4 pheasants quartered (hope you get four big ones)
1/2 butter or margarine
1 onion chopped
1/2 cup golden raisins
1 cup chili sauce
1/2 brown sugar
2 TBS. Worchestershire sauce
1/4 tsp. garlic powder
1 cup California Sherry ( not too sweet)
1 (1-lb.) can pitted dark sweet cherries, drained
Dust pheasants with flour. Melt butter in a heavy skillet: brown birds thoroughly. Place pheasants in a deep casserole. In the same skillet, combine onion, raisins, chili sauce, water, brown sugar, Worchestershire sauce and garlic; boil briefly, scraping browned meat from bottom and sides of pan; pour over pheasants. Bake covered, in a moderately slow oven (325 degrees) for 1 1/2 hours. Remove cover; add sherry and cherries. Continue baking 20 minutes longer. To serve transfer to a deep chafing or warming dish. This works well with wild rice and a fresh green vegetable.
Pheasant and Wild Rice
1 cup raw wild rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can mushroom stems and pieces
2 1/2 cups water chestnuts, optional
2 pheasants, cut up
1 package dry onion soup mix
Flour and lightly brown pheasant pieces. Mix rice, canned soups, mushrooms and water chestnuts in a casserole. Add pheasant pieces. Sprinkle dry onion soup mix over the top. Cover lightly with foil and bake for 3 hours at 300 degrees.
pheasant, cut up
1 teaspoon salt
1 cup bread crumbs
2 tablespoons melted butter
2 cups whole milk
Cook pheasant until tender. Pour off and save broth. Remove bones and dice pheasant. Make a gravy of the broth, using 1/2 broth and 1/2 whole milk. Thicken slightly. Season to taste. Moisten bread crumbs in melted butter. In greased casserole, place alternate layers of diced pheasant, gravy and crumbs. Bake at 350 degrees until thoroughly heated and the top crumbs are brown.
Hunter's Style Pheasant
4 tablespoons olive oil
2 to 3 garlic cloves
1 teaspoon rosemary, dry or fresh
1/3 cup wine vinegar or dry sherry
Cut pheasant into sections, wash, drain but do not dry. In an iron skillet, place olive oil and sliced cloves of garlic. Brown garlic slightly. Add sections of pheasant, season with salt, a little pepper and rosemary. Cover skillet and let pheasant cook slowly in its own juice for about one hour or until meat appears tender when tested with a fork. If, while cooking, meat becomes too dry, add about 1/2 cup water. When meat is cooked, add vinegar or sherry and turn off heat. Cover skillet immediately and let meat steam for about five minutes. When serving pour cooking juice over pheasant.
Cream Cheese Stuffed Pheasant Breast
4 boneless pheasant breasts, skinned
1/2 cup butter
1 1/2 cups crushed corn flakes
1 (8 oz.) package cream cheese
1/2 tablespoon garlic powder
1/4 cup Parmesan cheese
1/2 cup finely chopped green onions
Soak pheasant breasts in butter. Coat each breast with corn flake crumbs. Mix cream cheese, garlic powder, Parmesan cheese and green onions together and divide into four parts. Place each coated breast flat in un-greased baking dish. Place one part cream cheese mixture on each breast and fold breast in half to sandwich mixture between the two sides. Use toothpick to hold breast in place. Bake 35 to 40 minutes at 375 degrees.
Clean and wash bony pieces of pheasant well. Put in kettle with enough water to cover pieces and add salt and bay leaf. Cook until meat is tender enough to fall from bones. Remove meat and bay leaf from broth. Discard bay leaf. Remove meat from bones in pieces as large as possible. Return meat and add a few grains of pepper. Add uncooked rice and carrots. Cut onion in quarters and add. Simmer mixture for about one hour or until carrots and rice are tender and have soaked up most of the broth.