Pheasant with Apple Brandy

2 pheasants, cut into pieces
salt and pepper (to taste)
1/2 cup butter
4 slices of bacon, cut into pieces
1 teaspoon marjoram
3 tart apples, peeled and sliced
1 lemon rind
3 tablespoons apple brandy or Calvados
1 cup chicken stock
1 cup sour cream
1 large onion, sliced

-Preheat oven to 350
-Rub pheasant pieces with salt and pepper
-Melt 1/4 cup of butter in large skillet and brown bird pieces on all sides
-Add bacon and marjoram to pan and cook for 5 more minutes on medium low heat
-Remove birds and bacon from pan and set aside

-Melt the remaining butter in skillet and fry the apple slices and onions until golden brown.
-Add lemon juice (1 lemon worth), lemon rind and bacon to pan
-Place pheasant pieces on top
-Pour in apple brandy (or Calavdos) and ignite.
-Add stock when flames die.
-Bring to a boil then cover and bake for 1.5 hours (90 minutes)
-Stir in sour cream and cook for another 10 minutes, uncovered.
-Garnish with apple slices before serving.

Pheasant Horseradish Cream

1/4 cup butter
8 green onions, thinly sliced
3 pheasants
1/2 cup chicken broth, double strength
black pepper, freshly ground (to taste)
6 slices bacon, thick sliced, smoked
1 teaspoon thyme
3/4 cup horseradish
1 cup wild rice
1/2 cup brandy

-Preheat oven to 375
-Melt butter in a heavy roasting pan
-Add green onions and cook until slightly browned
-Push onions aside and add pheasant pieces and brown
-Add browned pheasants and brandy to skillet and flame carefully.
-When flames die, add broth, pepper, and thyme.
-Place slices of bacon over pheasant pieces and roast uncovered for 45 minutes (basting frequently).
-Stir in cream and horseradish to taste into pan juices.
-Roast 15 more minutes and serve over wild rice

Hurry-Up Pheasant

1 Pheasant (skin on or off)
1 cup liquid (part water, broth, wine, or sherry, chosen and combined to suit your taste and mood)
1/2 stick of butter
4 tablespoons flour
“pinch” of sage or poultry seasoning
salt and pepper (to taste)
2 servings of rice

-Bone pheasant and cut meat into bite-size pieces
-Melt butter in a skillet, when it starts to bubble, add meat and brown quickly
-Sprinkle in flour, toss lightly and brown
-Stir in liquid, add chosen seasonings and bring to boil to thicken sauce
-Cover and simmer on medium low heat for approx 15 minutes, adding liquid if needed until meat is tender

-Cook rice according to instructions on package and serve pheasant on bed of rice

*Additional option, add a dozen half mushrooms during simmer serve as garnish on top of pheasant

**Serves 2

Brown or Wild Rice Stuffing

1 cup brown or wild rice
1/2 cup diced celery
1 can (4 oz) sliced mushrooms
1 teaspoon salt
1 medium onion, chopped
1/8 teaspoon pepper
1/4 cup butter

-Cook rice about 5 minutes less than directed on package
-Cook onion, celery and drained mushrooms (save liquid) in butter until tender.
-Add to rice, mix seasonings
-Add mushroom liquid as needed
-The mixture should be moist and hold together well

Bar-B-Q Pheasant

6 cups water, divided
1/4 cup soybean oil
1 tablespoon parsley flakes
1 teaspoon thyme
1 teaspoon paprika
1/2 teaspoon black pepper
1 cup margarine
1/2 sliced lemon
1/2 cup soy sauce
1 tablespoon lemon juice
1 tablespoon crushed basil
1 teaspoon crushed bay leaves
1 teaspoon salt
2.5 pounds of pheasant
1/2 sliced medium onion
3 tablespoons mustard

-Place 1 cup of water, soy sauce, oil, lemon juice, parsley, basil, thyme, bay leaves, paprika, salt and pepper in saucepan
-Bring to boil, reduce heat and simmer about 5 minutes to blend flavors
-Remove from heat and cool

-Split pheasant in half and marinate in cooled mixture for 2-4 hours

-Meanwhile, prepare sop: combine margarine, onion, lemon and mustard in saucepan.
-Cook over medium heat approximately 10 minutes or until onion is soft.
-Add remaining water

-Drain pheasant, sprinkle with salt and pepper to taste.
-Cook approximately 90 minutes over grill, turning occasionally and basting with sop

**Makes 4 servings

Judge Harney’s Baked Pheasant

1 pheasant
3 tablespoons melted margarine
1 cup muscadine wine
1/3 cup smoked BBQ sauce
Fajita Seasoning

-Combine BBQ sauce and margarine; brush inside and outside of pheasant.
-Sprinkle lightly with fajita seasoning inside and outside of pheasant
-Truss pheasant
-Place breast side up in covered baking pan
-Pour wine in baking pan
-Bake @ 350 for 90 minutes

**Makes 2 servings