Pheasant Recipes

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[#000080]This thread will be for any and all Pheasant recipies. Please feel free to add any recipies that you would like to share with the rest of us.[/#000080]
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[Hutch00]

[size 3]Pheasant Pie a la Nilo Farms
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[size 3] [li]1 Pheasant [li]4 stalks Celery [li]2 med. Onions [li]½ stick Butter plus 1 tbsp. [li]3 tbsp. Flour (heaping spoonfuls) [li]dash of Worcestershire sauce [li]Pie crust [li]Salt and pepper to taste
Simmer pheasant until tender with onion, 2 stalks celery, salt and pepper. Remove from broth and dice meat into large pieces. Strain broth and retain 3 cups. Chop remaining onion and celery. Saute in 1 tablespoon butter until tender but not brown.
Melt ½ stick of butter in saucepan and add flour. Stir until well blended without browning. While hot, add to strained pheasant broth brought to a boil. Stir well until thick and smooth. Remove thickened broth from heat and add Worcestershire sauce, sautéed onion and celery. Place meat in a pan or casserole dish. Pour in thickened broth and cover with pie crust. Bake at 450 degrees F. until crust is brown and done.
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[Hutch00]

[size 3]Pheasant Surprise
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[size 3] [li]1/4 c. Oil [li]1/4 c. Butter [li]2 Pheasants, skinned and cut into pieces [li]Flour [li]2 Shallots, minced [li]1/2 lb. Mushrooms, sliced [li]1 c. Chicken broth [li]1 c. Dry sherry [li]1/4 c. Brandy [li]1 sprig Parsley [li]1 sm. Onion

Heat oil and butter in deep skillet or Dutch oven over medium heat. Coat pheasant pieces with a little flour; brown them evenly to a golden color. Add shallots, mushrooms, broth, sherry, brandy, parsley and onion. Cover and cook slowly, 1 1/2 to 2 hours.[/li][/size]
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