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UPLAND KENNEL |
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11463 Hwy 16 |
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Savage, MT 59262 |
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(406) 798-3457 |
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Links
National Shoot to Retrieve Association
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WILD GAME RECIPES |
PHEASANT RECIPES
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Stir-Fry Pheasant |
| Remove bones from breast and thighs. Cut into bite sized pieces. Marinate for several hours in soy sauce with 1 tbs ground ginger . You can also use oriental salad dressing for the marinade. Chop vegetables of your choice, stir fry, and set aside. Vegetables that I have used are carrot, celery, mushroom, cabbage, broccoli, cauliflower, fresh green beans, bean sprouts, water chestnuts, bamboo shoots, bell pepper, zucchini, and eggplant. It really depends on what is in the refrigerator or garden at the time. Heat oil in wok, and add chopped ginger and green onion, stirring until you can smell it. Add pheasant and fry until brown on all sides. Add the vegetables, and stir together until warmed through. If you want, add a commercial stir fry sauce, or make one from 1/2 C broth (chicken or pork), 2 tbs corn starch, 2 tbs soy sauce, 1 tbs ground ginger, and 1/2 C cooking sherry. Serve with rice and fried wontons. |
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Pheasant Fajitas |
| Remove bones from breast and thighs. Cut into strips and fry in a small amount of oil. Add garlic powder, cumin, and chili powder to taste. Serve with flour tortillas and top with chopped tomato, chopped lettuce, chopped cucumber, chopped black olive, grated cheese, sour cream, and salsa. |
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Pheasant Cordon Bleu |
| Use filleted pheasant breast. Flatted each breast half between two pieces of waxed paper, using a mallet or rolling pin. In the center of each flattened piece, put thinly sliced ham and shredded Swiss cheese. Fold edges and secure with a wooden toothpick. Dip in buttermilk and roll in crushed corn flakes. Place seam side down in greased 9x9x2 baking pan. Bake uncovered at 425o for 20-25 minutes. |
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Pheasant with Peas and Tomatoes |
| Remove bones from breast and thighs. Microwave three strips of bacon in a microwave and oven safe pan. Remove bacon, put pheasant into bacon fat, and put in oven at 350o. After 15 minutes, add 3/4 C frozen green peas. Return to oven and bake for 7-10 minutes or until peas are not frozen any more. Add 2-3 quartered tomatoes, return to oven, and turn off heat. Let sit in hot oven for 5 minutes. Garnish with crumbled bacon slices. |
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Pheasant Wellington |
| Remove bones from breast and thighs. Sauté mushrooms and green onions in butter. Drizzle butter/mushroom/onion mix over pheasant and wrap in puff pastry. Bake at 350o until golden brown, about 20-30 minutes. |
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Pheasant Nuggets |
| Remove bones from breast and thighs. Cut into bite sized pieces. Marinate for several hours in Italian salad dressing. Dredge in a mixture of flour, corn starch, and ground black pepper. Deep fry for two minutes, remove from hot oil and drain. Dredge in flour mixture again and return to deep fat fryer. Fry for two minutes. Serve with ranch dressing. |
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Pheasant in Cream |
| Remove bones from breast and thighs. Put pheasant into ungreased baking dish. Make a gravy from 1/3 C chopped onion, 1/2 C apple cider or apple juice, 1 tbs Worcestershire sauce, 1 tbs chopped garlic, 1 can cream of chicken soup (can use cream of mushroom soup), 1 4-oz can of mushroom stems and pieces. Sprinkle generously with paprika. Bake uncovered at 350o, for 1 hour, stirring occasionally. Sprinkle again with a generous portion of paprika. Bake for an additional half hour. Serve with rice or mashed potatoes. |
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Spicy Pheasant |
| Remove bones from breast and thighs. Cut into bite sized pieces. Stir fry in a small amount of oil. Remove from pan and set aside. Add a little more oil, and fry three whole dried chili peppers until they turn black and your eyes start to water. Discard peppers. Add chopped green onion, grated ginger, and minced garlic to spiced oil and fry until you can smell the aromas. Add pheasant, one small can of tomato paste, two tblsp soy sauce, and 1/4 C cooking sherry or chicken broth. Stir together until warmed through. Serve with rice. |
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Fiesta Pheasant and Rice |
| Remove bones from breast and thighs. Cut into bite sized pieces. Stir fry in a small amount of oil with chopped onion, and garlic. Add a can of jalapeño tomatoes, chopped mushrooms, and chopped bell pepper and simmer for 10 minutes. Add one C of uncooked rice and one C water. Simmer until rice is soft. Add more water if necessary. |
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The Best Grilled Pheasant Anywhere |
| This recipe works well with all light colored game bird meats, especially quail and chukar. Fillet breast meat off carcass (except for quail, leave it on). We de-bone the thigh meat and use that as well with pheasant and chukar. Make a marinade out of creamy French salad dressing and your favor all purpose spice product. I recommend Alpine Touch, made in Whitefish, Montana and available at most grocery stores. The amount of spice depends on your personal tastes, but make sure you use enough dressing to generously soak the meat. Combine marinade and meat in sealed bowl and let set for at least 24 hours, up to three days if possible. Cook meat directly on the grill and baste with remaining marinade. DO NOT OVER COOK. The taste and tenderness of this recipe far exceeds the overpowering, fatty results of using (yuck!) bacon to cook grilled bird meat |
SHARPTAIL GROUSE RECIPES
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Grouse O’Shay |
| Remove bones from breast and thighs. Soak in salt water overnight. Pour off salt water and rinse. Dredge in a mixture of flour and black pepper. Fry in bacon fat (or Montola oil if you are concerned about cholesterol) until browned. Add 1-2 cups of red wine, and let simmer for an hour or two, adding more wine if needed. Cook until only a small amount of liquid is left in the bottom of the pan, then add 1/2 cup of sliced mushrooms. After mushrooms are somewhat cooked, add 3/4 cup of sour cream (or plain yogurt, if you are concerned about cholesterol). Heat until bubbly. Serve with roasted potato slices. |
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Grouse Salad |
| Remove bones from breast and thighs. Soak in salt water overnight. Pour off salt water and rinse. Cover with water and simmer until meat breaks apart in slivers. Drain water and cool grouse. Chop into small pieces. Add mayonnaise, chopped celery, chopped onion, chopped bell pepper, sliced olives, and anything else you think might be good. This is good as stuffing for fresh tomatoes. |
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Grouse Pot Pie |
| Remove bones from breast and thighs. Soak in salt water overnight. Pour off salt water and rinse. Cover with water and simmer until meat breaks apart in slivers. Chop meat into small pieces and return to pot. Add chopped potatoes and parsley. When potatoes are soft, add green peas. Make egg noodles by mixing one egg with one tablespoon of water. Add some dried parsley and enough flour to make a dough. Knead on a floured board until dough is not sticky. Roll out dough to thickness of 1/8 inch, and cut into diamond shapes. Drop each diamond, one by one, into the boiling pot. They take about a minute to cook and will rise to the surface when done. |
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Green Chili Grouse |
| Remove bones from breast and thighs. Soak in salt water overnight. Pour off salt water and rinse. Cover with water and simmer until meat breaks apart in slivers. Cut meat into small pieces and set aside. Add finely chopped onion, garlic, oregano, and cumin to meat stock and simmer for 10 minutes. Using 1 tbsp flour, make a flour and water paste, add to liquid, and stir until thickened. Add a 14.5 oz can of tomatoes, a 4oz can of chopped green chili, and the shredded grouse. Simmer for a few minutes, making sure it does not get too thick. Serve with Indian fry bread or tortillas. |
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Grouse Shepherd’s Pie |
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Remove bones from breast and thighs. Soak in salt water overnight. Pour off salt water and rinse. Cut into bite-sized pieces and fry with chopped onions until browned. Add 1 can tomato paste, chopped mushrooms, and 1 C broth (chicken, beef, or wine) with 2 tbls flour. Simmer 10 minutes. Put into oven pan and top with mashed potatoes. Mashed sweet potatoes add a very nice flavor. Bake at 350o for 20 minutes. |
OTHER GAME RECIPES
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Greg's crock pot venison |
| Cut venison into bite-sized pieces. In a crock pot, layer venison, chopped onion, and mushrooms. Repeat the layers until venison is used. Top with a can of condensed mushroom soup. Add 1/2 cup or milk, water or wine. Cook on low for 8-10 hours. Stir occasionally. Add more liquid if necessary. Makes a good gravy with mashed potatoes, biscuits or corn bread. |