Try these GREAT recipes!!

Easy-Grilled Pheasant

4 Boneless Pheasant Breasts

Brush with melted butter.  Sprinkle lemon pepper to taste.  

Grill over hot coals until the juices run clear.

Pheasant Casserole

1 pkg. dry Lipton Onion Soup Mix

2 cans Cream of Chicken Soup

2 cans water

2 cans Cream of Mushroom Soup

Pheasant Pieces

Put rice in bottom of 9x13 glass pan.  Cover with pheasant pieces, and cover with soups and water.  Top with cracker crumbs or prepared crumb mixture.  Cover with foil and bake 2 hours or more at 300 degrees F.  Serves 2-4.

Dakota Pheasant

1 pheasant, cut up for frying

1/2 cup butter

salt and pepper to taste

1 cup sweet cream

1/2 cup commercial sour cream

Melt butter in frying pan.  Roll pieces of pheasant in flour, salt, and pepper.  Fry until golden brown.  Remove pheasant from pan and put into a casserole.  Add both creams to drippings and feet.  Pour over pheasant.  Cover and bake at 350 degrees F for 1.5 hours.  

Wild Duck

1 dressed wild duck

salt and pepper to taste

1 large can of sauerkraut

bacon strips to cover duck

1 chopped onion

1/2 cup sherry wine

Salt and pepper the inside of the duck.  Place in roaster and fill the duck with sauerkraut and put the rest along the side--juice and all.  Place bacon strips and onion on top and pour sherry wine over all.  Cover and bake at 350 degrees F for 1 1/2 to 2 hours.  You can serve the kraut with the duck also.

Roast Pheasant in Cream

2 pheasants

2 cups heavy cream

salt and pepper to taste

Wash and dry birds well.  Wrap each pheasant separately in buttered brown paper.  Place in roaster, breast down.  Roast in hot oven, 375-400 degrees for 40 to 50 minutes.  Remove brown paper.  Save and strain juice from roaster.  Return birds to roaster, breast up.  Over each bird pour a combination of 1 cup cream and 1 cup meat juice.  Season with salt and pepper.  Bake until tender and brown.  Baste occasionally.

Pheasant Poppy Seed Casserole

2 pheasants, boned and diced into 1/2" cubes

Ritz crackers, crumbled                       waxed paper to crush crackers

1/4 cup butter                                      1 1/2 cups sour cream

1 can cream of chicken soup             1/2 cup chopped celery

1 can cream of mushroom soup        1/2 cup chopped onion

2 T. poppy seed

Brown crackers in butter.  Blend soups, sour cream and poppy seed together.  In a 9 x 13" pan layer half of the cracker crumbs, then the pheasant.  Cover pheasant with soup mixture and top with remainder of crackers.  Cover and bake at 325 degrees for about 1 1/2 hours.  Serves 6-8.

Spicy Hunters Stew

1 lb. deer chislic                                    2 T. salad oil

1/2 pkg. Lipton onion soup mix            1 bay leaf

1 minced garlic clove                            1/4 tsp. thyme

 1/4 cup chopped green pepper          3 chopped carrots          

1/3 cup elbow macaroni, uncooked 

Brown chislic in hot oil.  Add onion soup, 2 cups water, garlic clove, bay leaf and thyme to soup kettle.  Cover and simmer for 30 minutes or until meat is tender.  Stir in tomato soup and carrots; simmer 30 minutes more.  Add green pepper and macaroni; simmer a final 30 minutes.  Serves 2 to 4.