{"id":240,"date":"2018-11-09T21:16:18","date_gmt":"2018-11-09T21:16:18","guid":{"rendered":"https:\/\/a1als.com\/?page_id=240"},"modified":"2018-11-09T21:45:04","modified_gmt":"2018-11-09T21:45:04","slug":"a-crowd-pleaser","status":"publish","type":"page","link":"https:\/\/a1als.com\/pheasant-recipes\/a-crowd-pleaser\/","title":{"rendered":"A Crowd Pleaser"},"content":{"rendered":"
\n

A Crowd Pleaser!<\/h1>\n

By Steve Pratt<\/h2>\n

Ingredients & Cooking Instructions:<\/h3>\n
    \n
  1. 6-8 pheasants or reduce\/increase to suit the size of the crowd.<\/li>\n
  2. 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.<\/li>\n
  3. Saute\u2019 2 cups finely chopped onion, \u00bd# sliced fresh mushrooms and 1 clove garlic crushed in same pan in which the meat was browned. (Approx. 5 min.; stir often)<\/li>\n
  4. Combine \u00bd cup flour, \u00bd teaspoon pepper and \u00bd teaspoon thyme and stir into onion mixture.<\/li>\n
  5. Gradually stir in 2 cans (10 \u00be ounce) chicken broth and 4 chicken bouillon cubes.<\/li>\n
  6. Bring mixture to a boil, stirring constantly. Reduce heat. Add 2 cups of sauterne or a dry Chablis.<\/li>\n
  7. Pour entire mixture over pheasant meat in the baking dishes.<\/li>\n
  8. Bake covered 400 degrees 30 -45 minutes until tender or 350 degrees for an hour.<\/li>\n<\/ol>\n

    Serve with wild rice.<\/strong><\/p>\n

    Do you have a pheasant recipe you want to share with us? Send us your favorite recipe today!<\/p>\n

    \n
    \n
    Submit A Recipe<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    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. Saute\u2019 2 cups finely chopped onion, \u00bd# […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":180,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"yoast_head":"\nA Crowd Pleaser - A1 Al's Pheasant Ranch<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/a1als.com\/pheasant-recipes\/a-crowd-pleaser\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Crowd Pleaser - A1 Al's Pheasant Ranch\" \/>\n<meta property=\"og:description\" content=\"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. Saute\u2019 2 cups finely chopped onion, \u00bd# […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/a1als.com\/pheasant-recipes\/a-crowd-pleaser\/\" \/>\n<meta property=\"og:site_name\" content=\"A1 Al's Pheasant Ranch\" \/>\n<meta property=\"article:modified_time\" content=\"2018-11-09T21:45:04+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/a1als.com\/#website\",\"url\":\"https:\/\/a1als.com\/\",\"name\":\"A1 Al's Pheasant Ranch\",\"description\":\"Pheasant Hunting & Lodging South Dakota\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/a1als.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/a1als.com\/pheasant-recipes\/a-crowd-pleaser\/#webpage\",\"url\":\"https:\/\/a1als.com\/pheasant-recipes\/a-crowd-pleaser\/\",\"name\":\"A Crowd Pleaser - A1 Al's Pheasant Ranch\",\"isPartOf\":{\"@id\":\"https:\/\/a1als.com\/#website\"},\"datePublished\":\"2018-11-09T21:16:18+00:00\",\"dateModified\":\"2018-11-09T21:45:04+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/a1als.com\/pheasant-recipes\/a-crowd-pleaser\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/a1als.com\/pheasant-recipes\/a-crowd-pleaser\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/a1als.com\/pheasant-recipes\/a-crowd-pleaser\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/a1als.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Recipes\",\"item\":\"https:\/\/a1als.com\/pheasant-recipes\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"A Crowd Pleaser\"}]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"A Crowd Pleaser - A1 Al's Pheasant Ranch","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/a1als.com\/pheasant-recipes\/a-crowd-pleaser\/","og_locale":"en_US","og_type":"article","og_title":"A Crowd Pleaser - A1 Al's Pheasant Ranch","og_description":"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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