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 Hello, I am sorry we didn't get to cross paths on my visit to Stratford. Gretchen is everything you told me she would be. A very quick learner and a cuddle bug back at the cabin. I am still working on basic training with her. I did however get time to put my 3 pheasants into a recipe. In Arizona and the rest of the Southwest we make something called Green Chile Stew. No two Chefs make it the same way but this variation included 3 fully boned and diced Little River Pheasants that were landed with Kiwi, and Dustin's guidance. I used 2 white onions cut into 1 inch dice and one whole bulb of peeled garlic, both caramelized in a cast iron skillet. 6 Pablano peppers roasted over charcoal, skinned, seeded, and cut into 1 inch dice. 6 ears of sweet corn roasted over charcoal and cut from the cob. 1 large Red Bell Pepper roasted over charcoal, skinned, seeded, and cut into 1 inch dice. The meat of 3 Pheasants boned, diced, seasoned with a dry rub, ( ground chilies, granulated garlic, black pepper, and salt ) and seared in an oiled cast iron skillet. 1 small pumpkin skinned, seeded, diced, tossed in oil, seasoned with salt and pepper, and roasted in a hot oven until browned Combine all the items listed above in a crock pot or dutch oven, add 2 quarts of chicken stock or (pheasant stock made from the roasted bones, vegetables, and water). Simmer until all the ingredients are tender, thicken slightly with a cornstarch slurry if necessary, ( cornstarch, and cold water mixed until smooth) Check the seasonings and adjust to your taste, add cayenne or chipotle to increase the heat, make sure the salt and black pepper flavors are balanced, add more roasted garlic if desired. Serve with Cornbread and Brown Ale on a cold Southwest evening... Thanks again to everyone at Little River for helping me bring fresh pheasant to my table in Arizona. Sincerely, Chef Dan Noonan Lake Powell Resort Page Az ------------ Baked Pheasant 1 cn (10.75-oz) cream of chicken soup Blend all ingredients except pheasants and paprika. Pour over pheasants and sprinkle with paprika. Bake, covered, for 1-1/2 to 2 hours. Remove cover the last 30 minutes of cooking. After 1 hour, sprinkle again with paprika. ------------ Braised Pheasant with Sauerkraut 2 lb Sauerkraut Combine the sauerkraut with the broth and juniper berries, and simmer 1 hour, covered, in a large braising pan or Dutch oven. Heat the fat in a heavy skillet and brown the pheasant on all sides over fairly high heat. In case you want to cook 2 birds it is wiser to brown one at a time. When they are nicely browned, salt and pepper them and place in the braising pan on the sauerkraut. Cover and bake in a 375-degree oven 45 minutes, or until the pheasant is tender. Arrange on a platter with the sauerkraut and serve with fried hominy squares. ------------ Bread Pan Pheasant 3 1/2 -4 lb pheasant Rub inside & out with salt & pepper. Stuff with onion & apple. Fit bird, breast side down, into bread loaf pan that holds tightly with no room to spare. Cover back with bacon slices. Add equal amounts of bouillon & wine to come halfway up sides of pan. Roast uncovered in 375 oven for 40 minutes. Transfer to heated dish. Serve with jelly on side & tossed green salad. ------------ Chili Pheasant 8 Pheasant breasts [boned] Flatten pheasant breasts then place 1 tb of green chilies and 1 strip of jack cheese on each, then roll to enclose the filling and secure the roll with a toothpick. Combine the bread crumbs,parmesan cheese, chili powder, salt, pepper and ªts of cumin, mixing well. Dip the breast rolls in butter and then coat with crumb mixture, place in a baking dish and chill for 4 hours or more. Drizzle the remaining butter on the breast rolls and bake at 400 degrees F for 20 to 30 min. or until brown. Combine the tomato sauce and the remaining ingredients in a saucepan and cook until heated through. Spoon over rolls and serve. ------------ Hunters Pheasant 1 Pheasant,pcs,hang 3day max Preheat oven,350F In ovenproof pan fry pieces of pheasant til lightly golden. Add onion, carrot & celery & fry a couple of min. Cover with stock & season generously, add bouquet garni, & bake oven about 1hr & 20min. Remove pheasant & keep warm. Add arrowroot, mixed w/little water, & jelly & bring to boil, stir til thickens. Return pheasant to sauce & serve w/mashed potato & red cabbage. ------------ Mandarin pheasant 2 Pheasants, halved Dust oranges, draining syrup into pan. Stir in cornstarch, lemon peel and juice. Cook until thickened, stirring constantly. Remove from heat, add oranges. Spoon sauce over birds and cover. Bake 15 minutes at 425 degrees F. Bake 1 hour 325 degrees F, baste often. Remove cover. Bake 30 minutes. ------------ Mexican Pheasant 2 c Cooked pheasant, cut in 1-inch bites Combine pheasant, soups, onion, salsa, sour cream and 3/4 cheese. Layer mixture with tortilla strips. Top with remaining cheese. Bake 30 minutes at 350 degrees F. ------------ Pheasant Casserole 1 Pheasant; cooked and boned Blend all and bake in casserole at 300-350 degrees for 2 hours. ---------Pecan Stuffed Smoked Pheasant 1/4 c Butter Melt the 4 TBS butter and pour over bread crumbs. Add pecan meats and toss lightly. Stuff mixture into pheasants and truss birds. Combine the flour, salt and pepper, and lightly sprinkle over pheasants. Melt the other 4 TBS butter in heavy frying pan. Brown each pheasant on all side and transfer to a roasing pan. Add hot water and sherry to the browned birds. Cover and bake at 350 degrees F for 1 hour. Baste with liquid every 15 minutes. Remove cover and continue baking for 20 minutes, or until the birds are crisp and brow. Remove birds to a platter and keep hot while you thicken the dripping for gravy.. Serves 6
39497 145th St Stratford, SD 57474 hunts@littleriverpheasanthunts.com |
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