Polish Pork Sausage, 12 oz (remove)Mushrooms, fresh, .5 cup, pieces or slices (remove)Waterchestnuts (water chestnuts), 0.5 cup slices (remove)Onions, raw, 1 large (remove)*Uncle Ben’s Long Grain & Wild Rice, 3 cup (remove)*Flour, white, .25 cup (remove)Butter, salted, .25 cup (remove)Milk, nonfat, .5 cup (remove)Chicken Broth, 1.75 cup (8 fl oz) (remove)*Lemon Juice, 1 lemon yields (remove)Salt, 1 tsp (remove)Pepper, black, .5 tbsp (remove)Pheasant, 4 breast, bone and skin removed (remove)
Saute sausage, add onion, mushrooms, and cook. When almost done add water chestnuts. Squeeze lemon juice over mixture.
Cook rice according to directions.
Make a white sauce with the flour, butter, milk, chicken broth, salt and pepper.
Mix all ingredients and place in 9 x 13 pan. Then place white sauce over mixture.
Bake @ 350 for at least 1 hour
Makes 8 servings
2 Leaf stalks of celery
2 Medium sized onions (diced)
1 stick of butter
3 tablespoons of flour
Worcestershire (to taste)
Mushrooms (to taste)
-Boil pheasant until tender with onion, celery stalks, salt and pepper (to taste)
-When pheasant is tender (usually 20 minutes), remove from broth, strip meat from bones and dice in large pieces.
-Strain and retain 3 cups of broth
-Dice celery stalks and mix with 1 diced medium onion, sautéed with 1 tablespoon butter until onions and celery are tender but not browning.
-Melt 1/2 stick of butter in saucepan and add 3 “heaping” tablespoons of flour
-Stir until well blended but not browning
-while hot, add pheasant broth ad bring to boil
-Stir until thick and smooth
-Remove thickened broth from heat and add a little Worcestershire sauce to taste
-Add sautéed onion and celery to mixture
-Placed diced pheasant in pan or casserole dish, pour in thickened broth and cover with a rich pie crust.
-Bake at 450 until pie crust is brown and done.
Many of us have heard that white wine is supposed to be served with poultry. It is, unless you are talking about wild-grown poultry, in which case wild birds, like pheasants and grouse, are strong enough in flavor to push a delicate white wine all over the table.
The most appropriate pheasant wines are the lighter reds. Of French wines, that might be a Beaujolais or one of the lighter Bordeaux wines. Of the more attractively priced California wines, a light Cabernet, Gamay, Zinfandel, or Barbara would be an excellent choice. A nice Rose or Chianti won’t go wrong either.
A final word about wines: suit yourself, but I have found that cheap wines taste cheap, even when used in cooking (and “cooking” wines taste WORST of all!).
1 Medium onion, chopped
2 stalks celery, chopped
1 can cream of mushroom soup
1/2 cup dry white wine
-Cut 2 pheasants into serving pieces
-Shake pieces in seasoned flour and brown in hot fat on all sides
-Move pheasants to large casserole and add onion, celery, cream of mushroom and wine
-Cover and simmer at 375 for 90 minutes (or until meat is tender)
1 or 2 pheasants
2 cans condensed cream of mushroom soup
1/2 can sherry or dry wine
1/2 can water or chicken bouillon
Pinch of sage or poultry seasoning
salt and pepper (to taste)
1 tablespoon chopped parsley
1 lb fresh mushrooms (cleaned and sliced thick)
-Disjoint birds and brown quickly in butter.
-While birds are browning, mix remaining ingredients in a greased 2qt casserole dish
-Once the birds are suitably browned, stir in meat and pan drippings, cover with foil and bake @ 350 for 1 hour.
-Serve over rice or stuffing (optional)
8 filleted pheasant breasts
1 stick of butter
2 cups onions, chopped
1/2 Worcestershire sauce
salt (to taste)
white pepper (to taste)
-cut breast filets in half and pound with meat hammer to tenderize
-In large skillet, melt 1/2 stick of butter and brown the cut down and tenderized filets
-salt and pepper to taste.
-Remove browned filets and place on separate plate
-In the same skillet, melt the remaining 1/2 stick of butter and brown the onions.
-Pour in the Worcestershire sauce and put the browned filets back in the pan, simmer on low, covered for 1 hour.