Recipes

1 pheasant, cleaned and plucked
1 teaspoon black pepper
1 teaspoon garlic salt
1 small onion, quartered
4 strips bacon
3 whole oranges, peeled
2 1/2 cups sugar
pinch of cinnamon
white rice, cooked

Put 3 oranges in a sauce pan with water. Bring to a boil and simmer for 1 hour. Drain and save orange water. Cut oranges in half and place them in a Dutch oven or baking dish. In a saucepan, combine 2 1/2 cups sugar with 1 1/4 cups orange water and pinch of cinnamon. Heat and stir this mixture until it becomes syrup. Pour syrup over orange halves and bake 45 minutes at 350 degrees. While oranges are simmering, wash pheasant well and rub salt and pepper on outside. Put onion and bacon in body cavity and roast bird in a second baking dish, covered, at 350 degrees, for about 45 minutes. Serve the orange and pheasant with rice.

2 pheasants
seasoned flour
3 tablespoons butter
1/2 lb. fresh mushrooms
1/3 cup sliced almonds
3 celery stalks, chopped
1/2 small onion, chopped
1 pint cream
1 tablespoon salt
1 teaspoon pepper
1 cup dry sherry

Quarter pheasants. Dip in seasoned flour and brown in butter, set aside. Sauté mushrooms, almonds, onion, and celery in butter. Place game in Dutch oven and pour over sautéed mixture. Cover and bake at 350 F for 1 1/2 hours. Add cream, salt, pepper and sherry. Cover and bake and additional 30 minutes or until bird is tender. Makes 4 servings.

1 cup floor
1 cup pancake mix
salt & pepper
paprika
Mrs. Dash

Cut up pheasant into four or five serving size pieces. Shake pieces into flour mixture. Pan fry in butter flavored Crisco until golden brown on both sides of the pheasant. Put into baking dish and cover with sauce mixture:

1 can golden mushroom soup
1 can water
1 can wine
Diced onion
Diced green pepper

Cover and bake on 350 F for 2 hours.

3 pheasants (bone out the breasts and wishbone)
1 1/2 cups flour
1 cup vegetable oil
Cavenders Greek Seasoning
1/2 diced onion
2 cans Campbell's Chicken Broth
1/2 can water
1 1/2 pints heavy whipping cream
1 teaspoon salt
1/2 teaspoon garlic powder
6 oz. cream sherry
6 oz. white cooking wine
1 cap liquid smoke

Flour the pheasant pieces, season to
taste with the Cavenders and brown the
pieces in the vegetable oil. (You will
need to large frying pans).

Place the pheasant pieces in a roaster,
add the chicken stock, water, and onions.
Cover and bake at 325 F for 1 1/2 hours.

Mix the remaining ingredients, pour over
the pheasant, cover and bake @ 350 F
for 1 1/2 hours.

Remove the pheasant and serve the gravy over
potatoes, noodles or rice. (You might have
to add a small amount of cornstarch to thicken
the gravy).

2 cups cooked wild rice
1 onion, finely chopped
1 cup fresh parsley, finely chopped
1 - 10 1/2 oz. can cream of mushroom soup
1/2 soup can milk
1 cup grated cheddar cheese
2 pheasants, cut in pieces
flour
shortening
paprika

Heat mushroom soup and milk. Add to wild rice, onion, and parsley. Roll pheasant in flour. Brown in shortening. Pour rice mixture into greased casserole. Top with pheasant. Sprinkle with paprika. Cover and bake at 350 F for 1 hour.

6 pheasant breasts, boned out
1 can coca-cola
ketchup

Place pheasant breasts in electric frying pan. Cover the pheasants with ketchup. Make sure there is an equal amount of ketchup on each piece of
pheasant. Cover the breasts with coca-cola. Simmer until coca-cola is gone.

1 cup sour cream
3/4 cup dry sherry
1/2 can mushroom soup
1/2 pkg. dry onion soup
1/2 tsp. curry powder
1/2 tsp. ginger
1 can mushroom pieces
1 pheasant, cut in pieces

Bake at 350 F for 2 hours covered with foil.
Brown under broiler when ready to serve.

1 pheasant, cut up
1 cup milk or 1 can evaporated milk
1 can celery soup
1 can mushroom soup
1 pkg. instant rice
1 pkg. onion soup mix

Mix celery soup, mushroom soup and milk together. Pour a little of soup mixture (to coat bottom of baking dish) into casserole, empty package of rice into the dish. Arrange pieces of pheasant on top or rice. Pour remaining soup and onion soup mix on top. Cover with lid or foil, bake
1 1/2 hours at 350 F.