Stuffed pheasant
2 whole pheasants or grouse
Salt and pepper to taste
¼ cup chicken broth
½ lb. Italian sausage
½ cup long grain rice
½ lb. Mushrooms, quartered
2 slices bacon
Salt and pepper the bird’s cavity. Mix chicken broth, sausage, rice and mushrooms. Stuff cavity of each bird. Cut bacon slices in half and lay over breasts of birds. Cook uncovered in a 325-degree oven for 90 minutes, uncover and cook another 30 minutes until browned.


Pheasant Paprika
1/3 stick margarine
1 pheasant cut into serving portions
1 medium onion chopped
1 stalk Celery chopped
½ cup red wine
1 cup water
1tsp. Basil
2 Tbs. Paprika
¼ tsp. black pepper
8 oz. Sour cream
2 Tbs. Cornstarch
Melt margarine in a skillet, add pheasant, onion, celery, wine, basil, paprika and pepper. Cover and bring to a boil, reduce heat and simmer for 45 minutes on each side. After 90 minutes remove pheasant add cornstarch and sour cream stir until thickened. Pour over Pheasant . Serve over rice or noodles.


Lemon Pheasant
1 cup flour
1 Tbs. Salt
½ Tbs. Pepper
2 Pheasants cut up
¼ cup margarine
1 large onion sliced
1 lemon sliced
1 can of beer
12 oz water
Mix flour, salt, and pepper. Dredge pheasant pieces. Melt margarine in skillet and brown pheasant a few pieces at a time. Transfer to a casserole pan layer onion and lemon slices on top of pheasant add beer and water. Cover with foil and bake at 300 F for 4 hrs. Uncover for the last 30 minutes to brown the pheasants.



Smoked pheasant log
1 smoked pheasant breast
8 oz. Cream cheese, softened
2 Tbs. Onion, grated
1 Tbs. Lemon juice
1 tsp. horseradish
¼ tsp. salt
½ cup parsley, chopped
½ cup pecans, chopped
Finely shred the meat and place in food processor with all the ingredients except the parsley and pecans. Blend until smooth. Wrap in cling rap and roll into a log. Chill in the fridge. Just before serving roll the log in the parsley and the pecans. Serve with bread