Some of our favorite recipes

Gourmet Delight Pheasant

  • 4 pheasants
  • 1 cup brandy
  • 1 Clove of garlic
  • 1 quart heavy cream
  • 1/2 lbs. mushrooms
  • 6-8 servings wild rice
  • Butter (about 1 cup)
  • 1 medium- large onion
  • Salt and pepper to taste
  • 10 oz. horseradish
  • 2 cups chicken stock

Use 4 pheasant and filet the breast meat (8 pcs.). Brown well in butter. Place in baking dish. Pour over 1 cup brandy. Light and let burn out. Add 2 cups chicken stock, 1 chopped onion, and 1 crushed clove of garlic. Season with salt and pepper. Bake in 350° F oven for ½ hour, basting several times. Remove from oven and pour over:

1 quart heavy cream 1 – 10 ounce bottle horseradish

Bake 1 ½ hours. Just before serving, add ½ pound mushrooms, sautéed in butter.

Serve over wild rice.

Serves 6-8

Pheasant Poppers

  • 1-2 pheasant breasts
  • 2 large bottles Worcestershire sauce
  • 1 Large onion
  • Cream cheese
  • Thick bacon
  • 1 stick butter
  • 1/2 cup of balsamic vinegar
  • Sliced jalapeno peppers
  • Round toothpicks

Prep: Birds – Filet breast meat and slice pieces breast meat making thin pieces about size of your finger nail.

The best way to assemble these goes like this – cut the package of bacon in 1/3, lay out bacon slices on a large cutting board. Start a dab of cream cheese on the bacon, add a small piece of onion (1 layer), add a piece of pheasant, and top with a jalapeno pepper slice. Put all these items on the end of the bacon closest to you keeping the bacon flat on the cutting board and roll them away from you. Stick a toothpick through the roll and place them into a deep pan for marinating. Make sure that the piece of pheasant and onion are fairly small so that you can wrap the bacon.

Put the Worcestershire sauce, butter, and balsamic vinegar into a pot to melt and blend. Pour the marinade over the poppers for a minimum of 1 hour (best results at 3 hours of marinating.) Warming the marinade helps it penetrate the meat better. Cook the poppers on a grill or oven for about 25 – 30 minutes at 325°. It helps to place the poppers on a wire rack to allow the grease to drain. Once the bacon looks to be done and the cream cheese is melting, start passing them out.