Pheasant Recipes

Bonnie's Roast Pheasant and Gravy

[By Bonnie (Vogeler) Wuger]
Ingredients
  • Desired number of pheasants (if prefer - can just use breasts)
  • Shortening
  • Flour
  • 1 cup of creme
Cooking Instructions

Roll flour on pheasants. Brown pheasants on both sides in fry pan with shortening. Put in roaster. If you want gravy for potatos, put flour in fry pan along with more shortening if needed. Add hot water and cook till it thickens. Pour over pheasant in roaster and add 1 cup of créme. If you don't want gravy, just pour créme over pheasant. Bake in oven at 300 degrees for two hours.

Jerry's Grilled Pheasant

[By Jerry Vogeler]
Ingredients
  • Desired number of pheasants (if prefer - can just use breasts)
  • Lawry's Seasoning
  • 4 tablespoons of butter or margarine
  • 1 cup of honey
Cooking Instructions

Rub Lawry's over the pheasants. Wrap in tin foil along with mixture of melted butter and honey. Place breasts on grill. Cook until well done-usually between 10 to 20 minutes.

Tim's Crock Pot Pheasant

[By Tim Grosz]
Ingredients
  • Desired number of pheasants (if prefer - can just use breasts)
  • Lawry's Seasoning
  • 26 oz can cream of mushroom soup
  • 26 oz can of water
  • 1 package of onion soup mix
Cooking Instructions

Sprinkle Lawry's on pheasant. Apply butter to crock pot to keep food from sticking to crock pot. Mix cream of mushroom soup, water, onion soup mix together and put in crock pot. Put pheasant in mixture. Cook on low for 4 hours. If you want you can also added chopped onions, mushrooms and chopped celery to this along with wild rice. If so, just add more water.

Roast Duck

[By Judy Feller]
Ingredients
  • Desired number of wild ducks
  • 1 large jar of sauerkraut (per 1 1/2 birds)
  • 2 pinches of sage
  • 1 pinch rosemary
  • 1 pinch thyme
  • 1 pinch onion salt
  • 1 pinch of pepper
  • 1/2 cup of sherry wine
Cooking Instructions

Rub the duck with mixture of sage, rosemary, thyme, salt and pepper. Brown 1 hour (breast up) at 350 - 400 degrees. Pour off grease. Stuff the ducks with sauerkraut and put rest in bottom of roaster. Place bacon strips and chopped onions on top. Pour sherry wine all over. Cover and bake 3 to 4 hours at 325 degrees until tender. You can serve the kraut with the duck.

Hunter inbetween trees and pheasant colors