender and the taste blends well with the native flavor of the pheasants.

Simple and tasty!!

A Crowd Pleaser!

by Steve Pratt

Ingredients & Cooking Instructions

  • 6 -8 pheasants or reduce/increase to suit the size of the crowd
  • Debone the pheasant breasts; brown breasts, thighs, and legs in butter with olive oil. Place drained meat pieces and place them in one or two baking dishes.

 

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  • Saute’ 2 cups finely chopped onion, ½# sliced fresh mushrooms and 1 clove garlic crushed in same pan in which the meat was browned. (Approx. 5 min.; stir often)
  • Combine ½ cup flour, ½ teaspoon pepper and ½ teaspoon thyme and stir into onion mixture.
  • Gradually stir in 2 cans (10 ¾ ounce) chicken broth and 4 chicken bouillon cubes.
  • Bring mixture to a boil, stirring constantly. Reduce heat. Add 2 cups of sauterne or a dry Chablis.
  • Pour entire mixture over pheasant meat in the baking dishes.
  • Bake covered 400 degrees 30 -45 minutes until tender or 350 degrees for an hour.

Serve with wild rice.

Cock on a Stick

by Dick Roberts, Portland Oregon

Ingredients

  • 3 pheasant breast cubed
  • 1/2 glove garlic
  • mushrooms, any kind you like
  • olive oil
  • white wine
  • tooth picks

 

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Cooking Instructions

  • cube pheasant breast
  • brown pheasant breast in olive oil
  • when first side of pheasant breast is browned turn pheasant breast and add mushrooms and sliced garlic
  • add white wine, cook on medium heat until pheasant is just cooked(not too long) and white wine is cooked offed
  • remove from heat
  • pass pan around campfire or gathering
  • take tooth pick and get one piece pheasant, one piece roasted garlic and one mushroom
  • enjoy

Pheasant, Champagne & Ham Recipe

by Steve Andrews, Spring Island South Carolina

Ingredients

  • 4 pheasant whole breasts
  • 1 T oil
  • 2 oz. diced salt pork
  • 3 T. butter
  • ½ C. heavy cream or half & half
  • 1 ½ C Champagne
  • 15-20 – 1-2 inch ham slices
  • 2 T. each butter and flour mixed
  • 1 C. sliced fresh mushrooms
  • ½ C. walnuts (optional)
  • Freshly grated parmesan (optional)
  • ¼ C. fresh parsley

 

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Cooking Instructions

  • Simmer whole pheasant breasts in salted water for one hour, drain
  • Brown pheasant in oil, salt pork and butter. Set aside to cool
  • Make a roux of 2 T butter, 2 T flour
  • Slowly add ½ cup cream or half & half
  • Slowly add champagne, ham & mushrooms
  • Take pheasant off the bone and keep in large pieces
  • Place pheasant pieces in a large casserole
  • Pour sauce of cream, champagne, ham & mushrooms over pheasant pieces
  • Sprinkle with parmesan cheese and walnuts, if desired
  • Bake covered at 350 degrees for 45 minutes
  • Garnish with chopped parsley

Wild rice makes an excellent side dish.