Not to sound over-confident but we are hunting opening weekend pheasant this weekend and our odds are pretty good of getting our limit as our division of wildlife released 600 where we will be hunting. I need some recipes for some pheasant please

Three Cheese Pheasant



1 cup of fine bread crumbs
1 large egg
1 cup of milk
1 cup of Parmesan''shake'' cheese
1/4 cup of parsley flakes
4 pheasant breasts
2 ounces of shredded cheddar cheese
2 ounces of shredded Monteray Jack cheese
1 teaspoon of steak seasoning
flour


Gently pound breast meat between two pieces of plastic wrap. Mix both shredded cheeses together. Place one half of cheese mixture on two of the breasts and top with the other two breasts, holding together with toothpicks if necessary.
Combine breadcrumbs, parmesan cheese and parsley flakes together in a med sized bowl.
Whisk milk and egg together. Carefully dip pheasant breasts, first in some flour then the egg mixture, then in the bread crumbs to completely coat breasts.
Arrange on a cookie sheet and place in a 350 degree oven for 45 to 60 minutes, depending on the size of the breasts.


Smothered Pheasant







1 Pheasant
flour
salt and pepper
1 cup milk
Clean pheasant and cut into serving sized pieces.Roll in flour seasoned with salt and pepper.Brown slowly on both sides in hot fat,turning once.Add milk,cover tightly and bake in 325 degree oven until tender,about one hour.Serve with gravy made from the drippings.

Old pheasants are best prepared in this manner


Pheasant with White Wine Sauce


1/4 pound salt pork
1-3 pound pheasant, cut up
1/4 tsp ground black pepper
1/2 lb small white onions
1/4 lb mushrooms, halved
1 clove garlic, finely chopped
1 cup dry white wine
1/4 tsp dried thyme leaves
1/2 cup cold water
2 tablespoons all purpose
flour

Skin and dice salt pork.
In 1-quart saucepan, cover diced salt pork with water; heat to boiling; drain.
In 12-inch skillet or 5-quart Dutch oven, cook salt pork over medium heat until golden, stirring occasionally.
Remove with slotted spoon to a bowl, leaving fat in skillet.
Cook pheasant in skillet until browned on all sides-about 15 minutes.
Sprinkle pheasant with pepper;
move pheasant to one side of skillet.
Add onions and mushrooms to skillet.
Cook 1 minute or just until mushrooms are wilted.
Drain all fat from skillet and discard.
Return salt pork to skillet.
Add garlic, wine, thyme, and bay leaf; heat to boiling.
Cover and cook over low heat 20 minutes or until pheasant is tender.
In cup, blend water and flour until smooth.
Stir into skillet; cook until sauce thickens and bubbles.
Before serving, discard bay leaf.


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.


Pheasant Dreams

1 whole pheasant, cleaned and prepped for cooking
2 cups of parboiled long grain and wild rice mix
1/4 cup of golden raisins
1/4 cup of dried, reconstituted cranberries
1/4 cup of diced carrots
1/2 cup of diced mushrooms (I like baby bellas)
1 good sized fresh peach
string to tie legs
coarse or kosher salt
fresh cracked pepper
fennel
celery salt

Take the parboiled and cooled rice and place in a large mixing bowl with the diced veggies, raisins and berries (you can substitute other berries for the cranberries or raisins if you want) and fennel. Mix thoroughly.

Take the cleaned pheasant and rub inside and out with the coarse salt, then rub the outside with the celery salt and pepper as well.

Fill the cavity of the bird with the rice mixture until it is full but still has a little compression to the rice (it will expand more while it is cooking and you don't want it to throw all of the stuffing out!). Then, take the peach and stuff it in too (you'll want to gauge the six of the hole in the back of the bird before you go shopping or, you can also use an apple which would allow you to pare it down to fit as well). Then, tie the legs of the bird together with a piece of cotton cooking string.

You can either place the bird in a pan with some additional veggies and fruits to bake or do like I do and put it on the old Weber grill to slow roast for about 3-4 hours, depending on the size of the bird. In an oven, I would drizzle a little olive oil over it before I rubbed it down with the salt and bake it on 300 for 1/2 hour per lb. of the bird.


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.


Easy Crock Pot Pheasant



6 pheasant breasts (cut in chunks)
1# smoked polish sausage
1/4C butter
1C sliced onions
1C sliced or diced peppers (Green ,Red ,Yellow)
1/2C tomato paste
1tsp each- Cajun seasoning, oregano, Sweet Basil
2C Chicken Broth
1/2C White Wine
S&P to taste

Melt butter- brown onions and peppers --remove from pan and brown pheasant-add sausage and remaining ingredients (including onions & peppers) and simmer on stove for 1 hr or in crock pot till pheasant is tender- adjust seasoning and if you like thicken with a wash
Serve over cooked white rice with hot rolls or French Bread and BEER!

wild game bird or ducknuggets

breasts cut into 2 inch pieces.
seasoning of your choice (old bay, salt, pepper,ect.)
dry breading of your choice (bread crumbs, corn meal, ect.)
1 egg
1-2 table spoons water

beat egg and water in small bowl
mix seasonings and breading inseperate bowl

dip breastin egg mix then coat with the breading.
deep fry till golden brown.

For an added twist make small incision in center
and insert slice of jaopeno pepper and prepare as above.

Just cook it like you would a chicken, only do not over cook it. Due to the fact that it is all dark meat and will dry out quickly unless you cook it in a oven bag or baste often.

Most of my recipie's require cooking in an oven at 350* for 1 hour with spring water and bullion cubes - chicken.

A little onion and some salt and pepper.

You can also cook it with squirrel or rabbit.