|Written by Pollyannawrites|
I searchedĀ sites and there aren't very many recipes for cooking Wild Game that I could see. I have a very old cookbook typed up by Rubbermaid Employees (not dated, but probably done in the 1960's or 1970's according to the way cooking was mentioned. There is no instruction for microwave cooking anywhere in the 527 page book.) I figured ehow users may be looking for Wild Game Recipes, so I want to share the ones in this recipe book in case any Wild Game hunters out there happen to need some at some point. I personally don't eat Wild Game, but that doesn't stop me from sharing the recipes I have with someone who does. This recipe is for cooking wild pheasant in 6 different ways. Have fun and Happy Cooking!
BAKED PHEASANT RECIPE #1: Boil pheasant in one quart water. Add 1/2 t. salt, 2 carrots, 1 onion, 1 bay leaf, and a dash of pepper. Put into buttered pan or dish and add 1 can of drained peas and 1 C white sauce. Cover with biscuits and bake at 475 degrees until biscuits are golden, about 15 minutes.Step 2
BAKED PHEASANT RECIPE #2: Cut a pheasant or partridge into peices; season with salt and pepper to taste. Roll meat in flour; brown pieces in shortening in a frying pan. Place meat in a casserole dish; add 1 can Cream of Mushroom Soup. Bake at 350 degrees for 90 minutes.Step 3
ROAST PHEASANT: Only young pheasant is desireable for broiling or roasting. Clean and truss bird; salt inside and stuff with stuffing. Place bacon slices over breast. Roast in open roaster at 300 - 350 degrees until tender, about 1 1/2 hours.Step 4
SMOTHERED PHEASANT: Clean and cut pheasant in serving pieces. Roll in flour seasoned with salt and pepper. Brown slowly on both sides in 1/2 C hot fat, turning only once. Add 1 C water, milk or cream to pheasant; cover and cook slowly or bake at 325 degrees for about 1 hour. Serve with gravy made from drippings. NOTE: Old pheasant is best prepared this way.Step 5
SPICY PHEASANT: Cook 1 pheasant until nearly tender. Lay pieces in a casserole and put 1/2 C chopped onion and 1 hot pepper that has been cut into strips, on top of bird. Put strips of bacon over top. Add about 1 C water. Cover and bake for 45 minutes (temperature is not mentioned). NOTE: This recipe can be used with rabbit or squirrel too.Step 6
BBQ PHEASANT: Make sauce by combining 1/4 C oil, 2 T chopped onion, salt, pepper, minced garlic, 1/4 C white wine, 2 T. vinegar, 2 T. Worcestershire sauce, 1 t. sugar, 1 t. tabasco sauce, and 1 t. paprika. Marinate pheasant in sauce for 2 - 3 hours. Put birds on grill. Brush with sauce until deep brown or well done. NOTE: Sauce can be used for chicken also.