bird recipes

[swede sd]

Ok, gunners, what is your favorite way to cook pheasant,quail, grouse, etc?-----------------Q; How many men does it take to open a beer?-----------A; None, it should be open when she brings it to you.

[Birddog]

I like to breast my pheasant out and cut into strips, bread, and deep fry. Or soup.

BIRDDOG

FOR BETTER OR WORSE FISHING AND HUNTING COME FIRST

[zpeters73]

I discovered the deep frying method last year after our annual Thanksgiving weekend pheasant hunt, and it is terrific. As described above, we just cut the breasts into strips, roll in a thin coat of flour seasoned with a little pepper and cajun seasoning, and drop it in. We never seem to have this for an actual "sit down" meal, because people seem to just wait by the fryer for the next batch to come out. It disappears in no time at all.

Another one of my favorites is pheasant enchiladas. I use a recipe that is posted at:

http://www.tonydean.com/recipes.html?sectionid=1329.

I scale down the amount of sour cream and cheese considerably, but otherwise, the sauce is great. Tony Dean has a lot of other great recipes on that site, many of which come directly from La Minestra in Pierre, SD.

[CWS]

Pheasant Fajita's. Tried this 2 weeks ago...very good.

[Todd_NE]

German Pheasant - Prepare small chunks/strips of pheasant and dredge them in flour, salt and pepper. Add the pheasant to a cast iron or other heavy skillet that has 1/8 - 1/4" of a mix of butter crisco and olive oil that is about medium hot. Brown the pheasant chunks and remove. Add in ONE sliced yellow onion per person and turn up the heat a little. Start the onions, stirring often. After 5-10 minutes turn down the heat a little add the pheasant on top of the onions and cover for 10 minutes. Every ten minutes stir the mix. After 30 minutes or so (when the onions carmelize, that is break down, turn black, etc.) serve.

Todd
Not the victory but the action; Not the goal but the game; In the deed, the glory - Memorial Stadium