{"id":242,"date":"2018-11-09T21:25:39","date_gmt":"2018-11-09T21:25:39","guid":{"rendered":"https:\/\/a1als.com\/?page_id=242"},"modified":"2018-11-09T21:48:54","modified_gmt":"2018-11-09T21:48:54","slug":"pheasant-champagne-ham","status":"publish","type":"page","link":"https:\/\/a1als.com\/pheasant-recipes\/pheasant-champagne-ham\/","title":{"rendered":"Pheasant Champagne Ham"},"content":{"rendered":"<div class=\"recipes-page\">\n<h1>Pheasant, Champagne &#038; Ham<\/h1>\n<h2>By Steve Andrews &#8211; Spring Island, South Carolina<\/h2>\n<h3>Ingredients:<\/h3>\n<ul>\n<li>4 pheasant whole breasts<\/li>\n<li>1 T oil<\/li>\n<li>2 oz. diced salt pork<\/li>\n<li>3 T. butter<\/li>\n<li>\u00bd C. heavy cream or half &#038; half<\/li>\n<li>1 \u00bd C Champagne<\/li>\n<li>15-20 \u2013 1-2 inch ham slices<\/li>\n<li>2 T. each butter and flour mixed<\/li>\n<li>1 C. sliced fresh mushrooms<\/li>\n<li>\u00bd C. walnuts (optional)<\/li>\n<li>Freshly grated parmesan (optional)<\/li>\n<li>\u00bc C. fresh parsley<\/li>\n<\/ul>\n<h3>Cooking Instructions:<\/h3>\n<ol>\n<li>Simmer whole pheasant breasts in salted water for one hour, drain<\/li>\n<li>Brown pheasant in oil, salt pork and butter. Set aside to cool<\/li>\n<li>Make a roux of 2 T butter, 2 T flour<\/li>\n<li>Slowly add \u00bd cup cream or half &#038; half<\/li>\n<li>Slowly add champagne, ham &#038; mushrooms<\/li>\n<li>Take pheasant off the bone and keep in large pieces<\/li>\n<li>Place pheasant pieces in a large casserole<\/li>\n<li>Pour sauce of cream, champagne, ham &#038; mushrooms over pheasant pieces<\/li>\n<li>Sprinkle with parmesan cheese and walnuts, if desired<\/li>\n<li>Bake covered at 350 degrees for 45 minutes<\/li>\n<li>Garnish with chopped parsley<\/li>\n<\/ol>\n<p><strong>Wild rice makes an excellent side dish!<\/strong><\/p>\n<p>Do you have a pheasant recipe you want to share with us? Send us your favorite recipe today!<\/p>\n<div class=\"submit-recipe\">\n<div class=\"items\">\n<div class=\"item\"><a href=\"https:\/\/a1als.com\/contact\/\" class=\"recipe-btn\">Submit A Recipe<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Pheasant, Champagne &#038; Ham By Steve Andrews &#8211; Spring Island, South Carolina Ingredients: 4 pheasant whole breasts 1 T oil 2 oz. diced salt pork 3 T. butter \u00bd C. heavy cream or half &#038; half 1 \u00bd C Champagne 15-20 \u2013 1-2 inch ham slices 2 T. each butter and flour mixed 1 C. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":180,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v18.5.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pheasant Champagne Ham - A1 Al&#039;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\/pheasant-champagne-ham\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pheasant Champagne Ham - A1 Al&#039;s Pheasant Ranch\" \/>\n<meta property=\"og:description\" content=\"Pheasant, Champagne &#038; Ham By Steve Andrews &#8211; Spring Island, South Carolina Ingredients: 4 pheasant whole breasts 1 T oil 2 oz. diced salt pork 3 T. butter \u00bd C. heavy cream or half &#038; half 1 \u00bd C Champagne 15-20 \u2013 1-2 inch ham slices 2 T. each butter and flour mixed 1 C. 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