Recipes

Pheasant Rice Bake
Yield: 6 Servings

1 Pheasant, cut up
1 Package Onion Soup Mix
1 Cup Uncooked Rice
1 Can Cream of Mushroom Soup
1 Can of Milk
1 Can French Fried Onion Rings

Simmer pheasant in water with a small amount of vinegar or lemon juice in it, to help tenderize the bird. Sprinkle dry soup mix into buttered casserole dish. Sprinkle rice over soup mix. Add cooked pheasant pieces Pour Soup and milk mixture over pheasant. Cover and bake 350 degree oven 1 hr and 15 minutes. Uncover a sprinkle with onion rings. Cook 15 minutes longer.

Mexican Pheasant
Yield: 8 Servings

2 Cups Cooked Pheasant, Cut in 1 inch bites
1 can Cream of Mushroom Soup
1 can Cream of Chicken of Chicken Soup
1/2 Jar Medium Salsa
1 Cup Sour Cream
2 Cup Monterey Jack/Cheddar Cheese
1/2 Cup Onion Chopped
1 Package Corn Tortillas cut in strips

Combine pheasant, soups, onion, salsa, sour cream and 3/4 cheese.
Layer mixture with tortilla strips. Top with remaining cheese. Bake for 30 minutes at 350 F

Pheasant in Spiced Sour Cream
Yield: 4 Servings

1 Pheasant - Cut up
Flour
Butter
8 oz Carton Sour Cream
2 Cups Water
2 tsp. Worcestershire Sauce
Few drops Tabasco Sauce
2 Bay Leaves
Dash Sweet Basil
Dash Rosemary
Salt and Pepper

Dust pieces of pheasant with flour and brown in butter. Mix sour cream and water. Add remaining ingredients to sour cream mixture. Pour sour cream mixture in a covered roaster and add pheasant. Bake at 325 F for several hours or until tender.

    Easy Pheasant and Wild Rice

2 Pheasants (may be cut in halves)

3 cups water (salt to taste)

1/2 can each of:
Cream of Mushroom Soup
Cream of Chicken Soup
Cream of Celery Soup

3-4 Tblsp. Cornstarch

1 box Uncle Ben's Long Grain & Wild Rice (cook as directed on box)

Soak Pheasants for several hours before cooking. Put Pheasants in large heavy pot on top of stove. Add water and salt and bring to a hard boil, then skim. Reduce heat and cook slowly until fork tender.

Lift bird from pot & cool. You may need to strain broth if bone fragments are present. Return broth to pot. Add cornstarch (dissolved in cold water) to broth. Add soups to the broth. Pull meat from bones & put back in broth and simmer about 30 minutes. Cook rice. Arrange meat in center of platter and spoon rice around meat. Pour broth over meat and rice. Serve hot.

    Pheasant Fajitas

Cut 4 pheasant breasts into ¾" wide strips
Heat 3 tablespoons of olive oil
When oil is hot, add the chicken and one slivered onion
Stir until the meat is no longer pink and onions are transparent
Add thinly sliced peppers (approx. a cup of each: yellow, red and green)
Stir mixture over medium heat until thoroughly heated
Sprinkle package of fajita seasoning over mixture and stir gently until coated
Turn heat to high and stir in ¼ cup hot water to create a glaze
Stir gently until water evaporates
Place fajita mix on soft tortilla shells and garnish as desired