More wild Bird Recipes

[frawin]

Braised Pheasant
This came from a person in Western Kansas!  We had pheasant often when we lived out there!

For two "well dressed" birds cut in nice size pieces (some use only the breasts, but I don't you will need:
2 Tbs. fat
2/3 cup sour cream
6 Tbs sherry
Flour, salt & pepper
Dust meat with seasoned flour, Brown in fat in heavy skillet or dutch oven. 
Remove from pan, pour off drippings
Replace meat in pan and add sherry & cream, plus a few tablespoons of water.  Simmer slowly until meat is very tender - usually about one hour.  Keep closely covered. 
When done, make gravy of drippings and the resideue in the pan.  Serve with rice and/or hot biscuits, salad and lots of coffee.  No dessert but tart jelly on an extra biscuit or two.  Easy on the cook, pleasing to the eye, and soooo good!

Here is another one from a Wild Fowl Cookbook:

Smsdothered Pheasant in Wine

Pheasant                                               Butter
Seasoned flour                                       Celery stalks
Onion, peeled                                        1/2  cup condensed beef consomme'
Thyme
Marjoram                                               1/2 c. dry red wine
Parsley, chopped       

Disjoint pheasant.  Shake pieces in bag of seasoned flour until thoroughly coated, then lay them in a deep casserole.  Around the pieces, place many peeled onions.  Sprinkle pieces with generous pinch each of thyme, marjoram, and chopped parsley.  Dot liberally with butter.  Cover pheasant and onions with stalks of celery, leaves and all.

Mix and pour around the edtge consomme and wine.  Cover casserole and bake at 450 degrees for about one-half hour.  Reduce heat to 300 degrees and cook one and one-half hours more (I usually cook it two and one-half hours), basting once in awhile.  Add more wine if it seems to be getting dry.

I personally haven't used this, but it will give you a choice.


Pheasant in Sour Cream  This, too, is from a Wild Fowl Cookbook

1 pheasant cut into serving pieces                                1/2 tsp black pepper
1//3 cup flour                                                            3 Tbsp butter
1 tsp. salt                                                                  1 cup sour cream, at room teamp.
1 Tbsp. sweet paprika                                                 1 cup light cream
Pheheat the oven to 275 degrees.  Rub the pheasant pieces in the flour mixed with the salt, paprika and pepper.  Reserve one Tbsp. unused flour mixture.  Heat the butter in a heavy skillet and brown the pheasant pieces in it on all sides.  Place in a buttered casserole.  Stire the reserved seasoned flour mixture into the skillet drippings.  Blen in the sour cream and light cream.  Pour mixture over the phesant and bake three hours.  Stir before serving.  Makes three servings.



Dove Breasts:

We like dove fixed this way.
Bone out the breasts and marinate an enveloe of Chicken Mesquite Marinate mix (mix as directed on envelope) for about 24 hrs.   Then wrap a piece of onion and a slice or two of pickled jalapeno inside the breast, then wrap hickory bacon around the breast and secure with toothpickes.   You can usually get about three breasts done with one slice of bacon.  Salt and pepper and smoke on an outdoor grill.  These are yummy!!!!!

Sometimes we fry dove and make gravy and biscuits, but really prefer them fixed the above way.

Myrna

[Diane Amberg]

They all sound great. I'm going to have to lean of some of my hunter friends, although we have almost no pheasants left here. Mostly I'm given fish, crab, venison, goose and duck. Unfortunately my dove hunter died. His wife was also the muskrat chef, she really knew how to fry them, after several soakings and parboiling.

[Joanna]

Oh Myrna!  Those do look delicious!  I'll have to get my son in gear to get me some more birds to try out a couple of the other recipies...

My son fixes dove similar to that recipe and he say's they are wonderful... He's never made any for me though, now I'll have to try it myself.  Luck for me, his wife doesn't care much for wild game, so I can trade him some of our locker beef for whatever he comes up with... just wish he wasn't one of those 'catch & release' fishermen!

[Teresa]

the one with the sour cream is awesome. I make biscuits and put the dove and sauce over them.. also I put it on top of rice or noodles too.

[Joanna]

Myrna, we tried the first pheasant recipe you had (on another thread) and it was FABULOUS!  I didn't have any wine and didn't get out to buy some, so I used cranberry juice instead.  Kind of an odd substitution, but it was what I had and it worked out great.

I can't wait to try the one with sour cream next... if the guys don't get me some more birds soon, I'll just have to try it with turkey or chicken.  Ha!  I will remember to pick up some wine & cooking sherry before then ~ just to see what it's 'supposed' to be like.

[frawin]

Joanna, glad you liked it.  I think the milk and the wine help take the "wild" taste out and also gives it some moisture. 
Myrna