Smothered Pheasant...


  • 2 pheasants
  • 1 tablespoon salt
  • 1/2 cup flour
  • 4 tablespoons butter
  • 1/4 cup chopped celery
  • 1/4 cup chopped onions
  • 1/2 cup water, boiling

Skin, wash, and quarter your pheasant or grouse. Preheat the oven to 350 degrees. Mix the flour and salt in a brown paper bag. Shake the meat pieces in the bag 2 at a time until coated. Melt 2 tablespoons butter in a skillet. Sautee the celery and onion until tender. Place them in a shallow baking pan. Melt the remaining 2 tablespoons butter in the skillet. Add the floured meat pieces and brown. Remove the browned meat to the baking pan. Add the boiling water and cover with wax paper. Bake for 1 hour or until the meat is tender. Serve at once.

Pheasant Hash...


  • 1/4 cup butter
  • 2 cups diced and cooked potatoes
  • 2-3 pheasant breast, cooked and diced
  • 1 small onion, minced
  • 1 (12 ounce) can canned corn niblets
  • 1 teaspoon dried taragon
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper
  • 1-1/2 teaspoon instant chicken bouillon
  • 1/4 cup water
  • 1/2 cup milk
  • 1 (10 ounce) can cream of chicken soup

Melt butter in a large covered frying pan. Add potatoes and brown. Add remaining ingredients, mix thoroughly; cover and simmer for thirty minutes. Stir occasionally.

Pheasants with Bacon & Sour Cream...


  • 1-2 pheasant
  • 2 slices bacon, thick fat ones halved, with rind removed
  • 2 tablespoons melted butter
  • 1 cup light sour cream
  • salt & pepper
  • 1/3 cup cream

Pre-heat the oven to about 350. Carefully loosen the skin over the breasts of the pheasants and insert a piece of bacon under the skin over each breast. Pull the skin back over the breasts, and brush the birds liberally with the melted butter. Fold the wings under the body of the birds, tie the legs together loosely, and place the birds in a casserole dish. Roast, uncovered in the center of the oven for 15 minutes, until the birds begin to brown. Pour the sour cream over the birds and season with salt and pepper. Cover and cook for 40 to 55 minutes. Transfer the birds to a heated serving platter and keep hot. Stir the cream into the pan juices, on top of the stove.Simmer gently until the sauce has thickened, adjust the seasoning, and serve with the pheasants.

Pheasant Pot Pie...


  • 2 pheasants
  • 4 cups water
  • 1 medium onion
  • 1 celery rib, quartered
  • 1 garlic clove, minced
  • 2 tablespoons lemon juice
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup all-purpose flour
  • 1 jar whole onions, drained
  • 1 package (10 ounces) frozen peas
  • 1-1/2 cups sliced carrots
  • 1 jar (2 ounces) sliced pimentos, drained
  • Pastry for single pie crust

In a large saucepan or Dutch oven, place pheasants, water, quartered onion, celery and garlic; bring to a boil. Reduce heat; cover and simmer for 60 minutes or until tender. Remove meat, cool. De-bone and set aside. Strain broth, discarding vegetables. Measure 3 1/2 cups broth and place in a saucepan. Add lemon juice, salt, pepper, Worchestershire sauce and nutmeg. Remove 1/2 cup and stir in flour. Bring broth in saucepan to a boil. Add flour mixture; boil 1 minute or until thickened and bubbly. Add the whole onions, peas, carrots, pimentos, and pheasant; mix well. Spoon into a 2 1/2 quart baking dish. Roll pastry to fit dish; place over meat mixture and seal edges to dish. Cut small steam vents in crust. Bake at 425 degrees F for 35-40 minutes or golden brown.

Barbequed Pheasant...


  • 2 pheasants
  • shortening
  • flour
  • Salt & Pepper
  • 1 large onion, chopped
  • 1 tablespoon melted butter
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch
  • 1/4 cup Ketchup
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon dry mustard
  • 1 quart tomatoes

Bone pheasant and cut into bite size pieces, coat with flour, salt, and pepper. Brown in shortening and place in casserole dish. Saute onion in butter in skillet; combine brown sugar and cornstarch and add to onion. Gradually add remaining ingredients along with 1/4 tsp. salt and pepper. Cook sauce 20-25 minutes; then pour over browned meat pieces. Bake 1 1/2 hours at 300 degrees F. basting occasionally. May be served on bed of rice if desired.