Pheasant Casserole

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

Zerkowsky’s (Nilo’s) Pheasant Potpie

1 Pheasant
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.

**Serves 4

Wine Selection

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!).

Smothered Pheasant

2 Pheasants
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)

Pheasants in Mushroom Sauce

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)

Pheasant Worcestershire Sauce

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.

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