Leech Creek Pheasant Club

E12449 Country Road T

Baraboo, WI 53913

608-393-0387

Leech Creek Pheasant Club
E12449 County Road T
Baraboo, WI 53913
ph: 1-608-356-0844
alt: 1-608-393-0387
ptpilger@gmail.com

Pheasant Recipes

If you don't know what to do with your pheasants after the hunt, here are some ideas. If you have any recipes you enjoy, please send them to us at pilger@leechcreekpheasantclub.com. We will add them to the list.

Breast of Pheasant with Grapes and Pine Nuts
3 2-pound pheasants
1/2 c Olive oil
6 cl Garlic; peeled and choppe
1 tb Soy sauce
1 c Heavy cream
2 cn Cream of mushroom soup, condensed -- (10-oz cans)
8 oz Fresh mushrooms
8 oz Butter
4 oz Flour
4 oz Pine nuts
8 oz Green grapes; cut in halves
4 Shallots
4 fl Dry sherry
With a sharp knife, remove the two breasts from the center bone and also all the meat from the legs.
Remove all the skin and excess fat. Place the pheasant breasts and legs in a ceramic dish. Reserve the bones for another dish.
Marinate with the garlic, soy sauce, and olive oil, overnight if possible.
Melt the butter in a heavy skillet, season the pheasant with salt and pepper, dip in flour, and saute over low heat until light brown. Remove from skillet and place pheasant on a heated platter.
Add more butter to the pan, if necessary, and add the onions and simmer. Combine with the fresh mushrooms, mushroom soup, sherry wine, heavy cream, and grapes and bring to a boil. Garnish with pine nuts and ladle over the pheasants.
Serve with fettuccine.
Baked Pheasant
1 cn (10.75-oz) cream of chicken soup
1/2 c Apple cider
1 tb Plus 1 ts Worcestershire sauce
3/4 ts Salt
1/3 c Chopped onion
1 Clove (small) garlic; minced
1 cn (4-oz) sliced mushrooms; drained
2 Pheasants
Paprika
Blend all ingredients except pheasants and paprika. Pour over pheasants and sprinkle with paprika. Bake, covered, for 1-1/2 to 2 hours. Remove cover the last 30 minutes of cooking. After 1 hour, sprinkle again with paprika.
Pheasant Casserole
1 Pheasant; cooked and boned
2 Onions; chopped
4 c Pheasant or chicken broth
1/4 c Soy sauce
Pepper
1 tb Parsley flakes (optional)
2 c Celery; chopped
2 c Raw brown rice
1 cn Cream of mushroom soup
1 cn Mushrooms (optional)
Blend all and bake in casserole at 300-350 degrees for 2 hours.
**Leech Creek Favorite
Pheasant and Wild Rice
1 cup raw wild raw rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mushrooms
2 1/2 cups water—or beef broth (you can use the soup or granules)
2 pheasants-3 pheasant breasts
Flour -- for dusting
1 package instant onion soup mixMix rice, canned soup, water, mushrooms and water together in slow cooker. Flour and brown the pheasants if desired. Place pheasants in slow cooker. Sprinkle with onion soup mix. Cover. Cook on LOW 6 to 8 hours. Add a splash more water if rice is looking dry towards end of cooking time.

*If your family doesn’t like wild rice or mushrooms, just remove them from the recipe.

Honey Roast Pheasant

1 Pheasant
1/2 c Honey
1/2 c Creamy peanut butter
2 tb Cider vinegar
2 tb Soy sauce
1/2 ts Msg.-optional

Combine all ingredients but the pheasant in a medium saucepan. Cook over low heat until peanut butter is melted, stirring frequently.

Place the pheasant in a roasting pan. Pour the sauce over the bird, cover and place into the refrigerator overnight.

Bake at 350 degrees for 1 hour, basting frequently with the drippings.

This recipe goes well with fresh vegetables, mash potatoes, gravy, and macaroni and cheese.

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